Day 3 - Success

I'm so tired tonight. Other than a handful of animal crackers that I had after dinner, today was mostly successful. A quick post for the day:


BREAKFAST (8:30 am)

Cranberry Cashew Parfait:

1/4 cup dried cranberries
3/4 cup Kashi Go Lean cereal
6 oz. honey vanilla Greek yogurt
2 TBSP chopped cashews
Dash cinnamon


LUNCH (1:30 pm)

Thai Chicken Wrap:

1 cup chopped cucumber and 1 cup chopped red bell pepper
1 whole grain tortilla wrap
3 oz. cooked chicken breast
2 TBSP Justin's maple almond butter
Dash balsamic vinegar


I had my daily dark chocolate around 2:00 pm.


SNACK (5:30 pm)

Ginger Snap lara bar
8 oz. organic skim milk


I have found a new favorite lara bar, the ginger snap. It is so yummy!


DINNER (8:00 pm)

Zucchini and Black Bean Quesadillas:

1 cup sauteed zucchini, 1/2 cup sliced red onion, and 1/2 cup all-natural salsa
1 whole grain tortilla wrap
1/4 cup black beans plus 1/2 oz. cheese
1/4 of a medium avocado
Dash cumin

Day 2 - Modifications

I am enjoying making up my own recipes that follow the Cinch plan. Although, I had to modify the plan slightly since I was eating dinner at my in-laws.

BREAKFAST (8:30 am)

Fruity Waffle Sundae:

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 Van’s brand whole grain waffle
¼ cup part-skim ricotta cheese
2 TBSP chopped pistachios
Dash Vietnamese cinnamon


LUNCH (1:30 pm)

Cran-Broccoli Chicken Pecan Wrap:

1 cup shredded broccoli slaw plus ¼ cup dried cranberries sweetened with apple juice
1 whole grain tortilla wrap
3 oz. cooked chicken breast
2 TBSP chopped pecans
Dash balsamic vinegar, dried mustard, garlic powder

I know that in the book you’re supposed to have fruit at breakfast and snack, and then vegetables at lunch and dinner, but in search of new recipes, I sometimes combine fruit and vegetables in the right portions. And this wrap was awesome!


I had my daily dark chocolate right after lunch.


SNACK (4:30 pm)

Apple pie lara bar


DINNER (7:00 pm)

8 steamed asparagus spears
1/2 cup sweet potato
3 oz. pork tenderloin
¼ cup semi-sweet chocolate chips after dinner
Dash pepper on asparagus spears

And I had 2 glasses of Chardonnay, which is not allowed on the plan, but I rarely drink alcohol anymore, so I will not beat myself up about it.

Day 1 - Starting Over Again

Wow... Other than the burger I had last Thursday, I've actually done quite well over the past few days that I have been missing again. My son was sick all last week with a double ear infection. It was the most awful thing to see his poor little eyes crying out in pain. I was off of work most of last week taking care of him since he could not go to daycare with a fever. What a relief that he is feeling better today.

I've absolutely had no time to post my Cinch meals over the past few days, but I'm attempting to start again. In exactly 30 days is my son's 2nd birthday and also the date that I set for myself back in January to reach my weight loss goal. I am 6 lbs away from that goal. Here goes the next 30 days! (And then, I'd like to start toning for summer...)

BREAKFAST (8:30 am)

Maple Almond Plum Toast with Milk:

1 plum, peeled and sliced
1 slice whole grain bread, toasted
8 oz. skim milk
1 TBSP Justin’s maple almond butter
Dash nutmeg

LUNCH (1:00 pm)

Asian Sesame Chicken Wrap:

1/2 cup sliced red bell pepper, 1 cup sugar snap peas, 1/2 cup shredded carrots
1 whole grain tortilla wrap
3 oz. cooked chicken breast
1/2 TBSP sesame oil plus 1 TBSP slivered almonds
Dash pepper


I had my daily dark chocolate right after lunch.


