Journal - Day 32 of January 2018 Whole30 - legumes reintro
Just because of the type of person I am, I wrote out the dates and the foods I would eat; doing these detailed plans helps me reduce my anxiety/stress over the unknown. It also helps me remember what I need to buy.
• Day 1: Introduce legumes Mon 2/5
Day 1: Evaluate legumes, while keeping the rest of your diet Whole30 compliant.
Try some peanut butter on your green apple with breakfast, a bowl of miso soup at lunch, and a side of black beans with dinner, while paying attention to how you feel. Then, go back to the Whole30 for the next two days, and see how things go. Pay attention, evaluate and decide how, how often and how much to incorporate legumes into your regular diet—if at all.
Examples: Beans, Chickpeas, Lentils, Peas, Peanuts + PB, Soy, Edamame, Tofu, etc.
• Days 2-3: Monitor your response Tue/Wed 2/6-2/7
What I chose to introduce:
- Peanut butter
I had some peanut butter with my breakfast, felt a little itchy in random spots about 2 hours later, and slightly headache-y (but that could be due to the rainy, humid weather we're having). The peanut butter was good, it had added sugar even though it was "all natural", but I didn't get cravings from it. I had an extra cup of black tea, and the headache has subsided. I had about a cup of shelled edamame with my salmon nicoise salad, feeling a little lethargic after lunch, although I did not eat my pear today because I think the edamame filled me up. I felt a little more cranky than I have been. I ate a bunch of peanut butter at dinner time to test the itching, and I didn't feel more itchy.
Breakfast: 2 hard boiled eggs, roasted root vegetables, peanut butter.
Lunch: 3 oz baked salmon, 3 cups spinach arugula mix, 2 tablespoons avo dressing, 4 little potatoes, 5-6 cherry tomatoes, some cucumber slices, about a cup of edamame, and a quarter cup of coconut flakes.
Dinner: Leftover salmon and potatoes, some steamed broccoli, ranch dip, cherry tomatoes with balsamic vinegear, peanut butter.