This week I started to feel really hungry all day, and ate a lot more food despite my clothes starting to feel loose again. I didn’t think I was going to lose any more weight since I had already lost so much and had leveled off for at least a month. I started debating if I should check the scale (against the rules) because after taking our “before” photos I realized how thin I have gotten and I’m not sure that I want to lose more weight. I decided to follow the rules and just keep eating good food until I was full. The point of not getting on a scale is to learn to follow your body’s cues for hunger.
On day 10, I was actually shocked at how much food I was able to fit in my stomach, including a full pound of meatballs at lunch. (Usually we split a pound.) Starting the next day, I switched to eating 3 eggs instead of my usual 2 at breakfast and that helped me stay full until lunch time.
One problem I noticed at the beginning of the week was that I wasn’t defrosting enough meat each day and had to resort to snacks with added fat to feel full (avocados, adding ghee to apples, adding coconut oil to just about anything, and heaps and heaps of lard in everything I cook on the stovetop). When we do have more protein and fat at each meal, I feel full longer.
We also made it through a weekend away from home without eating anything off plan! Unfortunately I forgot my camera at my parents’ house and hadn’t downloaded all of the photos so some of them are missing below. I have my camera back and I added the photos below!
Day 8
Breakfast: eggs with mixed bell peppers and bacon, Earl Grey tea
Lunch: turkey pâté (leftover roasted turkey, leftover homemade spicy mustard-mayo, sun-dried tomatos), avocado
Dinner: stuffed peppers (ground beef, cauliflower “rice,” spinach, onions, garlic, tomato paste, and parsley and basil
Day 9
Breakfast: scrambled eggs, bell peppers, bacon, sweet potatoes
Lunch: egg drop soup (bone broth, egg, parsley), avocado, 2 dried plums
Dinner: beef stew (beef, bone broth, onion, garlic, tomato, italian seasoning, scallions), apple
Day 10
Breakfast: eggs, sausage (pork, scallions, apple, fennel fronds, sage), sweet potato “chips,” grapefruit
Lunch: meatballs, fermented green beans, salad (red leaf lettuce, mushroom, tomato, garlic infused EVOO), avocado
Dinner: bacon wrapped scallops, sweet potato and spinach mash, braised fennel
Day 11
Breakfast: eggs scrambled lightly with minced fresh thyme and parsley, piece of bacon, Earl Grey tea, 1/2 grapefruit
Lunch: hamburger with mushrooms and onions cooked in bone broth, leftover spinach and sweet potato mash from last night
Dinner: stuffed peppers (bell peppers, ground beef, cauliflower, bone broth, tomato paste, italian seasoning, fresh parsley), handful of blueberries
Day 12
Breakfast: eggs, red onion, mushrooms, dried parsley, sweet potatoes, 1/2 of a grapefruit
Lunch: chicken bone broth, two deviled eggs (eggs, homemade mayo, dijon, cayenne)
Dinner: roasted chicken leg/thigh, steamed broccolini, sauteed carrots, fermented green beans, two small apples
Day 13
Breakfast: eggs, scallions, sausage, sweet potatoes, 1/2 of a grapefruit, small coffee
Lunch: salad shaker (red leaf lettuce, tomato, mushroom, chicken breast) with dressing (homemade mayo, olive oil, crushed garlic), 1/2 of an orange
Dinner: beef liver, onions, mushrooms, sauerkraut
Day 14
Breakfast: eggs, sweet potatoes, chorizo
Lunch: meatballs, spinach, brussels sprouts
Dinner: hard boiled eggs, avocado, apple (in the car)
Peter’s lunches
Day 8: salad from Pret
Day 9: leftover stuffed bell pepper, fermented green beans, apple, almond butter
Day 10: sausage patties from breakfast, salad (red leaf lettuce, carrot sticks, tomatoes, mushroom slices, EVOO), steam sauteed mixed bell peppers. He also packed his own snacks
Day 11: hamburger with mushrooms and onions cooked in bone broth, braised kale with garlic, fermented green beans, apple and walnuts
Day 12: shrimp salad (shrimp, homemade mayo, splash apple cider vinegar, dried dill from CSA, red onion, leftover stuffing from peppers, coconut flakes, walnuts, 2 dried plums, orange
Days 13 & 14 were the same as my lunch above (weekend)
Snacks
- leftovers
- coconut flakes
- bone broth
- avocados
- walnuts
- pistachios
- strawberries
- kiwi
- cooked apple with ghee and cinnamon
- raspberries or banana with “chocolate sauce” (melted coconut oil and cocoa powder)*
* After having this a couple times I had to stop because it was making my sugar cravings come back!
Baby’s reactions
After recovering from the almond butter I had or the carrots he had (not sure which was the problem) the baby was doing great. Then I forgot about my idea of not giving him fruit and let him have a piece of apple I was eating while we were traveling. I really need to keep the fruit away from him and try to eat less myself and see if we can go more than a couple of days without any adverse reactions. This is so frustrating!
I see that Peter’s lunch is a stacked metal Bento. I debated about getting one of those (we have the Lock-n-Lock ones & 2 traditional 2 section ones). Does he warm anything up in them or just eat it cold or transfer it to a plate to heat? Also, how do you feel that they stay together with the clamps? I was worried that if I accidentally hit one it would come undone. Also are they spill proof if tipped & you have something juicy in them?
As usual your meals look very, very yummy!
Peter is going to answer your questions soon! He was planning to write a post this weekend but didn’t get a chance. I’ll try to get him to do it this week. Thanks for asking.