Breakfast: 557 cal

As I usually do, I started my day with coffee, but due to my busy meeting schedule today, I only had time for 2 16oz cups rather than 4 or 5.  I also had Apple, Pineapple & Gruava (88 cal, 0.9g fat, 20.6g carbs, 0.6g fiber, 0.9g protein) to wash down my vitamins and hold me over until there was time for breakfast.

Once I was at work and settled into my desk with only 15 minutes before my first meeting, I ran to the microwave and heated up my favorite breakfast: Oatmeal with Cinnamon & Raisins (401 cal, 13.6g fat, 72.9g carbs, 5.9g fiber, 5.2g protein).  I eat this for breakfast probably 5 days per week.  Its easy to prepare before work and take along, because I literally put 1/4 cup dry oatmeal, 1/4 cup coconut milk, 1/2 cup water, 1 tbsp raw honey, 1/4 cup raisins and 1/4 tsp cinnamon in a container and stick it in my handbag.  Once I’m in the office and ready to eat, I microwave it for 2 minutes while I get my 3rd cup of coffee for the day.  I also love this for breakfast because it keeps me going until lunch; I remember my grandma saying to me as a little girl, “Oatmeal will stick to your ribs until lunch!”

I also mixed up a bottle of Agua Frescas (20 cal, 1.3g fat, 1.3g carbs, 1.3g fiber, 0.7g protein) using 1/2 cup fresh diced pineapple, 1 tsp chia seeds and filtered water before heading to the office this morning.  Throughout the day, I add water to the bottle and drink this amazing flavored water.  It curbs the craving for sparkling waters, cappuccinos, etc.

Lunch: 537 cal, 22.4g fat, 103.1g carbs, 5.6g fiber, 18.8g protein

On Tuesday night we modified Spicy Portobello Kale Rice Bowl (537 cal, 22.4g fat, 103.1g carbs, 5.6g fiber, 18.8g protein) to suit our dietary preferences and ingredients on hand.  I was so glad that it made 4 servings, because I get to have it for lunch a couple of days this week!  Not only does it taste amazing, it’s pretty too!

Afternoon Snacks: 657 cal

This is where I have to admit to you that I am not perfect and fess up  to eating an entire bag of the Natural Confectionary Company’s Forbidden Fruit gummy candies (609 cal, 0.7g fat, 136.3g carbs, 0g fiber, 3.6g protein).  I freaking love these things.  I cannot be allowed to purchase large or small bags of them because no matter what the size of the bag, I will eat the entire thing. They are so much better than any gummy candy I’ve ever eaten state-side.  YUM!

I wasn’t entirely naughty – I also had about 1 cup of fresh pineapple (48 cal, 0.1g fat, 12.6g carbs, 1.4g fiber, 0.5g protein), which I also thoroughly enjoyed.

Dinner: 613 cal

Quite a long time ago I pinned Detoxinista’s Creamy Pumpkin Sage Pasta because I thought the sauce on this sounded amazing!  Last Sunday at the farmer’s market, I bought some fresh mixed gnocchi and thought that these would be a perfect pairing.  I made the following modifications to the recipe:

• I replaced 1 cup of pumpkin with an entire butternut squash, which I roasted just after purchasing it on Sunday and stuck it in the refrigerator until today when I got around to using it. Australian’s seem to use the word squash and pumpkin interchangeably.  I think we need to remind them that all pumpkin is squash, but not all squash is pumpkin.  I think they have this backward.
• I replaced the almond milk with coconut milk.

I sautéed my gnocchi in 1 tbsp of coconut oil with 1 cup of sliced mushrooms.  After making the sauce, I poured it into the pan with the gnocchi and mushrooms and heated it thoroughly.  I felt strongly that this meal required something green, so I steamed up some broccoli.  The Pumpkin Sage Sauce was amazing on the broccoli!

In total I ended up with 4 hearty servings, which is fantastic because now I have more easy lunches!

I also had a small glass of red wine, because this felt like a very autumny dish that deserved to be paired with red wine.

My total day came out at 2316 calories, which is definitely over my daily goal.  The day also turned out to be very carb-intensive and low in protein.  I’ll have to make up for that with eggs for breakfast or something.

Now I’m off to the beach for a nice long power walk to burn off some of those extra calories!  (I hate running.  I only run when I’m being chased.  I’m more likely to swing than run. So I power walk.)

Juice (to take my vitamins with and hold me over to breakfast): 88 cal, 0.9g fat, 20.6 carbs, 0.6g fiber, 0.9g protein 

This is a new one that we have decided we really like!

Breakfast: 536 cal, 15.8g fat, 85.6g carbs, 6.2g fiber, 8.9g protein

I tried to make Quinoa Porridge in the microwave by combining 1/4 cup Mixed Quinoa, 1/4 cup Coconut Milk, 3/4 cup water, 1/4 tsp cinnamon, 1 tbsp honey and 1/4 cup raisins.  I microwaved for 5 minutes, stirring once in the middle.  Unfortunately, while I was getting my coffee the porridge boiled over in the microwave.  This sounds like it should make a really great porridge, but it really wasn’t great.  The quinoa didn’t cook all the way, and even if it had I think it would’ve been about as good as the photo turned out.  I ended up throwing half of it out, partially because I was late for a meeting and partially because it wasn’t worth the calories.

