Day 9. Week Two Begins!
How’s everyone feeling?
Today, I consumed: half coffee/half herbal blend with butter and pumpkin pie spice (delicious), banana, baby spinach, coconut milk, ground lamb, mustard, curry powder, cinnamon, cumin, kale, shredded zucchini, nori wraps, and a couple homemade potato chips (my husband has been known to slice a potato with the mandolin and throw it in some bacon fat…WHAT??).
Was only at the gym for a few hours to take care of some stuff so I only had time to get in a quick 2K row. As seems to be the theme lately, I gave myself a stern talking-to beforehand so I wouldn’t have an emotional meltdown seeing as I haven’t been training regularly lately. And what do you know, I hit 8:41.9, which is about 10 seconds off my best time ever. AND my stroke rate was super, super low (like 22spm). AND I only had to talk myself out of quitting twice (once at 1000m and once at 1500m). AND, I only felt like absolutely crapdeath for 20 minutes afterwards – all great things.
Last Thursday we had a great discussion at the Q&A. I wanted to list everything we mentioned here, but my computer seems to have eaten my notes, so tomorrow I’m going to try and figure out what exactly we talked about and then this coming Thursday I’m going to take notes by hand (yay!)
In the meantime, I’ve gotten a lot of requests to discuss something that SEEMS insurmountable when you’re just starting out, but I promise, is insanely easy with just a little bit of planning – and that’s the extended car/train/plane trip. Just like the entirety of the BCCC, prepping properly is key to your road trip being successful, because let me tell you – being starving after a six hour drive with nothing in sight but a Sbarro, a TCBY and a $9 bag of crappy Jack Links jerky does not set you up for a successful meal. That said, here’s how I handle planning for a long trip (please note that you may need to tweak slightly – I rarely fly, so obviously the whole liquid thing may need to be adjusted for carry-on bags).
1. Consider how long that trip really is and what your plans are upon arrival. Take this from someone who used to “pack snacks” for a TWO HOUR car trip. Sometimes, you do not need snacks and sometimes it’s good to remind yourself that you won’t actually die of starvation if you don’t eat for a few hours.
2. Assuming then that the trip is appropriately long and terrible and you really will need sustenance – may I recommend the following post as an excellent starting point? http://whole9life.com/2011/07/whats-in-your-cooler/ (It’s specifically great if your destination is one that means you won’t have a ton of options – like a hotel room, or camping or something. VIVA LA COOLER!)
3. Some things that I personally have packed in the car that tend to last a few hours before I worry about refrigeration – Roast Beef from Whole Foods (deli counter). Applegate farms turkey breast. Hardboiled eggs. Sardines. Wellshire Farm brand Tom’s Turkey Sticks (available at Whole Foods). Paleokits/Primal Pacs. Larabars. Trader Joe’s dried mango w/ no sugar added. Precut fruit from WF/Superfresh. Grapes. Olives. Unsweetened coconut flakes. Dark chocolate. Seltzer water. Any kind of nuts, although I don’t usually prefer these as a snack, tastewise. Bananas (nature’s most portable food!) Don’t laugh at me, I’ve even been known to grab those pouches of baby food that are blended fruits and veggies. Seriously, they’re delicious and they don’t spill. Shut it.
4. I can’t repeat enough – PLAN FOR THE WORST. During my Whole30, my worst case scenario happened – a Labor Day weekend at my uncle’s lakehouse that should have been pretty easy to handle. I figured grilling would happen so I’d just do the whole bunless burger/mustard/avocado thing with whatever vegetables were being made….and then it rained, and then trays of ziti and pasta salad were ordered. So, I ate a meal of the aforementioned turkey sticks and Larabars. Meh. My point is, shit can and will happen.
5. I have yet to find a restaurant that didn’t have SOME meal on it that I could make optimal. Notice I didn’t say “perfect” because you just never know when it comes to restaurant food – they’re infamous for using crappy vegetable oil or sneaking in sugar in ways you may not even know to avoid . FOR EXAMPLE: IHOP PUTS PANCAKE BATTER IN THEIR OMELETTES TO MAKE THE EGGS FLUFFY. Yes, that’s in all caps because it’s GROSS, but also because – seriously? – who would even think to ask whether the omelette was gluten free? Now, if I find out you live in Center City and are eating brunch at Ihop, I’ll slap you. But if you’re in an unfamiliar place, it’s not out of the question that you could end up there. Be aware! My go to options are a) sunnyside up eggs with a side of fruit, avocado if they have it b) omelette with mixed vegetables, no cheese unless you know they’re using good, high quality stuff and you’re not eliminating dairy of course c) a salad with protein on it, oil and vinegar on the side, d) bunless burger with bacon and avocado and a baked potato, e) steak and steamed broccoli. And this is just for your generic diner type restaurants – of course things get way easier if you throw in some ethnic options. Disclaimer: This does not mean that we DON’T expect you to be cooking your food during the BCCC. Restaurants will ALWAYS have their shortcomings. However, I know that sometimes travelling can be tough, and this is a good list to have around even after the BCCC is over. Don’t forget – if you’re going somewhere unfamiliar, post on the CFCC Eats Facebook page! Odds are someone has been there or at least has some suggestions for what’s a safe option.
Now – go forth in health and I’msorryItookawayalltheexcuses.