Tag Archives: paleo

Moderation (Whole30, reintroduction phase)

IMG_0355(Taco salad – complete with cheese and greek yogurt in place of sour cream)

At the completion of the Whole30, I believed the hardest days were behind me. I was wrong. Despite an intellectual awareness that these dietary changes (and the newfound feelings of health that came with them) were the first steps in a lifestyle overhaul, the cheese-loving glutton in me was waiting on the sidelines to shrug off the entire experiment. My inner critic had been silenced in those 30 days by a clear set of unbendable rules. Starting on Day 31, when moderation and self-experimentation came into play, I faced an entirely different set of demons – those of guilt and indulgence – which were much more threatening to my dedication to health than the sugar demon I had put behind me on Day 5.

IMG_0353(Mushroom, scallion, tomato and cheddar scramble – so rich with cheese!)

Re-introduction as a concept seems simple enough. The Whole30 continues for 12 more days, with only a few additions and substitutions made in the now regular meal plan to test for reactivity to the previously banned food groups. In reality, it has been a blur. There was The Bat’s birthday dinner on Day 32, and several meals with family and friends who had been patiently waiting patiently in the wings until we could indulge together. Ideally, I did not expect this to pose any more of a challenge that the previous 30 days – I had figured that out without much complication, right? Turns out I am my biggest enemy (not that surprising, I know).

IMG_0360(Ugly, but delicious. Braised shredded beef with tomatoes and red wine)

I have a very ‘all or nothing’ personality. It works out great when I need to put my nose to the grindstone to push through a list of tasks (particularly experiments); or when I need to follow a very strict set of rules. I dive in, I have my reasons and I get it done. The flip side to that is that when that driven focus is turned off, I am really off; when I ‘let things go’, they are all over the place. So, when we went to Korean BBQ for The Bat’s birthday celebration and I planned ahead to eat only the meat (which I expected to have sugar and soy – my two first introduction groups), it took about 15 minutes for me to drop all pretense. Instead I joined a party where nothing was off limits. Come the next morning however, I paid for the booze, the bites of cheesecake and the relishes and garnishes I consumed with vacuum-like intensity the evening before.

IMG_0362(BBQ chicken, artichokes – dipped in hummus! – orzo salad)

After such a glorious belly-flop off of the ‘eat clean’ wagon, I did some intense navel gazing. What I returned to again and again was guilt. I realized that I have a horrible habit – once that first misstep is taken, I assume all is lost and, now that I’ve screwed up, I might as well try one of everything. The idea of taking just one bite, or stopping after indulging just a bit seems completely foreign. The frustration of letting myself down from a previously set goal sets in, and now the eating has the dual function of feeding my ‘all-or-nothing’ compulsion and cushioning the guilt.

IMG_0368(Pork sausage, tomato, scallion scramble with Kartoffelpuffer – German potato pancake – and applesauce)

The Whole30 had all but destroyed this destructive emotional eating cycle – no weigh-ins to beat myself up about, no one-to-many-glasses-of-wine nights out with friends or late night nacho binges. I followed the rules to the letter, I lost 11 lbs. (yay!) and, by the end, it no longer felt like work. I was completely unprepared for the resurgence of those bad habits once I allowed ‘bad foods’ back into my life. I fought back – even returning to safety of the Whole30 rules for several days – to remind myself how satisfying it is to eat clean AND be in charge of my emotions (in hindsight, the reintroduction of soy and sugar maybe was not the best place to start for impulse control).

IMG_0374(How to test gluten without chemicals? The infamous No Knead Bread)

After a few days to regain some semblance of control, I returned to a proper re-introduction cycle. Here’s how it went:

Sugar/Sweetners – Sugar is horrible. This I knew before, but living without it for 30 days underscored the point. Once reintroduced, it caused headaches and bellyaches, general malaise and mood swings. No one needs that. I plan to go forward limiting this as much as possible, using honey if needed.

Soy – No obvious adverse effects upon reintro, and I am delighted to dip my sashimi and have The Bat’s secret stir-fry sauce again. That being said, I have a new appreciation to the extent to which many prepared foods are supplemented with soy products, something I would like to limit from here on out. So, I’m excited to eat tofu, but not in my tuna – and I will shop accordingly.

Alcohol – After a dedicated reintroduction, I was thrilled to learn that a glass of wine is still a viable option. It appears that sake and the occasional liquor are also ok (with the limits of no sweetened mixers, of course). Beer remains an outstanding question – although a few sips taken from The Bat’s pint last weekend suggest that this may be a sore spot. In honor of this week’s holiday our lab is visiting the Green Flash tasting room for happy hour tomorrow – no time like the present to find out, right?

Dairy and Gluten – These two are getting lumped together because my response to them was basically the same – ick. I have not found my missing link – it is a low-level malaise that sets in when I eat cheese or crackers. Both give me a sense of fullness, but in a bubbly, not-so-good-way. So, not horribly bad (which is a relief), but not how I want to feel constantly. Something I will knowingly indulge in occasionally, when I feel willing to take on the consequences.

