Ship’s Log–January 19th, 2015

PicShells

We had donuts today. Two and a half months ago, we put a moratorium on donuts, saying that we would get them to celebrate once The Hub’s expected job offer came in. We expected that to be a day or two, but we’re still waiting on that job offer. However, he’s had so many freelance jobs come in that the job offer is no longer necessary for our comfort.

The Hub has one last big interview coming up this week related to that expected job offer that would now be a luxury rather than a necessity, and to take the pressure off, we decided to go get donuts. So today’s donuts were special, magical donuts meant to signal to the Universe that we had taken control of our situation away from this one employer. If they offer the job, great! If not, we still have happiness, in the form of fried bits of dough (as well as in the form of piles of freelance dough)

Plus, the donut shop had announced that they were now making red velvet donuts, which was awfully tempting, truth be told.

Distance to Goal Weight: 25.4 pounds Fitness:

  • 10 sit ups, push ups, and squats
  • 45 minutes MMA (Still not at 100%, though. Any jarring and I feel like someone has shoved a spike though my teeth)

Wee Hours (the damn dogs woke me up hours before everyone else, and I needed a little something for both my head and my stomach):

  • Black tea with honey and lemon

Breakfast:

  • Tofu scrambled with onions, red pepper, broccoli, and Daiya cheddar
  • Toasted whole grain English muffin
  • Small dish of blackberries and strawberries
  • Small glass of orange juice
  • Coffee with vanilla soy milk

Morning Snack:

  • Decaf vanilla chai with honey and vanilla soy milk

Lunch:

  • Club sandwich on toasted whole grain bread with guacamole, tofurky, sliced tomatoes, and mixed greens
  • Kale salad
  • Coffee with vanilla soy milk
  • Red velvet donut with vanilla glaze and Oreo crumbs

Afternoon Snack:

  • Peppermint tea
  • Black tea with honey and lemon
  • Apple with peanut butter

Dinner:

  • Miso soup with roasted seaweed
  • 4 veggie potstickers with sweet chili sauce
  • Romaine, cucumber, grape tomato, and red onion with a homemade carrot ginger miso dressing
  • Spiced pecans with dark chocolate chips

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