The best thing about consciously drinking 10 cups of water per day in this week's challenge is that it matches well with the restriction to only go for 2 sweets this week. There is no urge for sweet soda because I'm just not thirsty.
Thursday I'm going for a decadent lunch with Y, which will probably involve sweets, and Friday is a pre-yoga snickle for vegan ice cream, so I'm pretty sewed up for the week.
BREAKFAST: 9am, iced green tea, good yogurt with agave, vanilla and peanuts, .5 bowl, hunger 4/5
LUNCH: 12:45pm, 4 slices of thin but overtopped pizza, 2 cups of water, 1 bowl, hunger 4/5
PM WATERING: 3pm, 2 cups, with a slice of lemon
LUNCH 2: 4:45pm, shrimp in garlic & wine, 2 cups of water with lemon, .75 bowl, hunger 4/5
DINNER: 7pm, large green salad, 1 slice of pizza, 1 bowl, hunger 4/5
EVENING SNACK 8:15pm, 8oz diet coke
Needed caffeine, didn't want sugar.
EVENING SNACK: 11pm, 2 mini burgers, cheesy poofs, 3 cups of water
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Brown's Rules
In early March '10, I was inspired by an episode of Alton Brown's television show, Good Eats, to attempt to steer my eating habits towards a more nutritionally packed series of foods. Brown breaks it down into four lists:
EVERY DAY: fruits, whole grains, leafy greens, nuts, carrots, green tea
THREE DAYS A WEEK (or more): Oily fish (wild salmon, sardines, etc), yogurt, broccoli, sweet potatoes, avocado
ONCE A WEEK (or less): pasta, one alcoholic drink, red meat, dessert
NEVER: fast food, soda, processed meals, canned soups, "diet" anything (no artificial sweeteners)
Our Need to Feed
Cooking is about processing food and combining, separating, and reducing elements to make something that's more than the sum of its parts. Feeding is cooking plus the additional goals of making honest food that not only sells and and tastes good, but supplies nutrition, health, is environmentally-friendly, and gives something intangible of the cook to the diner.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
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