This was a tough week, but I managed to keep my eating under control through all the emotions; I’m really glad I kept my food diary close by so I couldn’t cheat & pretend it didn’t happen.
We went to the funeral of my brother’s best friend, Pnut, and it was SO well attended. He touched so many lives in his short 40 years and it was evident in the packed church and friends & family who spoke so eloquently of his impact on them.
Since I knew we were going out of town and were taking our RV (thank goodness) I was able to minimize the amount of restaurant food we ate.
Tip: Bring healthy homemade food with you
I pre-made my favorite Sweet & Creamy Chickpea Salad & also some simple whole grain spaghetti & marinara sauce, as well as a big batch of Oatmeal Raisin Cookies & Peanut Butter Cookies for my kids & us to snack on. Plus, plenty of Easy Homemade Muesli & fresh fruit for breakfast.
We only went out to eat twice that weekend and I was able to even have an awesome salad bar & veggie sides at Ruby Tuesday. At On the Border I had my go-to veggie fajitas with corn tortillas, black beans & cilantro lime rice. Not perfect due to the oil, but good enough for being out to eat.
The alcohol was flowing though as we were all sharing our stories in the lobby at my brother’s hotel after the funeral. He was so loved and it leaves a whole in our hearts now that he is gone. However, we all know that he’s up in Heaven cracking jokes with God and having a grand ole time!
Related Reading: Start from Week 1 of my Eat to Live Food Diary
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Eat to Live Food Diary – Week 25
Day 1:
- Breakfast – Fruit & Greens Smoothie, coffee w/unsweetened almond milk
- Lunch – Spinach stuffed whole grain pita with Classic Hummus, Kalamata Olives, avocado, and Taco Bean Soup.
- Dinner – No oil Italian Pasta Salad w/ black olives & red bell pepper, sweet potato, & grilled zucchini; Oatmeal Raisin Cookies
Day 2:
- Breakfast – Homemade Muesli w/ unsweetened almond milk, strawberries, coffee w/unsweetened almond milk
- Lunch – Spinach whole grain tortilla wrap w/Classic Hummus, avocado, shredded carrots, kalamata olives, & balsamic glaze
- Dinner – No Oil Italian Pasta, steamed carrots, Garlic Dill Red Potatoes, & Oatmeal Raisin Cookies
Day 3:
- Breakfast – Homemade Muesli w/ unsweetened almond milk, pompoms (pomegranate seeds), coffee w/unsweetened almond milk
- Lunch – Pandan Thai Street Eats Restaurant – Thai Red Curry w/Tofu & Jasmine Rice
- Dinner – still full from lunch (huge portions); Larabar for snack
Day 4:
- Breakfast – Homemade Muesli w/ unsweetened almond milk, pompoms (pomegranate seeds), coffee w/unsweetened almond milk
- Lunch – Sweet & Creamy Chickpea Salad on whole grain bread w/spinach & deli mustard
- Dinner – On the Border Restaurant – Veggie Fajitas w/corn tortillas, black beans, cilantro rice, chips & guac, 2 margaritas
Day 5:
- Breakfast – Homemade Muesli w/ unsweetened almond milk, pompoms (pomegranate seeds), coffee w/unsweetened almond milk
- Lunch – Ruby Tuesday Restaurant – Salad bar, plain sweet potato, steamed broccoli, & grilled zucchini
- Dinner – Amy’s Pad Thai frozen entree
Day 6:
- Breakfast – Homemade Muesli w/ unsweetened almond milk, pompoms (pomegranate seeds), coffee w/unsweetened almond milk
- Lunch – Larabar….wasn’t really hungry
- Dinner – One Pot Enchiladas topped with garlic cashew cream, black olives, green onions, avocado, cilantro, & jalapeños (OOOhhhh so good!!!)
Day 7:
- Breakfast – Fruit & Greens Smoothie, coffee w/unsweetened almond milk
- Lunch – avocado toast w/spinach & chickpea salad wrap w/spinach
- Dinner – Thai Peanut Noodles (another family fave!)
My weight loss on the nutritarian diet this week:
- Starting weight this week – 152.9
- Ending weight this week – 152.1 lbs
- Weight loss this week – .7 lbs
- Total weight loss since I began – 13.9 lbs
So this will be my last Weekly Food Diary Post. I want to be able to spend more time creating and posting new recipes each week. It’s also hard for me to post my imperfections each week, knowing that many people need to be 100% whole food plant based to literally save their lives. But if you are just getting started, then there are 25 weeks of what I’ve eaten for you to have an idea of how to transition! Progress not perfection.
Good luck in your journey!
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