Legumes (other than soy), non-gluten grains – Next on my list, although not horribly missed so I will take them as they come.

IMG_0379(Filet in red wine reduction, fresh bread with butter, artichoke with – wait for it – more butter)

With the exception of beer as a possible ‘silver bullet’, the self-experimentation about which I had been so interested was rather boring. My most interesting observation came post-dairy/post-gluten, when I realized that the sudden low-level ‘ick’ I was feeling was how I had been used to feeling day in, day out before the Whole30. Understanding that I now know how to feel really good on a daily basis provided me with a palpable sense of relief. After several weeks going without and realizing the true impact on my belly, the concept of treating bread and cheese as treats to be savored, rather than their own daily food groups, is much easier to swallow.

IMG_0383(Avocado egg salad atop No Knead Bread)

Although I haven’t quite identified my IBS trigger, I am pretty much convinced that the compounding of each ‘low-level icks’ could have been enough –  especially with the additional excess of chemicals in prepared foods I was not previously aware of that I am now avoiding by learning how to make my own staples (a topic for its own post sometime soon). Looking forward, I feel cautiously excited; rather than feeling deprived of tasty foods, I am (mostly) giving up things that are keeping me from being/feeling the best I can on a daily basis. In the end, it is fighting my inner emotional relationship with food, my compulsive ‘all-or-nothing’-ness that will be the real challenge. The Whole30 allowed me to hide behind my beloved rules for a bit, building up knowledge, motivation and pride that I will use to (eventually) silence the inner critic once and for all. For this, I would be really intersted to hear from you – how you recover from slipping up and motivate to get back on the wagon (whatever it may be – diet, exercise, work), and how you might suggest achieving balance as I move forward into the uncharted territory where I make my own rules?

IMG_0364(Omelet with salsa, avocado and andouille sausage)

Despite the challenges and chaos that comes from confronting my own weaknesses, I remain thrilled with the entire Whole30 process. To learn that after several decades dealing with a range of ‘belly issues’ that I could feel great on a daily basis and go weeks without even thinking about my health is a revelation on its own. Not to mention the pride and motivation that comes from achieving this in a way that is sustainable and tastes good. These are all goals that I would gladly give up bread (gasp!) and cheese (shudder!) – even beer (sigh!) – to achieve.

IMG_0385(Warm days call for CSA veggies with pesto olive oil mayo dip)

As always, feel free to contact me on Instagram @researchingsandiego!

 

 

 

 

 

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Awareness (Whole30, week 4)

salmon and fouscous(Weekend meal: pan-sauteed sockeye salmon, homemade pesto (no cheese!) and cauliflower fous-cous)

I am so close. Almost there. Day 29. And yet, looking ahead, I am not feeling an incredible urge to change much of anything in the ‘new normal’ I have established in the past month. This happens to be a convenient attitude with which to approach the next phase of the Whole 30, a 10-12 ‘reintroduction’ period. During these follow-up week(s), single food types (dairy, legumes, grains) are introduced – in the context of an otherwise Whole30-approved diet – one after the other, in order to identify ‘problem’ foods that may have been hindering me from being the best I can be. In the beginning, the idea of this self-experimentation was one of the biggest selling points of the program; now, towards the end, I’m a bit more cautious.

eggs in baskets again (Eggs in red bell pepper ‘nests’, avocado and blueberries)

You know who is counting down impatiently? Batman*. He has been incredibly supportive, endlessly patient and up for all sorts of food experiments (he did not strictly follow the Whole30 with me, but did eat a lot of my food – in the interest of solidarity – I’m sure – and laziness/avoidance of cooking two meals each time ‘round). But, we both miss our ‘Stir-Friday’ tradition (no noodles, soy), and there is no way I would let his birthday pass this week without raising a (real) drink in his honor (no booze). Plus, that delicious steak he likes to make on Sunday afternoons? Even better with a red wine reduction/shallot sauce.

garlicky beef stew and squash(Weekday picnic – garlic beef stew, zucchinis tossed with pesto)

However, as in any disciplined venture coming to a close, I have engaged in some pretty intense navel-gazing about the process. Mostly to consider where I go from here and what are the lessons I want to take from the past four weeks. With the obvious caveat that I cannot speak to my personal issues with specific foods (I’m sure that post will be coming in a week or two), here are a few general things I’ve learned, which I aim to focus on in the coming weeks/months ahead:

pesto egg scramble (Tomato, turkey, pesto scramble, avocado, raspberries)

I can trust my mind (and my stomach) again. One of the key points made in It Starts With Food, was that, during the Whole30, participants eat what feels like a huge amount of food. Wholesome, real food is often not as caloric as its junky counterparts, so to ensure that our daily needs are met, we pile the vegetables high and do throw an extra half avocado on the side. Initially I was stuffing myself silly and was shocked to realize I could not tell when I was full (model case of leptin resistance). I slowed down, turned off the computer during meals and focused on making food worth eating at the dining table. Within a week, I was putting my fork down halfway through dinner, satiated and delighted to have finally found the connection between my brain and stomach. After almost a month, I trust that connection implicitly. I have to take care to go slow and pay attention, but when I do, I know how much is just right for me.

