I ate really well today AND got in some fun exercise with my friend Holly at Zumba class! It is such a great feeling to do well on both food & exercise for the day.
BREAKFAST (8:30 am)
½ cup cottage cheese + ½ cup Dole peaches + 1 TBSP Justin’s Maple Almond Butter + 1 slice whole grain bread + dash nutmeg. Coffee w/ splash of milk
LUNCH (1:00 pm)
2 cups ginger broccoli slaw + 1 serving Back to Nature Organic Stoneground Wheat Crackers + 1 Trader Joe’s all natural beef hot dog, chopped + pickle relish, stadium mustard, diced onion, Trader Joe’s organic ketchup
SNACK (4:30 pm)
1 cup organic apple slices + 1 Laughing Cow Light Blue Cheese wedge + 1 TBSP Justin’s Maple Almond Butter + dash nutmeg
DINNER (7:30 pm) – Mexican!!
1 cup strained Pomi brand tomatoes + ¼ cup chopped red onion + ½ cup frozen corn + ¼ cup black beans + 2 Trader Joe’s all natural fully cooked meatballs + chopped avocado, dash cumin, chopped cilantro, lime juice
Showing posts with label avocado. Show all posts
Showing posts with label avocado. Show all posts
Monday, May 23, 2011
Wednesday, April 6, 2011
Mostly A Good Day
I almost made it through the day where I didn't put extra food in my mouth at non-meal times. (Just typing that out makes me feel ridiculous...) I ended up eating some pretzels with lentil dip before dinner, and some cinnamon flavored baking chips after dinner because I had a major sweet tooth. Tomorrow, my plans are to drink more water during the day and eat every 3-4 hours. Although I am having dinner at my in-laws, so I will do the best I can.
BREAKFAST (8:30 am)
Strawberry Muesli:
1 cup strawberries, sliced
1/2 cup Kashi Go Lean Crunch cereal
6 oz. Chobani brand honey vanilla Greek yogurt
2 TBSP chopped peanuts
Dash cloves
LUNCH (1:30 pm)
Zesty Bean and Summer Slaw Bread Salad:
1 cup shredded cabbage, 3/4 cup shredded carrot, and 2 TBSP chopped red onion
1 slice rye bread, chopped
½ cup great northern beans
¼ of an avocado, chopped
1 TBSP orange juice, 2 TBSP rice vinegar, ½ tsp celery seed, sprinkle of pepper
This was a modified version of the Zesty Bean and Summer Slaw Pita recipe in the Cinch book. I am becoming bored with the recipes, and I am also on a rye bread kick lately, so I jazzed this one up. It was really good.
I had my daily dark chocolate right after lunch.
SNACK (4:45 pm)
Plum with Yogurt and Cinnamon:
1 plum, peeled and sliced
No whole grain
6 oz. Chobani brand very berry Greek yogurt
1 TBSP slivered almonds and 1 TBSP PB & Co Cinnamon Raisin Peanut Butter
Dash Vietnamese cinnamon
YUM!
DINNER (7:30 pm)
Tuscan Panzenella Salad:
½ cup cup chopped cucumber, 1 vine-ripened chopped tomato, ¼ cup chopped red onion, and 1 chopped beet
2 TBSP whole grain croutons
½ cup great northern beans
¼ of an avocado, chopped
Dash balsamic vinegar and dash dried basil
I was inspired yet again by California Pizza Kitchen's salad menu, so I modified this one to meet the Cinch plan. I thought it was OK. Hubby didn't like it... said it was "too beany".
A quick follow-up on my "becoming bored with the recipes" comment above. Although the recipes in the book really are quite delicious, I wish a Cinch cookbook would come out. I have been an avid meal planner for years, and I find a lot of satisfaction in keeping up the variety of foods for myself and my family. Lately, I have been spending a lot of time searching for new recipes to try. I even made a list of Spring foods to incorporate into my next grocery list and meal planning, including:
Apricots
Cherries
Radishes
Cherry Tomatoes
Asparagus
Zucchini
Fennel
Scallops
New Potatoes
Okra
Sugar Snap Peas
Kumquats
I love Spring!
