Week three is donesies!!! It’s been hard sticking to the protocol, and I’ve had a couple of slip- ups, but I’m so proud that I’ve come this far. I also ate out a LOT more than I thought I did (writing down what you eat everyday is so huge). The first two weeks of the protocol were to help detox the liver which stores a lot of the bodies toxins. The next four weeks will consist of detoxing the adrenals – so paying extra attention to things that spike blood sugar, avoiding stress (which includes sleep disorders, mental/emotional stress, metabolic/glycemic dysregulation and chronic inflammation aka all the things that I have), making lots of time for relaxation and getting tons of sleep (10 – 12 hours a night is recommended). After reading Izabella’s book I know that I definitely have adrenal fatigue and it’s going to take awhile to get them back in line but I’m committed to this thing!

January 16
breakfast-  berry smoothie*
lunch- poke bowl from Ola Poke
snack- cashews
dinner- cabbage kale salad and falafel bowl w smoked salmon from 8track

These two things were already on the menu and I just had to make slight changes so that it fit my protocol! I loved the kale and cabbage salad with big pieces of grilled chicken.

 

January 17
breakfast- berry smoothie*
lunch- house salad from Mcallister’s and a spring roll from Phonatic (the spring roll was not in protocol because of the rice paper and rice noodles but I ate it anyway and loved it!)
snack- cashews
dinner- wunder nuggets, half a steamed sweet potato, guacamole, and Siete chips

 

january 18
breakfast- Health Lab protein ball
lunch- salad with mixed greens, turkey, avocado, hard boiled eggs, hummus, Primal Kitchen caesar dressing
dinner- salmon w cauliflower pilaf and asparagus, beet carpaccio and ahi tuna jicama tacos from Caroline

This dinner was soooo delicious and they had all these items on the menu that were compliant with my protocol! I especially loved the salmon with cauliflower pilaf- it had so much flavor and was very filling. They’re also giving 15% off your bill if you show them a membership card to a workout studio or gym in town!

 

January 19
breakfast- berry smoothie*
lunch- red fish cobb salad from Colleen’s (it had corn in it which isn’t compliant but I only a little!)
snack- cashews, siete chips and guacamole
dinner- half of a chicken bowl with sweet potato noodles and veggies from Chilantro

 

January 20
breakfast- deviled eggs, açaí bowl and roasted veggie skillet from Hideaway Kitchen
lunch- Siete chips, guacamole and homemade chicken wings
dinner- Mixed greens and half scoop of white rice with veggies and poke from Pokeatery

Hideaway Kitchen opened a few months ago with one of my fave chefs in town, Bryan Beneke. I loved the acai bowl soooo much (it’s vegan y’all) and the short ribs on the veggie skillet were amazing. They have tonnnsss of options to choose from as well!

 

January 21 ** JOEL’S BDAY!! **
breakfast- Birch benders paleo pancakes, jam, bacon, eggs and turmeric tea
lunch- hodgepodge salad including egg salad, chicken, kale, brussels, mushrooms and veggies from Whole Foods
dinner- butter popcorn and a few bites of the roasted veggies bowl at Alamo Drafthouse

This was Joel’s birthday cake – the chocolate delite from Amy’s Ice Cream. No I did NOT have any, not even a bite!

 

My stomach was hurting a lot today after Whole Foods – and the butter popcorn was a definite no-no.

January 22
breakfast- chicken sausage tacos from Snap
lunch- salad with mixed greens and chicken from Austin’s Habibi
dinner- shrimp n grits and cashews from Snap

PS get $20 off your first meal plan with Snap using code FOODIE 🙂

January 23
breakfast- green juice* and larabar
lunch- sweet potato noodles and spicy pork bowl from Chilantro
dinner- 3 falafel balls and hummus
dessert- leftover açaí bowl w cashews

*green juice: kale, cucumber, cilantro, green apple, lime, celery (sometimes I add a carrot or two)
*berry smoothie: 1/2 cup frozen mixed berries, almond milk, maca powder, coconut protein powder, 1 tbsp almond butter

WOW I ate out so many times!! I’d like to think everything is compliant but you never know if there’s contamination unless I’m making it myself (maybe that’s why my stomach hurt on Monday). It’s been hard juggling life changes and work and still cooking all my meals for myself but I’m determined to cook more next week!!