Ship’s Log–November 15th

PicShells

Following the Eat to Live plan 100% of the time is tough when there are kids in the house. I didn’t even make it two days before  agreeing to a minor cheat meal. Thing 2 has a friend sleeping over, and with two little boys making puppy dog eyes and begging for take out pizza, I caved. The Hub upped the ante by bringing home beer with the pizza.

I tried to minimize the damage by skipping the usual handful of Daiya shreds, which are basically just salty fat bonded by starch and not exactly nutritious. I also held myself to three small slices and skipping any sort of dessert. While this was not an ideal meal by the Eat to Live Standards, it wasn’t terrible. I could have done better by having a glass of red wine rather than the beer, but gosh I love a good pint of Boddington’s when I can get it.

Today’s Fitness:

Four mile fast run, much faster than what I have been able to do recently. It didn’t even feel that hard, which is amazing.

Breakfast:

  • Oatmeal with apples, raisins, unsweetened soy milk, flax seed, walnuts, and a drizzle of maple syrup
  • Coffee, black and hot

Morning Snack:

  • Hot ginger peppermint tea

Lunch:

  • Baby spinach topped with kidney beans cooked with tomato, onion, garlic, ginger, cumin, coriander, cinnamon, and chili powder
  • Lime seltzer
  • Coffee with cardamom and unsweetened soy milk

Afternoon Snack:

  • Post run recovery: date, almonds, and an orange juice-coconut water-water-salt drink
  • Handful of popcorn
  • Rice cakes (1 with hummus, another with peanut butter)

Dinner:

  • Whole wheat cheese less vegetable pizza with Fauxmesan and sriracha
  • Garden salad with no-oil vegan caesar dressing
  • Boddington’s Pale Ale

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