My day, my choices…

So it came across to me that I give a lot of recipes and a tad bit of advice here and there, but I haven’t really talked much about my food choices on a daily basis. Obviously I like to be a little creative sometimes and invent new recipes or mess around with recipes I find online, but that isn’t an everyday occasion. I thought I would go ahead and share with you a day in my life and the food choices that I have made. I’ll admit, today was kind of an abnormal day; I am also studying everyday and staying at home, which is abnormal, so I usually wouldn’t put as much time or effort in my lunch as I did today. Typically my lunch consists of salads with fruit or other light sides, but with a little extra time on my hands, I made a few out-of-the ordinary choices. So… here it is… a day in the life of a stressed, studying, recent grad 🙂

Breakfast: 1 Hearty-Grains, whole-wheat English muffin with a little light cream cheese, a bowl of fruit (strawberries, banana, watermelon), and 2 cups of black coffee

Mid-morning snack: Kashi TLC Trail Mix granola bar; hot tea (green and white peach mixed!)

Lunch: grilled turkey sandwich: 2 pieces of extra fiber, low cal whole-wheat bread, 2 pieces of lean, thinly sliced deli turkey, a sprinkle of part-skim shredded mozzarella cheese, 2 small pieces of avocado, 1 piece of romaine lettuce, and spicy brown mustard; side of raw carrots

Afternoon, post-workout snack: my Pretty In Pink Smoothie (posted earlier… try it!)

As I was making dinner…. I know, I’m one of those people who eat while they cook. I’m trying to break this habit! Today I had 1 cup of Trader Joe’s Popcorn With Herbs & Spices.

Dinner: vegetable stir fry with mixed veggies (broccoli, peas, cherry tomatoes, red pepper, onion), 1/2 cup quinoa-brown rice mixture (leftover), and a few tablespoons of reduced-sodium soy sauce, black pepper, and garlic powder; a side salad with romaine lettuce, reduced-fat feta cheese, sliced strawberries (about 1/4 cup), and slivered almonds

Dessert (because I always need dessert): 1/2 cup Vanilla Fudge Non-fat Frozen Yogurt with 1 tsp organic peanut butter


Some little bits of info:

1) Whenever I have dessert like ice cream or frozen yogurt on hand, I usually end up having a little taste every night. How do I keep this tasty treat under control? I use either a monkey dish or small coffee cup instead of a bowl. This way I keep my portion manageable and don’t feel like I am over-indulging.

2) My general “rule of thumb” when thinking of meals: I really try to practice a little of what I preach (just a little 😉 ), so one thing I try to do at every meal is incorporate at least 3 food groups. I always have a fruit or a veggie with my meals, and typically some sort of starch (bread, potato, oatmeal, tortilla, etc.), then I leave the last spot open for either protein or low-fat dairy. Sometimes, I get a bigger band for my buck by choosing something like Greek yogurt, which kind of fits into both categories and fills me up!

3) I always go for color. In my opinion, when your food is pretty, you enjoy it more!

4) I am a total breakfast person. Fruit is a staple in my breakfast. I usually rotate through the main dish, either having oatmeal, Greek yogurt, egg whites, or a bagel/english muffin. Be careful on the bagels though! I usually only go for half when I do choose that option; they are very calorie dense and often have added fat or sugar to add some flare and flavor.

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