Breakfast, Day Forty-Two

• 3 whole grain Wasa breads
• 1 tbsp Smart Balance peanut butter, 2 tsp honey, 1 tbsp wheat germ
• 2 Boca meatless breakfast links
• 1 banana

I ate this meal out of order, remembering that I had had crackers at breakfast time. It was a nice end to the day, as it wasn't one of the dense, heavy meals I've become accustomed to.

I really hope that I've been successful this week. I've made a concerted effort to follow the recipes precisely, getting exactly the right ingredients and trying not to make creative executive decisions or substitutions. I'm concerned about the two days when I had lunches off the meal plan, although I think I did better with it today than I did on Tuesday.

I need to get the gym situation together and get myself on a schedule, since I suspect that that is the only way I will really start tipping the scale in my favor. I actually started feeling like I was on a diet this week, where sometimes it was a challenge not to snack on other food or I felt ever-so-slightly deprived. It was difficult at times watching my boyfriend eat meat and cheeses with abandon (he went on Atkins this week), but I know that a balanced diet is the only way for me to do this successfully and make it work long-term.

Mood-wise, I'm finding a much greater stability and optimism lately - when I find myself really tired and overwhelmed, I can consistently eat a meal and know that I will completely regain my energy and enthusiasm. I used to depend on caffeine or really un-nutritious food for the same effect, but they never really worked since all the preservatives and chemicals had more noticable effects. I'm really thrilled to know that my body can respond to healthy, nutritious food as if I've just had several cups of coffee, but that this is the natural and beneficial way to gain energy.

My sleep is getting better as well, in part because I'm no longer waking up with an upset stomach, but I think also because I'm not waiting until I get so hungry that I fall asleep and go to bed without dinner - I'm getting a better quality of more restful sleep because my body is being fueled properly the way it wants. That's a really really good thing!

Still, I hope I've lost weight this week...

Dinner, Day Forty-Two

• 1 flour tortilla
• 2-1/2 oz lean ground beef, 1/4 cup tomato sauce, garlic powder, onion powder
• 1 cup shredded Romaine, 1/2 chopped tomato
• 1 slice Veggie cheese (1/2 oz)
• 1 apple

This beef tostada was delicious. This is one of the first times I actually followed the recipe to the letter, as I was actually able to find this mysterious Veggie cheese I'd read about - it was quite tasty and incredibly enjoyable. I didn't have any salsa, but I added more lettuce (also to supplement my lunch meal some) so that I ended up with twice the called-for amount.

Lunch, Day Forty-Two

• ham & Caesar salad sandwich wrap with cheese
• 1 apple

I wasn't able to leave campus at lunchtime, as I had too much work to get done for my afternoon class. I went to the cafeteria, but I didn't have a lot of cash on me, so I needed to find something substantive and nutritious - all the packaged cereals were full of sugar, the prepared foods full of sodium and fat... it was not a good scene. This was a pre-packaged wrap (and I can't believe it cost $5!), and I was kind of pleased that there wasn't that much ham or cheese on it (maybe 1 oz of ham and one slice of cheese). I wish I'd known there was Caesar dressing - I thought it was just lettuce, and this definitely wasn't reduced-fat or low-cal.

When I got home in the afternoon, I ate the apple to add some fresh fruit and balance the meal.

Snack, Day Forty-Two

• 1 package Wheat Thins
• 3/4 oz hummus (not pictured)

I was running late for class this morning, so it was a vending machine breakfast... remembering that I could eat Wheat Thins as a snack, I bought this packet, though unfortunately it was not reduced fat and they were about double the calories as I was supposed to have. I was really really hungry, though, and didn't think I could sit through a 3-hour lecture without eating something. I ate the hummus when I got home this evening.

Dinner, Day Forty-One

• 2nd half of Fiery Meatballs & zucchini from lunch
• 1 banana

It was very smart to have prepared two servings of this - I enjoyed the second round even more!

