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Learning to take care of myself
Monday and Wednesday were my PT session days this week. Stupidly, I stayed up late on Tuesday night and consequently awoke feeling really tired the next day. I had no real reason to stay up late - I was just being too lazy to move myself from the sofa, switch off the TV and go to bed. The Wednesday session felt like really hard work because of my self-inflicted tiredness. I felt queasy, dehydrated and generally just really struggled with the session.
It was at this point that I realised, it is not enough to just turn up to the sessions. It is not enough to just turn up and expect myself to magically be transformed into a fit and healthy person.
The sessions are really hard work.
If I want to give myself a fighting chance of survival against all of the torture that my PT inflicts upon me, I need to be actively looking after myself in-between the sessions.
This means making sure I'm drinking plenty of water every day to get my hydration levels up. It means making sure that I'm staying active in-between sessions - even if the activity-level is just gentle walking at this stage. It also means getting myself to bed at a regular and reasonable time in the evening!
With this in mind, I start to take better care of myself and, by the end of the week, I'm finally starting to feel a lot better. My muscles, which have been aching almost constantly for the last three weeks, seem to be getting back to normal, and my energy levels are starting to pick up.
It has been a tough first few weeks. I started this journey from such a low point in terms of my energy and fitness levels. I guess it is understandable that it has taken my body a few weeks to start getting used to all of the lifestyle changes!
Weekly food diary
This week I have been eating...
Monday
Breakfast: Muesli with almond milk. One cup of black coffee.
Snack: One banana.
Lunch: Baked beans on buttered toast (brown granary bread).
Snack: Two cups of tea, each with a dash of milk. Two spoonfuls of grain free granola mix.
Dinner: Mindful Chef's balsamic chicken with rosemary cauliflower mash.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Tuesday
Breakfast: A bowl of greek yoghurt with chopped banana and grain free granola mix. Two or three cups of black coffee throughout the morning.
Snack: One spoonful of grain free granola mix.
Lunch: Mindful Chef's soy glazed beef mince bowl with carrot and rice (one third of a two portion recipe).
Snack: Two cups of tea, each with a dash of milk. One spoonful of grain free granola mix.
Dinner: Mindful Chef's sausage meatballs, creamy leeks and roasted carrots.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Wednesday
Breakfast: Muesli with almond milk. One cup of black coffee.
Snack: One banana.
Lunch: Mindful Chef's soy glazed beef mince bowl with carrot and rice (one third of a two portion recipe).
Snack: Two cups of tea, each with a dash of milk. One spoonful of grain free granola mix.
Dinner: Mindful Chef's sausage meatballs, creamy leeks and roasted carrots.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Thursday
Breakfast: Muesli with oat milk. Two or three cups of black coffee throughout the morning.
Snack: One banana.
Lunch: Mindful Chef's soy glazed beef mince bowl with carrot and rice (one third of a two portion recipe).
Snack: Two cups of tea, each with a dash of milk. One spoonful of grain free granola mix.
Dinner: Mindful Chef's cardamon and honey chicken thighs.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Friday
Breakfast: Muesli with oat milk. Two or three cups of black coffee throughout the morning.
Snack: None today.
Lunch: Mindful Chef's Mexican rubbed salmon with coconut and lime rice. (one third of a two portion recipe).
Snack: One cup of tea with a dash of milk.
Dinner: Mindful Chef's cardamon and honey chicken thighs.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins. One cup of clipper organic sleep easy tea.
Saturday
Breakfast: Muesli with oat milk. Two or three cups of black coffee throughout the morning.
Snack: None today.
Lunch: Mindful Chef's Mexican rubbed salmon with coconut and lime rice. (one third of a two portion recipe).
Snack: One cup of tea with a dash of milk.
Dinner: Mindful Chef's beef bolognese with sweet potato mash.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins. One cup of clipper organic sleep easy tea.
Sunday
Breakfast: Muesli with oat milk. One cup of black coffee.
Snack: None today.
Lunch: Mindful Chef's Mexican rubbed salmon with coconut and lime rice. (one third of a two portion recipe).
Snack: Two cups of tea, each with a dash of milk.
Dinner: Mindful Chef's beef bolognese with sweet potato mash.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins. One cup of clipper organic sleep easy tea.
1. Sausage meatballs, creamy leeks & roasted carrots 2. Soy-glazed beef mince bowl with carrot rice 3. Beef bolognese with sweet potato mash 4. Mexican rubbed salmon, coconut & lime rice
Closing thoughts on this week
Things are finally starting to get a little better...
Up next: my weight loss journey week 4
