Before I get to today’s Whole30 food journal entry, I’d like to clarify something. Since I decided to do another Whole30, a few people have asked, “Why?” My answer typically includes the following reasons:
- My eating habits have started to backslide since January.
- I sleep better and have more energy when I eat well.
- I’d like to finally lose that last bit of baby weight.
People usually respect the first two reasons. The third, however, has prompted a few incredulous responses. You see, I’m not overweight. In fact, I’m fairly thin by today’s standards. I’ve gained back about five pounds since my last Whole30, putting my weight at 138 pounds. My body mass index is 23, which is two full points under the “overweight” category.
So why do I want to lose weight?
The reason is simple: I weighed about 128 pounds before I had kids, and I see no reason that I shouldn’t weigh that much right now.
Completely rational? No.
Wrong? I don’t think so.
In fact, it will only becomes more difficult to lose weight (and maintain my weight) as I age. So unless I want to accept steady, lifelong weight gain as inevitable, now it the time to make a change.
That doesn’t mean that I think that people my size need to lose weight. People should do whatever helps them feel healthy and comfortable. And I feel most comfortable when I weigh just under 130 pounds, which also happens to be smack dab in the middle of the healthy weight range for my height.
Sounds reasonable to me.
And now for my food journal…
Wednesday Whole30 Breakfast: Black coffee, blackberries, green olives and cold chicken. (Weird, I know, but readily available and healthy.)
Wednesday Whole30 Lunch: African peanut soup (from my frozen soup library) and apple slices with unsweetened sunflower seed butter.
Wednesday Whole30 Dinner: Rotisserie chicken, pan-grilled asparagus, green olives, strawberries and a green smoothie (unsweetened coconut milk, handful of kale, and a few frozen chunks of peaches and bananas).