Lunch, Day Forty-One

• 1 oz semolina spinach pasta
• "Fiery Meatballs" made with 3 oz lean ground beef, 1/4 chopped onion, 1 egg white, 2 tbsp breadcrumbs, Italian seasoning, 1/4 cup vegetable broth
• 1/4 cup tomato sauce & 1/2 tsp hot sauce
• 1 medium zucchini, sliced & grilled, tossed with 1 tsp Dijon mustard, 1/2 tsp honey & 1 tsp apple cider vinegar
• 1 banana

I made this recipe for the first time on Saturday and was totally thrilled, so I couldn't wait to make it again. I made a double portion as I'd done with yesterday's meals, as it was easier to make all the meatballs and zucchini at once, then halve it.

This time I was actually able to find real vegetable broth in the store (instead of reconstituting vegetable soup) and found it made for a lighter meatball. I also used a different brand of bread crumbs - these swelled up more than the others and seemed to give the meat more body.

I was confused about why I was able to have 3 oz of beef when usually I am only allotted around 2-1/2 oz of leaner meats like turkey or chicken. Of course I'm not complaining at all, since this was fantastic, just wondering.

Snack, Day Forty-One

• 1 slice whole wheat bread
• 1-1/2 oz turkey breast
• Dijon mustard

My boyfriend was very sweet to measure out this portion of turkey breast from his coldcuts and wrap it up for me. When he put it in the fridge he said "Now you can have one of those half-sandwiches when you're in a hurry." I couldn't stop smiling as I ate this.

I had it in the middle of the day and found I wasn't hungry until the evening.

Breakfast, Day Forty-One

• 3 whole grain Wasa breads with 1 tbsp Smart Balance peanut butter, 2 tsp honey & 1 tbsp wheat germ
• 2 Boca meatless breakfast links
• 1 banana

This was a fantastic and quick meal. I find it's very satisfying and provides sustained energy over the course of the day. It's also quite convenient to already have all these ingredients still on hand from the first time I bought them - I bought the Boca links and now I'm able to have this breakfast whenever I want until I run out of Wasa.

Dinner, Day Forty

• 2nd half of Korean Noodles
• 1 banana

No you're not seeing double. As I mentioned, I prepared two servings of this, but I found myself so tired at the end of the evening that I decided to just reheat it and eat the same meal twice today. It was good and satisfying so what the hey.

Lunch, Day Forty

• 1 oz whole wheat vermicelli
• 3 oz boneless chicken breast, boiled
• 4 oz baby portabello mushrooms
• 1 bunch scallions
• 1 medium carrot, 1/2 cup shredded lettuce
• garlic, balsamic vinegar, soy sauce, teriyaki sauce
• 1 banana

The last time I had this Korean Noodle dish I was blown away. I read the recipe more carefully this time and realized that it's supposed to be more like a tossed salad over bean sprouts, but of course I just threw out the bean sprouts I had in the fridge (they were going brown). I tried to reconcile for that lack by tossing in the lettuce, but mostly I wanted this to be a warm pasta dish. I doubled the mushrooms, which I hope is okay, since they are nutritionally void.

I actually prepared two servings of this at once, intending for the second serving to be the tomorrow's dinner meal. I found it was just as easy to prepare two servings as one, so I think I'm going to start doubling up recipes to make things easier on myself.

Snack, Day Forty

• 16 reduced fat Wheat Thins
• 3/4 oz roasted red pepper hummus
• 3 baby carrots

I'm getting to a point where I still weigh the hummus to get the right serving, but I can scoop it out more or less exactly. It's a good thing I have such a large tub of this stuff because I enjoy it and it's quick to prepare and enjoy.

Breakfast, Day Forty

• 2 slices whole wheat bread with 1-1/2 oz Smart Balance cheese & 1/2 tomato, sliced
• 1 tbsp chopped walnuts
• 1 cup skim milk
• 1 cup cantaloupe

I was pleased to learn I've gotten a lot more efficient at preparing these meals - I felt like I'd essentially thrown this one together. Part of it, I'm sure, is learning the measurements of things and becoming able to quickly get it together, but I'm also just getting used to putting food together in a speedy way, plating it, and getting on with life. It used to take me a very long time to cut vegetables or gather ingredients, and as I'm becoming more familiar with cooking, I find it's happening faster and faster. When I have achieved my weight loss goals, I imagine I will also find that I've gotten to be a faster cook who's more comfortable in the kitchen - bonus!

This breakfast was delicious - I warmed the tomatoes while heating the cheese in the microwave and really enjoyed them that way.

