Day 14 - Emotions

I have been an emotional roller coaster today. My uncle passed away early this morning, and I've tried very hard to stay focused. I did manage to sneak a few extra pieces of food in my mouth out of sadness at random times throughout the day. I don't think it amounted to very much, but now I want a glass of red wine... Oh the temptation. I'm not hungry, but my brain needs some kind of an outlet.

Unfortunately, I didn't make it to my Step Aerobics class. I received the news early this morning around the time I was supposed to leave. Plus, it was snowing AGAIN! And I am getting so tired of winter! If the temperature could just hold steady in the 30's for a few days, it would make a world of difference in my attitude. This winter has been really tough.

OK, enough of my rant. Clearly, I'm so over today. I'll just post my meals, and go to bed.

BREAKFAST (9:30 am)

Chocolate Hazelnut Toast with Berries and Milk (made this one up):

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 slice whole grain bread
8 oz organic skim milk
1 TBSP Justin's All-Natural Chocolate Hazelnut Butter
Dash cinnamon and cloves

The Justin's Butters are awesome. I have a few varieties in different flavors, and this one was yummy.




LUNCH (3:00 pm)

(I ate lunch way too late. I had to run to Target and the grocery store after all the tears this morning, and I got home later than I wanted.)

Spinach, Red Pepper, and Pesto Pita (made this one up too):

1 cup fresh spinach, 1/4 chopped red pepper, 1/4 cup chopped celery
1/2 whole grain pita
1 oz. English Cotswold cheese
1 TBSP sun-dried tomato pesto
Dash cracked pepper

This was delicious, but I stuffed the pita so full that it broke apart. I had my dark chocolate right after lunch with a cup of coffee + 1/4 cup skim milk.

Didn't have the snack since I ate lunch at 3 pm.

DINNER (7:00 pm)

Wild Rice and Chicken Lettuce Wraps with Citrus Slaw:

4 romaine lettuce leaves, 1 cup shredded purple cabbage, 1/4 cup slivered red onion (subbed this instead of the green onions)
1/2 cup wild rice
3 oz cooked chicken
1 TBSP sesame oil
1 TBSP pineapple juice, 1 TBSP rice vinegar, dash pepper, and I added some celery seed.

I modified this meal slightly, and it was delicious! Another favorite to add into the regular rotation. My husband really liked this one too.




Tomorrow, I'm planning to have the Chocolate Pear Ginger Smoothie for Breakfast, Zesty Bean and Summer Slaw Pita for Lunch, Peppery Kiwi Almond Crunch for a Snack, and the Layered Bean Dip with Cilantro Guacamole for dinner. And hopefully, no more mindless munching throughout the day...