The start of any challenge can be, well, challenging. I’ve been easing myself into things, cooking at home every night, making Pinterest boards with dinner ideas, and stocking up on necessities. With a few exceptions (mostly chocolate), I’ve actually been eating challenge-friendly food for the past week, so I’m hoping not to lose my mind too quickly.

In the morning, I started my day with a light breakfast – a sliced banana with a few spoonfuls of almond butter. Typically I like to eat a little bit more protein for my breakfast (and usually, it doesn’t even look like breakfast), but I was going for a run early, and didn’t want to overload myself. Now that I’m doing shorter, more intense workouts, I usually don’t like to eat much before exercise because I find that my stomach doesn’t cooperate as well as I’d like.

A few weeks ago, I signed up for a race. Let’s be clear, I don’t race. I don’t really run. At the gym, I spent months barely getting through 400m. warmups, because I had been sedentary for 8 months. But for some reason, I caught the crazy, and signed up. It was the middle of the night, I blame exhaustion. And so now, I have a little over a week to get ready for this thing, and so I’ve been running 3-4 miles a few times a week, in addition to two days a week of CrossFit.

Before convincing myself otherwise, I headed out to Fresh Pond to run (very slowly!) around the path. This place is pretty magical.

Fast forward to lunch, and I was hungry again. Steamed kale, and smoked fresh kielbasa, with a large side of raspberries. Kielbasa is one of those “minimally processed” foods I’m willing to partake in for this challenge – but I made sure to choose one with no additives or sugar. This is the turkey kielbasa from Trader Joe’s. It’s a little on the dodgy side of the “happy meat” requirements I subscribe to, but it’s really good. I just need to get the sausage grinder attachment for my KitchenAid.

In the evening, I got to pick up Devon from the airport, and we headed to the store to pick up dinner. Every so often we do the “choose your own salad bar meal” at Whole Foods, and this was one of those nights. Except, in anticipation of hungry afternoons this week, I opted to buy two rotisserie chickens (the second is half off), and shred the meat for the fridge.

I put together my dinner: spinach salad with lemon vinaigrette and raspberries, and a chicken leg with some mustard to dip. After shredding two chickens (and eating a quarter of one as I worked), this was all I could manage on my plate.

Before heading to bed, I froze one of the chicken carcasses in the “miscellaneous bones for stock” bag, and put the other in my very small slow cooker to make some overnight chicken broth.

One day down, 59 to go!

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