SNACK (4:30 pm)

Kimi Nutmeg Almond Crunch:

1 kiwi, peeled and sliced
No whole grain
1/2 cup low-fat cottage cheese
2 TBSP slivered almonds
Dash nutmeg


WORKOUT (6:15 pm)

30 minute workout on the elliptical trainer


DINNER (7:00 pm)

Chicken Fajitas:

1/2 cup sauteed onion, 1/2 cup all-natural salsa, and 1 cup sauteed red, green, and yellow bell pepper strips
1 whole grain tortilla wrap
3 oz. cooked chicken breast
1/4 cup Wholly guacamole
Dash cumin

And I had about 8-10 tortilla chips while I was cooking. I was starving!

Day 2 - So Far, So Good

After my post yesterday, I tried to mentally "record" the many food decisions that I was faced with today. It started with breakfast when I toasted my bread in the cafeteria. "I saw the apple cinnamon crumb cakes all beautifully wrapped up in a bowl; I wondered how much the chocolate chip cookies were; I noticed they started adding hummus to the refrigerated case; I thought the type of flavored coffee they made for the day sounded yummy; I looked to see what the salad was for lunch today; the dept admin brought in banana bread and carrot cupcakes and told everyone to come and enjoy." All of this while I simply used the cafeteria toaster!!!

Around 9 am, I realized that I forgot to eat the side of hazelnuts that I brought with me. Around 11 am, I started thinking about my lunch, but managed to keep working hard on my projects, so I wouldn't eat it too early. After lunch, I reached for my desk drawer to have a 100 calorie dark chocolate bar, but I was out! I dug in my change purse for coins (since I never keep cash on me) with the thought that I would check the cafeteria vending machine for a hershey's dark chocolate bar (none available). I realized that I would just go without chocolate today. Then, around 3 pm, someone decided to buy 12 boxes of different kinds of ice cream bars, and the entire marketing department went to get one.

I'm sure there were more food decisions today, but man -- I am tired just thinking (and typing) about it. Amazing that I made it through unscathed:


BREAKFAST (7:30 am)

Banana Ricotta Hazelnut Toast:

½ banana
1 slice whole grain toasted bread
¼ cup low fat ricotta cheese
2 TBSP whole hazelnuts
Dash cinnamon


LUNCH (12:00 pm)

Baja Bean Salad with Whole Grain Tortilla Chips:

1 plum tomato chopped, 1 cup chopped cucumber, and 1/4 cup salsa
1 serving whole grain tortilla chips
1/2 cup kidney beans
1/4 cup Wholly guacamole
Dash cumin




SNACK (3:00 pm)

Apple, Gouda, and Chocolate Peanut Butter:

1 cup apple slices
No whole grain
1 Babybel gouda cheese
2 TBSP Justin's chocolate peanut butter
Dash cinnamon


I had my dark chocolate when I got home from a Dr. appt around 6:30.


DINNER (7:30 pm)

Cranberry Chickpea Orzo Salad:

1 cup sauteed spinach, 3/4 cup chopped zucchini, and 1/4 cup dried cranberries sweetened with apple juice
1/2 cup whole grain orzo pasta
1/2 cup organic chickpeas
2 TBSP slivered almonds
Dash red wine vinegar and dried parsley

Yes, I know the cranberries were technically a "no-no" since you're supposed to have only veggies for your lunch and dinner meals. BUT WHATEVER! Did you see the crazy day I had, and the yummy goodies I could have eaten?

Day 1 - Starting Over

I've been missing for a few days, and I confess it is because I have been randomly snacking and not wanting to be accountable to my blog. I haven't really been able to understand why; I cannot find any explanation in the book, nor do I feel that the exercises help me understand my behavior. I wonder if my random snacking is purely rebellion at this point? (Unfortunately, I have always considered diet success to be an "all" or "nothing" measurement.)

I think it's related to the number of food decisions we make in our daily lives. A Cornell study published in 2009 said that participants estimated they made about 15 food decisions per day. But, when they answered specific questions about when, what, how much, where they ate, and who made decisions about meals, the participants actually made an average of 221 food-related decisions each day.

