I got good feedback when I did my “What I Ate” Wednesday (WIAW) journal for the first time last week (you can read it here). Side note: do you know that I’ve created categories for my blog posts including one for WIAW? Just look at the right side bar and you’ll see categories for all types of things including Travel, Gluten-Free Dishes, Giveaways, Healthy Inspirations, etc.
Back to the food. I started off yesterday with a version of my Anti-Cancer Green Breakfast Smoothie (recipe here). For this one, I used a bag of baby spinach, lightly steamed to fit it into the Vitamix and to reduce the oxalates. Green smoothies are beautiful in the morning light, don’t you think (just kidding)?
My breakfast was a large glass of it:
Even though I had a million things to do, I went to the gym for about an hour and felt so much more relaxed afterwards. It’s funny how that happens, I must have burned off some nervous energy or lowered my blood pressure enough to feel much calmer and more focused when I got home.
For lunch, I made a salad and some defrosted, re-heated soup leftovers from last week (my tomato and veggie stew with tempeh: recipe here). I also made a small green smoothie for dessert (split with Alan) with one frozen banana, one cup frozen peach slides, one cup frozen broccoli florets, three large dates, one tablespoon flax meal, one tablespoon cacao powder, 1/2 cup almonds and two cups of water.
I’m trying to make my “dessert smoothies” less like dessert and more veggie-filled, but this one was still very sweet.
I believe the ideal ratio for a green smoothie is 1:1 fruit and veggie, but so far I’m still at 2:1. One of my biggest food goals is to reduce my cravings for sweets. One way I’m working on this is to reduce the amount of fruit in my smoothies and to cut back on the amount of dates I use in them.
I had a cup of rooibos tea after lunch. Have you ever tried this type of tea? I love it! It’s naturally free of caffeine, comes from South Africa and has a delicious flavor. Unfortunately, I find I need to sweeten mine with a little stevia which is another thing I’m working on because I know that artificial sweeteners contribute to my sugar addiction. The only teas I can drink with no sweetener are mint and chamomile teas so I might have to revert to drinking those instead of the rooibos.
My stomach felt satisfied after lunch but I developed a nice little appetite for dinner. I re-heated some of my Beet-Blended Vegetable Soup from the night before (recipe here) and topped it with some chopped onion, bell pepper and microwaved frozen asparagus. I hardly ever buy fresh asparagus because the growing season is so short. The frozen version tastes just as good to me and is so much cheaper. Just make sure your brand has no added sodium, I buy mine at Trader Joe’s.
Dessert was a large cara cara orange that I got at the farmers’ market:
I did a quick little analysis of my food intake and determined I ate a total of nine servings of fruits and vegetables yesterday. I think that is pretty ideal for me. The only changes I’m looking to make are to decrease my fruit by one and increase my veggie by one. I think that would be a better ratio and would help me with my sugar cravings. I’ve heard Dr. Fuhrman say that when one is trying to battle sugar cravings, to increase the amount of fat in the diet temporarily to help with the transition. I may try this. Any other tips? Happy hump day!