Day 20: November 30

 

Tonight I decided to make use of the rest of my vegetables. This was the result:

• 1 can Campbells Chunky soup "Beef with country vegetables"
• no water added
• 1 cup brown rice
• 1 cup cut green beans
• 1 russet potato

Day 19: November 29

Thanksgiving leftovers during my lunch break at work. I mixed together turkey, stuffing with celery, and green bean casserole. The only thing missing missing is the company I've enjoyed the last couple of days during mealtime.

Day 18: November 28

Thanksgiving Round 2!

Today I traveled back to my hometown to celebrate Thanksgiving with my family. The main course included baked turkey, ham, buns, stuffing, mashed potatoes, homemade gravy (with bacon & onions), and green bean casserole. For dessert...white wine and homemade apple pie! 

I could tell right away that plate size mattered -- everyone's plate was so much bigger than my 9-inch plate! However, I felt stuffed with the portions I had. Being someone who feels the need to clean their plate, I can't imagine how much more food I would have felt compelled to serve myself simply because if I had room on my plate.

I feel like the theme for portion plates really hit me during this holiday. Using these dishware has brought to my attention the importance of prioritizing and proportioning what I put into my body.

Day 17: November 27

Traveled back to Omaha today for a little Black Friday shopping. Dinner included microwaved leftovers from Tuesday (see Day 14: November 24). 

Day 16: November 26 ~ HAPPY THANKSGIVING!

Thankful to be surrounded by friends and family. Today my boyfriend's mom prepared quiche for breakfast. It was delicious. From what I remember she used pre-chopped frozen spinach, egg, ham. and a pre-prepared pie crust (I'm sure there's more ingredients). I would adjust my recipe to using fresh spinach and preparing my own pie crust from scratch.

She saw my plate and fussed because I was using my own dishware (she thought there must not have been enough clean dishes left for me). I assured her that she was fine, and, with that, opened the door to sharing my portion plate experience with her. 

Day 15: November 25

My lunch at work today: 1.5 cups of pretzel crisps with hummus. I felt full, and the calorie intake with this meal is very low. I love the flavor and texture of these pretzels and they are a great combination with hummus. I attached an image of the kind I bought, but they sell many flavors - I've bought mine at Walmart & Hyvee. 

A client commented, "Oh what a beautiful bowl! Where did you get that?" I enjoy telling the story behind the Portion Plates and sharing my experience with them. A meaningful conversation enhanced by a delicious meal adorning a gorgeous bowl by Lauren Karle. 

Day 14: November 24

Sick Day = putting life on pause to rest and take time to take care of me. And finally getting to eat dinner with my roommate!

Tonight I made a recipe I've used in the past (lots of vegetables, cheap overall, tastes great, and I can make a lot in one batch so my lunches are prepared for the week):

• 1 cup Brown Rice
• 3 Russet Potatoes 
• Seasoned with salt/pepper/paprika, cooked in olive oil
• 1.5 green peppers
• 1 red pepper
• 4 slices of onion
• >>I cooked my peppers and onion together on stove
• 1 cup green beans
• Prepared in microwavable bag 
• 2 cups stew beef
• chopped into nickel-size bites, seasoned with salt/pepper/garden seasoning, cooked on stove in olive oil

Day 13: November 23

Today for lunch I had a banana, and to drink I had hot Lemon & Ginger Tea. I have been struggling with a sore throat & cold and I was told that this tea would help. I actually really dislike tea...and ginger. However, I added water to the top of the brown line to make it less strong. This cup actually held heat pretty well!

Leftover slice of pizza for an early dinner (5:30PM) alone in my kitchen before running errands. Added Parmesan Cheese and crushed red pepper. Leftovers are a good way for me to save time and help me avoid having to head to a fastfood place.

Day 12: November 22

Lone breakfast in the morning in my kitchen before work while my roommates sleep in. 1 cup "Total" cereal, 1 cup 2% milk, 2 sugar cubes. Really hard to shake the habit of cereal in the morning...and the addition of sugar cubes. 

Day 11: November 21

Breakfast in the morning: 1 cup of "Total" Flakes cereal with 3/4 cup 2% milk. Two sugar cubes for taste. I love cereal! I also love having these measurements on my bowl! Normally I would eat cereal out of a coffee mug to ensure I was eating approximately 1 cup. 