Dinner, Day Thirty-Nine

• 1 flour tortilla
• 2-1/2 oz ground turkey breast
• 1/2 red pepper
• 1 tbsp nonfat sour cream
• 1 cup Romaine with 1 tbsp fat-free Italian dressing
• 1/2 cup pear halves

I followed the recipe meticulously on this and was very surprised that there were no spices at all. I guess I ordinarily add them without thinking. We'd also run out of onions, so the flavor was a little dull.

I measured the salad dressing for the first time in a while and was very surprised by how much it was - this was on of the first times I really enjoyed my salad.

Lunch, Day Thirty-Nine

• 2 cups frozen spinach
• 2 oz tofu
• 1 cup low-fat low-sodium chicken broth
• 1/3 cup nonfat evaporated milk
• 1 slice whole wheat bread
• 1 banana

I had the second portion of yesterday's soup, heated again. I had tried a bite of it cold and it was awful - why did I think spinach soup would taste good cold??

At any rate, it tasted a little better today than last night, either from some of the water evaporating or the flavors combining better or similar. Even though the toast looks burnt, it was delicious, though again I wished I could have had more.

Breakfast & Snack, Day Thirty-Nine

• ham & cheese sandwich with lettuce, tomato & mustard on a whole wheat bagel
• bowl of tomato florentine soup (not shown)

My brother was in the neighborhood today, so I invited him out to lunch. As I'd not yet had my breakfast meal, I decided to kind of skip it and use the calories and such toward lunch so that I could take my brother and my boyfriend out. I guess it's good to be flexible, and I only intended to eat half of this sandwich at the time, but I ended up eating the rest when I got home.

I thought the tomato florentine soup would be a healthy choice, but it turned out to be very salty (probably three days' worth of sodium) and had pasta in it. Oops. I decided to count this meal as my breakfast and snack, even though most likely it exceeds the nutritional limits for both.

It's tough negotiating a diet with my personal life though. I'm going out of town this weekend, and I'm not sure how well I'll do, which concerns me. One one hand I feel like I'm making smarter choices than I used to (trying to balance meals with fruits & veggies instead of getting a double cheeseburger or huge pasta dish), but I also know that the portions I'll get eating out can't possibly fit within dietary restrictions.

I've put off transferring my gym membership, which is the one way I can actually counter-act occasional lapses in the diet. I hope to get to it soon.

Dinner, Day Thirty-Eight

• 2 oz tofu
• 2 cups frozen chopped spinach
• 1 cup low-fat low-sodium chicken broth
• garlic
• 1/3 cup nonfat evaporated milk
• 1 slice whole wheat bread
• 1 apple

I thought this would be really tasty, but it was kind of watery and bland. I also learned that it's a very bad idea to try to heat just-boiling soup in a food processor, as it spilled all over the counter and scalded my hands - whoops!

This soup was supposed to be served cold, but I decided to try to play up the garlicky warm aspects and eat it piping hot. Dipping the bread in it was delicious, but I wish I had more.

Lunch, Day Thirty-Eight

• 1 whole wheat tortilla
• 2/3 cup pinto beans
• 1/2 cup zucchini
• 1/2 red pepper
• 2 tbsp salsa
• cumin, chili powder, garlic & onion powder
• 1 apple

I actually followed the recipe for this vegetarian fajita this time, whereas most other times I add cheese or similar.

It was good, but nowhere near as flavorful as I would have liked. I followed the spices as directed and even though I noted that that led to a bland flavor, I did it again... I really will have to remember to stop doing that and spice away as I see fit.

Snack, Day Thirty-Eight

• 1 slice whole wheat bread
• 1-1/2 oz turkey breast
• Dijon mustard

One of the great advantages of my boyfriend going on Atkins is that now we have an abundance of cold cuts around the apartment - which means more half sandwiches!

Breakfast, Day Thirty-Eight

• 2 slices whole wheat bread
• 1 tbsp Smart Balance peanut butter
• 1 tbsp Smuckers sugar-free strawberry jelly
• 2 tbsp wheat germ
• 1/2 cup pear halves

This breakfast was surprisingly tasty. It occurred to me to mix the PB&J together with the wheat germ, which in addition to making it easier to spread, made it more thoroughly combined.

