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I did much better today - first of all, I figured out that one big difference in my diet now than before is that I was drinking a lot of skim milk. I know a lot of people don't do dairy, and I can only drink lactose free milk, but when I drink milk, I am not as hungry. So the past 2 days I've added back in milk and Luna Bar snacks and I can really tell this difference. So I think with a couple days working on it, I can get my calorie count back down by using milk to stave off hunger.
Tonight I made a dinner I was really proud of: shrimp and pasta with vegetables. I use the frozen cooked shrimp that I got on sale at WF a couple weeks ago and the black bean spaghetti. I sautéed garlic in 1/2 butter/1/2 olive oil, then added red pepper, sugar snap peas, asparagus and scallions. Then I added the shrimp and some of the pasta water -- not from the black bean pasta -- from the regular pasta I made for everyone else-- I don't think the black bean pasta water will work -- and some salt, and finally some fresh basil. This was really really good. I mean good enough for company. I will definitely do this again.
Diet Calendar Entry for 16 October 2014:
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1497 kcal
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Fat: 58.00g | Prot: 107.98g | Carb: 137.40g.
Breakfast: Bonne Maman Strawberry Preserves, Smucker's Natural Chunky Peanut Butter, Van's 8 Whole Grains Lite Waffles. Lunch: Bob Evans Tomato Slices, Philadelphia 1/3 Less Fat Chive & Onion Cream Cheese, Acme Smoked Atlantic Nova Salmon, Doctor Kracker Klassic 3 Seed Crispbread. Dinner: Butter, Extra Virgin Olive Oil, Fresh & Easy Asian-Style Mixed Vegetables, Wegmans Cooked Shrimp, Explore Asian Organic Black Bean Spaghetti. Snacks/Other: Sugar in the Raw Natural Cane Turbinado Sugar, Strawberries, Milk (Nonfat), Arrowhead Mills Organic Sprouted Multigrain Flakes, Great Value Green Olives with Pimento, New Tree America Inc. New Tree Dark Chocolate with Cherry, Sargento Reduced Fat Colby-Jack Cheese Sticks. more...
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