"So many food decisions are made on mindless autopilot," Brian Wansink, the John S. Dyson Professor of Marketing and of Applied Economics at Cornell, said in a prepared statement. Wansink said the problem with making more food decisions than we are aware of is that each decision is influenced by the environment.

He has published a book: "Mindless Eating: Why We Eat More Than We Think" that maybe I should read.

Although today was quite difficult, I made it through...


BREAKFAST (9:00 am)

Berry Wafflewich (folded in half like a sandwich):

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 Van’s brand whole grain waffle
8 oz. organic skim milk
2 TBSP Trader Joe’s all-natural almond butter
Dash nutmeg

LUNCH (12:30 pm)

Refried Bean Wrap with Side of Broccoli florets:

1 cup fresh spinach, ¼ cup all-natural salsa, ¾ cup raw broccoli
1 whole grain wrap
½ cup vegetarian refried beans
¼ cup Wholly guacamole
Dash cumin

I had my daily dark chocolate right after lunch.

SNACK (5:30 pm)

Peppery Kiwi Almond Twist:

1 kiwi, peeled and sliced
No whole grain
½ cup skim-milk cottage cheese
2 TBSP slivered almonds
Dash pepper




DINNER (8:00 pm)

Toasted Tuna Pita with Tomato and Cucumber Salad:

1 cup chopped cucumber and 1 plum tomato, sliced
½ whole grain pita
3 oz tuna
No plant-based fat
Balsamic vinegar for the salad/Pickle relish and dried dill for the tuna pita

(I did manage to have a few of my son's sweet potato fries at dinner too.)

Day 18 - I Need Groceries

I have noticed my fridge is becoming bare, and I have been using the same ingredients for the last few days in my meals. I actually like using the same ingredients in different ways, and I'm getting a bit tired of the same recipes from the book. So, I'm thinking that in preparation for my next grocery list this weekend, I might try making up my own recipes on most days. Although, I will probably still use some of my standard favorites from the book...

Well, since I said yesterday that I could eat this breakfast everyday, you better believe I ate it again today.

BREAKFAST (9:00 am)

Fruity Waffle Sundae:

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 Van’s brand whole grain waffle
¼ cup part-skim ricotta cheese
2 TBSP chopped pistachios
Dash Vietnamese cinnamon

LUNCH (1:00 pm)

Bean and Guac Wrap with Balsamic Slaw:

(I created this one to use up some food in my fridge.)

1/2 cup shredded carrots, 1/2 cup shredded purple cabbage, and 1 cup fresh spinach
1 Trader Joe's whole grain tortilla wrap
1/2 cup white beans
1/4 cup all-natural guacamole
Dash balsamic vinegar

I was starving when I got home for lunch, and the devil side of my brain was screaming "snack while you prep". My angel side yelled back saying "no, just hurry up and make something quick before you can even think about what to snack on". I hurried and pulled all ingredients out of the fridge to make this wrap, and I was so proud of myself for not snacking before this meal. This is my weakest problem lately; I need to start planning for my next meal an hour before I actually plan to eat.

I had my daily dark chocolate right after lunch.

SNACK (4:00 pm)

Cinnamon Yogurt with Banana and Almonds:

1/2 of a banana, sliced
6 oz. honey vanilla Greek yogurt
2 TBSP almonds
Dash Vietnamese cinnamon

DINNER (7:00 pm)

Mediterranean Broccoli Couscous Platter:

2 cups steamed broccoli
½ cup whole wheat couscous
3 oz cooked chicken
2 TBSP pistachios
1 TBSP lemon juice and dash pepper

Day 17 - New Favorite Breakfast

Today was slightly better. It certainly started out great with my new favorite breakfast:

BREAKFAST (8:00 am)

Fruity Waffle Sundae:

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 Van’s brand whole grain waffle
¼ cup part-skim ricotta cheese
2 TBSP chopped pistachios
Dash Vietnamese cinnamon

I could eat this breakfast everyday. The Banana Ricotta Hazelnut Toast used to be my favorite, but this one is even better!




