Day 20 - Quick Post

Just a quick post for today. I still have to finish packing for our trip tomorrow. I'm going to do my best to stick to my diet while we are in Indiana.

BREAKFAST (8:30 am)

Almond Toast with Berries and Milk:

(I made this one up since I'm trying to use up my berries before they go bad.)

1 cup fresh strawberries and blueberries, combined
1 slice whole grain bread, toasted
8 oz. skim milk
1 TBSP almond butter
Dash cloves for the berries

I also had a cappucino from the work cafeteria for breakfast, but it tasted REALLY sweet. I think it may have had some kind of creamer or sweetener that I wasn't aware of. My taste buds are definitely changing since I have eliminated salt, sugar, and other artificial sweeteners from my diet (with the exception of my vanilla yogurt). I refuse to eat plain yogurt again.

LUNCH (1:00 pm)

Tomato, Olive, and Munster Cheese Pita:

(I made this one up too, so I could use up my tomatoes and olives.)

1/2 cup tomatoes and 2 large romaine lettuce leaves
1/2 whole grain pita
1 slice munster cheese
10 Kalamatta olives
Fresh basil and dried oregano

This was tasty especially as I got to the bottom of the pita where all of my cheese was buried. Yum!



I had 100 calories of dark chocolate around 2:00 pm.

SNACK (5:00 pm)

Peppery Kiwi Almond Crunch:

1 medium kiwi, peeled and sliced
1 slice whole grain bread (omitted)
1/2 cup low-fat ricotta cheese (I subbed cottage cheese)
2 TBSP slivered almonds (I subbed pecans)
Dash black pepper

DINNER (7:30 pm)

Green Tea Chicken with Avocado Corn Salad:

1 1/2 cups field greens, 1/4 cup chopped red onion, and 1/4 cup fresh salsa
1/2 cup corn, frozen
3 oz cooked chicken
1/4 of a medium avocado
Green tea leaves mixed with pepper, garlic powder, and lemon zest

I thought this meal was quite delicious. The green tea leaves on my chicken were a surprisingly pleasant taste.