Day 3 in the Life of My Stomach

>> Wednesday, May 26, 2010


I think my days of mindlessly munching on half moon cookies are over. Oh, boy. OK. I'm not going to lie. I feel like I'm taking one for the team this week with all this calorie counting. It's totally against my food philosophy. However tedious, though, I think it's important for me to check in on my consumption. I just didn't remember how incredibly time consuming it is. That being said, today's total was right around 2,000. And at not point during the day have I been hungry. Steady blood sugar -- and it's awesome.

What counting all these calories has told me is that I was eating WAY more than I need. I mean. I have a food blog. I bake a lot. I am always tooling around in the kitchen to create cool things for us and you all out there in blogland. I just didn't realize how much I was overeating until recently. I could pack away half a batch of cookies no problem. And just because they're vegan. Well. It doesn't make it OK. :)

ANYWAY. I was actually off sick today because my allergies are so bad I can hardly open my eyes (scratching) and my nose is more-than stuffy (head-pounding congestion). After a long day indoors resting, I did finally get out to do a 6-miler, which felt good. And thankfully no one was cutting grass at the time (that usually triggers an allergy attack for me). 2,000 calories seems to have supported my run quite well. I'm also pretty sure my constant flow of coconut water mixed with water (1/2 and 1/2) helped.

The day's foods in pictures . . . (PS: I thought I liked this collage idea better. But looking at it now, I certainly don't. I'll go back to the other style tomorrow.)


And here's the breakdown . . .
  • BREAKFAST: Bagel topped with 1 tablespoon Earth Balance and a homemade "jam" (recipe soon!) I created using fresh strawberries and pitted dates. A large Pink Lady apple. Approximately 500 calories total.
  • LUNCH: English muffin topped with a "hummus" I crafted using spinach, peas, and tahini (recipe soon!) and a serving a jack cheese. Side of carrots and strawberries. Approximately 600 calories total.
  • SNACK: The most awesome homemade granola-ish bar you'll ever taste (recipe soon!). Approximately 270 calories.
  • DINNER: Amazing cocktail creation (see recipe below!), and coconut rum. Broccoli with quinoa topped with a walnut oil/soy sauce. Approximately 530 calories total.




I feel incredible after today's healthy eating. Everything was so full of nutrients. Not a ton of salt today either! A better mix of carbs and fresh fruits/veggies. I'm going to say it: I'm an all-star today. But what we're not factoring in is that I was home. I could control absolutely everything about my meals. I could be as creative as I wanted to be. At least in my reality, I am truly a (never home)maker. I'm at work all day. So, this kind of perfection is likely not feasible (but if you have tips -- please let me know!).

This is where the calorie counting reached epic levels, though. Because I had all the food packaging around, I counted pretty much everything. I measured everything. And honestly, I hated it. I don't usually care, but it became this obsession. Let me say this again: I HATED it. I'm going to continue monitoring my daily intake for the rest of the week. But after that, I'm done. It's hard work. And I know from past experience how it can lead to unhealthy habits.

I've decided to continue this food diary through next week, too. But next week, I'm going to try to eat the "right" number of calories by listening to my body. Then at the end of the week, I'll try to go through and see how I did. I'm interested in what my body needs versus what I'm putting into it. I tend to, as I mentioned above, mindlessly eat. As a disclaimer: I don't advocate obsessively counting calories. What I hope to gain from this experience is simply to be more in tune with my hunger and fuel needs versus my lust for food.


CARROT COOLER

What you'll need . . .
  • 1/2 cup 100% pure carrot juice
  • 1 shot of coconut rum (2.5 tablespoons)
  • 1/2 to 1 cup frozen strawberries (use 1/2 for blending and throw some to throw in as ice cubes)
  • Mint leaves for garnish

Method . . .
  1. Combine the carrot juice, rum, and 1/2 frozen strawberries in a blender. Blend until smooth.
  2. Pour into a glass and plop in some frozen strawberries for ice cubes. Garnish with mint. Yes, I realize I just repeated a lot of what I typed above. I'm sick today. Go easy on me! :)
And if you've missed Day 1 and Day 2 of my food diary, feel free to check them out ASAP.

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