BREAKFAST (8:30 am)
Strawberry Muesli:
1 cup strawberries, sliced
1/2 cup Kashi Go Lean Crunch cereal
6 oz. Chobani brand honey vanilla Greek yogurt
2 TBSP chopped peanuts
Dash cloves
LUNCH (1:30 pm)
Zesty Bean and Summer Slaw Bread Salad:
1 cup shredded cabbage, 3/4 cup shredded carrot, and 2 TBSP chopped red onion
1 slice rye bread, chopped
½ cup great northern beans
¼ of an avocado, chopped
1 TBSP orange juice, 2 TBSP rice vinegar, ½ tsp celery seed, sprinkle of pepper
This was a modified version of the Zesty Bean and Summer Slaw Pita recipe in the Cinch book. I am becoming bored with the recipes, and I am also on a rye bread kick lately, so I jazzed this one up. It was really good.
I had my daily dark chocolate right after lunch.
SNACK (4:45 pm)
Plum with Yogurt and Cinnamon:
1 plum, peeled and sliced
No whole grain
6 oz. Chobani brand very berry Greek yogurt
1 TBSP slivered almonds and 1 TBSP PB & Co Cinnamon Raisin Peanut Butter
Dash Vietnamese cinnamon
YUM!
DINNER (7:30 pm)
Tuscan Panzenella Salad:
½ cup cup chopped cucumber, 1 vine-ripened chopped tomato, ¼ cup chopped red onion, and 1 chopped beet
2 TBSP whole grain croutons
½ cup great northern beans
¼ of an avocado, chopped
Dash balsamic vinegar and dash dried basil
I was inspired yet again by California Pizza Kitchen's salad menu, so I modified this one to meet the Cinch plan. I thought it was OK. Hubby didn't like it... said it was "too beany".
A quick follow-up on my "becoming bored with the recipes" comment above. Although the recipes in the book really are quite delicious, I wish a Cinch cookbook would come out. I have been an avid meal planner for years, and I find a lot of satisfaction in keeping up the variety of foods for myself and my family. Lately, I have been spending a lot of time searching for new recipes to try. I even made a list of Spring foods to incorporate into my next grocery list and meal planning, including:
Apricots
Cherries
Radishes
Cherry Tomatoes
Asparagus
Zucchini
Fennel
Scallops
New Potatoes
Okra
Sugar Snap Peas
Kumquats
I love Spring!
Wednesday, March 30, 2011
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
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
Thursday, March 10, 2011
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
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
Wednesday, March 9, 2011
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
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
Saturday, February 26, 2011
Day 4 - Food Inc
Last night I watched Food Inc., which is a documentary made in 2008 about the mass food industry. I was amazed and disgusted at times, especially when they showed how meat is raised, processed, produced, and shipped out for human consumption. The movie was enough to make me want to become a vegetarian, but I just don't think I could do it. I do like meat A LOT, but I plan to start being much smarter about my meat choices in the grocery store, during restaurant meals, and any other place where I might be eating away from home. I realize yet again how important it is to me to eat as chemical-free, hormone-free, pesticide-free, & antibiotic-free whenever possible. I realize this won't always be the case, but when I am able, I will!
And now, back to my Cinch plan. I lost another 3 pounds in 3 days on the Fast Forward. I have now lost a total of 11.5 lbs in exactly 5 weeks. It's amazing how awesome food tastes after you've been eating the same thing for 3 straight days. Thinking back to the first time I completed the Fast Forward phase, I remember how much I loved the variety of foods and flavors that I was having on the Core plan.
BREAKFAST (9:00 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
This parfait was really yummy. My husband's parfait is on the left, and mine is on the right. His looks like it has more yogurt inside the glass...
LUNCH (2:00 pm)
(This recipe was supposed to use ground turkey, but I needed to use some rosemary ham in the fridge before it went bad.)
Ham Pita "Pizzalad":
1/4 cup marinara sauce, 1/4 cup shredded carrots, 1/4 cup chopped onion, 1/2 cup diced bell peppers, 1/2 cup spring salad greens
1/2 whole wheat pita
3 oz rosemary ham
1 TBSP olive oil
Dash of balsamic vinegar for the salad
This pita pizza tasted SOOOO good! Loved this one. It felt like I was eating so much food too, and the whole meal probably only had about 250 calories. Delicious.
After lunch, I substituted my daily dark chocolate with 6 of the mini cadbury eggs with the candy crunch shell. It was also 100 calories, but this is my favorite candy ever. It's only out once a year around Easter time, so I just had to have a few. I tried to forget about the fact that it's loaded with Yellow #5, Blue #3, etc. UGH!
