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!
Showing posts with label kiwi. Show all posts
Showing posts with label kiwi. Show all posts
Monday, March 28, 2011
Tuesday, March 22, 2011
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.)
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.)
Monday, February 21, 2011
Day 29 - So Exhausted...
As I mentioned yesterday, my posts will be short for the next few days. I've got so much going on with my husband starting a new job, finding daycare for our son, and 2 freelance projects that I am working on in my 2nd job...
I've been so incredibly unmotivated today. Plus, I haven't slept well for the past 2 days. Hence, some random snacking habits today. I will start anew tomorrow, and I'm really looking forward to the FF phase this upcoming Wed.-Fri.
BREAKFAST (8:30 am)
Peanut Butter & Jelly Lara Bar
Yoplait Honey Vanilla 100% Greek yogurt
I originally packed the Raspberry Brazil Nut Pita for breakfast because the recipe looked delicious in the Cinch! book, but I made the mistake of using thawed frozen berries. When I got to work, I opened my pita that was wrapped in foil, and apparently I didn't drain the water from the berries enough because it completely ruined the pita. Luckily, I had a lara bar in my desk drawer and a yogurt stashed in the fridge at work.
And now I'm in love with the new Yoplait Greek yogurt. As everyone knows, I can't stand plain yogurt, and I've had some remorse about the fact that the vanilla yogurt I've been eating has HFCS in it and goes against the Cinch plan. But this greek yogurt was all-naturally sweetened, and I just can't believe how much I loved it. I only bought one at the grocery store last weekend (as a test just in case I didn't like it), so now I'm going out for more!
LUNCH (1:00 pm)
Cinch! Caesar Salad:
2 cups torn romaine lettuce
1 serving whole grain crackers
1/4 cup fresh shredded parmesean and asiago cheese
1 TBSP EVOO
Dash lemon juice and fresh pepper
SNACK (4:30 pm)
Peppery Kiwi Almond Crunch:
1 medium kiwi, peeled and sliced
1 slice whole grain bread (omitted)
1/2 cup low-fat ricotta cheese
2 TBSP slivered almonds
Dash black pepper
DINNER (9:00 pm)
Minestrone Soup with Whole Grain Crackers:
2 cups mixed veggies (carrots, onions, spinach, zucchini) and 1 cup vegetable broth
1 serving whole grain crackers
1/2 cup kidney beans
No plant based fat (due to my animal cracker binge - see below)
Lots of seasonings in the soup
And way too many animal crackers... Unfortunately, I went on a major pig out session with them this evening. Again, tomorrow is a new day.
I've been so incredibly unmotivated today. Plus, I haven't slept well for the past 2 days. Hence, some random snacking habits today. I will start anew tomorrow, and I'm really looking forward to the FF phase this upcoming Wed.-Fri.
BREAKFAST (8:30 am)
Peanut Butter & Jelly Lara Bar
Yoplait Honey Vanilla 100% Greek yogurt
I originally packed the Raspberry Brazil Nut Pita for breakfast because the recipe looked delicious in the Cinch! book, but I made the mistake of using thawed frozen berries. When I got to work, I opened my pita that was wrapped in foil, and apparently I didn't drain the water from the berries enough because it completely ruined the pita. Luckily, I had a lara bar in my desk drawer and a yogurt stashed in the fridge at work.
And now I'm in love with the new Yoplait Greek yogurt. As everyone knows, I can't stand plain yogurt, and I've had some remorse about the fact that the vanilla yogurt I've been eating has HFCS in it and goes against the Cinch plan. But this greek yogurt was all-naturally sweetened, and I just can't believe how much I loved it. I only bought one at the grocery store last weekend (as a test just in case I didn't like it), so now I'm going out for more!
LUNCH (1:00 pm)
Cinch! Caesar Salad:
2 cups torn romaine lettuce
1 serving whole grain crackers
1/4 cup fresh shredded parmesean and asiago cheese
1 TBSP EVOO
Dash lemon juice and fresh pepper
SNACK (4:30 pm)
Peppery Kiwi Almond Crunch:
1 medium kiwi, peeled and sliced
1 slice whole grain bread (omitted)
1/2 cup low-fat ricotta cheese
2 TBSP slivered almonds
Dash black pepper
DINNER (9:00 pm)
Minestrone Soup with Whole Grain Crackers:
2 cups mixed veggies (carrots, onions, spinach, zucchini) and 1 cup vegetable broth
1 serving whole grain crackers
1/2 cup kidney beans
No plant based fat (due to my animal cracker binge - see below)
Lots of seasonings in the soup
And way too many animal crackers... Unfortunately, I went on a major pig out session with them this evening. Again, tomorrow is a new day.
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.
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