Another biggie for me is the darn coffee. It’s just not working for me, sadly. I can’t seem to do it without any sweetener (I’ve been making my Bulletproof Coffee with a bit of maple syrup), and my energy levels have been decidedly lower lately. I find myself craving the caffeine jolt, which is not something I want to be dependent upon.
Lastly, there are a few borderline items that I’ll be nixing this month as well: grocery store salami, the aforementioned maple syrup, Kerrygold butter (I’ll use ghee only), heavy cream (I’d been splurging occasionally on ice coffees at Starbucks), my dark chocolate, and the coconut milk ice cream I’ve been buying (intended as an occasional splurge, but was turning into a nightly ritual – I AM proud that I was able to keep it to the actual serving size, having a pint last 4 days – progress!) I must admit to a bit of “last supper eating” last night, though. I ate the final 3 servings in my current pint all at once, knowing there would be no more after that. I haven’t done anything like that in awhile and refuse to feel bad about it.
Today is off to a great start. I’m feeling good despite no coffee and I enjoyed my bacon and eggs breakfast. My next goal for breakfast is to start incorporating vegetables into that meal, not just lunch and dinner. I like how the It Starts with Food
book (by the Whole 30 people), talks about Meals 1, 2, and 3. There is no law that the first meal of the day has to be “breakfast food”. I think my goals are pretty manageable and I am super excited to see how this month goes. I’m ready to start feeling better and kicking these lingering cravings to the curb. I’m working on shifting my focus away from losing weight as a gage of success, so how I’m feeling will be the ultimate barometer by which I judge this experiment.
P.S. This is such as great book. Check it out!
2 comments:
I just got my copy of It Starts with Food and am really enjoying it. I've been low-carb for 10 years and Paleo for several, but there's always more to learn. I finally admitted I was still stuck on a few items that encourage Cravings Creep (honey or splenda in my tea, dark chocolate). These items need to go! I have found that I do well on a late breakfast, a mid-afternoon snack and an early supper. The only problem is fitting that into an 8 - 5 workday.
That’s a good point, Nancy. There IS always more to learn. Sometimes a new perspective points out things we were previously blind to noticing. Fitting all this around a workday is the most challenging. I really like the “weekly cookup” idea from the Well Fed cookbook. I get a lot of the prep done over the weekend so I’m not so stressed during the week. I’m shooting to do a good size breakfast before leaving for work, a nice packed lunch at work, then dinner at home again. My issue is eating enough at each meal so that I don’t feel like I want to constantly graze. If I eat enough, I stay full and can do that schedule just fine.
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