Tuesday, July 21, 2009

I’m feeling a lot better after the horrible weekend I had with HER and I stayed much lower on my sodium today, plus I exercised! GO ME! \ /

I started the day with a nice, hearty breakfast of eggs over-easy on 2 slices lightly toasted Trader Joe’s sodium free whole wheat bread (140 cal) that I rubbed with a clove of garlic before placing the eggs on top of. And 8z of Tropicana orange juice (110 cal):

This doubled as my pre-obstacle course snack for only 420 calories! It kept me full for over 4 hours. Sooo yummy!

Then I went downstairs about an hour later, did an hour of obstacle course, came upstairs, and had some Vitaminwater 10. I did some work, more phone tag and moving preparation, then made a sodium heavy lunch that was balanced out by the very light in sodium breakfast I had; the eggs + OJ were only about 150mg sodium tops!

On the lunch menu: 1 Al Fresco roasted garlic chicken sausage (140 cal, 480mg sodium) on top of 1 serving Birds Eye bell pepper strips (25 cal) that I cooked in 1 teaspoon EVOO (40 cal); 1/2 cup Franceso Rinaldi no salt added tomato sauce (70 cal) and 2 servings (260g) Eden brown rice and green lentils (240 cal):

The sausages come precooked, but I cut mine in half and grilled it on the indoor grill.

The sauce and brown rice and lentils were warmed up in the microwave. It took about 5-7 minutes to make this and it was FANTASTIC!!

Highish in sodium, but like I said, the low sodium breakfast/morning snack helps balance that out. This colorful and SUPER FILLING meal comes to just 515 calories. Loved it!! I want to try all of their sausage flavors, great stuff! This is the first time I had the Eden brown rice and lentils, too, and they were YUMMY! They’re also low in sodium; only 120mg per serving.

Gluten free and entirely wholesome ingredients: Water, Organic Lundberg™ Short Grain Brown Rice, Organic Lentils, Organic Onion Flakes, Organic Garlic Powder, Sea Salt, Organic Parsley Flakes, Organic Bay Leaf Powder, Organic Cumin Powder, Organic Cayenne Pepper

The star of Monday’s food show was definitely my bountiful grilled chicken, strawberry, blue cheese and pumpkin seed salad on a bed of baby arugula and fresh baby spinach.

In the bowl:

• Baby arugula and fresh baby spinach tossed in balsamic vinegar, red wine vinegar and 1 TBSP Bolthouse Farms blue cheese yogurt dressing
• 4oz (before cook) chicken breast grilled with 1 teaspoon EVOO
• 14g blue cheese crumbles (50 cal)
• 4 strawberries, sliced
• 7g roasted pumpkin seeds
• Another TBSP Bolthouse Farms blue cheese yogurt dressing over the top

On the side: A Vitamuffin cornbread muffin top (100 cal) that was in the freezer for quite some time but I popped it in the microwave for 20 seconds and it came out perfectly soft and TASTY! Yummmmm

So DELICIOUS!

I’m very, very tired right now. We woke up early to take care of some important things today, so we only had like 4 hours of sleep! I think we’re going to take a nap. We’re not 100% functional right now, so instead of overexerting myself with more exercise and whatever else I have planned today, I’m going to start over in a few hours.

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