Week 3: Snacking happens

If you’ve been following my diet, you know about my snacking. You’ve seen what it is and what it is not. It isn’t random eating or a lack of self-discipline or impulse eating related to stress or mood swings (although, I have a great deal of stress, and I have mood swings too, because I’m in menopause, or post or peri- or something, I don’t know, because I have mental confusion too…and hot flashes too… and night sweats and insomnia, too! But that’s not why I snack : )

All humor aside, I do realize that many people struggle with mood-driven, impulse or binge, eating, and it’s a very persistent and deeply rooted behavior. Food blogger and author, Andie Mitchell, chronicles her 135-lb. weight loss and battle to overcome emotion-driven eating habits in her bestselling memoir, It Was Me All Along (Clarkson Potter/Publishers, New York, 2015). This is on my “want-to-read” list.

But my snacking is actually sort of strategic, a form of delayed gratification. I might refuse a cupcake in the afternoon, because, in my mind, that would rob me of my enjoyment of the dark chocolate I’m planning to have at bedtime. The anticipation heightens the pleasure of savoring, without regret, at the end of the day, that velvety, intense, high-cacao medallion as it melts away on my palate, the worries of the day along with it, sending me floating off into blissful slumber (until the menopausal hormone-induced insomnia kicks in).

Snacking is important for two other reasons: (1) I don’t like to be hungry, and (2) I don’t like to be full. The latter prevents me from stuffing myself at sit-down meals, but, as a result, I tend to get hungry in between. I need a snack to stabilize my hunger and keep my appetite on an even keel. My snack repertoire includes (in addition to dark chocolate, which I typically have at bedtime): fruit of all kinds, especially berries, bananas, apples, and whatever’s in season; espresso drinks with steamed milk – the froth keeps the hunger at bay; maybe a cookie – I’m on a coconut macaroon kick at the moment; sometimes ice cream with a pour-over; sometimes nuts – I always have almonds, walnuts, and more, on hand; occasionally cheese.

Since snacking is a given, I won’t bore you further by listing every snack every single day. Just know, I had three. If anything changes, I’ll blog it.

 Day 15

Breakfast: Cereal, banana and milk

Lunch: Quinoa salad, roasted veggie pasta salad, and asparagus (from the cold bar in our workplace cafe)

Dinner: Two slices of thin crust pepperoni pizza from Pizza Hut, salad with Parmesan cheese


Fruit and veggie count: 6

Day 16

Breakfast: Cereal, strawberries and milk

Lunch: PB&J, 2 carrots, an apple

Dinner: Linguine with Broccoli and Crispy Bread Crumbs ~courtesy Andie Mitchell


I used thin spaghetti instead of linguine, but this was delicious and so easy. That the broccoli florets can be tossed into the pot to cook with the pasta was a revelation.

Fruit and veggie count: 6

Day 17

Breakfast: Cereal, blackberries and milk

Lunch: 6 oz. pork chop with barbecue sauce, potato salad, sautéed mushrooms (leftovers, courtesy of my in-laws)

Dinner: Salad with tomato, red bell pepper, red onion, black olives, grated Parmesan cheese, and red-wine vinaigrette


Unfortunately, I had to make this salad over again, after stepping out of the kitchen for a moment and returning to find my shepherd dog with her face in it. Who ever heard of a dog that eats salad?


Fruit and veggie count: 5

Day 18

Breakfast: Cereal, strawberries and milk

Lunch: Chick-fil-A grilled nuggets, 8-count, leftover linguine with broccoli

Dinner: Szechuan shrimp and steamed rice, a spring roll

My daughter and I shared a plate at a nearby Chinese eatery.

Fruit and veggie count: 5

My exercise: >1 hour of walking on Monday, treadmill for 40 minutes on Tuesday, 30 minutes on the elliptical machine on Wednesday, and on Thursday a Planet Fitness 30-minute express circuit workout class (I made it through, and I might do it again).

My weight: 127 lbs. Slow progress is still progress.


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