LUNCH (12:00 pm)

Mediterranean Lentils with Couscous:

1 cup chopped cucumber and 1 chopped plum tomato
½ cup whole wheat couscous
½ cup cooked lentils
1 TBSP olive oil
Minced garlic




SNACK (4:00 pm)

Cinnamon Yogurt with Apple & Peanut Butter:

1 Gala apple, sliced
6 oz. honey vanilla Greek yogurt
1 TBSP Justin’s all-natural chocolate peanut butter
Dash Vietnamese cinnamon


DINNER (7:30 pm)

Layered Bean Nachos:

3 celery stalks chopped, ½ cup shredded carrots, ½ cup shredded purple cabbage
Too many whole grain tortilla chips :/
½ cup vegetarian refried beans
¼ cup all-natural guacamole
Dash pepper

This alteration of nachos was very yummy!

Day 16 - Bad Day

I had a really bad day, and so my eating was off track as well. For some reason, I was starving all day long, which was most likely a result of not eating a completely Cinch balanced breakfast. Here I go being accountable again:

BREAKFAST (8:30 am)

Cranberry Cashew Parfait:

1/4 cup dried cranberries
2/3 cup Kashi Go Lean cereal
6 oz. honey vanilla Greek yogurt
2 TBSP chopped cashews
Dash cinnamon

After taking one bite of my yogurt, it tasted sour, so I was concerned that it might be spoiled even though the sell by/expiration date was March 24th. I ended up not eating the yogurt, and so of course by 10:30-11:00 am, my stomach was growling. I didn't have any other food at work, so I had to wait until I was able to go home for lunch.

LUNCH (12:30 pm)

Mediterranean Lentils with Couscous

1 cup spinach, sautéed and 1 chopped plum tomato
½ cup whole wheat couscous
½ cup cooked lentils
1 TBSP olive oil
Minced garlic

I knew I was planning to cook this lunch, so it took longer than I wanted. Meanwhile, I was so hungry that I ate a chocolate peanut butter chip cookie while I finished cooking. So much for will power...


SNACK (4:00 pm)

Sonoma Snack:

1 cup red seedless grapes
1 serving whole grain crackers
1 Laughing Cow garlic and herb cheese
10 Kalamatta olives
Dash rosemary

Unfortunately, I did not enjoy my snack today. The grapes and olives were becoming rubbery because they’ve been in my fridge for a week and a half. I need to start freezing grapes and buying olives from the olive bar at the grocery store. The olives that I had in this snack were from a jar and not very good. Since I had the lite Laughing Cow cheese with only 35 calories, I decided to eat the whole grain part of my meal today. Usually, I skip the whole grain.

DINNER (7:00 pm)

Turkey and Wild Rice Stuffed Peppers:

1 large whole green bell pepper, 1/4 cup chopped onion, 1/4 cup shredded carrots, 1/4 cup sautéed spinach, 1/4 cup shredded purple cabbage
1/2 cup cooked wild rice
3 oz. cooked ground turkey
1 TBSP olive oil
Minced garlic, dash paprika

Starving again before dinner, I reached for some whole grain tortilla chips, a handful of almonds, and I had my daily dark chocolate. My green bell pepper wasn't completely cooked in this meal. I didn't have any time left to finish cooking before my husband had to leave, so I didn't end up eating it.

All in all, it was a bad day. Mostly because I felt like I was constantly hungry. I am beating myself up a little inside, and I'm disappointed in my constant snacking lately. I'm looking forward to starting fresh again tomorrow.

Day 15 - 2 Day Hiatus

Well, I knew that I wouldn't be sticking to the Cinch plan this past weekend. We had plans that centered around dinner on both Saturday and Sunday night. So, today was a new day. I am not planning to take any more days off from my diet until the end. Have to make this a quick post tonight.

