WOW! I have truly gotten out of the the habit of writing in my food diary. And unfortunately it’s taken its toll. So here is the good, bad, and the ugly: My Eat to Live Food Diary Week 22….although not really 22….but it just seemed easier to just pick up right where I left off numbering wise, even though a few months have passed since Week 21….
The last time I posted a food journal was August. Now, it’s January. And since I LOVE (seriously) New Year’s Resolutions, I’m going to make a resolution to commit to these food journals. I have big goals to lose the LAST 20 pounds and I know the only way to do that will be writing down my food.
The stats say you are 42% more likely to achieve your goals if you write them down. I think that’s higher for me!
If I don’t write it down in my food diary, it didn’t happen….
It’s just so easy to ignore what you are eating or just take one bite…and then one bite leads to another and another. And you think you are eating whole food plant based MOST of the time…right???
But really I’m just forgetting or ignoring the truth. That I’m slipping up WAY more than I’m allowing myself to believe. If I don’t write it down it’s like it’s not real. Like I didn’t really eat those things.
I wish it was easier for me. But it’s not. The holidays were really tough with all the temptation. And it’s just so easy to say “A little won’t hurt.” or “I deserve to take a break.” or “It’s just the holidays.”
But in reality success is in the details and in those moments of just a little bit here and there, they add up over time. And add up they do, much quicker than we realize.
I’m a food addict.
I am a food addict. And an emotional eater. So I have to work harder at this than maybe some do. And the only thing that seems to help me stay on the course of nutrient dense whole food plant based eating is….food journaling.
For all the world to see.
And I think that’s why I haven’t written in my eat to live food diary for a while because I was afraid to post my imperfections for everyone to see.
I feel an added pressure to present this perfect picture of eating plant based, but that’s just not a reality. It is hard. There are temptations. I, too, fall of the wagon. I don’t want to, but I do.
SO…..back on the wagon. Progress not perfection.
Related Reading: Start from Week 1 of my Eat to Live Journey
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Eat to Live Food Diary – Week 22
Day 1:
- Breakfast – avocado arugula toast, coffee w/unsweetened almond milk
- Lunch – black eyed peas, sautéed (in broth) cabbage, vegan cornbread, spring salad with Walnut Balsamic Dressing.
- Dinner – baby carrots, classic no-oil hummus, lentil peanut butter cookie
Day 2:
- Breakfast – avocado arugula toast, coffee w/unsweetened almond milk
- Lunch – black eyed peas, sautéed (in broth) cabbage, vegan cornbread, Imagine Butternut Squash Soup
- Dinner – quinoa, kale, avocado salad w/black beans & grape tomatoes
Day 3:
- Breakfast – black beans, arugula, cilantro & lime juice on Ezekiel bread, coffee w/unsweetened almond milk
- Lunch – Spring mix salad w/ shredded carrots, purple cabbage, walnuts, cranberries, bell pepper, red/orange/yellow bell pepper, & Walnut Balsamic Dressing.
- Dinner – Southwestern Potachos and dark cherries
Day 4:
- Breakfast – avocado black bean toast w/ arugula, coffee w/unsweetened almond milk
- Lunch – salad w/ Chili Lime Dressing, black eyed peas, sautéed (in broth) cabbage
- Dinner – whole grain spaghetti marinara w/ zucchini & yellow squash
Day 5:
- Breakfast – Everything Bagel Avocado Toast, kiwi, cantaloupe, honeydew, & coffee w/unsweetened almond milk
- Lunch/Dinner – Southwestern Potachos, raspberries, vegan cornbread, vegan chocolate chip muffins
Day 6:
- Breakfast – muesli cereal (whole grain, no added sugar), raspberries, blueberries, coffee w/unsweetened almond milk
- Lunch – celery, classic no-oil hummus, black eyed peas, sautéed (in broth) cabbage
- Dinner – tofu marinara, steamed broccoli & carrots
Day 7:
- Breakfast – fruit & greens smoothie, coffee w/unsweetened almond milk
- Lunch – raw broccoli, cashew nacho cheese sauce, celery, classic no-oil hummus, raspberries
- Dinner – Instant Pot Split Pea Soup, tofu marinara, vegan chocolate chip muffins
My weight loss on the nutritarian diet this week:
- Starting weight this week – 156.4 lbs
- Ending weight this week – 153.8 lbs
- Weight loss this week – 2.6 lbs
What has helped me & my resolutions
This past year writing & creating my cookbook, The Quick & Easy Plant Based Plan, has helped a lot because now I have a lot of fast & easy recipes I know I can throw together in just 30 minutes. This is especially important for dinner because that’s when I’m tired, the cravings are stronger, and I don’t want to cook for more than I have to.
My difficulty isn’t what I have in my house, but the temptations at restaurants. And the end of this last year, our family got in a REALLY bad habit of eating out multiple times a week. And yes, I would choose the “plant-based” options, but they weren’t always WHOLE food plant based. The oil ALONE kills me. It truly is “From lips to hips” for me. All that oil from restaurant food is just empty calories that adds up SO fast. There are probably times where it was hundreds or maybe even thousands of extra, empty calories. YIKES.
So part of my New Year’s Resolution for this first 6 weeks is to commit to not eating out AT ALL. My house & kitchen are my safe place and I have to STAY in my safe place. And oh yeah, I have to write it all down in my Eat to Live Food Diary!
Keep following my Whole Food Plant Based Journey with Week 23!
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