Breakfast: Granola with soy milk and banana
Lunch: Peanut butter sandwich on GF bread, almonds, fruit salad
Dinner: Soy chicken and baked french fries.
Well, one week down - two to go! I feel pretty empowered to follow through with it. Yesterday we packed a cooler of goodies (sugar free, gluten free VEGAN goodies) and spent the day at the beach. It was amazing out! I had big plans of making a nice dinner that night but to be honest a day in the sun always wipes me out so instead we heated up some soy chicken and fries in the oven and that was pretty tasty AND easy.
Lessons learned:
1) For all my feeling bad about having some wine on Friday, yesterday evening would have been the perfect night for a nice cold glass of white but I didn't feel any inclination for it. So even the occasional splurge doesn't mean you are getting totally off track
2) Summer Fruit Salad is the BOMB. I highly reccomend buying whatever fruit looks good, chopping it up and keeping it in a bowl in your fridge. Then as the bowl empties you can buy more fruit chop it up and throw it in. A neverending fruit bowl!
1 comment:
Thanks for the tip about keeping a ready supply of fruit salad in the fridge -- that's a terrific idea, and it's a great way to keep up with the fruit we have in the house.
Your blog is fabulous. Thanks for sharing.
Post a Comment