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Day 7.

Breakfast: egg breakfast bake and black coffee

Morning Snack: red and green grapes, mixed raw nuts (wow, that sounds awkward lol)

Lunch: Chipotle! 🙂 I’ve been reading paleo forums, and a lot have mentioned that you can eat paleo at Chipotle. I went with their suggestions and ordered a salad with meat (mmm barbacoa), 2 salsas, guac, and extra lettuce on top. Normally douse it with the green or chipotle Tabasco, but unfortunately, those 2 have sugar. It was delicious without my other usual “toppings” – beans, brown rice, and corn. I think the meat was cooked in non-Paleo oil though because I was feeling a little sluggish in the afternoon.


Afternoon snack: more grapes and raw nuts

Dinner: I threw this salad together with leftover pork, spinach, arugula, tomatoes, and avocadoes. No dressing needed; I just used some of the gravy/glaze from my pork. Soooo gooood.



Other Notes:

  • Anytime I tell someone that I’m eating paleo and explain the diet, I always get the responses: “What CAN you eat?” or “What’s left?” 
  • I still think about carbs and sweets. This is exactly what happened to me when I was a vegetarian last month: I actively think about the foods I can’t have on my diet.
  • I slept like a baby last night. This is good. However, I overslept by an hour. That’s not so good.
  • Coworkers from a different department at work insist that I join them for their potluck tomorrow. Ahhh. Wish me luck in staying paleo when I eat with them!
  • I feel like I’ve hit a plateau with running. Or maybe it’s just on off week.

Day 4.

Sorry folks. No pretty pics for this post.

Breakfast: egg breakfast bake with sun-dried tomatoes (recipe), black coffee, berries with sunflower seeds and coconut flakes

Morning snack: green tea, a handful of pistachios and raw almonds

Lunch: Whole30-friendly chicken adobo (recipe), leftovers – prosciutto-wrapped asparagus and garlic-roasted cauliflower/broccoli

Afternoon snack: 1/2 a Fuji apple with almond butter, a handful of pistachios, homemade Lara bar

Post-workout snack: 1 banana, coconut water with pineapple

Dinner: leftovers – macadamia-crusted chicken, prosciutto-wrapped asparagus, and garlic-roasted cauliflower/broccoli

Other Notes:

  • I can lift a lot more at the gym!
  • Core/ab exercises aren’t difficult like they used to be. This means I need to step it up with my workouts.
  • VitaCoco brand coconut water with different flavors… so bomb!


Day 3

Pre-workout (breakfast/snack?):  Tuna with cucumber slices, 1/2 a Fuji apple with almond butter, black coffee, agua


Post-workout snack: 1 banana

Lunch: mmmm more smoked salmon! 🙂 With arugula, spinach, 1 chopped Roma tomato, and 1/2 chopped avocado tossed in olive oil and black pepper. Coconut water to wash it down.



Afternoon snack: Coconut cream pie Lara bar. This was extremely sweet to me, almost inedible. 😦

Late Dinner: Leftover shrimp curry

Other Notes:

  • I’m noticing that I have more stamina when I exercise. Sweating feels really good. 
  • Family and friends are noticing that I’ve lost weight since I last saw them. Yayyy!
  • I use very few ingredients in what I eat now, and yet my food is so tasty. I love that my meals are so colorful.
  • Coconut water tastes a lot better than the first time I tried it last week before I went paleo. I bought 2 cases of coconut water at Sprouts this afternoon since they’ve got a BOGO deal going on.
  • Found a bottle of coconut aminos (soy sauce substitute) at The Vitamin Shoppe. Also picked up a case of coconut water in juicebox form.
  • Black coffee actually tastes good! I won’t be putting coconut milk in it anymore haha.
  • I spend at least two hours when I meal prep/meal plan for the week. I’m getting used to cooking 3 or 4 different entrees in one night. It’s starting to feel like a routine for Sunday nights.

Day 2.

Pre-run:  coffee with coconut milk, 1 fuji apple with almond butter

Post-run snack: 1 banana, 1 glass of coconut water, 1 handful of Raw Trail Mix from Ralphs

Post-run brunch (pictured below): kale/mushroom/spinach scramble, smoked salmon with 1/2 an avocado and 1/2 a roma tomato. The scramble started off as an omelet, but ended up being a scramble because the eggs were stuck to the pan when I was trying to flip the thing over.

Late lunch: leftover shrimp curry with garlic-roasted cauliflower and broccoli

Dinner (pictured below): I took my little brother out for AYCE Korean BBQ. It’s very tricky to stay completely Whole30 when dining out because you’re not sure how certain foods are cooked. I tried my best to stay paleo though by eating only the meat and the veggies that were served. I won’t lie – the meal was incomplete without having the rice paper, pancake, and noodles. I’m pretty sure that some of the banchan wasn’t paleo-friendly because I felt kind of… off when I was eating. (I’m thinking that some of the banchan/side dishes were prepared with small amounts of sugar and soy sauce, two things that aren’t Whole30-friendly.) Or maybe my body was thrown off by all the red meat because I haven’t had it for awhile.


Other notes:

  • I still don’t like the taste of coconut milk with coffee. I think I might just learn to drink my coffee black.
  • I have difficulty running in warmer weather and when trying to actively listen to my running buddy talk the whole time.
  • Still no luck finding sugar-less, unsweetened coconut flakes at the store.
  • Like I mentioned before, it’s very difficult to stay completely Whole30 when dining out. Some die-hard Whole30 enthusiasts (and even paleo people, too) would probably scold me. But in my opinion, being “that person,” the stickler, ruins the fun out of enjoying a good meal at a restaurant with good company. Throughout March, when dining out, I will try my best to stay paleo, but I won’t guilt trip myself for not being 100% Whole30.

Day 1.

Breakfast: Tuna with avocado and lemon (recipe), salad with basalmic vinegar and olive oil, strawberries. I’m still getting used to drinking my coffee with coconut milk instead of soymilk.


Lunch: Macadamia-crusted chicken (recipe), prosciutto-wrapped asparagus (recipe), and garlic-roasted cauliflower and broccoli (recipe).


Afternoon snack: (not pictured) 1 fuji apple and almond butter.

Dinner: Shrimp curry! (recipe)