Tuesday

We took TJ out for a walk before breakfast this morning for about the first time in a month (he had been getting walks, just at other times). When we got back I was h-u-n-g-r-y! I had a scrambled free-range egg and egg whites with salsa on a slice of sprouted grain bread, and half an organic spelt fruit bun:

 

For morning tea I had a chocolate rice protein shake and an apple:

 

Lunch was soup left over from yesterday:

 

For afternoon tea I had a mix of rice protein, cocoa, stevia and almond butter, topped with pomegranate seeds

 

Before making dinner I spent some time cleaning up the pantry. My herb and spice shelf was a mess and it frustrated me every time I went to look for something. So I stacked up some plastic containers to make ‘steps’ and now the herbs and spices are all nicely arranged:

We got a daikon (Asian radish) in our fruit and vege box last week:

 

So tonight for dinner we had stir-fried tofu with daikon:

It wasn’t great, but it was a good way to disguise the radish.

After dinner I had some fruit salad:

Then before bed I had a toasted spelt fruit bun with butter (x 3):

Monday

Breakfast was oats with egg whites and cranberries, as per the recipe on Jeh’s sidebar:

 

I struggled a bit to get to the gym today and to get into my workout, but started enjoying myself once I was about halfway through it.

After training I had a rice protein shake and some ryvita crackers:

 

and an apple:

Lunch was pumpkin, carrot and sweet potato soup (with some black beans blended in for protein):

 

For afternoon tea I had a mix of rice protein, cocoa, stevia and almond butter, topped with pomegranate seeds:

 

Dinner was kangaroo sausage and salad:

 

and an apple:

Sunday

Had a big sleep-in after a late night last night. When we finally got up I made French toast with gluten-free bread, grilled banana and bacon, and maple syrup:

Morning tea was coffee with lactose-free milk and Vanilla Pecan Cookies:

For lunch I had lean beef chilli and silverbeet on gluten-free pasta:

 

I just had a small dinner, a piece of silverbeet and egg ‘pie’:

 

because I was saving room for the Raw Vegan Brownies that Rob made for dessert (x2): 

 

Later I had half a large pear (x2)

and some popcorn (x2)

Before bed I had four pieces of toast with cheese.

Must. stop. snacking. on. toast.

Saturday

Measurement day. Weight is back up to what it was before I had food poisoning, minus 100g. Am happy with that as I ate quite a bit before bed last night, and I’m still ahead of schedule (it’s 1/3 of the way through the year and I’m nearly halfway towards my goal of losing 10kg by the end of the year).

Had a sleep-in and wasn’t that hungry when I woke up (but felt like having a coffee) so I had morning tea for my first meal -  a coffee with lactose-free milk and Vanilla Pecan Cookies:

Once my appetite came back, I made us breakfast. In our fruit and vege box this week, we got a pomegranate:

so I decided to make Pomegranate Cranberry Almond Oatmeal. I made it with cooked brown rice instead of oatmeal, since Rob was having some too (and he doesn’t eat foods containing gluten). Here are our two bowls. His is the double serving on the left:

Close-up:

It was delicious!

I also had a small rice protein shake:

For lunch I had a salad with kale, tomato, avocado, pumpkin seeds, spring onion, coriander, black beans and tofu:

 

After that we walked TJ down to the shops to get some supplies for dinner. When we got back I decided to make a Strawberry Lime Coconut Smoothie. I thought it would be perfect to use up the few frozen berries left in the freezer, the withered lime in the fruit bowl, and the leftover coconut milk from Thursday night’s curry. I used a little bit of xanthan gum for the thickener (I had a packet in the pantry from making gluten-free hot cross buns a few weeks ago), and I was able to eat the smoothie with a spoon:

 

We were due to go next door for a BBQ about 4pm but I was feeling really tired so decided to take a quick nap first. I woke up three hours later! Guess I was still a bit groggy when I went next door because I forgot to take my camera, but I ended up having a glass and a half of cab merlot, some hummus and salad, (too many) dinner rolls and a bit of steak. Came home about 2am and had a couple of pieces of toast, then went to bed.

Things I learnt today:

1. A bowl of oats is not enough to get me through the day without feeling cranky. I was in a foul mood after my nap and didn’t realise why until I was stuffing my face with dinner rolls at the BBQ and Rob asked me ‘are the carbs making you feel better?’

2. I’m still not able to stop eating white bread once I start. 

Friday

I was hungry when I woke up this morning and I ended up grazing for much of the day.

For breakfast I had Cheesy Bacon Oatmeal:

 

and a grapefruit:

 

Usually this is a good pre-workout meal but it didn’t cut it this morning. I struggled to get through my cross-trainer intervals at the end of my workout.

After training I had a smoothie with rice protein and banana:

 

followed by Caitlin’s quesdilla with low-fat cheese, mushrooms, green pepper, onions and black beans, and some salsa:

 

It was OK but could have done with something spicy in it since I wasn’t using Mexican cheese.

After that I went into town. While there I had an Organic food bar, protein variety:

 

and picked up my first-ever pair of prescription sunglasses:

When I got home I had a coffee with lactose-free milk and Vanilla Pecan Cookies:

A bit later I had a mix of choc protein powder and cocoa, drizzled with warm almond butter:

and an apple:

Had some good (financial) news this afternoon, so when Cleary bought home a bottle of cab merlot, I had a glass to celebrate:

then made dinner, which was lamb kebabs, tabouli (both from the Precision Nutrition recipe book), tzatziki, hummus and chilli sauce. I had an open packet of corn tortillas that needed using up, so used one as a wrap:

It was yummy but I wasn’t satisfied so followed it up with a carrot:

and some dried dates (x 2):

A bit later I had some oats mixed with freshly squeezed orange juice and some raisins:

and toast with butter and honey (x 2):

then toddled off to bed finally feeling satisfied.

Thursday

For breakfast I had empty almond butter jar oatmeal, based on Sheila’s recipe:

 

My morning snack was coffee with lactose-free milk and Vanilla Pecan Cookies

 

For lunch I had Bean and Corn Succotash (recipe from Teresa Cutter’s 80/20 Diet book):

 

My afternoon snack was a mix of choc rice protein, cocoa and cherries, drizzled with warm almond butter:

 

*drool*

For dinner I had Vegetable Curry (adapted from Teresa Cutter’s 80/20 Diet book):

 

and half of a large pear: