Well after a great start getting back to eating to live more consistently last week, this week has been a bit more challenging. Namely because we ate out to eat a LOT more….almost every day. Ug.
This goes back to my not preparing enough foods to have on hand for quick meals. Plus, my mom was in town and my kids were having Meet the Teacher events and it was just easier to go to a restaurant afterwards…
While there are plenty of plant-based choices as most restaurants, they aren’t always WHOLE food plant based. The biggest problem is oil. It’s EVERYWHERE and in EVERYTHING. Even things you wouldn’t think about. So that’s a lot of of just added fat calories. “From lips to hips!”
So weight loss was much less this week than last week’s almost 6 pounds, but I’m just excited I didn’t gain any weight! I can’t wait for school to get started so I can get back into a routine of prepping foods and eating dinner at home. Summer is great, but it’s time for the kids to get back in school!
Related Reading: Start from Week 1 of my Eat to Live Journey
Eat to Live Food Diary – Week 21
Day 141: 150.5 pounds to start
- Breakfast – Everything Bagel Avocado Toast topped w/arugula & Coffee w/unsweetened almond milk
- Lunch – Panda Express – 1/2 super greens, 1/2 chow mein, veggie spring rolls
- Dinner – Not very hungry so just snacked on pita chips, salsa, vegan mac, and brown rice left over from the party we hosted the day before.
Day 142:
- Breakfast – Banana, whole grain vegan chocolate chip pancakes, coffee w/unsweetened almond milk
- Lunch – Kroger Salad Bar – spinach, romaine, arugula, black beans, corn, red bell peppers, strawberries, black-eyed peas, carrots, red cabbage, sunflower seeds, pineapple, kalamata olives, red wine vinegar
- Dinner – One pot enchiladas, 1/2 Portobello Mushroom Burger
Day 143:
- Breakfast – whole grain vegan chocolate chip pancakes, coffee w/ unsweetened almond milk
- Lunch – Kroger Salad Bar – romaine, spinach, arugula, kale, red cabbage, red bell peppers, carrots, black beans, corn, onions, beets, jalapenos, strawberries, sun dried tomatoes, green olives, walnuts, red wine vinegar
- Dinner – One pot enchiladas, cilantro, green onions, cashew sour cream, Tofu Marinara, steamed broccoli
Day 144:
- Breakfast – Everything Bagel Avocado Toast topped w/arugula & Coffee w/unsweetened almond milk, cherries
- Lunch – Not hungry
- Dinner -One pot enchiladas, cilantro, green onions, cashew sour cream, unsweetened cinnamon applesauce, walnuts, red wine
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Day 145:
- Breakfast – Everything Bagel Avocado Toast topped w/arugula & Coffee w/unsweetened almond milk, cherries
- Lunch – Kroger Salad Bar – spring mix, spinach, arugula, red bell pepper, green onion, corn, black beans, black olives, jalapenos, strawberries, almonds, carrots, red cabbage, sun dried tomatoes, Fudgy Black Bean Brownie
- Dinner – Spaghetti Marinara w/whole grain pasta, unsweetened cinnamon applesauce
Day 146:
- Breakfast – Everything Bagel Avocado Toast topped w/arugula & Coffee w/unsweetened almond milk
- Lunch – Kroger Salad Bar – spring mix, spinach, arugula, kale, red cabbage, red bell peppers, carrots, black beans, corn, green onions, jalapenos, pineapple, kalamata olives, walnuts, pepitas, red wine vinegar; left over spaghetti marinara
- Dinner – Black eyed peas & corn
- Snack – TGI Friday’s – Margarita and Fried Green Beans…..yeah poor choice there….
Day 147:
- Breakfast – Everything Bagel Avocado Toast topped w/arugula & Coffee w/unsweetened almond milk, cherries
- Lunch – Kroger Salad Bar – spring mix, spinach, arugula, kale, red cabbage, red bell peppers, carrots, black beans, corn, green onions, jalapenos, pineapple, kalamata olives, walnuts, pepitas, red wine vinegar; black eyed peas
- Dinner – Black eyed peas, corn, green peas; I tried to eat enough before going to a party, but I was still tempted and gave in….. I started off with Fruit, but then gave in to the chips and dips….ug.
My weight loss on the nutritarian diet this week:
- Starting weight this week – 150.5 lbs
- Ending weight this week – 149.8 lbs
- Weight loss this week – .7 lbs
- Total weight loss so far – 14.2 lbs
I need to just make a commitment to no eating out. That really is my downfall. I can cook 100% WFPB at home, but I’m so limited when eating out. And I’m so sensitive to sodium that it makes it hard for the scale to move because I retain so much water. Restaurant food is LOADED with it and I’m always cooking with low or no-sodium foods at home that is just makes me balloon. Even my hand get so swollen the day after eating out!
Meal prep, meal prep, meal prep! That will be my motto for next week as we start back in school and I can create a more normal routine to have healthy food ready to go at all times!
Keep following my whole food plant based journey with Week 22.
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