Snack, Day Thirty-Seven

• 2 graham crackers
• 2/3 tbsp Smart Balance peanut butter

I had my snack as a dessert a little bit after dinner and enjoyed it immensely. I noticed that I got less peanut butter and no raisins, which is fine by me.

I have a sneaking suspicion that I'm eating way more than the proper serving size of graham crackers, and I will have to read more carefully about this snack the next time I prepare it.

Dinner, Day Thirty-Seven

beef tostada made with:
• 2-1/2 oz lean ground beef
• 1/4 cup low-sodium tomato sauce
• 1/2 tsp garlic powder & 1/2 tsp onion powder
• 1/2 cup shredded lettuce
• 1/2 tomato, chopped
• flour tortilla
• 1/2 oz low-fat cheese
• 1 tbsp salsa
• 1/2 cup mandarin oranges

It's been quite a while since the last time I made this dish, and I've been wanting to make it since then.

I followed the spicing and everything as directed and really enjoyed it. I see that the caloric reduction is coming in things like 1/2 oz less of meat, which I barely miss. I'm also glad that I used the proper tomato sauce again, though admittedly I used regular cheese instead of soy or veggie cheese as called for.

Lunch, Day Thirty-Seven

• 1 oz semolina spinach pasta with fiery meatballs and sauce
• 1 zucchini sauteed and coated in honey-dijon sauce
• 1/2 cup mandarin orange slices

This was the second half of the dinner I made yesterday. I was so pleased that I'd done this, as the flavors only improved. My boyfriend had one of the meatballs and agreed that they were fabulous. He was afraid of the zucchini, but once it had absorbed some of that tangy dressing, I think it made more sense to me.

As I was reheating this meal, my boyfriend informed me that he'd decided he was going to go on Atkins again. I don't think this is really the best idea, and he knows that, but I'm going to be supportive of his attempt to drop a lot of weight quickly while I continue the slow and steady approach. I'm looking forward to that weird vicarious pleasure of watching someone else eat a plate full of bacon, eggs, cheese, etc, but I knonw he'll also envy me when I get to have bread for a sandwich and peanut butter and the like.

Breakfast, Day Thirty-Seven

• 1 oz Total
• 1/2 oz whole almonds
• 1 tbsp wheat germ
• 2 tbsp raisins
• 1 cup skim milk

I was very pleased with myself for fitting all of the breakfast items in one bowl by selecting the raisins for my fruit. This was very tasty and satisfying.

Dinner, Day Thirty-Six

• 1 oz semolina spinach spaghetti
• "fiery meatballs" made with 3 oz ground beef, 1/4 onion, 1 egg white, 2 tbsp bread crumbs, 1/4 cup vegetable broth & seasoning
• 1/4 cup tomato sauce & 1/2 tsp hot sauce
• 1 medium zucchini, sauteed & tossed with 1 tsp Dijon mustard, 1/2 tsp honey & 1 tsp apple cider vinegar
• 1/2 cup mandarin orange slices

Oh man, what a fantastic dinner! I read this recipe this morning and had been looking forward to it all afternoon - it totally lived up to my expectations. I questioned the vegetable broth in the meatballs (especially because the store did not have plain vegetable broth, so I reconstituted a can of vegetarian vegetable soup and skimmed some broth off the top), but it made them incredibly moist and flavorful - I will have to remember that for future meatball-cooking.

Rather than using jarred calorically-dense sauce as I'd been doing, I bought the plain canned sauce with no fancy chunks or added stuff (and hence much healthier), and when it was combined with the hot sauce, it was just perfect! I think had I used the typically sweeter flavored sauce, I wouldn't have been able to appreciate the juicy flavor of the meatballs. I think this is another case where following the directions more carefully will save me calories, though I would have liked about double the amount of sauce.

The zucchini was also fantastic. Rather than microwaving it, I cooked it in some of the meat drippings so it was soft and flavorful (though I'm not sure that was allowed - was I supposed to drain off the fat instead? probably). The sauce was tangy and delicious and an interesting complement to the spicy tomato sauce in the pasta.

All of these flavors were just spectacular, and I was really impressed. This definitely goes up there among the meals I've most enjoyed on this diet. Fortunately I thought ahead and made a double portion of it (my boyfriend is out of town again), so I'll get to enjoy it again tomorrow!

