Yesterday w=142.5 / bf=31%
Today w=142
On day 2, I basically duplicated my food from day 1. For dinner, I had some Thai peanut cabbage spring rolls. I also had some almonds & cashews to snack on. I didn’t feel like the green smoothie yesterday morning so I had rye flakes first, then later had the smoothie.
No smoothie today. Breakfast was cooked rye flakes & lunch was quinoa cakes with yogurt sauce. That was basically satisfying. I think I’ll have whole wheat pasta for dinner. I’ll either have it with the leftover butternut squash soup as sauce or some leftover jarred pasta sauce.
I did some stretching yesterday. My back muscles still feel sore, although not so much.
Parachute fabric for my yoga swing arrived too. More on that later… I have to be sure it works out before I say too much about it, right?
Mar
3
I’m still doing fine with no caffeine… yippee! I did have some oatmeal… actually cooked rye flakes, which winds up tasting much the same as oatmeal. I added a few sliced almonds, cinnamon & a bit of raw honey.
For lunch I decided to use up some of this butternut squash from the garden. I roasted one for about half an hour. Then I sauteed some leeks in olive oil, added a cup or so of water, cut the squash in 1″ chunks & added that. I let it simmer for about an hour, then blended the squash with some of the liquid & put it back in the pan, stirred it together with nutmeg, salt & pepper to taste.
I thought grilled cheese would go wonderfully with this soup & didn’t want to eat regular bread. I made sort of a crepe pancake… 1 egg, about 1 cup whole wheat flour, about 1/4 tsp baking soda, about 1/2 cup milk & a bit of water to thin. I didn’t really measure anything so that’s why “about” (I’m guessing how much I used). I heated a pan with just a bit of olive oil, poured in the batter & spread fairly thin. I cooked 2 pancakes, then put feta & cheddar cheese in between, grilling each side until browned. The “recipe” would make about 4 pancakes.
It tasted great & gave a gourmet touch to comfort food. The soup was creamy & thick. I thought it would also be great as a pasta sauce. I’m sure I’ll do that with some of the leftovers by adding some Italian herbs. Heck, maybe I’ll do that for dinner.
Mar
3
Case study for what?
I’ve been lax in my dietary considerations. It’s coming through in how my muscles feel, as well as my weight. I’ve been stretching, although alone that doesn’t seem to be cutting it.
I need to get back on track with my eating, continue stretching/yoga and maybe some other activity. The main correction is with what I’m putting in my body. I’m getting back to the diligence I had a while ago.
Today (morning)… W=145 /BF=31%
For breakfast, I had a green smoothie. I used frozen mixed fruit (I know, that’s taboo… it’s much more convenient though & I need some practicality here), mustard greens from the garden & organic baby spinach (from the store… hasn’t really come into the garden yet), a little flax seed & about a Tb raw honey. I didn’t use a lot of greens because I wanted to be able to drink it. The spinach isn’t very strong tasting, however the mustard greens can be. Their smell is strong for sure.
I wanted the greens because it’s supposed to be good for muscle health & flexibility. That’s what I’m going for. I’ll probably have some oatmeal also because the smoothie isn’t super filling. So far, I haven’t made coffee. We’ll see how that goes. I don’t want a caffeine withdrawal headache.
Mar
3