|
I'm doing a reset on my food choices. I've been straying more lately (love the diet calendar and how I can look at what I was doing vs. what I am doing) and I'm impeding my own progress since I'm just sitting here instead of going down. More veggies to be incorporated although I tend to eat them at lunch more often than dinner. Ditching the prepared salad dressing in my kale mix for balsamic vinegar and oil. Better for me, fewer calories, probably fewer chemicals.
I'm not going to say we're not going to eat out, because we do, but BF and I can split dishes and I'll have a salad more often. I'm going to cut the chocolate chips out for a week to see what happens. It's only 16 chips most days, but the snacking nature of them needs to be quelled. I haven't been buying my avocados lately because I've had two bad bags and they're expensive. Well, I'm going to start taking them back when that happens. I love them, they're good for me, and they help me be good in my food choices later in the day.
And yes, I deleted my earlier post. Nothing good would come of it and it's up to me to decide how I deal with things.
Diet Calendar Entries for 11 November 2019:
|
1465 kcal
|
Fat: 83.82g | Prot: 105.49g | Carb: 80.93g.
Breakfast: Heavy Cream, Egg. Lunch: Bertolli Olive Oil, Kirkland Signature Balsamic Vinegar, Calavo Avocado, Chicken Breast, Goats Cheese (Soft), Wild Harvest Mixed Greens & Spinach Salad. Dinner: Taylor Farms Kale Chopped Salad (Bag), Briannas Poppy Seed Salad Dressing, Pork Loin (Tenderloin), Great Value Vegetable Medley. Snacks/Other: Fage Total Greek Strained Yogurt (Container), Frozen Blueberries, Frozen Blueberries, R.W. Knudsen Family 2% Lowfat Cottage Cheese, Ghirardelli 60% Cacao Bittersweet Chocolate Chips, Almonds, La Tortilla Factory Low Carb Whole Wheat Tortillas. more...
|
|