This evening I also began formulating a better exercise plan. I belonged to a gym in my old neighborhood but obviously have not been since I moved last August. I was becoming resentful of spending money and never going, but had not been able to locate a closer gym because I was relying on public transportation to get there (and all the ones I was looking at were in Manhattan, which always takes at least 20 min). So I went back on the website to update my payment information and realized there was a gym location much closer to my apartment than I'd thought - tomorrow morning I'm going to stop by and check it out and talk to them about transferring my membership. I went through their website and came up with a pretty easy 3 day a week exercise plan that I'm pretty excited about. I hope it goes well!

Snack, Day Thirty-Six

• 16 reduced fat Wheat Thins (approximately)
• 3/4 oz roasted red pepper hummus
• 3 baby carrots

This is another subtle portion change - 3 carrots instead of the usual 5. I find it incredible that cutting out 2 carrots and 1/4 cup of cottage cheese makes up 100 calories, though I'm sure there are nuances in all of the meals which are cut down and I haven't even noticed.

I wasn't kidding about that industrial tub of hummus that I mentioned yesterday - though when I went back to the store today, I saw they'd restocked... I will have to try some of the other flavors when I finish this tub (whenever that may be).

Lunch, Day Thirty-Six

• 3 oz ground turkey with 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp Worcestshire sauce & Dijon mustard
• 1 whole wheat roll
• 1/2 cup green beans
• 1/2 cup cooked squash
• 1/4 cup crushed pineapple and 1 tbsp raisins

On Tuesday I'd substituted squash and green beans for salad and a potato, and since I had the remainders of both in the fridge, I did so again. As with breakfast, I only had 1/4 cup of fruit, so I did the tablespoon of raisins again, though this time I mixed them in with the squash, vastly improving its otherwise-bland taste and texture.

This time I also remembered to mix the spices and Worcestshire sauce into the turkey, making for a vastly more flavorful burger. I really enjoy these turkey burgers, and I don't even mind cooking them because they smell so good. This time, though, I actually followed the directions and instead of cooking it in a splash of oil, I used cooking spray, with perfect results. I hope these little changes will help - even if they don't impact my weight loss, it does help my sense of discipline.

Breakfast, Day Thirty-Six

• 1/4 cup dry oatmeal
• 2 tbsp slivered almonds
• 2 tbsp wheat germ
• 1/4 cup cottage cheese
• 1/4 cup fruit cocktail
• 1 tbsp raisins
• 1 cup skim milk

Having weighed in and realized I'd gained, I've become very determined to follow this diet plan to the letter. It seems the reduction in calories doesn't change which recipes I'll have, rather the portions within those recipes, such as 1/4 cup of cottage cheese instead of what had usually been 1/2 cup. I'm kind of relieved because I don't have to learn a bunch of new recipes... though also a little disappointed because I was hoping for new options. Then again, I've barely scratched the surface of the recipes available, so I'm hardly in a position to complain about variety.

I only had 1/4 cup of fruit cocktail so I added half of a serving of raisins (1 tbsp) to the oatmeal, which was a very pleasant addition.

It feels good to pay attention and have confidence that the reduction in calories and more closely following the diet will work out well for me.

Weigh-In Week Six

191. I knew at some point I would gain weight, and if there was ever a week where I played loose and fast with the meal plan, this was it.

I could go back and list all the ways I've disregarded the diet completely (two full days this week), added cheese or extra sauce, not eaten enough vegetables... but come on, I already know that - that's what this blog is for. Combined with the fact that I have my period and am retaining fluid, and that I've been lazing about relaxing all week and barely getting any activity at all (it's my spring break), and this really isn't a surprise to me.

The good thing is that I got the chance to reduce my caloric intake on my meal plan, so I will get a whole new set of recipes and opportunities to find a more ideal balance. I may regret this decision once I get back to classes on Tuesday, but if I lose too much, I can always adjust it back. I like monitoring this diet week-to-week and having the program make adjustments as I need - in previous diet attempts, I remember making really radical cuts or allowances or drastically altering the course if I didn't see immediate results, and that kind of stuff is just impossible to stick with.