Supper alone in my kitchen. I worked 9a-4p and then 5p-10p with no supper in between so I was starving! I went to Walmart and bought a "Digiorno" PIZZA: cheese stuffed crust with sausage, pepper, and onion. One of those nights when you have a craving for good food without the restaurant cost, so I compromised and bought this! Cheat night is always worth it.

Day 10: November 20

My lone lunch at work: 1 fried egg, chopped green pepper, and 1 white flour tortilla. I don't know if there's much nutritional value to this dish, but it was a quick fix and that means less time preparing my lunch for the day and extra sleep in the morning. 

Day 20: November 30

What a day it's been. This is the first time I can say I don't even feel like I care how much or what I'm eating. Everything has gone wrong today. I think it's compounded by the reality that I'm leaving soon, unsure of what's to come or where to go after this. 

A lot of leftover spaghetti. 

Day 19: Taco Salad

Easy taco salad:

Fritos (or tortilla chips)

Hamburger meat (seasoned if desired)

Lettuce

Tomato

Onion 

Salsa

Catalina dressing

Cheese

Sour cream

Mix it up and tada!! I only had 2 cups using my portion bowl! 

Day 19

Amazing black bean burger with a little cheese and salsa. Definitely eating less chips because of my plate! They are gluten free and organic - however - I still only need a few! 

Day 19: November 29

Well not the healthiest day, it was a day of community and friendship! Leah had a cake event at Goldenrod Pastry in Lincoln so we drove over to have cake and support her. A friend from Lincoln joined us and we had a wonderful time!

After cake we went to one of luis' favorite restaurants in Lincoln- Grateful Bread. We had mac and cheese, a unique "adult" version with cauliflower. A day in one of my favorite places I've lived with some of my favorite people!

Day 19: Back on the Saddle.

Holidays are tough for many people. Family obligations are one of them. I have been MIA for 3 days and I feel like crap about it. I have not been using my plate set outside of the comfort of my own home. Mostly because I have been eating at realitives houses and I didn't want the "hastle" of carrying the plate set around. I think I have grown comfortable with eating breakfast and lunch on the plate sets, but sometimes dinner is a challenge. I think it is important to own up to these challenges and push through them. I am going to have a solid 10 day streak of trying new meals, taking pictures and posting on here!! 

This is a yummy mix of rice, beans, peppers, steak and pesto. Simple and delicious. 

Day 18: November 28

Luis and I went to one of his favorite restaurants in Omaha- Big Mamas. He says Southern food is the only "real" American food. This menu is complete with pigs ears!

This is one order. Crazy amount of food! It's 3 meals for me. Luis and I shared it. 

We went there spontaneously while we were already out so I didn't have my portion plates with me. I still served myself to choose how much I was going to eat. It's less than half, but still a lot. I didn't even finish this! I took a good part of the chicken home for a lunch. 

Enjoyed the company- doesn't get much better :)

Day 17: November 27

Day after Thanksgiving dinner. Simple homemade tomato sauce with ground bison. I doubt I would have had the salad before portion plates. It makes me want to think of something for each dish. 

Day 16: November 26

Happy Thanksgiving to you all!! So much to be thankful for - Friendship, food, and life!

Place setting ready for Thanksgiving dinner. 

My grandmas punch!

Indian Appetizers made by Shilpa. 

Turkey by Rob from England. 

The "family-less" residents sharing a Thanksgiving meal and fellowship. What a night it was!

My plate. I thought I would go back for seconds, but was full by the time I finished this... And I was going to allow myself more guilt free. It's good to have a moment to reflect on the fact that I was satisfied. 

Pumpkin pie dessert in my small bowl. Oh so good!

Tea to digest while talking over music and candles. It was a beautiful 

And best of all Luis was here! My heart and stomach are full, happy, and thankful. 

Nov 25 - stressful work days and prepping for the holiday

This is my consistency. Healthy smoothly for energy before my day. Short workout and running for work the rest of the day.

For dinner thin crust white pizza with spinach and mushrooms. Amazing!

Day 15: Meeting one of my biggest goals.

One of my biggest goals coming in to this was to actually set aside the time to eat lunch everyday at work. I tended to skip lunch a lot and now I make it a point to eat lunch and a healthy one at that. 

Today I brought a premade Mediterranean Quinoa Salad from Bakers deli bar. I also had cut a pomegranate and brought that. 

