Real World Road Rules

8/25/14 Travel back to CT from BVT

So I'm still in my "prep" phrase and I think for going out to breakfast and traveling 5+ hours in a car I did pretty well.

Breakfast: Ate at Magnolias, one of my favorite breakfast spots in Burlington. They had a special quinoa scram with kale, broccoli, snap peas, red pepper and two poached eggs. I added maple sausage which would not be approved for the Whole30 or Candida diet.

Snack: Probably 2-3 hours after breakfast I got hungry during my car ride and had this weird raw, gluten free, vegan protein bar. I can't remember the name- but it was actually pretty good and had 7 grams of protein and 2 grams sugar. It looked like the picture above- which looks gross, but actually pretty satisfying. I also dug into a Kind bar- these things I lived off of during my week on the road for camp. They're gluten, diary and soy free. They also don't have as much sugar as normal protein bars however, still would be forbidden. I then had a juice drink with kale/celery/spinach/apple/lemon and some other veggies I think. So pretty sugar filled snack. WOMP WOMP.

Snack: Another 2 hours later I snacked on a banana, honey roasted peanuts, and another Kind bar. YIKES.

Dinner: I arrived back to New Canaan, unpacked, talked with my roommates and met some of the new coworkers/neighbors I got to cooking some dinner. I was tired from driving and feeling a sweet craving. I decided to make a version of OhSheGlows' Rainbow Pad Thai with what I had around my house.

1/4 cup sunbutter
3 Tbsp. coconut aminos
1 tsp. minced garlic
1 tsp. stevia sweetener (I didn't have the liquid sweetener but I think that would work better)
minced ginger to taste (I like a lot of it)
1 Tbsp. sesame oil
1 Tbsp water

I mixed that together and then put in chopped zucchini, orange pepper, celery, cucumber (I don't have a veggie spiral machine so I just old fashioned chopped it). Mixed that with the sauce and put it over salad. I also put hemp seeds and some grilled chicken on top. It was very satisfying. I believe that this recipe would be Whole30 approved- but not candida approved. I'm still looking into if sunbutter would be okay on candida but because it's bottled I would imagine it isn't.

That picture doesn't totally do justice to how good it tasted. But I'm new to this. I'm sure I'll get better. Anyway- I'm probably going to keep that recipe in the back of my mind and do some more research to see if it would be both Candida and Whole30 approved.

Late night snack: celery and hummus. The chickpeas aren't allowed on Candida however I found a recipe for zucchini hummus that is so I'm excited to make that and try it out.

Lessons for today:
-Traveling is a big trigger for me to eat like shit. I have to travel a lot in the next few weekends. I will plan ahead of time, making meals that can be on the go and storing them in a lunch box or cooler and will eat that.
-I also noticed I needed a pick-me-up. I think making a water with lemon and mint would be less sugar than a juice but still give me that something extra.
-I really need to buy a food processor and other essential kitchen appliances.

I have to say I'm proud that I didn't get any bad snacks at the store. My goal for the next 3 days is to not have added sugar besides protein powder shakes. That will be a big challenge for me and I think will start to get me ready for the Whole30/Candida Challenge. I added the "Challenge" because that's what it will be for me.

Sorry for the boring post. I'm hoping to add more food recipes and pictures! Woohooooo...

#Wholemygod30