If you follow my on Instagram you definitely know I have been sick this week, because I’m dramatic and I’ve had nothing but time on my hands to post and complain. When I’m sick, like seriously ill, I do not count macros. When we’re sick our bodies need nourishment in whatever way we can take it so while I did stick to whole foods, I just ate what I felt like when I was hungry. That mostly consisted of homemade chicken soup and smoothies but you bet there was some pasta and chocolate involved too.
Now that I’m starting to come back to the land of the living I’m going to get back to loosely tracking because it makes me feel my best. I’m not hitting my numbers exactly but giving myself the nutrients I need, in ratios that my body can handle.
*Note I usually have my breakfasts strategically timed around workouts but am not working out this week
Breakfast (usually post workout): GF oats with Nuzest protein powder, cacao nibs, hemp seeds
S1: Cashew yogurt parfait with homemade granola (a good store bought option is Lark Ellen Farms), fresh berries
Lunch: Homemade chicken soup (chicken bone broth, chicken, carrots, celery, spinach, GF rice) + roasted veggie mix that I also have with dinner (butternut squash, kale, mushrooms, brussels sprouts) added in
S3: Rice crackers (14-20) with avocado
Dinner: Salmon or chicken with roasted veggie mix (butternut squash, kale, mushrooms, brussels sprouts) and Japanese sweet potato
Dessert: Butterfingerish Balls