DINNER
What I Ate Yesterday
Breakfast
- 20 oz coffee
- 1/2 cup soymilk
- 1 small serving leftover Salmon Quiche
Lunch
- 2/3 cup refried beans with onion and chipotle peppers
- 2 celery stalks, cut into sticks
- 1/2 orange bell pepper
- 3 corn tortillas
- Goodly spritz no-stick spray (1/2 teaspoon vegetable oil)
- 1 quart lemon water
Dinner
- 3-1/2 oz grilled chicken thigh
- 1 cup green bean and carrot stir-fry
- 1/3 cup cooked white rice
- 4 radishes, halved
- 1 quart lemon water
Snacks
- 1 rice cake
- 1 tablespoon peanut butter
- 1 tablespoon low-sugar strawberry preserves
- 2 tablespoons chocolate chips
- 2 evil Great Value Gluten Free sandwich cookies
Per Serving: 1334 Calories; 45g Fat (29.2% calories from fat); 59g Protein; 188g Carbohydrate; 26g Dietary Fiber; 83mg Cholesterol; 1691mg Sodium.
Exchanges: 6-1/2 Grain(Starch); 5 Lean Meat; 4-1/2 Vegetable; 1-1/2 Fruit; 6 Fat; 3 Other Carbohydrates.
My appetite is mostly under control (Yay!). I’m having overwhelming PMS and even though my appetite is manageable I am having some pretty powerful cravings for sweets. You can look at my Snacks section and see that it’s full of sweets and comfort foods. I’m going to keep the Great Value GF cookies on hand because they seem to help the cravings, they don’t tempt me to overindulge, and besides the whey in them (which is a dairy product) there’s not too much that will make me sick. It’s not perfect, but it’s the compromise I’m making with myself until the sugar cravings pass. It’s this or an 8-oz package of brie cheese. And I’d rather not go with the cheese. It always makes me sick and always makes me feel bad afterwards. I call my PMS week my cravings-week because I get cravings that are nearly impossible to ignore. So this month I’m trying to manage them instead of ignoring them. So far so good. I am patting myself on the back for this one. This is my hardest week. If I can get through this one, then next week will be so much easier.
LUNCH