Metabolic Balance - Day 9 - Things are Looking Positive!

My program started off strong, had a weak and difficult moment, and then seemed to turn itself around again on day 7.  I made it through to lunch without feeling hungry AND almost forgot to eat when it was time.  I also handled the 7 hours between lunch and dinner that day very well as I had to get out and teach my two boot camp classes.  I still didn't push myself through the classes as much as before this program but I did demonstrate moves and take part to help motivate my clients.

Yesterday was a good day, too.  I was quite hungry about 2 hours before dinner again, though, but I shifted my schedule to accommodate a long hair appointment last night.  Because of that shift, I had a 14 hour break between meals and this morning I was hungry!

Perhaps a bad move on my part but I decided to push myself at the gym this morning.  My workout consisted of running 10 laps (not quite 1 mile), performing 10 minutes of intervals, push ups, dips, battle rope moves, and stretching.  I wanted to see how I'd feel after all that.  By the time I got to work, yes, my stomach was quite active, begging me for food.  Luckily, breakfast was a yummy peach mandelade - I find this dish to be quite filling and have been eating it on days I teach boot camp.

Peach Mandelade - A mixture of almonds, sunflower seeds, peach and nutmeg.  Yum!

(Ironically, in the past, when I've run first thing in the morning, I rarely feel hungry for hours after.  With the metabolic balance diet, I know I am not getting as many calories as I used to eat, so my runs are shorter and my body truly does want food afterwards.  However, both Tuesday and today - days I ran at the gym - I have felt pretty good.)

How about mood and all that?  Well, there is always a lingering headache and my usual sleepiness kicks in around 2pm.  When this hits, I find it a bit harder to concentrate and focus on work, which is tough.  Otherwise, I feel happy.

Last night I ate eggs for dinner, my first eggs since the week before my program started.  Today I woke up with a nasty blemish on my cheek!  I know that the cheeks succumb to skin issues if one is experiencing allergies so I must question whether I have developed a slight intolerance to eggs.  Considering how many I normally ate (7-10 per week), I wouldn't be surprised to learn that I had caused an allergy.  So, no more eggs for a couple of weeks and then maybe I'll test them again.  Hopefully this is easy to fix - just avoid the eggs for awhile, rebalance my intestines, and allow my body to build up the enzymes it needs to break down food properly.

Scrambled eggs with asparagus, broccoli, green pepper and red pepper

For lunch today, I brought the tuna lettuce roll ups from the weekend - that sure is a delicious, filling meal!  I wasn't sure how this meal would work out today because I decided to use lettuce from my garden; the leaves are not nearly as large as those on heads bought from the store but the lettuce held up better in my lunch bag and it was so gardeny good!  Finally, the garden is starting to offer some fresh, homegrown produce for healthy, nutritious summer meals!

Lettuce Wraps - lettuce leaves from my garden, tune mixed with peppers, avocado and carrots!

Today has been one filled with hearty fillings rolled up in leafy greens!

For dinner, I decided to try a white bean cabbage roll recipe that I found online.  Alas, I cannot locate it tonight so I'll write it out here if you're interested (see below).  Honestly, Napa cabbage is not a vegetable I care for, unfortunately, because I do love cabbage rolls!  However, while I ate most of the meal with the cabbage, I did end up tossing out about one third of the leaves.  The filling was alright but I found it bland.  I'd suggest playing with spices of your choice if you want some extra flavour.

"Cabbage Rolls" with white beans and vegetables

I also didn't follow the recipe exactly because it is 29 degrees in our house and it seemed ridiculous to heat the oven up to 400!  So, I blanched the leaves and just rolled the filling into them one by one.

Tonight I forfeited the rye bread and just finished off my meal with my allotment of mango.  I'm feeling pretty darn good today and, despite starting to wish I could have some pasta or a glass of wine, my willpower is strong, my mood is positive, and I feel really quite good!  I like that I have lost 8 pounds since beginning this and I definitely feel the difference in my clothes and just in how I carry myself.  I'm hoping I can stick with the program so I'll have some fun results to share on after Day 14!

If you're following the program and reading this for inspiration - keep with it!  You're doing great!  It WILL get better.

White Bean Cabbage Roll Recipe

• 1 portion white beans
• 1 portion vegetables (I used onion, bok choy, cabbage, red pepper)
• 1 clove garlic
• marjoram
• oregano

Blanch the cabbage leaves and set aside.

Heat nonstick pan to medium-high and cook garlic and onion (or shallot).  Add vegetables and braise with some water or vegetable stock. 

Puree beans and add to vegetables.  Heat through.  Add spices to taste and heat some more.

Roll filling into leaves of cabbage and cook for 5-8 minutes in a 400 degree oven.