Breakfast is the usual Dannon Light & Fit Greek Yogurt and 1 oz. of dry roasted peanuts. Yogurt on it's own isn't very filling, even to someone whose stomach is the size of an egg. Mixing in peanuts gives me a full feeling and makes me feel like I'm eating a real meal.
Lunch is 2.65 oz. of honey roasted turkey breast rolled with 1.5 oz. Swiss cheese. Gulden's Spicy Brown Mustard for dipping. It amazes me that I've grown to prefer using mustard instead of gobs of Hellmann's mayo. I never thought I'd see the day.
Snack is 4 oz. celery sticks with 56g of Tribe "Everything" flavor hummus. I've become addicted to hummus I believe.
Total calories for breakfast, lunch, and snack are 669. That leaves me 431 for dinner and maybe an after-dinner snack. It doesn't seem like much, but I'll earn some calories when I take my one-mile walk at work. I also plan to mow the lawn later, and that burns a ton of calories with a lawn the size of mine!
Guldens Spicy Brown Mustard got a mention in one of my all time favourite books - The Stand. :) I might have to ask my US friend Sephyroth to ship some over..
ReplyDeleteI have never seen it here but I do like mustard to dip things into - I like it better than mayo, for sure. ;)
I tend to get stuck on a snack and eat it over and over, until something else strikes me as awesome and I will switch to that. At the moment it is cheese and crackers, and cup-a-soup because it is winter here now.. but last summer, I did go through a patch of rice crackers - the large round ones - with cream cheese spread, sliced egg, and round turkey or chicken on top..
I never thought I'd prefer mustard over mayo, but it has happened! Gulden's is nice an spicy and doesn't have an overwhelming vinegar taste. I recently tried a specialty mustard. It had blue cheese in it. I love blue cheese, but it didn't especially love the mustard.
DeleteYour rice cracker snack sounds yummy. I might have to try that. I hadn't thought of cream cheese and egg together. Sounds like it would be filling also. I'm stuck on hummus and celery right now, although I'm starting to tire of it ever so slightly.