218.5

I have a long weekend with plans coming up so making and sticking to these meal plans is going to be a tough one.  But, making meal plans is all part of the process so I gotta do what I gotta do.

Friday 6/30-Tuesday 7/4
Breakfasts = Amys beans, avo, tomatoes, fruit
Lunch most days: Chile Verde with hominy and white beans, fruit
Dinner most days: sweet potato, steamed broccoli and cauli

Friday 6/30 movie date - bring blueberries and chili. There is a special Indian menu right now and there are vegan options.  I really want one of these, but I know it comes with breads and I'm afraid if I order, I am going to eat it, so I should really try to be strong :(

Saturday 7/1 - dinner w/ friends.  Mediterranean salad and crudites w/ humus. The fear of overeating because I will not be weighing and measuring is strong

221.0

I had a good weekend food wise. I made that huge batch of Gazpacho which I highly recommend! It is so tasty and light and perfect for hot weather. This is the recipe I used: http://www.foodnetwork.com/recipes/a...recipe-1937573 It makes a HUGE portions for not many calories.  I had it along side of a bit of rice.

My new mantra "weight loss is not linear" (thanks 3FC user!!!!) is helping me stay sane watching the scale bounce around. Luckily it is always a downward trend even when there are daily bumps. I want to stop weighing daily, but I actually feel guilty if I don't, so mantra it is.


The workweek meal plan:

Breakfast: Almond Milk Latte, beans, avocado, tomato, strawberries
Lunch: big salad w/ beans, cucumbers, tomato - added Miso Soy Curls and Asian style dressing
Dinner: roasted red potato and steamed kale w/ hot mustard

219.5

This weekend's meal plan:

Breakfast: Overnight oats w/ chia, banana and berries
Lunch: Gazpacho topped with avocado and brown rice
Dinner: Sweet Potato stuffed w/ corn, black beans, and salsa and simple slaw

edit: got too hungry and didn't feel satisfied with the oats for breakfast, so I switched back to my beans and avo situation on Sat and Sun.

227.4

Meal plan for this work week:

Breakfast:
1.5 c. almond milk latte
1/4 can of Amy's vegetarian beans
1/4 avocado
1.5 tomatoes
1 white nectarine

Lunch:
Fajita salad with brown rice and black beans, lots of veg and salsa

Dinner:
5 oz steamed Kale
1 small potato
1 apple

Daily calories: 1083

6/21: lunch plans at Nourish Cafe