Day 57. February 29, 2016.
4:15 AM. Alarm. 2 cups of black coffee.
5:45 AM. Breakfast. 2 slices of US Wellness bacon, butternut squash and white sweet potato ground beef hash, and a scramble consisting of this weeks veggie choice – summer squash, zucchini red and green bell peppers and mushrooms scrambled with a half cup of AllWhites egg whites topped with a little bee pollen, and half an avocado.
10:00 AM. Carrots and celery.
11:30 AM. Lunch. Another great salad topped with 1/2 an avocado and a nice grilled chicken breast, oil and vinegar dressing:
3:30 PM. Snack. A double shot of espresso, apple slices, and home made beef jerky:
Whole30 Observation: We’re pretty much embracing the Whole30 Learning Tool, Not A Lifestyle. We’re going to make as many good choices as we possibly can, starting with a Whole 30 approach or a Paleo approach to clean eating as best as we can. Yes, we will occasionally go “off-program”, but again, it’s the Whole30 and not the Whole365.
6:00 PM. Dinner. Ethiopian Beef Stew, Lentils, Jasmine Rice and Injera. Legumes and non-gluten grains. Lentils / legumes are not a problem, as far as Jane and I are concerned. Jasmine Rice and Enjira (Teff flour) are non-gluten grains. Problem for me. Although I will be observing the effects of the rice glycemic index and load on me, I’m wondering what’s in store with the Teff kicker? Our first time trying Teff flour, by the way. I thought it was pretty good!
9:00 PM. Time for bed.
Relive my adventure from Day 1.