Day 2 - Tracking publicly is definitely keeping me honest. And I'm trying harder at making balanced choices. Thanks for the accountability!
I realized that tomorrow could be a tough one - we have a wedding to go to downtown (Yay! I love weddings! Especially swanky downtown weddings!) but that means I'm giving up control of what food is available and how food is prepared. But I think I ordered the seafood entree, so as long as its not deep-fried fish dipped in butter or something, I should be okay.
But as for today...
Breakfast - Egg Sandwich
- Sandwich thin with one Laughing Cow light wedge, one egg white
- Starbucks grande cinnamon dolce skinny latte
- Romaine salad (3 cups), reduced-fat feta cheese, balsamic vinaigrette
- Blueberry greek yogurt
- Acorn Squash Salad (see below) - this idea came after eating an interesting type of salad a few weeks back at an Italian restaurant near our house. It was roasted butternut squash with arugula, toasted hazelnuts, whipped goat cheese, and apple cider vinaigrette. It was fabulous. The only thing I wish I would have done differently with my take was to use goat cheese instead of feta. It would have raised the points value, but the sweeter taste of the goat cheese would have been better - the feta was a little too tangy and overpowered the squash.
- Pretzels (1/2 serving size) and hummus
- Ben & Jerry's Half Baked FroYo (Yes. Again. Don't judge.)
Acorn Squash Salad
1 acorn squash, cut in half
4 Tablespoons chopped walnuts
4 Tablespoons reduced fat feta cheese (see note above)
2 teaspoons olive oil
4 teaspoons apple cider vinegar
salt & pepper
Heat oven to 350. Spray both halves of the squash with cooking spray, and roast until tender, about 40-50 minutes. (You could also do this in the microwave.)
Put walnuts in a small saute pan (dry, no oil or spray), and turn up to medium heat. Toast 2-4 minutes - once you can smell the nuts, then they're finished.
Whisk the oil and vinegar together until well combined.
Once the squash is finished roasting, peel the skin off and cut into 1/2" cubes. Lightly toss squash with feta and walnuts; drizzle vinegar and oil and toss a few more times until evenly coated. Sprinkle with salt and pepper to taste.