Whole 30 Journal for May 23, 2012
by Court under Journal
Notes: I finally made the switch to consuming a lot less fat (as you’ll see below). I honestly still felt really really good. I still ate a decent amount but I would say it was about half of what I have been eating.
The biggest change is that I swapped out the fatty meats I’ve been eating for some chicken. I made sure to add avocado and/or clarified butter to each meal. Without healthy fats in your diet, your appetite gets out of control. I of course was adding fat before even though I was eating fattier meats.
Honestly, the main reason I don’t eat that much chicken usually is because I’m too lazy to cook it. Ground meats are a lot easier and faster. Since I wanted to make the change, I went to Costco and got three rotisserie chickens. I shredded them up and put them in a huge ziplock. Boom.
I’ve noticed that my appetite has really changed. My 2:00 meal wouldn’t have sounded that great a month ago but right now, it sounds delicious. I think I’m going to eat it again for lunch tomorrow.
On that note, I’ve noticed that I really like to repeat meals that I like. I’m going to do a lot more of the mexican chicken salad thing. It’s delicious.
I ate four full meals today. Not sure if I’ll keep doing that every day but today I felt like I needed it.
9:00 a.m.
4 whole medium sized eggs
1 tsp. clarified butter
8 oz. ground grass fed beef (taco seasoned)
32 oz. water
2:00 p.m.
1 fist-sized serving of chicken breast
1/2 medium avocado
1 large plate of veggies:
- snap peas
- mini carrots
- small yellow sweet tomatoes
7:30 p.m.
Mexican chicken salad:
- 1 chicken breast, shredded
- 1/2 medium avocado, mashed and mixed with chicken
- green salsa
1/2 head of cauliflower, mashed with 1 T clarified butter
1 handful of small yellow sweet tomatoes
11:00 p.m.
Mexican chicken salad (so good I wanted it again):
- 1 chicken breast, shredded
- 1/2 medium avocado, mashed and mixed with chicken
- green salsa
1 handful of small yellow sweet tomatoes
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