I’m back again with a new addition of What I’m Eating Wednesday. The theme of this week is: Setback time.
The past few days has really sucked for me activity-wise. I’ve been under-the-weather for the past few days. It started on Saturday with a light-headed sensation pretty much all day. I usually get this from time-to-time as part of my anxiety symptom flare-ups.. but it was fairly strong and lingering. On Sunday, it transitioned to a slight sore throat and upper sinus congestion. Not so much in my nose, but fluid in my sinuses and pressure in my ears. Sunday night I woke up at 1 am with a fever. I stayed home from work on Monday fearing the fever might return, and I was feeling weak and tired. (Fever DID come back, though not as strong.) Yesterday I felt better- no fever, but a groggy congested feeling in general. I stayed home from the gym to give my body another chance to rest. Today I’m just a bit congested with the need to blow my nose often and a lingering headache that isn’t going away with medication. I have PT today, so I’ll do that, but I probably wouldn’t go to the gym again today regardless. Blah.
Anyways. Food. Last week I mentioned that I had a couple road blocks in my way in the form of two bridal showers and a birthday dinner. I was pretty proud of myself for the first bridal shower- A luncheon one of my coworkers threw at her house for another coworker. There was Pizza involved.. and cake. BUT, I kept my other meals small enough (and went straight to the gym afterwards) that I managed to balance everything out.
Saturday, we went to a local Asian place for my mom’s birthday dinner. I ordered a seaweed salad and some lemongrass hot and sour soup- and shared a spicy tuna roll with my husband. Not too bad calorie-wise. But I also made a cake. I bought the Simply Pure chocolate cake mix from Pillsbury and used 1% milk, egg whites and applesauce to make it. I then turned it into a “poke” cake by poking holes in the cake and pouring cherry sugar free jello over it. That went in the fridge for 4 hours or so, then I added light cool whip for the icing, and some organic cherries to top it all off. She loved it, we loved it.. win. With the cake, I overshot my calories for the day. Not so win
Sunday I went to a friend’s bridal shower. It was small, but there was a lot of food. I had a burger and some fruit to start off with.. then I added some chips.. some veggies.. a little dip, a black bottom cupcake (which might be the best one I’ve ever had) and then.. we had cake. Bad Stephanie.. BAD. I wouldn’t have had the cupcake if I knew we were having cake (it was hiding in a box).. and the cake was from my favorite bakery.. the same place we got our wedding cake from.. and well, I did eat it. Sigh. After all the festivities, I came home and made dinner (hours later, of course), which is the dinner we’ve been eating all week.
The chicken marinade recipe I got from Living Well, Spending Less, and I only used 2 tbs of olive oil. The quinoa recipe I got from To Simply Inspire and only used 1 tbs of olive oil. The quinoa, I thought needed something.. I’m not sure what yet. I tried it yesterday with a little bit of butter spread.. but it wasn’t quite the taste I was looking for. Maybe I’ll try a little salt tonight.
Working backwards.. for lunch this week, I still had two containers of last week’s salmon, potatoes and green beans. So these were lunch for Monday and Tuesday. For Wednesday and Thursday, I cooked frozen turkey burger patties (Harvest Land brand) and made some seasoned yellow/zucchini squash to go with it. For carbs, I combined a can of black beans and about a half cup of salsa, and added a half cup of this mixture for each meal. Overall- very tastey and satisfying combination. The burgers are a little thin and I can tell they are processed (vs made from ground turkey) but, they are a good portion and I don’t feel cheated or that I’ve eaten too much. The salsa and black beans are a great combination! and the squash ads the bulk to help me feel full.
My breakfast this week has been a little a-typical. Last Saturday, I went to our local farmer’s market with my friends. There is a great bakery that comes out and have a lot of wonderful artisan breads. I bought a Cinnamon Raisin Walnut loaf and a Great Grains loaf. The bread has all healthy whole ingredients and are color/preservative/artificial anything free. I froze my Grains loaf and have been toasting the raisin bread for breakfast. I add a little bit of light butter with canola oil spread to it and scramble some eggs. Add a side of fruit and coffee and it makes a great breakfast. Sunday and Monday I made a spinach and feta scramble (I always use two egg whites and one whole egg for my scrambled eggs), but today and Tuesday, I just made plain scrambled eggs. Either way.. it’s been pretty good.
For snacks this week, on the work days, I’ve had my typical morning protein smoothies. Monday when I was off, I ate a lot of fruit.. and cool whip.. which put me over my calorie range. I definitely eat better when I can regiment it during the weekday. I struggle on days off/the weekend and that’s something I need to fight hard to minimize. Next week I don’t foresee any issues food-wise (other than this being my 3-day-weekend week) Now all I have to do is get over this stupid illness crap so I can get back to the gym