Now I am down to 1200-1300 calories a day, which strikes me as strange because I'd always heard that if women wanted to lose weight they should eat 1000 calories a day or decrease their input by 250 and increase their exercise by 250 a day. I suppose it is more about the right kinds of calories and not regarding them as fat-inducers, rather as fuel for activities and a healthy lifestyle... which I should get going on.


Weight Loss This Week: gained 2.5 pounds
Total Weight Loss: 11 pounds

Dinner, Day Thirty-Five

sort of skipped.

Which is to say that I didn't actually prepare a complete meal, having felt extraordinarily guilty over this afternoon's snacking while preparing the snack (irony).

I ended up eating several ounces of refrigerated ravioli and finishing the package. Instead of just sucking it up and admitting I was going to eat it, I did it one piece at a time, uncooked, which only made it sting worse as I realized I was finishing it all.

I ended up eating two chocolate rice cakes with plenty of mental chastizing, then going to bed. I wasn't hungry, obviously, but incredibly disappointed in myself.

Lunch, Day Thirty-Five

• 1 oz whole wheat penne
• 1 whole package frozen broccoli
• 6 oz tofu (give or take)
• garlic, red pepper flakes, garlic powder, ground red pepper, parsley, oregano, basil
• 2 tbsp low-fat mayonnaise
• 1/2 cup fruit cocktail

For perhaps the first time since starting this diet, I didn't have any salad greens in the apartment. Considering my recently acquired hatred for salad (don't know where that came from), I wasn't really inclined to walk to the store just for lettuce. I also thought that if I went to the store, I would buy other things and realized there was significant danger I would just pig out and completely screw up my diet.

Instead I doubled the amount of broccoli in the pasta salad, which actually improved it immensely I felt. I noticed something strange while preparing this dish as well - after cooking all the ingredients together, I had to refrigerate them to make it a cold salad. As I popped the combined dish into the fridge, I had no appetite whatsoever and felt like I'd already eaten on account of all the effort I'd put in already. Perhaps this is why many chefs don't eat much and come home to eat cereal in the evenings.

Once cooled, this was quite tasty though, and a nice change of pace. I'd used a splash of lemon juice to remove some burnt tofu from the pan, but that actually gave it a very nice fresh taste, which I'll probably include if I make this dish in the future. It took a bit of adjusting to appreciate the mayonnaise, which my brain kept wanting to be a cream sauce, though the powerful flavor of all the spices I'd added certainly made for an interesting contrast with the tangy mayo flavor.

Snack, Day Thirty-Five

• 16 reduced-fat Wheat Thins
• 5 baby carrots
• 3/4 oz roasted red pepper hummus

On Monday I'd made plans to get more of this delicious hummus, and when I went to the store yesterday, they didn't have their usual array. In fact the only hummus that was there was a big tub of the roasted red pepper variety I liked so much. Of course I felt this was serendipity and not just a need to restock their shelves, and grabbed it right away.

While I was preparing this, I kept snacking on cold leftover ravioli from last night's dinner. I consider this one of the dangers of buying refrigerated (and essentially ready-to-eat) ravioli instead of the frozen kind, which I would not consider eating raw. I'll discuss this more at the dinner meal though.

My boyfriend went out of town this morning, and I've been really lackluster and lazy about cooking today. I've been generally very moody and feeling strangely off, which is probably just hormonal, but it's not fun to combine being alone with a lousy mood and lethargy - that's like the perfect recipe for over-eating.

Breakfast, Day Thirty-Five

• 1 slice whole wheat toast with 1/2 cup cottage cheese & 2-1/2 tbsp wheat germ
• whole almonds
• 1/2 cup fruit cocktail
• 1 cup skim milk

Realizing that I had to weigh in tomorrow, I went back to a stand-by that actually felt like "diet food." It's still so delicious though, and I should be glad I really enjoy cottage cheese and consider fruit cocktail or almonds to be treats.

Dinner, Day Thirty-Four

• 2 oz chicken ravioli
• 1/2 cup tomato sauce
• 1/2 cup frozen spinach
• 3 oz tofu
• garlic, oregano, parsley, basil, garlic powder, black pepper
• 1 cup Romaine with 1 tbsp fat-free Italian dressing
• 1/2 cup crushed pineapple

The ravioli was out of this world. I felt like perhaps it didn't need the tofu in the sauce, though it was of course incredibly delicious. I genuinely love spinach with tomato sauce, and we were both thrilled to have it.