SNACK (5:30 pm)
Apple, Hazelnut Butter, and Cheese
1/2 of an apple
1 mini Babybel Gouda cheese
1 TBSP Justin's Chocolate Hazelnut Butter
I dipped my apple in the hazelnut butter and ate the cheese on the side.
DINNER (8:00 pm)
California Cilantro Chicken Burrito Bowl:
1 cup chopped romaine lettuce, 1/2 cup all natural salsa, 1/4 cup each green bell pepper, onion, & vegetable broth
1/2 cup cooked brown rice
3 oz cooked chicken, cubed
1/4 medium avocado, cubed
1/4 tsp chopped garlic and 1 TBSP chopped cilantro
I really love this recipe too!
Tomorrow, I am planning to have the Cherry Almond Green Tea Smoothie for breakfast, the Turkey Almond Pita for lunch, the Cranberry Pesto Egg Salad for a snack, and the Edamame Cashew Stir Fry for dinner.
And now, back to my Cinch plan. I lost another 3 pounds in 3 days on the Fast Forward. I have now lost a total of 11.5 lbs in exactly 5 weeks. It's amazing how awesome food tastes after you've been eating the same thing for 3 straight days. Thinking back to the first time I completed the Fast Forward phase, I remember how much I loved the variety of foods and flavors that I was having on the Core plan.
BREAKFAST (9:00 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
This parfait was really yummy. My husband's parfait is on the left, and mine is on the right. His looks like it has more yogurt inside the glass...
LUNCH (2:00 pm)
(This recipe was supposed to use ground turkey, but I needed to use some rosemary ham in the fridge before it went bad.)
Ham Pita "Pizzalad":
1/4 cup marinara sauce, 1/4 cup shredded carrots, 1/4 cup chopped onion, 1/2 cup diced bell peppers, 1/2 cup spring salad greens
1/2 whole wheat pita
3 oz rosemary ham
1 TBSP olive oil
Dash of balsamic vinegar for the salad
This pita pizza tasted SOOOO good! Loved this one. It felt like I was eating so much food too, and the whole meal probably only had about 250 calories. Delicious.
After lunch, I substituted my daily dark chocolate with 6 of the mini cadbury eggs with the candy crunch shell. It was also 100 calories, but this is my favorite candy ever. It's only out once a year around Easter time, so I just had to have a few. I tried to forget about the fact that it's loaded with Yellow #5, Blue #3, etc. UGH!
SNACK (5:30 pm)
Apple, Hazelnut Butter, and Cheese
1/2 of an apple
1 mini Babybel Gouda cheese
1 TBSP Justin's Chocolate Hazelnut Butter
I dipped my apple in the hazelnut butter and ate the cheese on the side.
DINNER (8:00 pm)
California Cilantro Chicken Burrito Bowl:
1 cup chopped romaine lettuce, 1/2 cup all natural salsa, 1/4 cup each green bell pepper, onion, & vegetable broth
1/2 cup cooked brown rice
3 oz cooked chicken, cubed
1/4 medium avocado, cubed
1/4 tsp chopped garlic and 1 TBSP chopped cilantro
I really love this recipe too!
Tomorrow, I am planning to have the Cherry Almond Green Tea Smoothie for breakfast, the Turkey Almond Pita for lunch, the Cranberry Pesto Egg Salad for a snack, and the Edamame Cashew Stir Fry for dinner.
Thursday, February 17, 2011
Day 26 - Mindless Eating Again
I had a fine day on the plan except for the random "putting things in my mouth at non-meal times" again (i.e., a couple of crackers before lunch, a few whole grain tortilla chips after dinner, etc.) I've got to get to the bottom of this mindless eating. Maybe I need to read the chapter in the book about emotional eating again. I am certainly looking forward to my 2nd Fast Forward phase next week. The best part about it is that it forces me to be more disciplined.
I just found a lovely blog from one of my favorite mail order catalogs in Ann Arbor Michigan: Zingerman's. They have some balsamic vinegars that I want to order soon, so I went to their site. And I discovered they have food tours in Italy! Oh, how I would love to go back to Italy and on a guided food tour nonetheless! Check it out in my blog list. I've got my eye on the Sicily tour in Fall 2012.
