As I reported in my last post, I started work last week. Re-entering the workforce after 11 years away. None of my previous jobs have been physical work – this one certainly is – and long hours! Its a total shock to the system and will take some getting used to. At the moment I work and sleep, doing very little in between. Four nights on, three nights off. I’m sure it will get easier – I say more in hope than certainty! My first day off, got home at 6.10am, took to my bed and while not sleeping all the time, didn’t surface from my room, apart from the obvious reasons for more than 24hrs. When I did leave the room it took all my strength to walk upright. I think that was part having used muscles I didn’t even know I had as well as being horizontal for far too long. I have to point out here that I’m no spring chicken and I’m possibly asking my body to do more than it’s capable of at present. I do feel however, that there’s no way I would have even entertained such a physically demanding job two years ago. By virtue of my whole-food, plant-based lifestyle, I am happy that I have bounced back from the severe exhaustion I felt after the first week.
My eating pattern has changed also – strange times to eat. I have half hour breaks at 10pm and 2am. I’ve managed so far with preparing food in advance, and I have my usual porridge and fruit before I go to work. I went to the fridge yesterday expecting to find some Sun-Dried Tomato and Spinach Pasta that I’d made a couple of days ago – couldn’t see it so ended up taking 2 onion bhajis and salad leaves, a banana and apple – obviously not enough to sustain me through such physical work. Back home after my shift, went to the fridge and there was the afore mentioned pasta staring me in the face!! This job is messing with my mind!
During the next 3 days I really need to make sure I have prepped enough food to see me through four night shifts. My stomach was constantly growling at me throughout my last shift, but I still resisted the free Halloween cupcakes! Fortunately there’s free fruit available in the canteen – I just forgot to take advantage.
Just made my go to chickpea curry. I’m sure I could make this with my eyes closed I’ve made it so many times. I’ve thrown everything but the kitchen sink into it. No, really, I just add as much veg as I can, be it fresh or frozen. It ends up being slightly different every time and I never get tired of it. Planning on making a stir fry tomorrow, not sure whether I’ll make it with noodles, pasta or rice but I will put loads of veg in it and the sauce will be maple syrup and soy sauce based. When I first started out on wfpb I felt the need to work to a recipe. Now I am comfortable just throwing things together and experimenting with flavours.Do you remember ‘bubble and squeak’, all the left overs from Sunday lunch, veg, mash potato etc. fried. Well, that’s what I made yesterday from the leftovers, minus any meat of course. I absolutely adore bubble and squeak but of course, prior to wfpbno – the ‘no’ stands for no oil, I would have cooked it in oil. This time, I dry fried it in a non stick pan and it was delicious. I’m thinking now that I could have formed it into balls and cooked in the air fryer – will definitely give it a go.
Short and sweet this week. I’ll be back with some new recipes I’ve found that I’m going to try and as I usually do, make them my own by tweaking here and there to my own personal taste. The best advice I can give to anyone starting out on a wfpb lifestyle is experiment with flavours. If like me, you choose not to use salt or oil, food can taste bland when you first start out. Your tastebuds will adjust however and you will really start to appreciate the true flavours of food.
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