Though neither of us thought we'd be able to finish it after eating lunch only a few hours earlier, we both devoured everything on our plate and enjoyed it immensely.

Lunch, Day Thirty-Four

• 3 oz turkey, 1/2 red pepper, onion, garlic, garlic powder, ground red pepper, salsa & sour cream
• 1 cup Romaine lettuce with 1 tbsp fat-free Italian dressing
• 1 orange

My boyfriend got a little annoyed at me that I waited so long to prepare this, but once it was done we both thoroughly enjoyed it.

I realized that many days I delay preparing the lunch meal until well after dinner time, and we both tend to get over-hungry or inclined to cheat and snack on something else. Then when I make the dinner meal so much later and closer to bed-time, neither of us are that hungry for it and don't derive the energy from it that we should. I suppose laziness really is at the root of my troubles here...

Snack, Day Thirty-Four

• 2 graham crackers with 1 tbsp peanut butter & 1/2 tbsp raisins

My boyfriend was especially happy to make these - we both feel like it's such a treat.

Breakfast, Day Thirty-Four

• 1 slice whole wheat toast with cream cheese, Smart Balance low-fat cheddar, roast beef & 1/2 tomato, sliced
• 10 whole almonds & 1 tbsp raisins
• 1 cup skim milk
• 1 apple

We actually didn't have the proper amount of roast beef (again), so I replaced it with the slices of cheese. While delicious, I'm not sure it was exactly the right choice.

Dinner, Day Thirty-Three

• vegetarian fajita made with pinto beans, zucchini, red pepper, onion, chili powder, cumin, garlic powder, salsa, sprinkle of cheese on a 6" flour tortilla
• 1 orange

I had been looking forward to making these for a while and had zucchini in the crisper waiting for it.

It may have been slightly more photogenic the last time I had it... but it was still quite a treat. I added the sprinkle of cheese again, which the recipe did not call for. I also noticed that because my boyfriend prepared these and actually adhered to the spice proportions, they were fairly bland. I tend to overspice everything, especially Mexican, but that's the way I like it (and spices are free!). Will have to remember to step in for flavor in the future.

I was really pleased again today because we got all the meals together in a timely way. After this weekend I've been wondering if I've gained weight this week - I guess if I'm truly worried, I should exercise.

Lunch, Day Thirty-Three

• pita calzone made with 1 whole wheat pita, 2 oz tofu, ricotta, low-fat mozzarella, 1/2 diced tomato, oregano, basil, black pepper, garlic powder
• 1/2 cup tomato sauce
• 1 cup romaine lettuce with 1 tbsp fat-free Italian dressing
• 1 orange
• 3/4 cup soy milk

Oh man this was delicious! I included the detail view because it was so creamy and tasty - I wanted to remember that part. It was my idea to switch out some of the salad for tomato sauce, which I know is not an equivalent... but how can you have calzones without tomato sauce??

This meal also called for soy nuts, and while I had a handful, I didn't really feel like it went with this meal and ended up excluding them. I know that they needed to add protein or somesuch, but why not more tofu instead of soy nuts? They seem tacked on. Ah well. I was still ecstatic to have such a tasty calzone.

Snack, Day Thirty-Three

• 2 oz roast beef, 1 tbsp low-fat mayonnaise, 1 slice whole wheat bread

We were both excited to have a half sandwich at midday, particularly since the rest of our meals for the day didn't have any meat in them.

Breakfast, Day Thirty-Three

• 1/2 red pepper, 1/2 onion, egg whites, black pepper & 1 oz low-fat cheddar cheese
• 1 slice whole wheat bread, toasted with pat of Country Crock spread
• 3/4 cup light vanilla soy milk
• 1/2 cup crushed pineapple

I'd tried making this breakfast once before and it became more of a scramble than an omelette. I thought perhaps my boyfriend could do better than me... but it seems he too was unable to make an omelette out of this combination of ingredients. It's okay because as a scramble it was quite tasty.

Both my boyfriend and I appreciated the nice light but fulfilling start to the day. Substituting soy milk for skim milk was a pleasant touch.