Day 14: Falafel Sandwich

Delicious homemade falafel sandwiches:

Ingredients

• 2 cups dried chick peas, soaked in water overnight
• 2 tablespoons freshly chopped cilantro leaves
• 2 tablespoons freshly chopped parsley leaves
• 1 small onion, roughly chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon minced garlic
• 1 lemon, juiced
• Pinch salt and freshly ground black pepper
• Chick pea flour, if needed
• 3 tablespoons grapeseed oil, for searing
• 4 Mediterranean flatbreads, no pockets
• Arugula, for garnish
• Cherry tomatoes, halved, for garnish
• Red onion, sliced thin, for garnish
• Smokey Tahini Sauce, for garnish, recipe follows (I used a store bought sauce because of time restraints. 
  
  

  Directions

  Watch how to make this recipe.

  Heat a grill pan until hot.

  Drain the chick peas. Place in food processor along with cilantro, parsley, onion, cumin, cayenne, garlic, lemon juice, and salt and pepper. Pulse until well blended. Consistency should be in the form of a paste. Place mixture in a bowl and form into 2-inch patties.

  *Cook's Note: If dry add 1 tablespoon water. If too wet, add chick pea flour.

  In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3 to 4 minutes on each side. Remove from pan and place on a paper towel lined platter to drain. Set aside and keep warm.

  To a hot grill pan, add flatbread to mark and warm on each side for 1 minute. Remove. Add 2 to 3 patties to each warm flatbread. Top with some arugula, tomato, onion and Smoky Tahini Sauce

Day 14: November 24

Non workout morning breakfast- steel cut oats with banana and pecans. 

Dinner after a late night in the studio. I didn't want to cook so I grabbed fresh finger food. 

On a walk today I stopped by Kitchen Table, an amazing local restaurant in the Old Market. Healthy, good atmosphere, I highly recommend it! Here is today's menu!

Days 10,11,12,13

What a slippery slope to slide away from new habits. We get busy, and lazy and fall back into old habits as they are more comfortable than what we are trying to change. 

I am proud that it wasn't all areas, but frustrated how easy it was to lose track.

I am going to choose to celebrate my successes.

I continued to go to the gym, I continued to reach my step goal each day. Even though I've been missing my pics of meals on my portion plate, I've found myself thinking about what my food would look like on it, what would my portion be and stopping when I'm full. I've slowed down my meals and finding myself focusing on fueling my body. 

Oddly my favorite moment this week was when I attempted a cheat meal. One of my favorite things is a beef chalupa from Taco Bell. Out running around and in a hurry I splurged on one. Two bites in and I was just disgusted, it was greasy and heavy. I couldn't even finish it. Win!!!

I included the one pic I remembered to take on our traditions pre-thanksgiving "thanksgiving" dinner.

Tomorrow is a new day.

Day 13 November 24

Love cooking Korean cuisine...marinaded beef (Bulgogi) steamed rice, roasted seaweed and of course kimchi... My dessert is one of my favorite fruit, strawberries and blueberries...

Day 13: November 23

Noodles and Company! In the to go box it didn't look like much food, but when I put it in my portion plates bowl it surprised me just how much food it was! I also had some salad with it since all carbs is not balanced. Tea afterwards. It was an enjoyable lunch with a new friend!

Day 13: Lemon Poppy Seed Muffins

I made a healthy lemon poppy seed muffin to have for breakfast this week.

INGREDIENTS

• ½ cup + 1 tablespoon pure cane sugar
• 2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)
• 1½ cups white whole wheat flour or regular whole wheat flour
• ¼ cup poppy seeds
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine-grain sea salt
• 5 tablespoons unsalted butter, melted and cooled
• ¾ cup plain yogurt (plain Greek yogurt works, too)
• 1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)
• 1 teaspoon vanilla extract
• 2 teaspoons turbinado sugar for sprinkling on top

INSTRUCTIONS

1. Preheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray. (Pro tip: grease only the bottoms and halfway up the cups so your muffin tops don’t flatten out while baking.)
2. Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into sugar until the sugar is fragrant and pale yellow throughout. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.
3. In a separate, smaller mixing bowl, whisk together the butter, yogurt, egg, vanilla and the juice of one of your bald lemons.
4. Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix the two together. Stir only until the flour is fully incorporated into the liquid.
5. Divide batter evenly between the 12 muffins cups. The batter will be thick but don’t worry, your muffins will turn out great. The cups should not be more than three-fourths full. Sprinkle the muffins with turbinado sugar and wipe off any sugar that lands between the muffin cups.
6. Bake for 16 to 19 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the muffin pan, then carefully transfer the muffins to a baking rack to cool completely.