I owe you (and myself) the time to write out a variety of posts that have been floating around in my head the last couple of weeks. And I’m gonna work on that . . . tomorrow. In the meantime, I did want to post my meals for this week, most of the ingredients of which are sourced locally from organic (methods if not certified) sources.
As far as my weigh-ins go, I have been at the same weight—almost to the 10th of a pound; it’s 163.6 nearly every time–for the last month or so. It’ll dip up or down for a day and then restabilize. And honestly, though I’m looking forward to when it nudges downward again, I’m okay with that for now. I’ve been working out a lot. Even though my weight has not been changing, I feel stronger, my clothes look better on me, and people have been commenting again that I look thinner. (It’s very funny to me right now to bump into people who haven’t seen me in six months or a year or two years. I get amusement from watching them struggle with what, if anything, to say about how different I look.)
Here’s my meal plan, which is, as always, free of casein/dairy, soy, gluten, and eggs.
Dinner: local pastured beef meatballs (with gf breadcrumbs and flax egg replacer) with zucchini in a tomato sauce over brown rice pasta
To Do: Work late; no exercise class for me
Dinner: Go out for Ethiopian food
To Do: Work-out class from 5:30-6:30
Dinner: Grilled salmon over pureed fava beans and grilled Vidalia onions
To Do: Swim class @ 7
Dinner: Watermelon salad with olives and toasted pecans
To Do: Work-out class from 5:30 to 6:30
Dinner: Rosemary-white bean dip with crudite (carrots, green beans, cucumber, zucchini) and potato chips; strawberries balsamico
To Do: Work 1/2 day at Habitat build site. Send Dan to farmer’s market.
Breakfast: Dan’s granola
Lunch: Salad with (leftover) grilled chicken, grape tomatoes, Vidalia onion, and honey mustard dressing on garlic millet flatbread
Wine-Tasting Party: Viognier with corn chips with pineapple salsa, grilled shrimp with tomato jam, goat’s milk cheddar cheese, and grilled peaches or macerated strawberries (depending on what’s at the farmer’s market)
To Do: Relax! Swim?
Brunch: TJ gf waffle mix waffles with bacon crumbled into them and a fruit-maple topping
Snack: Acai smoothies
Dinner:Black beans and rice, pan-fried plantains, green vegetable
I’ll be submitting this (belatedly) to the gluten-free menu swap being most by Asparagus Thin.