Today was kind of a strange day because I didn’t eat lunch. At least not in traditional form. I made a huge smoothie for breakfast that I split into two servings. By the time I finished it, I wasn’t hungry for lunch. But later in the afternoon, I had a green smoothie which kind of satisfied my salad requirement! Then I had a delicious sandwich for dinner, and I’m stuffed.
Today’s Helpful Hints
Helpful Hint #1: Pre-juice some lemons or limes and keep them in tightly sealed jars in the fridge to use without the week. My main beverage is good-old water. I keep a jug of filtered water in the fridge and drink it throughout the day – at least 10 glasses. But occasionally I want some flavor to the water, so I add a splash of lemon or lime juice. And if I want a fizzy beverage, I add lemon or lime juice to a glass of San Pellegrino water!
Helpful Hint #2: Believe it or not, just because you’re trying to lose weight doesn’t mean you’re going to be hungry all of the time. There’s something about eating nutrient-dense foods that keeps you feeling satisfied. Based on my own experience, I think hunger is triggered by a lack of nutrients. Today I skipped lunch because I wasn’t hungry, but I knew it wasn’t smart to deprive my body of all the great vitamins, minerals and anti-oxidants I get from my go-to salad for lunch. So I “drank” my salad later in the afternoon. Check out what I made in the recipes below!
Today’s Recipes
Breakfast: Banana Melon Mango & Chia Seed Smoothie
This smoothie had extra fruit in it. It made a really large serving which I split into 2 glasses. I had one for breakfast and the second as a snack later. It was so filling that I just wasn’t feeling the need for lunch.
I made this with 1 banana, 1 cup melon (that I cut up previously), 1 cup frozen mango, ½ cup soy milk, ½ cup water, and 1 tablespoon chia seeds. Blend it until smooth.
Snack/Late Lunch: Avocado Spinach Lime & Baby Kale Smoothie with Flax Seed
This tastes better than it sounds. Kind of like guacamole, actually! It replaced the salad that I skipped at lunch.
I made it with 1 cup baby spinach, 1/2 cup baby kale, 1/4 avocado, 4-5 tablespoon fresh lime juice, 1 tablespoon flax seed, 3/4 cup water and a pinch of salt.
Dinner: Portabella, Mixed Peppers & Arugula Pita Pocket with Sun-Dried Tomato Spread
Not only was this super delicious, but it was fast and easy to make. I actually made a separate blog post for it because I think it’s that good! Click on this link to get the recipe.
That’s it for today. Check back tomorrow evening for Day Five’s recap, or visit my Facebook page for updates throughout the day.
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