BREAKFAST (9:00 am)
Almond Toast with Berries and Milk:
1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 slice whole grain bread, toasted
8 oz skim milk
1 TBSP Justin’s honey almond butter
Dash nutmeg for berries
LUNCH (1:30 pm)
Turkey Almond Pita:
½ cup shredded purple cabbage (I was out of spinach leaves), 1 medium chopped plum tomato, and ½ cup chopped cucumber
½ whole grain pita
3 oz roasted sliced turkey breast
2 TBSP almond butter
Dash balsamic vinegar and pepper
I'm so glad that I can eat almond butter at every meal if I want to. I love it so much!
SNACK (5:00 pm)
Cranberry Pesto Egg Spread:
(I halved the whole grain and plant-based fat puzzle pieces again, so I could have the full recipe. I find myself doing this a lot.)
¼ cup dried cranberries
4 Trader Joe’s whole grain crackers
1 hard-boiled egg, chopped
½ TBSP sun-dried tomato pesto
Dash dried rosemary
DINNER (8:00 pm)
Pineapple Avocado Tacos:
1 cup fresh pineapple
2 soft taco-sized corn tortillas
¼ cup reduced fat feta cheese
¼ of a medium avocado
Dash pepper and lime juice
Yes, you read that correctly. I've been curious about this recipe since I love the combo of sweet & salty flavors together, but it was in the snack section of the book. I wouldn't have been able to eat it as a snack since I have to eliminate the whole grain from my snack each day, so I decided to try it for dinner telling myself that Cynthia's recipes usually do not disappoint. Well, it was just OK. Not sure I will make it again. It certainly isn't the prettiest thing to look at:
I just found a lovely blog from one of my favorite mail order catalogs in Ann Arbor Michigan: Zingerman's. They have some balsamic vinegars that I want to order soon, so I went to their site. And I discovered they have food tours in Italy! Oh, how I would love to go back to Italy and on a guided food tour nonetheless! Check it out in my blog list. I've got my eye on the Sicily tour in Fall 2012.
BREAKFAST (9:00 am)
Almond Toast with Berries and Milk:
1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 slice whole grain bread, toasted
8 oz skim milk
1 TBSP Justin’s honey almond butter
Dash nutmeg for berries
LUNCH (1:30 pm)
Turkey Almond Pita:
½ cup shredded purple cabbage (I was out of spinach leaves), 1 medium chopped plum tomato, and ½ cup chopped cucumber
½ whole grain pita
3 oz roasted sliced turkey breast
2 TBSP almond butter
Dash balsamic vinegar and pepper
I'm so glad that I can eat almond butter at every meal if I want to. I love it so much!
SNACK (5:00 pm)
Cranberry Pesto Egg Spread:
(I halved the whole grain and plant-based fat puzzle pieces again, so I could have the full recipe. I find myself doing this a lot.)
¼ cup dried cranberries
4 Trader Joe’s whole grain crackers
1 hard-boiled egg, chopped
½ TBSP sun-dried tomato pesto
Dash dried rosemary
DINNER (8:00 pm)
Pineapple Avocado Tacos:
1 cup fresh pineapple
2 soft taco-sized corn tortillas
¼ cup reduced fat feta cheese
¼ of a medium avocado
Dash pepper and lime juice
Yes, you read that correctly. I've been curious about this recipe since I love the combo of sweet & salty flavors together, but it was in the snack section of the book. I wouldn't have been able to eat it as a snack since I have to eliminate the whole grain from my snack each day, so I decided to try it for dinner telling myself that Cynthia's recipes usually do not disappoint. Well, it was just OK. Not sure I will make it again. It certainly isn't the prettiest thing to look at:
Friday, February 11, 2011
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.
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.
Thursday, February 10, 2011
Day 19 - Down Another 1.5 Lbs.
I have now lost 7.5 pounds in almost 3 weeks! In fact, I am 2 lbs away from my pre-pregnancy weight. My son is almost 2 years old, and I’m just now losing all of my baby weight. I suppose it is better than not bouncing back at all.
This is better than any other diet I’ve tried. I’m absolutely going to do another 30 days of this plan. I have a goal to reach by my son's birthday at the end of April.
BREAKFAST (8:00 am)
Dark Chocolate Oatmeal and Blueberries Mixed with Yogurt:
1 cup fresh blueberries
¼ cup whole oats
6 oz vanilla yogurt
¼ cup semi-sweet chocolate chips
Dash nutmeg
Dark chocolate for breakfast. *drool* It was pretty awesome.
