Good OMAD today. Timed it well, sat down to it at 5:05 (remembered to check the time today) and finished at 5:50, so 45 minutes for about 3/5 my estimated caloric expenditure (1777/2905ths). As I noticed yesterday, what I was calling BMR was calculated by Cronometer by adding my estimated BMR to my estimated activity. Since I actually have a lot more activity these days, it's probably off by a noticeable amount..
Same basic salad except the avocado was finally ripe. Fortunately I remembered to put out another one yesterday and the day before. Maybe they will ripen in time. Usually it only takes about a day, but maybe the colder weather affected them in shipping. BTW, I made the mayo for this out of $9 worth of avocado oil and about $1.50 in pastured eggs. It filled my 32 oz jar. The same thing at the store made by a famous Paleo-like celebrity costs $12 and is only 12 ounces. Mine is fresh, no preservatives, and is also fermented to convert a little bit of the carbs in the eggs. Worth it. Avocado oil makes a nice substrate, mild and a little nutty.
The steak and shrimp were perfectly cooked, but the sirloin was a lot chewier than what I usually get from Butcherbox. I made it rare but not blue, so it's not like I over cooked it. Not shown in this image is the bone broth, which I am really starting to like for a sipping drink, and the pork rinds, which I munched as I was putting away the dishes.
I do feel completely full, and I just realized that I still have yesterday's chicken leg in the fridge. I'll try to incorporate it into tomorrow's meal.
Checking my BG before the meal I was at 75. By the time I finish editing this (you don't want to see my original typing) it will be over an hour, so I will drop the comparison number in here.
OK, BG 93 at 65 minutes. I don't think I will check at two hours, it's not like I ate a pastry or any such thing.