Dinner, Day Thirty-Two

• casserole made with 1 oz whole wheat penne, tomato, broccoli, onion, garlic, oregano, garlic powder, parsley, basil, black pepper, 1 oz low-fat cheddar cheese
• 2 tbsp raisins

I've made this before and found it incredibly delicious and satisfying. My boyfriend had looked through photos on this site and got all excited for "the cheese thing" as he called it.

We both enjoyed it immensely, but my poor boyfriend got terrible gas which lasted for about six hours or more... and it was like constant gas. Poor dear. I can't imagine that having raisins for our fruit helped with that.

I was proud of myself for getting all the meals in today. Sometimes I think if I have to select "I'll choose my own meal" one more time, I'm gonna scream. It is a relief to be able to select meals and stick with my planned day's nutrition.

Snack, Day Thirty-Two

• 2 graham crackers
• 1 tbsp Smart Balance peanut butter
• 1/3 tbsp raisins

This was a tasty little treat and exactly what I had in mind. I'd considered sneaking a graham cracker and then remembered this snack. I think it's funny that when my boyfriend wants to make himself a treat, he'll frequently spread peanut butter on a graham cracker - who knew he was being healthy?!

Lunch, Day Thirty-Two

• 3 oz turkey burger with Dijon mustard & garlic powder on a whole wheat bun
• 1/2 cup cooked squash
• 1/2 cup green beans with a pat of Country Crock spread
• 1/2 cup fresh pineapple

I was very glad my boyfriend was around today to suggest alternatives to the prescribed salad and healthy fries this meal was supposed to have. Whereas I had only gotten so far as substituting a baked potato last time, he suggested I could have any starch, from pinto beans (which he had) to a starchy vegetable like this squash, which has been tempting me from the freezer for weeks.

This was such a colorful and tasty meal, and I was amazed at the difference in this fresh pineapple compared with the hermetic juice-packed chunks I've become accustomed to.

Breakfast, Day Thirty-Two

• 3 Wasa breads with 1 tbsp Smart Balance peanut butter, 2 tsp honey, 1-1/2 tbsp wheat germ
• 3 Morningstar Farms breakfast links
• 1/2 cup honeydew melon

I'm really beginning to enjoy this meal. I appreciate having the ingredients around from when I first made this meal, even though when I initially bought them I was upset about how much money I'd spent.

I find this to be a really satisfying combination of foods, and the time it takes to eat it sort of extends the experience and makes it seem leisurely.

Dinner, Day Thirty-One

skipped.

Damnit! I was so close to a full day of meals. I can't believe I'm having trouble eating all the proper meals during a day - I never would have imagined that would have been the challenging part of this diet! Somehow I envisioned myself being hungry and waiting anxiously between meals, sneaking extra food whenever I could, etc, and I guess I should be pleased that it's the exact opposite. I'm using food to fuel my life, and when I don't want or need it, I'm not using it to entertain myself or alleviate boredom.

Then again, I'm not getting the right balance of nutrition and am probably doing more harm than good to my body by continuing to skip meals... I also suspect that laziness, rather than austerity, presents itself more in a lack of desire to cook than to eat - were I presented with something more convenient or already prepared, I'm sure I'd think nothing of pigging out.

Lunch, Day Thirty-One

• Turkey Fajita made with 3 oz turkey breast, 1/2 red pepper, 1/2 onion, ground red pepper, garlic powder, sprinkle of low-fat cheddar cheese, dollop of salsa & 1 tbsp fat-free sour cream
• 1/2 cup fresh strawberries

Both my boyfriend and I really enjoyed this dish. It was a great treat to have such fresh fruit on the side.

Snack, Day Thirty-One

• 16 reduced fat Wheat Thins
• 5 baby carrots
• roasted red pepper hummus

I was cleaning out the fridge, trying to determine the source of funk (mystery chicken accidently allowed to go bad). I came across a tub with the rest of this hummus and I remembered the snack I'd previously enjoyed so much.

Though I've finished the hummus, I've definitely decided I will have to get more, since I really enjoy this combination of flavors and textures and find it incredibly satisfying. The snacks selection of my meal plan isn't as abundant as the other meals, so sometimes I struggle to come up with something that really sounds appealing. I'll have to remember how much I like this one though.