|
I know. I've been kind of off-the-grid the past few weeks, and I'm not sure exactly why. I think it was just feeling overwhelmed by a lot of things going on right now -- politics, work, some personal stuff. And maybe I just needed a vacation from having such a rigid routine. But it's been really interesting because although I am clearly eating more total calories, I'm finding that -- maybe because of being so conscious of the IBS impact of eating badly -- I am sticking with the food plan pretty well. I'm not doing anything crazy, but definitely eating more total calories. This coming week, I'm going to try to trim down the calories a bit. I don't want to be gaining a bunch of weight, and I feel pretty good. I guess it's just an odd little "intermission".
Diet Calendar Entry for 02 April 2017:
|
1647 kcal
|
Fat: 47.72g | Prot: 111.38g | Carb: 198.56g.
Breakfast: Sausages By Amylu Apple & Maple Chicken Mini Links, Maple Syrup, Crofter's Organic Strawberry Spread, 365 Organic Crunchy Peanut Butter, Buckwheat Pancakes-Gluten Free, Milk (Nonfat). Lunch: Kroger Texas Red Grapefruit, Trader Joe's Heirloom Navel Oranges, Cucumber Salad with Vinegar, White Fish Salad, Le Pain des Fleurs Buckwheat Crispbread. Dinner: Butter, Publix Sea Scallops, Cooked Green String Beans (Fat Added in Cooking), Quinoa (Cooked), Buckwheat Groats (Cooked, Roasted). Snacks/Other: Crofter's Organic Strawberry Spread, Lactaid 100% Lactose Free Lowfat Small Curd Cottage Cheese, Thousand Island Salad Dressing, Cliff Bar & Compay Luna caramel walnut brownie bar - New Recipe, Milk (Nonfat), Green Giant Fresh Baby Cut Carrots. more...
|
|