Extra. Extra. Read all about it! I made it through Wednesday and Thursday, the hardest two days of the work week for me! I am so pleased and happy to report that it wasn’t as hard as I’d imagined it might be. Steady as she goes!
The absolute key for me is being prepared. Thursday’s are sometimes really draining for me; which can trigger hard emotions; which in turn trigger me to want to run home and unwind with alcohol. Knowing this, yesterday morning I made a mental note of what steps I would take in order to NOT come home and pour myself a drink.
Let’s just be brutally honest here. I have no problem giving up two meals per day and replacing them with protein shakes. I don’t miss the food one bit. The Usana plant-based protein shakes are fun and easy for me. I like crafting different flavors each day. (This morning I added a tiny bit of almond butter and coconut water to the cappuccino flavor package and the result was delicious.) What I don’t like is not being able to enjoy my wine with dinner. I do not like it at all. So far though, with careful planning, it hasn’t been the huge issue I thought it would be.
Yesterday’s visit with the Parental Units was fun. We talked mostly about all of the dogs in the family and I shared a lot of photos and videos of the animals with them. We also shared a lot of silly stories from years past and the conversation stayed upbeat. (Thank you, Lord.)
On the way home I stopped at the market and picked up some more yogurt and some bath salts and even a little hard candy, just in case I needed it. I admit to feeling pretty crabby by the time I got home. Vodka crossed my mind a time or two or fifty, but I powered through and went to the kitchen to prepared dinner. (Last night we had Mahi Mahi and it was delicious.) Once I’ve eaten dinner and am satisfied, the crazy, wanton thoughts usually subside.
We played with the dogs and watched movies until bedtime and it was lovely.
This morning I was rudely awakened with the fact that today is Friday. Friday is always homemade pizza and wine night in our household. I love Friday evenings at home. While I was in the kitchen making my shakes for the day, I was feeling high anxiety thinking about what tonight might bring. One side of my brain kept telling me how much I need to stay the course and the other argued that it’s just one night a week. Yeah, right. It’s NOT just one night a week. If I were to allow myself one cheat night, what’s to stop me from two? I can’t do that.
What helped tremendously was when my beloved hubs came into the kitchen and told me how proud he is that I am sticking to my guns on this cleanse. We decided dinner tonight will be the two filet mignon he brought home a day ago and we’ll make some organic fingerlings and steamed broccoli to go with them. Although it’s not the fish we’d talked about doing, somehow, his encouraging words and the fact that we are switching up our menu brought me comfort. I don’t know why my brain thinks I need to have wine to celebrate the end of the work week. I don’t. There are plenty of other things to do.
You know what else helps? Being able to write this out, publish it and not care who might see it or what he/she may think. Many people I don’t even know have sent me private notes of support and encouragement. I appreciate it so much. Even if no one said a word, having a place to journal thoughts and feelings and ideas is a positive thing.
For a long time I covered myself, guarded my personal thoughts and generally hid anything important to me because people in my immediate circle frowned on my sharing. In retrospect I know it’s the conforming to other people’s ideas of how I should live and what I should share that has held me back and down and covered up in evening cocktails. Not any more.
I took my Day 4 selfie. I still look really tired and despite the fact that my sleep is getting increasingly better, I still feel really tired. I imagine it will take many more nights of uninterrupted sleep to actually feel and look rested, so I refuse to be discouraged.
I remain encouraged. I will stay the course! (And I might even find my way to the gym tomorrow. We shall see!) ♥
Lime-Marinated Mahi Mahi
3/4 cup extra-virgin olive oil
1 clove garlic, minced
1/8 teaspoon ground black pepper
1 pinch salt
2 tablespoons lime juice
Zest of 2 limes
2 (4 ounce) Mahi Mahi fillets
Preheat a grill pan at medium heat, coat with olive oil (I also use real butter)
Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
Place the Mahi Mahi fillets in a zip lock bag, add the marinade; allow to marinate at least 15 minutes.
Cook on the preheated grill pan until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
Garnish with the twists of lime zest to serve.