Lunch: 383 cal, 5.6g fat, 62.4g carbs, 11.7g fiber, 18.5g protein

Maybe it was because I was starving, but finally, a meal worth eating!  I was so hungry, I started eating and then remembered to take the photo.  I put a whole grain tortilla in the bottom of my container and then layered 1/2 cup black beans, 1/4 cup corn, 1/2 cup salsa, lettuce, chili pepper and tomatoes.

Snacks: In my only 15 minute window in the whole afternoon, I [ran to the bathroom] grabbed a banana and a cup of coffee to take into my next meeting.  I also remembered that I had some Cadbury Milk Chocolate in my drawer and thoroughly enjoyed 2 squares.  When I came out of my last meeting of the day, I ate about a cup of grapes as I checked my email before starting the journey back into the city.

Dinner: 308 cal, 17.5g fat, 31 carbs, 5.4g fiber, 5.9g protein

For dinner tonight, we modified Vegetarian Times’ Corn & Quinoa Chowder recipe to use coconut milk rather than soy milk.  It is a great weeknight recipe, because it makes enough for lunch leftovers and only took about 30 minutes.  Next time, I’ll add a small chili pepper and some garlic, but we really enjoyed it as is!

On Sunday [my day of me], I went into kikki k and found a weekly meal planner.  Its been so crazy that I haven’t really started using it yet, but am pretty excited to!

Breakfast:

Coffee, black.  Always and in quantity, meaning about 24 – 30 oz every morning.

Australian Apple, Pear, Mango, Banana Juice: 103 cal, 0g fat, 0.6g protein, 22.2g carbs, 0.8g fiber

I find a bit of juice is a good way to hold me over until breakfast and to take my vitamins.

Oatmeal: 401 calories, 13.6g fat, 5.2g protein, 72.9g carbs, 5.9g fiber

• 1/4 cup oatmeal
• 1/4 cup canned coconut milk
• 1/4 tsp cinnamon
• 1 tbsp raw honey
• 1/4 cup raisins
• 1/2 cup water

I put it all in a rubbermaid container and take it to work.  Once I’m there and settled in, I throw it in the microwave for 2 minutes and breakfast!  You know what they say, oatmeal will stick to your ribs until lunch.

Lunch: YES! I ate at my desk.  What?!?  It was a busy day.

Tomato, Avocado & Spinach Sandwich: 377 cal, 19.1g fat, 12.5g protein, 40.2g carbs, 14.3g fiber

I am in love with Baker’s Delight Wholemeal Chia Block bread.  It may be the best bread I’ve ever eaten!  I could eat sandwiches for every meal if they involve this bread.  Usually, I toast the bread quite well, but today I was a bit rushed for time.  Then I spread a healthy amount of mustard on one of the slices, layering tomato and spinach on top.  If my (1/2) avocado were a bit nicer, I would have sliced it and put it onto of the spinach, but this one is a bit overripe and mushy, so i spread it on the second slice of bread.  A touch of salt and pepper, put the whole thing together and I get a hearty lunch!  I usually pack some dill pickles to add a bit of crunch on the side (to curb my craving for chips along side a sandwich).

Snacks:

Grapes: 62 cal, 0.3g fat, 0.6g protein, 15.8g carbs, 0.8g fiber

Dill Pickles: 32 cal, 0g fat, 0g protein, 8g carbs, 4g fiber

Dinner:

Taco / Fajitas: 869 cal, 50.1g fat, 38.3g protein, 74.3g carbs, 16.5g fiber

Usually, I am much better at making these healthier, but today I was starving!  While we cooked, I snacked on the shredded cheese which causes the fat and calories to build up in a hurry.  We love to eat “tacos” because they’re such an easy and hearty weeknight meal.

We like to sauté peppers, mushrooms & onions in olive oil and mix a can of vegetarian refried beans with 3 tbsp taco seasoning.  Put it all together in a tortilla, preferably wholegrain, with lettuce, tomatoes, cheese & taco sauce.  Do you see why we get confused on whether these are tacos or fajitas?  Whatever you choose to call them, I call them delicious!

Exercise:

After dinner, I really wanted to stay on the couch and actually had myself talked into it.  After all, I did have to drive to Geelong today!  Ben, on the other hand, was ready to go!  So we put on our walking shoes and spent 51 minutes out on the boardwalk along the beach, burning approximately 216 cal.  When we got back, we climbed the 9 flights of stairs back to our apartment.  Even though I really didn’t want to, I’m glad we got moving tonight!

On Sunday I was walking through the farmers market and came across fresh okra for the first time in this country. I looked at it for a minute and thought to myself, “How hard can it be?” So I picked out a dozen of them, took them home and set to pickling them.

Louisiana Hot Pickled Okra
1 pint jar
12 fresh okra
1 cup white vinegar
1 cup water
2 tbsp salt
2 cloves garlic
1 tbsp dill
1/2 tsp brown mustard seed
1 tsp red chili flakes

Bring water, vinegar and salt to a boil to form a brine. Place garlic, dill, mustard and chili in bottom of jar; pack okra in to jar tightly. Pour boiling brine into jar leaving about 1/4 inch head space. Put lid tightly on jar and cool to room temperature. Refrigerate for 4 days to process/ferment. Enjoy!

Sometimes I impress myself.