LUNCH (1:00 pm)
Black Bean Tacos with Cilantro Guacamole:
I altered the recipe to 1 full cup of cooked spinach, ¼ cup chopped red onion, and ¼ cup all-natural salsa
2 whole-corn tortillas
½ cup black beans
¼ of a medium avocado
Lime juice and chopped cilantro
I love these bean tacos. They were especially yummy with the fresh salsa. I finally found corn tortillas that don’t break in half when I eat them. They are the 365 brand from Whole Foods. And my avocados were finally ripe… Wouldn’t you know? I’m getting ready to go out of town for 4 days!
I had my daily dark chocolate and chai green tea around 3:00 pm.
DINNER (6:30 pm)
Citrus Salmon Salad:
1 cup field greens and ½ cup each chopped red onion and chopped green beans
½ cup frozen corn, thawed
3 oz cooked salmon
¼ of a medium avocado
1 TBSP red wine vinegar (I used balsamic instead), dashes of dried oregano and basil, as well as juice & zest from a Minneola
This salmon salad was great!
SNACK (9:30 pm)
Vanilla Almond Frozen Banana:
(I halved the whole grain and plant-based fat portions, so I could eat the full recipe.)
1 small banana
1/8 cup whole oats
6 oz vanilla yogurt
1 TBSP chopped peanuts
Dash cinnamon (subbed instead of the vanilla, since my yogurt was already sweetened)
Oh yum, I really liked having my snack later tonight. I had to rearrange my usual 8-12-4-8 eating schedule today since I took a Latin Mix class at the gym tonight. It didn’t start until 7:15 pm, so I needed to eat dinner earlier this evening.
But anyways, back to the banana. I stuck it in the freezer for ½ hour around 9:00 and took it out to enjoy around 9:30 pm. Look how delicious it is:
Tomorrow, I'm planning to make my meals based on whatever ingredients I have in my fridge that need to be used up before going out of town. Should be interesting!
This is better than any other diet I’ve tried. I’m absolutely going to do another 30 days of this plan. I have a goal to reach by my son's birthday at the end of April.
BREAKFAST (8:00 am)
Dark Chocolate Oatmeal and Blueberries Mixed with Yogurt:
1 cup fresh blueberries
¼ cup whole oats
6 oz vanilla yogurt
¼ cup semi-sweet chocolate chips
Dash nutmeg
Dark chocolate for breakfast. *drool* It was pretty awesome.
LUNCH (1:00 pm)
Black Bean Tacos with Cilantro Guacamole:
I altered the recipe to 1 full cup of cooked spinach, ¼ cup chopped red onion, and ¼ cup all-natural salsa
2 whole-corn tortillas
½ cup black beans
¼ of a medium avocado
Lime juice and chopped cilantro
I love these bean tacos. They were especially yummy with the fresh salsa. I finally found corn tortillas that don’t break in half when I eat them. They are the 365 brand from Whole Foods. And my avocados were finally ripe… Wouldn’t you know? I’m getting ready to go out of town for 4 days!
I had my daily dark chocolate and chai green tea around 3:00 pm.
DINNER (6:30 pm)
Citrus Salmon Salad:
1 cup field greens and ½ cup each chopped red onion and chopped green beans
½ cup frozen corn, thawed
3 oz cooked salmon
¼ of a medium avocado
1 TBSP red wine vinegar (I used balsamic instead), dashes of dried oregano and basil, as well as juice & zest from a Minneola
This salmon salad was great!
SNACK (9:30 pm)
Vanilla Almond Frozen Banana:
(I halved the whole grain and plant-based fat portions, so I could eat the full recipe.)
1 small banana
1/8 cup whole oats
6 oz vanilla yogurt
1 TBSP chopped peanuts
Dash cinnamon (subbed instead of the vanilla, since my yogurt was already sweetened)
Oh yum, I really liked having my snack later tonight. I had to rearrange my usual 8-12-4-8 eating schedule today since I took a Latin Mix class at the gym tonight. It didn’t start until 7:15 pm, so I needed to eat dinner earlier this evening.
But anyways, back to the banana. I stuck it in the freezer for ½ hour around 9:00 and took it out to enjoy around 9:30 pm. Look how delicious it is:
Tomorrow, I'm planning to make my meals based on whatever ingredients I have in my fridge that need to be used up before going out of town. Should be interesting!
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