The staff at my grocery store will know me by name by the end of this week, I swear. I don’t know where all this food is going but next week I’ll have to make a better plan of attack for the grocery shopping to make sure we’re stocked up appropriately. I think I’ve been to the grocery store more times this week than I did all last month.
I used to make a mushroom soup and I wanted to improve upon my methods and thought it would be a great way to prepare vegetables for several meals in advance. Now I’d have a pairing for protein and a light salad to make a quick dinner when pressed for time. With a large bowl of mushrooms, some broth and an immersion blender I made a huge pot of soup, perfect for the near-freezing days ahead of us.
I think this is the first day where I’ve felt a little pang of hunger outside of my meal times. Granted, I was up until 4:30AM and didn’t eat anything past my dinner at 8PM, I think the feeling wasn’t unique to being on Whole 30, just a product of the situation. And I still didn’t snack because it was too late and I didn’t really need to eat.
The need to eat. I still find myself clinging to old habits. Checking out the contents of the fridge when I go get water. Checking out the contents of the fridge when I walk by to get food for the cat. Checking out the contents of the fridge because it is a commercial break. If I’m not planning a meal, I don’t need to be in there. But I still find myself automatically opening it when I get near it and looking to see what’s inside. I’m not even hungry, but I still do it anyway. At least I have the will to leave everything where it is.
Breakfast – Salsa Eggs and Homemade Turkey Sausage
Lunch – Mushroom Soup with Sweet Basil Chicken Sausage
Dinner – Leftover Balsamic Glazed Pork with Roasted Carrots and Green Beans