BREAKFAST (8:30 am)

Strawberry Green Tea Muesli:

1 cup strawberries, sliced
2/3 cup Kashi Go Lean cereal
6 oz. Chobani brand vanilla Greek yogurt
2 TBSP chopped peanuts
Green tea leaves


LUNCH (1:30 pm)

Zesty Bean and Summer Slaw Wrap:

1 cup shredded cabbage, ½ cup shredded carrot, and 2 TBSP chopped red onion mixed with 1 TBSP orange juice, 2 TBSP rice vinegar, ½ tsp celery seed, sprinkle of pepper
¼ of an avocado, chopped
½ cup great northern beans
1 whole grain wrap

SNACK (4:30 pm)

Pear with Slivered Almonds and Babybel Gouda Cheese

DINNER (7:30 pm)

Turkey Pita with Side of Almonds:

1/2 cup shredded carrots, 1/2 cup diced red bell pepper, 1 cup romaine lettuce
1/2 whole grain pita
3 oz. roasted turkey breast
Large handful almonds
Dash balsamic vinegar

Day 14 - I Love Plums!

I tried a plum today for the very first time, and I'm in love. It might be my new favorite fruit. Before the Cinch diet, I was never a huge fruit person. I would usually eat my traditional favorites (bananas, strawberries, apples, pineapple, grapes), but I wouldn't venture out and try new fruits.

Today was pretty good on my diet for the most part. (I had too many chips with dinner.)

BREAKFAST (8:30 am):

Almond Butter Plum Toast with Yogurt:

1 plum, peeled and sliced
1 slice whole grain bread
6 oz. honey vanilla Greek yogurt
1 TBSP Justin’s honey almond butter
Dash nutmeg

This might be my new favorite breakfast. I’ve never tried a plum before, and wow, was it delicious!




LUNCH (1:00 pm)

Spinach Walnut Bleu Cheese Pita:

1 cup fresh spinach and 1 large chopped plum tomato
1/2 whole grain pita
1/4 cup bleu cheese
2 TBSP chopped walnuts
Dash balsamic vinegar

I finally found a portable bottle of balsamic vinegar. It is an aged 10-year vinegar from Trader Joe's. I cannot believe how much of a flavor difference I notice with this vinegar VS a vinegar that isn't aged. It has traveled in my work lunch bag 3 times this week, and twice my co-workers have asked me what it is. :-)




SNACK (4:30 pm)

Almond Butter and Gouda Cheese with Apple Slices:

(I skip the whole grain puzzle piece at each snack.)

1 apple, sliced
1 Babybel Gouda cheese
1 TBSP Justin’s honey almond butter
Dash nutmeg


DINNER (7:00 pm)

Chipotle:

Peppers and onions, lettuce, tomato salsa
Whole grain tortilla chips (had at home) and a little corn salsa
Black beans
Guacamole
Lots of spices in the salsa

Day 13 - Back to the Gym!

It was so nice to squeeze in a 3 mile walk with my friend Holly after a long hiatus. I really missed the gym over the past few weeks, and I'm looking forward to getting back into my group exercise classes.

Today was pretty good on the Cinch plan until the end of the day where I ate way too many animal crackers. And if I'm being completely accountable, I also ate 2 dark chocolate peanut butter cups from Trader Joe's. They are extremely good, and I'm going to get my Daddy some next weekend when he comes to visit us. :-) He loves dark chocolate too!


BREAKFAST (8:30 am)

Cranberry Cashew Parfait:

1/4 cup dried cranberries
1/2 cup Kashi Go Lean Crunch cereal
6 oz. honey vanilla Greek yogurt
2 TBSP chopped cashews
Dash cinnamon and cloves


I had my daily dark chocolate around 11 am again today!

