My Whole30 Diary: Day 15 recap.
By leafparade on August 16, 2013
My Whole30 is now officially half-done. All the websites/forums/newsletters have promised that the second half is inarguably the happiest half, so bring on all the good things!
DAY 15 THOUGHTS:
Day 15 of my Whole30 was a strong one. I woke up with tons of energy and strength, which was great because I had a 12 mile run planned. The run went well — I’m still not running very fast, but I’ve decided recently that I don’t care so much about that. After all, I don’t like to run fast — I like to run long. So run long I will.
While I was running, I had a strange and sudden craving for a peanut butter and jelly and potato chip sandwich. You know, like with the potato chips wedged inside the sandwich so it’s all salty and crunchy and perfect. I do have a fiery passion for peanut butter, but I can’t remember the last time I had a PB&J, let alone one with potato chips inside. I honestly believe that a peanut butter and jelly sandwich is a masterpiece, but it’s something that I’ve long learned to live without because I can’t have the gluten in the bread or the corn syrup in the jelly. Anyways, I thought it was odd that, so far, my strongest food craving has been for something that I gave up a very long time ago!
Thinking about the peanut butter and jelly and potato chip sandwich got me thinking a bit about how I’m going to tackle reintroduction after my Whole30 is complete. I am sort of torn about this. Part of me is interested in keeping up the Whole30 guidelines, while another part of me is interested in going Paleo, while still another part of me is interested in just making some specific modifications to what I was already eating before (for example, cutting out legumes, or dairy). Of course, there’s another part of me that really just wants that peanut butter and jelly and potato chip sandwich! We’ll see what the next 15 days are like.
DAY 15 EATS:
Pre-run: A hard-boiled egg.
Breakfast: Apple-sage turkey sausage, sauteed kale and broccoli stems with almonds and raisins.
Lunch: Egg scramble with pork carnitas and kale, sauteed Japanese eggplant, and Cilantro-Lime Cauliflower Rice (recipe to come).
Snack: Beet hummus, jicama, and carrot juice.
Dinner: Another pork carnitas bowl with lots and lots of kale.
After dinner: A mini sweet potato.
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