I'm feeling sooooo much better eating on The Zone. I was really unhealthy living Low-Carb. Run down, developed mouth ulcers, irritability, and all those nasty side-effects you get whenever your body is out of balance.
And now I can eat fruit. YAY!
And now I can eat fruit. YAY!
PRE-WORKOUT SNACK
5:30am: 2oz Smoked Turkey ....
.... and the last of my 99% Swiss Chocolate. (3 pieces).
BREAKFAST
Scrambled microwave eggs ....
.... Greek Yoghurt (full fat) with Mango.
This was rushed down with a green tea as Dave had a time sensitive surprise for me and we were late.
It ended up being SURFING LESSONS! A lifelong goal of mine.
This was rushed down with a green tea as Dave had a time sensitive surprise for me and we were late.
It ended up being SURFING LESSONS! A lifelong goal of mine.
POST-SURFING LUNCH
After 2 hours in the water, surfing with sea turtles, I was starving. I ate a chicken breast, half a carrot with chili sauce and half a packet of salt and vinegar pop chips.
I grabbed an iced coffee with cream to restore my post-surfing energy. This is the first fully caffeinated coffee I've drunk in years. Our B&B owner says Kona Coffee farmed on the lower hills is less caffeinated than that higher up. I'm not sure how true this is, but I didn't feel too jittery after this coffee, so I'm not complaining.
We discovered a Hawaiian Farmers Market and bought some local Lychees and Mangos. We sat on the beach to eat the Lychees in the sun.
I loved today so much!
I loved today so much!
I think I need to enjoy my Pre-neymoon now. This blog is taking up too much time .... I keep eating too much each day and writing it all down is not keeping me accountable. It's just frustrating the hell out of me.
If I decide to randomly add entires, so be it, but the most important thing now is for me to get back on track with my lower calories-per-day and more exercise.
If I decide to randomly add entires, so be it, but the most important thing now is for me to get back on track with my lower calories-per-day and more exercise.
Dinner tonight was pink salmon with avocado, mango, greek yoghurt and habanero chili sauce.