LUNCH (1:00 pm)

Leftover Avocado Crab Dip with Whole Grain Tortilla Chips:

½ cup celery sticks, ½ cup all-natural salsa, 1/4 cup shredded carrots, 1/4 cup sliced red bell pepper, ½ cup chopped cucumber
1 serving whole grain tortilla chips
3 oz lump crab meat
½ of a medium avocado
Lime juice and chopped cilantro

SNACK (4:30 pm)

Lemon Lara Bar
8 oz. organic skim milk

DINNER (7:00 pm)

Leftover Pistachio Nut Dusted Chicken, Wild Rice, and Salad:

Salad with 1 1/2 cups romaine lettuce and 1/2 cup shredded carrots
1/2 cup wild rice
3 oz cooked chicken
2 TBSP crushed pistachio nuts
Balsamic vinegar for the salad

Day 12 - Down Another Pound!

Those 3+ pounds are gone, and I'm down another pound. Hoorah! That is now a total loss of 12.5 lbs. I am so excited.

BREAKFAST (8:30 am):

Banana Ricotta Hazelnut Toast:

1 slice whole grain toasted bread, topped with:
¼ cup low fat ricotta cheese
½ banana
2 TBSP whole hazelnuts
Sprinkled with cloves

I had my daily dark chocolate around 11 am. Wow, I didn't make it very long into the day before I had chocolate, huh?

LUNCH (1:00 pm):

Turkey Almond Pita:

½ cup fresh spinach and 1 chopped plum tomato
½ whole grain pita
3 oz roasted turkey breast
1 TBSP raw natural almond butter
Dash balsamic vinegar


SNACK (4:30 pm):

Minneola Almond Twist:

Wedges from 1 medium Minneola
½ cup non-fat cottage cheese
2 TBSP slivered almonds
Dash dried basil


DINNER (8:00 pm):

Avocado Crab Dip with Whole Grain Tortilla Chips:

(I made this one up myself!)

½ cup celery sticks, ½ cup all-natural salsa, 1/4 cup shredded carrots, 1/4 cup sliced red bell pepper, ½ cup chopped cucumber
1 serving whole grain tortilla chips
3 oz lump crab meat
½ of a medium avocado
Lime juice and chopped cilantro

Day 11 - Feeling Better

I'm not 100%, but I am getting there. I suppose there is a light at the end of the tunnel. I'm actually quite surprised how quickly I jumped right back on the Cinch plan. I spent 3 straight days of random eating; I was sick and stressed out all of last week; Mother nature paid me a visit; The scale climbed up 3 lbs.; and amazingly I started over yesterday with no problem. I think this "diet" will be easy to maintain over the long-term.


BREAKFAST (8:30 am)

Strawberry Green Tea Muesli:

1 cup strawberries, sliced
2/3 cup Kashi Go Lean cereal
6 oz. honey vanilla Greek yogurt
2 TBSP chopped peanuts
Green tea leaves


Love, love, love this breakfast. The breakfasts in this plan are easy to pack on-the-go for work.




LUNCH (1:00 pm)

Spinach Walnut Bleu Cheese Pita:

1 cup fresh spinach and 1 large chopped plum tomato
1/2 whole grain pita
1/4 cup bleu cheese
2 TBSP chopped walnuts
Dash balsamic vinegar


As I ate my pita today, my co-worker right next to me said "Something smells good." She looked to see what I was eating, and then my other co-worker pops his head over my cube and says "Seriously? How do you have time to make that?" I actually realized how easy it is to throw a plum tomato in my lunch bag, pack a handful of spinach in a ziploc bag, measure 2 TBSP of walnuts in a side container, wrap a pita in foil, pack a knife, and keep some balsamic vinegar on hand at work. Sounds like a lot, but it took me 5 minutes this morning to pack both my breakfast and lunch. I already had a snack waiting on me at work, so there was no need to pack one.

SNACK (5:30 pm)

Lemon Lara Bar
8 oz. organic skim milk


DINNER (8:00 pm)

(I made this one up based on a recipe in the book.)

