Today is one of those typical days on the road. And yet, in some ways it’s also so different because I’m doing my Whole30.
I woke up starved because my dinner last night had not agreed with me so (TMI warning!), there was nothing left in my body by the time I went to bed last night. I knew that the breakfast food at the conference would be pastries and other wheat/carb-laden foods, so I decided to order room service. There wasn’t really anything on the menu that was Whole30-approved, so I asked them to whip me up an omelet with spinach and mushrooms, and then put a side of arugula salad, with olive oil and vinegar on the side. I then called back to make sure that they only used olive oil to cook my omelet, if anything (yeah, I was THAT person). Here’s what I got:
BIG kudos to the kitchen for the massive amount of arugula on the plate. (After the recent NYTimes article, “Breeding the Nutrition Out of Our Food,” I’ve been kind of obsessed with adding more arugula in my diet, since it is one of the few foods that has retained some semblance of it’s original nutritional profile.) Not so great was the ramekin of au gratin potatoes, after I had explicitly said I just wanted the omelet and arugula and NO toast; and the vinegar, which turned out to actually be a vinaigrette that clearly had sweetener in it (which I luckily checked beforehand because it looked suspicious!). So I just had the olive oil on the arugula, which was actually just fine since it has so much “bite” to it anyway!
And it’s a really good thing that I had such a filling breakfast because, per usual, the conference lunch was a choice of boxed lunches that all had wraps, corn salad, and pasta salad. Needless to say, I didn’t even pick one up. [NOTE for all you conference organizers out there, please have a salad or something for all of the people who can’t eat sandwiches, or who are wanting something a bit more healthy!] So, I skipped lunch, and luckily the conference ended by 1:30. I walked back up to my hotel (I had walked the 2 miles down there too – see, my Fitbit really inspired me last night!) and went back to the Chop’t in Dupont Circle, my new fave place because: a) I can see exactly what they are putting into my salad and the have awesome options, and b) it just tasted delicious.
That said, I didn’t get to eat lunch until 3pm. Now, normally, I would have been ready to gnaw my own arm off, but because of being Whole30 for over 3 weeks now, I really am OK for going 8 hours between meals. I was definitely hungry, mind you; but I wasn’t cranky, didn’t have really low blood sugar, etc. For someone who travels and is at the whims of other people’s food so often, that is a lifesaver! (Oh, and if I’d remembered to bring my bag of nuts and coconut flakes with me today, that would have helped too. I’m kind of glad I didn’t, though, because it forced me to realize that I really only need that in emergencies.)
Breakfast: Omelet with spinach and mushroom, arugula with olive oil, coffee
Lunch: Chop’t salad (1/2 romaine & 1/2 kale, steak, hearts of palm, tomatoes, cucumbers, red onion, jalapenos, olive oil and balsamic vinegar)
Dinner: arugula and fennel salad with ruby grapefruit, grilled shrimp, and lemon olive oil