08Jul Food Diary

It's been a few days since I posted a daily food diary, so I thought I'd give you my snapshot for the day. Overall, I think it's been a pretty successful day and I'm feeling good!

I started this morning with my last fruit on the bottom Chobani yogurt (pomegranate). Going forward, I'm going to do the vanilla flavor and add my own fruits and nuts. I also did two 8-oz glasses of water. Roughly two hours later, I another glass of water and two low-fat string cheeses. Strings cheese? Strings  Cheeses? Jaysus...

Anyway... I then went and did all my shopping (see earlier post) and got my Shake on for lunch, with the added berries and soy milk. After doing a couple of hours of meal prepping for the week, I made dinner. I had a baked potato with a little butter (no salt), topped with steamed broccoli and mushrooms, cooked chicken (no skin), a little shredded cheese and plain Greek yogurt. I have to admit, I was really skeptical about doing the yogurt thing in place of sour cream. I am super picky but I decided to give it a try. Guess what? I can't tell the difference. Really. No, really. It was pretty fantastic. I did some checking online to try and guesstimate the total calorie intake for my dinner and it came out to just under 500 calories. Not bad, if I do say so myself.

I'm going to have about a 1/2 cup of a cucumber / radish salad I made earlier (see info below) with another glass of water and call it a day. In my prepping today, I made what seems like a mountain of brown rice, so I did some checking on what else I do with it, besides put it in burritos or put stir-fry on top of it. I found some recipes for a breakfast rice that look promising, so I'm going to try that this week. Oh, and I'll be making sure to either bring my shake to work or bring the stuff to work to make it! Check out the "recipes" below, and carry on.

Cucumber and Radish Salad with Creamy Yogurt Dressing

Peel and slice six mini (or baby) cucumbers, put them in a strainer and very lightly salt. Set the strainer aside (over a plate or bowl) for about 20 minutes to let some of the water release. In a bowl, mix one single serve container of plain Greek yogurt (I used Chobani) with two cloves of garlic rough chopped and dry dill seasoning (start with about 1/2 tbsp). Add the juice of one lemon, then continue to add dill to taste. Clean and thinly slice three to four large radishes, and add to the yogurt dill sauce. Finally, add the cucumbers and refrigerate for at least two hours.

Brown Rice Power Breakfast (note - I found the idea for this online at several runners sites)

One cup cooked brown rice

One cup milk (feel free to use soy / almond / rice milk)

One tbsp honey

One tsp vanilla (you can also substitute good maple syrup for vanilla)

One tbsp chopped nuts (almonds, walnuts or pecans)

Cinnamon to taste

Combine all of the above in a small saucepan, stirring until mixed. Heat thoroughly and enjoy! I'll be giving this one a try this week, and I'll let you know how it turns out.