Week 11: All about the food

I got back to the business of tracking this week, in the hope of seeing what’s needed to rid myself of those last stubborn few pounds. No frills in this post, just a list of what I ate.

With no one home, except for my husband and me, the gallon of blueberries that we picked on Saturday (a week ago) carried us a long way…that and half-a-gallon of blackberries too. My usual breakfast of cereal with fruit was replaced each morning by the streusel-top whole-wheat blueberry muffins well into mid-week. I kept the fresh fruit on the side.


Monday, 6/20 – For breakfast, a muffin, and ½ cup of fresh blueberries. For lunch, a chicken artichoke flat-bread sandwich from Starbucks – one of two sandwiches I got with a BOGO offer.  For dinner, we cooked up a pot of ratatouille and grilled slices of ciabatta bread. Add to today’s list a cappuccino mid-morning and piece of dark chocolate with a cup of coconut-almond milk in the evening. Fruit & veggie count: 4 (Some room for improvement there)

Tuesday, 6/21 – Same breakfast as yesterday, but a yogurt in addition. I had the other BOGO Starbucks sandwich for lunch, this one egg salad on whole wheat, accompanied by some sweet potato chips. For dinner, Greg made some pan-roasted chicken thighs with onions and grapes, which we enjoyed with rice and a sliced (home-grown) tomato with olive oil and sea salt. It’s rare for us to have dessert with dinner at home, but Greg was also inspired this evening to make a blackberry cobbler…so simple, so southern, and so good. Dessert was in lieu of chocolate tonight, however, I did have a small bowl of cherries before going to bed. Fruit and veggie count: 4 (Sweet potato chips don’t count, but the onions, grapes, plus blackberries can count as = 1.)

I’ve never been a huge fan of yogurt, but since discovering the distinctive flavors of Dreaming Cow, I am definitely on the verge of becoming one. -unbelievably creamy and good!

Wednesday, 6/22 – Breakfast: same as yesterday – no muffins are going to waste here. Lunch was a big salad of Romaine lettuce, bacon, tomato, cucumber, and red onion, with vinaigrette dressing. A slice of Havarti cheese for snack in the afternoon, along with some fresh blueberries. Dinner was pan sautéed chicken tenders, Parmesan roasted zucchini and yellow squash, and a Caprese salad with Balsamic vinaigrette. A piece of dark chocolate at bedtime. Fruit and veggie count: 7 (Much better)


Thursday, 6/23 – Breakfast: muffin again (almost gone). Lunch was salad, same as yesterday but minus the bacon, and with blue cheese yogurt dressing instead of vinaigrette. Watermelon for dessert. Blackberry cobbler with coffee in the afternoon. The rest of the day entailed dinner of leftover ratatouille and chicken tenders, 2 squares of dark chocolate and a bowl of cherries. Fruit and veggie count: 5


Friday, 6/24 – Cereal for breakfast. Finally, the muffins are no more! -still plenty of fresh blueberries, though. Cappuccino mid-morning. Greek salad for lunch, and the last of the leftover ratatouille and chicken tenders for dinner. Chocolate, cherries, etc. Fruit and veggie count: 6

Saturday, 6/25 – A poached egg in the morning and some blueberries. For lunch, I had a salad and a sizable piece of Bosnian (fluffy pita) bread, which we picked up from a local bakery. I also had some watermelon after lunch and then a big peanut butter-chocolate chip cookie (with coffee) at the movies.  From there, we detoured home via the Dekalb Farmers Market, picking up some samosas to go. Fruit and veggie count: 5 

If you love samosas, as I do, then you’ll enjoying reading about this humble Indian street snack.

Sunday, 6/26 – Cereal, blueberries, maple ginger yogurt for breakfast. Avocado and tomato salad (i.e. guacamole) and white corn tortilla chips for lunch. An encore of blackberry cobbler – perfect for basking in the lull of a hot summer Sunday afternoon. Afterwards, a 35 minute work-out on the elliptical followed by dinner of lamb chop, pan sautéed yellow squash and red bell pepper, and boiled potatoes, all embellished with a beautiful salsa verde, and red bibb lettuce salad. And the weekend ends on a note of dark chocolate. Fruit and veggie count: 6 

But, I still have work to do.



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