Ship’s Log–November 10th

PicShellsMy stress level is sooooooo high. Crazy high. Usually I cope with this by snacking. And chocolate. This strategy worked when I was 20, but these days my metabolism isn’t up to burning through a batch of brownies without adding most of their mass to my butt.

Today I relied on only my long run, a cup of tea, and, later, a glass of wine to help me sleep. I actually found myself in front of the pantry a few times reaching for the salty crunchy things on auto-pilot, only to have to remind myself that making weight for March’s tournament is more important to me than a few handfuls of comfort food.

Distance to goal weight: 19.9 pounds

Fitness:

  • Fitbit metrics: 16,001 steps, 12 floors
  • 5 mile easy pace run

Breakfast:

  • Whole wheat tortilla with scrambled eggs, wilted spinach, Daiya shreds, and vegan Canadian bacon
  • Whole fruit juice: banana, pineapple, frozen blueberries, chia seed, flax seed, fresh squeezed orange juice, and water
  • Coffee with vanilla soy milk

Lunch:

  • Roasted sweet potato
  • Leftover tempeh stir fry
  • Mixed greens with raspberry balsamic vinegar
  • Coffee with vanilla soy milk

Afternoon Snack:

  • Small plate of baby carrots, cucumbers, pretzel flats, and hummus
  • Chocolate mint tea

Dinner:

  • Stew with baby potatoes, carrots, shredded Brussel sprouts, onion, garlic, orange bell pepper, celery and tofu
  • 1 slice toasted whole wheat bread

Late Night:

  • Sangria
  • Dark chocolate covered frozen banana

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