Week two flew by, I literally don’t know where the week went. Not once did I panic about food or what I was planning, nor did I ever feel hungry. I continued to enjoy my smoked salmon, boiled egg and spinach for breakfast each day, as well as a salad from my work cafeteria.
I cooked my first ever roast beef on Monday night and my other half was thrilled – he’s northern, so anything roasted with meat and vege is his absolute favourite. It was even pink in the middle and not chewy at all! We skipped the gravy of course, but it was full and happy bodies all around.
On Thursday I tweaked Daniel Green’s nut crust salmon recipe from his cookbook: instead of adding macadamia nuts, almonds, almond flour and an egg, I wanted something crisper with more BANG flavour. So I through almonds, lemon rind, chilli, cracked pepper and dill into my food processor to whizz up the salmon crust. Amazing.
On Saturday I made a Whole 30 approved Thai green curry using a paste I found in the supermarket that was completely compliant – win!
Sunday was the best breakfast of the week, partly because we had been out for a walk around Greenwich Park first to work up an appetite, but mainly because my other half made it and I didn’t have to move a muscle (except to pour my coffee).
I did weigh myself on day one, Monday 17th, and weighed myself again a week later, on Monday just been. In Whole 30 rules this a huge no-no. But I love seeing the progress – you can’t see the difference straight away, even though you feel lighter and 100 gazillion times better. I still like to see the weight loss – to me that is fact that I am going in the right direction and to keep me motivated. Plus I’m a rebel. The good news is that in a week I had lost 1.7kgs (3.8lbs). But that’s mostly butter and wine weight, there’s lots more to go. I’m excited to see what the difference is this Monday coming.