Food Journal: Monday, May 23

As promised in yesterday’s post,  a couple days per week I would like to post everything that Matthew and I eat.

Here is what we ate today:

Breakfast
Matthew ate rolled oats + ground flax + wheat germ + mango and breastmilk

I had

• Water
• 2 Tb apple cider vinegar + water
• Rolled oats + ground flax + wheat germ + mango + strawberries + homemade coconut butter
• 3 egg whites + 1 egg scrambled
• Americano

Second breakfast and lunch were eaten out of the house, so I packed each of us a cooler.
Matthew does not eat second breakfast yet, so at Grandma’s house he ate basil carrots, leftover curried veggies and breastmilk.

My second breakfast was strained low-fat plain yogurt + mango + strawberries.
Lunch was leftover curried veggies + lentils + brown rice + grilled chicken breast + almonds.

When we got home I put Matthew down for his afternoon nap and I quickly popped two light dough balls (new recipe, coming soon) and did NROL4W Stage 6 Workout B.
After my workout Matthew woke up and we enjoyed our snacks together.

Matthew’s ate one organic string cheese + 2 strawberry rhubarb muffins and breastmilk.

I had 1/2 c cottage cheese + strawberries + 2 small pieces of whole wheat bread from Cossetta’s.

For supper Matthew ate more leftover curried veggies + another muffin + herbed chevre and breastmilk before bed.

Allan and I had turkey burgers on whole wheat bread, topped with herbed chevre + tomato + mixed greens with a side of mixed greens + radishes + peppers + cucumbers + her bed chevre topped with balsamic vinegar + evoo + sea salt + pepper + dijon mustard.

Accompanied by a tall glass of refreshing coconut water.

Later while cutting up a cantaloupe, I had a few nibbles.

I then diced 14 cups of freshly picked rhubarb from my in-law’s house. Four cups are in the fridge and the other 10 cups are in the freezer to be used at a later date.

Now, I am munching on an Ezekiel sprouted grain english muffin topped with homemade unsweetened cacao-coconut butter (homemade coconut butter + cacao nibs) and a new cream cheese + yogurt creation for topping breakfast bakes (1/4 c nonfat plain greek yogurt + 2 tbsp Neufchâtel cheese).

What is the best thing that you ate today?

I am in love with the new light dough ball recipe that I hope to share with you soon. They are made with raisins + cashews + almonds + coconut + cinnamon + almond extract + sea salt. I need to make a double triple batch next time.