Pistachio Nut Dusted Chicken, Wild Rice, and Sauteed Spinach with Tomatoes:

1 cup fresh spinach leaves, ¼ cup green onion, and 1 chopped plum tomato - sauteed
½ cup cooked wild rice
3 oz cooked organic “Smart” chicken
2 TBSP chopped pistachios
Dash basil and 2 TBSP balsamic vinegar for the spinach and tomatoes; Dash garlic powder and tarragon for the chicken

This one was quite yummy!

Day 10 - 3 Days Later

I've been MIA...

I spent the entire weekend sick with a terrible respiratory virus that finally made it's way to me. I've never coughed so hard in my life. My husband has had this cold for about a week and a half now. I've been eating zinc lozenges to try and avoid it. My boss swears that if you start eating them before the cold strikes, you might miss it completely. Unfortunately, that didn't happen for me.

Last week was so hard with my son starting daycare AND him being sick with this thing at the same time. I just wanted to cuddle with him and take care of him as soon as we got home each evening. He coughed all over me, and we went through boxes of kleenex. It was inevitable. The cold got me too.

So needless to say, I haven't been sticking to my diet. With little to no groceries, we ordered pizza and salad on Friday night and had soup & crackers on Saturday night. On Sunday night, we did have a Cinch-based dinner, the Fiesta Pasta Salad, which was delicious. However, I didn't stick to the plan the entire day, so I am picking up where I left off today. I'm still feeling quite crappy, but I'm going to do my best...


BREAKFAST (8:30 am)

Cranberry Walnut Parfait:

¼ cup dried cranberries, sweetened with apple juice
¼ cup whole oats
6 oz. honey vanilla Greek yogurt
2 TBSP chopped walnuts
Dash Vietnamese cinnamon from Whole Foods (thanks for the recommendation, Laura!)


LUNCH (12:00 pm)

Black and Blue Salad:

1 cup field greens and 1 chopped plum tomato
1 serving Trader Joe’s whole grain crackers
¼ cup reduced fat crumbled blue cheese
10 Kalamatta olives, sliced
1 TBSP balsamic vinegar and dash each basil and oregano




SNACK (5:30 pm)

Cherry Pie Lara Bar
8 oz organic skim milk


DINNER (8:00 pm)

Turkey Pita Pizzalad:

1/2 cup marinara sauce, 1/2 cup field greens, 1/4 cup diced red bell pepper, 1/4 cup chopped onion, 1/2 cup shredded carrots
1/2 whole grain pita
3 oz. organic ground turkey breast, cooked
Chopped garlic, dash oregano, and dash basil

And I had a serving of Ghiradelli 60% dark chocolate chips as the plant-based fat. I still love that I am allowed to substitute chocolate chips for the fat part of a meal!




Hopefully, tomorrow is another successful day!

Day 9 - Sick?

I think I am getting the cold that has spread through my house this past week. Ugh. I’ve been coughing a little, blowing my nose occasionally, I have a headache, and I’ve been cold all day. Sounds exciting huh?

I didn’t have time to take any pictures again today, but hopefully my life starts to slow down a little here soon.

BREAKFAST (8:30 am)

Berries with Milk and Toast with Chocolate Hazelnut Butter:

1 cup blackberries, frozen and de-thawed
1 slice whole wheat bread, toasted
8 oz organic skim milk
2 TBSP Justin’s Chocolate Hazelnut Butter
Dash nutmeg for the berries

LUNCH (12:00 pm)

Leftover Herbed Chicken Pasta Salad from yesterday, and I had my daily dark chocolate right after lunch.

SNACK (3:30 pm)

Apple pie Lara Bar
1 skim milk string cheese
Mug of hot chai green tea

DINNER (7:30 pm)

Turkey Pesto Salad:

1 ½ cups field greens, ¼ cup each chopped cucumbers and green onion
½ cup frozen corn, lightly roasted in a skillet
3 oz Trader Joe’s roasted and sliced turkey breast
1 TBSP sun-dried tomato pesto
Dash balsamic vinegar and pepper

Day 8 - Still Crazy Busy

Today has been a very hard day. I was distracted most of the day because my son spent his very first day at daycare. Somehow, I managed to stay completely on my diet. I’m starting to think that sometimes my random snacking is simply due to boredom. When I am so busy that I don’t have time to think about food, I don’t feel the need to put something in my mouth. It might help to start asking myself if I am bored the next time that I find myself thinking of food.

