REBOOT & RESET: WEEK 3

What a week it’s been. While there was some great moments, there were also not so great moments. I struggled with being in a funk for two days of the week. I felt overwhelmed and drained (very unexpectedly). Thankfully, it only lasted two days and I was able to consciously choose to forgive and move forward.

I also had amazingly refreshing conversations with my friends, roommate, parents, and mentor throughout the week. I shared some of my scars and in return I got honesty, advice, empathy, encouragement, and respect.

WEEK THREE Q&A:

Describe the past week in 3 words: Tricky, Reflective, Victorious

What was my greatest accomplishment over the past week? Forgiving myself for being in a serious funk last Tuesday & Wednesday. I feel like self-forgiveness doesn’t get enough credit. It’s courageous to acknowledge, admit, process, and LET GO instead of succumbing to sadness and self hate. Forgiving myself has allowed me to release the need to replay the negative situation over and over again in my head.

In prior instances, I make a mistake, and then blamed myself for days to a week afterward. This time around; I realized I’ll only make it worse by CHOOSING to self-sabotage.

What was my biggest challenge (s) this past week? Again, the funk. I was emotionally spent, irritated, anxious, and tired. It feels alarming and strange just feeling off and not completely ME!

Did you have any negative mental chatter about yourself? Since the funk was provoked by a work project and my desire for perfectionism, there were feelings of failure and inadequacy.

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What are my roadblocks in the upcoming week? On Thursday I’m going to a bachelorette party in Nashville. I’m definitely a little nervous about my willpower, but wrote out my self-contact to put in a little structure.

What can I do right now to make the week less stressful? I just finished prepping Pork Cauliflower Fried Rice dinner for the next two nights. I also scheduled my cycling class for Monday evening and cleaned up my room!

WEEK THREE EATS:

BREAKFAST: Since my sleep was off a little, I usually just grabbed a Quest Bar (my favorites: Birthday Cake, Blueberry Muffin, Oatmeal Cookie, & Mocha Chocolate Chip) and made a coffee.

On Saturday, I met two friends at Good Enough To Eat on the Upper West Side. I ordered two scrambled eggs, 2 homemade pork sausage, and steamed broccoli.

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LUNCH: My usual meal prep salads with romaine, spinach, red cabbage, cherry tomatoes, diced onion, cucumber, and red bell pepper. My protein was tuna or chicken breast.

DINNER: Everyday was a quick, “Everything but the Kitchen Sink” meal. When I’m not super motivated to cook, I rely on this technique. I throw whatever leftover protein I have in the fridge with frozen vegetables and some kind of sauce or topping.

  • Fairway Roast Beef lettuce wraps with toppings – pickles, banana peppers, onions, mustard, Walden Farms Ranch Mayo & Trader Joe’s Red Pepper Spread.
  • Rotisserie Chicken sautéed with onion, green beans, and kale. Mixed with Trader Joe’s ginger paste and soy sauce – topped with black sesame seeds.
  • IP Broccoli & Cheddar Soup with steamed green beans, brussels sprouts, kale & broccoli – topped with nutritional yeast.
  • Tuna, mustard, banana peppers, onions (served cold) with sautéed broccoli, kale & Whole Foods Roasted Garlic Pasta Sauce.

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Weight: Week 0 172, Week 1 163.2 , Week 2  164.6, Week 3  162.6

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