Day 3. Food Logging.
Last night around 9pm I was effing around my kitchen and decided I wanted to try blending something, which was weird, because I’m usually way too lazy to clean my blender (side note: am I the only one who actually avoids certain kitchen implements because I’m too lazy to clean them? I’M LOOKING AT YOU GARLIC PRESS.) Specifically, I wanted to see how much baby spinach I could stuff in there before it would overtake the flavor of 1/2 a frozen banana and a dollop of coconut milk.
LESSON LEARNED. I tossed and turned for what felt like HOURS last night, and the smoothie felt like a rock in my stomach. I have no idea if my body hated the infusion of liquid food that late at night, or if it just gave me a burst of energy at the wrong time of day, or some weird combination of both….but I was not a happy camper. So, I guess that’s today’s lesson? Even if all the pieces of what you’re making are “allowed” in whatever plan you have yourself on, don’t forget that the TIMING of the nutrients you’re giving your body make all the difference.
And this is why keeping a food log is so, so important. After doing this for months and months and MONTHS, it automatically occurs to me that when something strange is happening in my body, the first thing I think about it “what did I eat last?” But for those of you that are new to this, I can’t emphasize enough – WRITE DOWN WHAT YOU ARE EATING. The human body is a complicated piece of machinery, and you really need to have a grasp of all the clues to solve the mystery. And the solution, for me at least, is that food right before bed is no bueno.
If you need ideas about where you can log your food, just ask (or peruse the comments, your colleagues have some awesome tumblrs and blogs to check out!) I’ve gotten Excel spreadsheets, posts on the Crossfit.com message boards, emailed iPhone photos of meals, and spiralbound notebooks with everything noted by hand. This morning, Cathryn showed me my new favorite one – a daily planner that’s broken up into hours that she uses only for food and workouts. Data is fun!
Moving right along.
Today, I’m feeling great, with the exception of a minor moment just now that I wanted to fall facedown into something sugary. Instead, I’m drinking tea.
1. Train consistently and eat to support that – LE SIGH.
2. Not too much fruit today – a few raisins in my carrot salad. Grabbed lunch from Grocery in a pinch – salmon, morrocan carrot salad, and some white rice.
3. Avoided sugar
4. Avoided cheese and wine.
5. Unsalted pastured butter in my coffee this morning. SO GOOD.
6. Sauerkraut with lunch FTW!
7. 1 cup of coffee.
8. Mindful eating – I suspect that I may need to hit myself over the proverbial head regarding this and item #1.
How’s Day 3 going, everyone? Please keep letting us know in the comments! We’re doing our best to keep up and offer suggestions and feedback!
PS: Philly Cowshare reached out to us to see if we’d be interested in purchasing a whole cow as a group- that’s grassfed, local, antibiotic/hormone-free, HAPPY cow, people! And if we buy a whole cow and divide it 8 ways (or more if we want, you can split a share), you end up saving even more money. A 1/8 share is about $350 which would work out to about 43 pounds of meat. If we can swing this, Philly Cowshare will feature us and our awesomeness AND our recipes in their social media. The deadline is tight, but I wanted to put it out there for you guys considering we just began the BCCC, you may want to stock up for the season, and finding good, ethical and sustainable meat sources are always cool. If you’d be interested, email firstname.lastname@example.org, jump over to the CFCC EATS Facebook page and comment on the post, or look for the signup sheets that I’m posting in the bathrooms and near the front desk of the gym! http://www.phillycowshare.com/
PPS: Don’t forget to join us on Thursday night at 6:30 for Q&A! I’ll be taking notes and will try to get the questions and answers up on the blog as soon as possible for anyone that can’t attend. If you have a question that you think would benefit the group, come ready to ask it – and if you can’t be there, feel free to email it to me at email@example.com.