 kale and sausage(TraderJoe’s Spicy Italian Chicken Sausage, lemony garlic sauteed kale)

Anything can be a comfort food. I had no idea what to expect in regards to cravings when this began. I am a lover of all things cheese, bread and noodle-y – so I assumed my dreams would be filled with wheels of brie and I might have to be physically held back if someone around me was to serve up a plate of fettucini Alfredo. I could not have been more wrong. I had days when my (chubby) emotional eating devil would pop onto my shoulder and whisper sweet nothings of tuna melts and pizza into my ear – how comforting and delicious they would taste – justifying such a breach in protocol by exclaiming how hard the day had been. With my mind clear (point #1), it was almost embarrassing to note how many times I had previously fallen for this argument. Not this time. Instead, I’d make a savory, thick bowl of chili, or persuade The Bat to make me one of his out-of-this-world onion-jalapeno burgers, sweet potato fries on the side. I learned that my comfort food is anything that is delicious – irrespective of its carb/cheese content. And, if I ever want anything to taste more decadent, I just should dip it into some homemade olive oil mayo.

 salmon salad(Leftover salmon/fous-cous salad)

My willpower is strong. It is not undermining myself to say that I have never been known to be a woman with unwavering willpower. It’s dizzying how fast I can talk myself out of a morning jog, or into a day spent on the couch in my pajamas. But when it comes to food, I have found myself stronger in ways I never knew I could be. Mostly in the lunch room. And at Monday morning lab meetings. And Friday afternoon Journal Club/Happy Hours. The first week it was hard, passing the pastries and turning down a cold beer. Now I don’t even glance. Except when the pistachios come around.

sole (Dinner out at Fish Public – Petrale sole, almonds, green beans – partial cheating because of browned butter? Probably. And I am ok with that.)

I do not miss rice or legumes – or (shock!) bread. To be honest, the upcoming reintroduction phase scares me a bit. I would like to create a framework based on the past 30 days that would allow me to eat clean and maintain the confidence, pride and change in pants-size I have gained (or lost, as the case may be). Beyond that, I want to live in a way that allows me to not be dominated by my ‘belly issues’ – only recently a dream that has been made reality in the past few weeks. I am nervous about cutting out favorite foods (dairy, gluten), but have been pleasantly surprised at those things I have not missed – rice, beans, lentils or peanuts.  If I have not thought about those foods during the challenge, I see no need in rushing to introduce them now. Honestly, after discovering the wonder of cauliflower rice/fous-cous, I may gladly never eat rice again.

eggs and pesto zucchini (Over-easy eggs atop pesto-tossed roast squash, nectarine)

I must be kind to myself. At this point in my life I know my shortcomings. One of the worst (and most common, I suspect) is that I am simultaneously my harshest critic and an unrelenting perfectionist. That leads to a very ‘all or nothing’ personality in which I can rigidly control/plan/work in bursts, but the moment I allow for one pause, one donut – all is lost and I spiral downward into a mental vortex of guilt, elbows deep in the pastry box. It will take some time to devise a plan for moving forward from here – what I will eat with abandon, what I will save for special occasions and what are the foods that I will enjoy and suffer the consequence(s). Even after implementing that framework, I will stumble into excess every once in a while. In those moments, I need to acknowledge, pick up and get right back in it – not wallow in guilt and pasta. These are/will be difficult changes, but based on how good I feel now, the right ones for me. I need to remember that this was never about dieting per se, but to better my health permanently. It’s a marathon, not a sprint and all that. I just need to be kind to myself along the way.

pork and green chile stew(Pork and green chile stew, cauliflower rice)

I will do another Whole30. That goes without saying. Either to get me back on the wagon (see above) or just to re-focus on my long-term goals of health, energy, and mind-body connection. I am already intrigued if/how it will be different the second time around. It has been a great experience – one that I would recommend to anyone.

lunch salad(Lunch salad – lettuce, green onions, baby bell peppers, avocado, turkey, pine nuts, blueberries, balsamic vinegar)

One more day and then onto the next chapter!

fruit snack(Fruity interlude – when I forgot my picnic lunch during our Farm Tour last weekend, I shared some garden-fresh watermelon and tomatoes instead). 

*Calling my boyfriend “Batman” will never cease to crack me up. And we all know how annoying it is when people laugh at their own jokes.

sausage and eggs in a nest(Last egg of the week, alongside Artichoke and Garlic sausage and cantaloupe)

I have been/will continue to post my ‘clean eating’ on my Instagram (@researchingsandiego), which I am also looking forward to using for non-food photography purposes. Having that community has also been a huge perk and motivation in these past few weeks. Thanks to all of you for the kind words of support!