Whole 30 Day 2
Tuesday, July 22nd

That headache from yesterday? It did not go away, and felts much worse today. I was able to dull the pain with ibuprofen, but it was a constant for the day. The Whole 30 timeline says that a headache is to be expected on days 2 and 3, sometimes lasting longer than two days. Great. I have a monthly very bad headache, but this is worse. I got out of bed at 8:00, which is late for me, and promptly laid down on the couch where I slept until 10:30. Because of this very late start and pounding headache, I didn’t have much of an appetite or energy.

I made myself a green smoothie for breakfast around 11:00am. The Whole 30 suggests to stay away from green smoothies because it is better to eat your calories than to drink them, and probably also because people don’t tend to put eggs or meat into smoothies. Green smoothies are something I’ve been drinking for over a year now and they keep me full and satisfied until lunch time so this will probably not be my last green smoothie of the month. My green smoothie was another success for me because I normally make them with yogurt and honey. I didn’t use either ingredient today and I was completely satisfied with the resulting flavor and sweetness.

Despite the awful headache, I still felt good about making better food choices all day and sticking with this self imposed challenge. I didn’t have any strong cravings today for illegal foods, and I thoroughly enjoyed each meal. I took a second, unintentional, nap in the afternoon and only woke up because David came home and made noise. My head was still pounding despite the copious amounts of ibuprofen consumed. I had no interest in making dinner whatsoever, but I was starting to feel very hungry so we went out. I know! Dining out on Day 2? Not a good idea. Everything on the menu sounded amazing. Especially the parmesan crusted chicken with garlic mashed potatoes. Oh man. I ended being very satisfied with my dinner choice.

Kale and Brussels Sprouts Salad with Grilled Chicken. I requested them to leave off the goat cheese (one of my favorite things in the entire world) and the candied pecans. The salad still had wonderful flavors and textures even without those two magical ingredients. I’ll be going out to dinner this Saturday for a birthday, but other than that I plan on making all my meals at home. David isn’t doing the Whole 30, but he is kinda sorta following the plan, and his dinners will be following the plan by default. He ordered a salad at dinner last night, as well.

This Kale and Brussels Sprouts Salad was plenty to fill me up and keep me satisfied. I didn’t crave anything sweet after dinner and I didn’t feel like I wanted it just mindlessly eat, either. We even went grocery shopping after dinner and made zero impulse buys.

Yield: 2

Kale Brussels Sprouts Salad

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Ingredients

• 1/2 pound roasted brussels sprouts, quartered
• 2 cups baby kale
• 2 cups chopper romaine lettuce
• 1/2 cup red grapes, halved
• 1/4 cup dried cranberries
• 1 persian cucumber, diced
• 1/4 cup toasted pepitas
• 1/4 cup diced red onion
• extra virgin olive oil, to taste
• balsamic vinegar, to taste
• kosher sat, to taste

Instructions

1. Place all the ingredients in a large mixing bowl and toss to combine.
2. Serve with 1 - 2 grilled chicken breasts or salmon filets.