No pictures today as I was super busy at work. And I am about to run out of groceries, so the next few days are going to be interesting...

BREAKFAST (8:30 am)

Strawberries and Cereal with Milk:

1 cup sliced strawberries
¾ cup Kashi Go Lean cereal
8 oz skim milk
1 TBSP chopped pecans and 1 TBSP slivered almonds
Dash cloves


LUNCH (12:30 pm)

I had another serving of the leftover Garlicky Barley Vegetable Chicken soup from yesterday followed by 1 TBSP of Justin’s Chocolate Peanut Butter on a spoon on the side.

I had my daily dark chocolate shortly after lunch.

SNACK (3:30)

Chocolate Coffee Lara Bar
6 oz Greek Honey Vanilla yogurt
Mug of hot chai green tea

I wasn't thrilled with my lara bar today. Considering that I love both chocolate and coffee, I thought this one would be a home run. Sadly no.


DINNER (7:30 pm)

Herbed Chicken Pasta:

½ cup fresh spinach, ½ cup diced tomatoes, ½ cup chopped celery, and ½ cup chopped red bell pepper
½ cup whole grain penne pasta
3 oz cooked chicken
1 TBSP olive oil
Dash each of dried basil and oregano

Days 6 & 7 - Busy, Busy

I'll have to condense 2 days into this one entry. Yesterday I was just too busy to post. And I'm noticing the scale is starting to rise again...I'm definitely stressed out lately. I miss working out too... :(

DAY 6

BREAKFAST (8:30 am)

Berries with Milk and Peanut Butter Toast:

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 slice whole grain bread, toasted
8 oz. organic skim milk
1 TBSP Justin's Chocolate Peanut Butter
Dash cloves for the berries

LUNCH (1:30 pm)

Cinch Caesar Salad:

2 cups torn romaine lettuce
1 serving whole grain crackers
1/4 cup fresh shredded parmesean cheese
1 TBSP olive oil
Dash balsamic vinegar

I had my daily dark chocolate right after lunch.

SNACK (4:30 pm)

Berry Smoothie with Hazelnuts:

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries)
8 oz. organic skim milk
2 TBSP hazelnuts (eaten on the side)
Dash cloves for the smoothie

DINNER (7:30 pm)

Turkey Mock Tacos:

Romaine lettuce leaves, 1/2 cup all natural salsa, 1/4 cup each chopped bell peppers, diced onion, and vegetable broth
1/4 cup frozen corn
3 oz Trader Joe's roasted and sliced turkey
1/4 of an avocado
1 TBSP cilantro and lime juice

And I also had a handful of whole grain tortilla chips since I cut the corn serving in half.


DAY 7

BREAKFAST (8:30 am)

Cranberry Cashew Parfait:

1/4 cup dried cranberries
3/4 cup Kashi Go Lean cereal
6 oz. vanilla yogurt
2 TBSP chopped cashews
Dash cloves

LUNCH (1:30 pm)

Tomato, Basil, and Walnut salad with Great Northern Beans:

1 medium plum tomato, chopped
1/2 cup cooked wild rice
1/2 cup great northern beans
2 TBSP chopped walnuts
1 TBSP balsamic vinegar and 1 tsp basil



No snack -- was too busy today.


DINNER (7:00 pm)

Garlicky Barley Vegetable Chicken Soup:

1/4 cup each chopped onion, zucchini, green beans, carrots, cauliflower and 1 cup canned Italian tomatoes, and 2 cups vegetable broth
1/2 cup cooked barley
3 oz cooked chicken
1 TBSP olive oil
Chopped garlic (A LOT!)

Although the barley took an hour to cook, this soup was delicious and well worth the wait!