I’m finishing up this week’s meal plan while I sit in the cute little coffee shop that’s catty-corner from my office. It is so pleasant to come in here (with my new laptop!) and take a break with some good music, a tasty hazelnut-milk latte, and a couple of the yummy little peanut butter cookies I made last night. When I visit coffee shops in Atlanta, I’ve taken to just carrying my own milk alternative in with me (since most, though not all, only carry soy in addition to dairy). So far, I’ve had no one look at me askance when I ask them to use my milk alternative to make my coffee or tea in lieu of what they have to offer. (Hey, it saves them money by not using their materials! This particular coffee shop is also willing to keep a container of hazelnut milk with my name on it in their fridge if I bring it in. Truthfully, though, I don’t get coffee or tea often enough to make that worthwhile at this point.) When I do frequent coffee/tea shops, I also often bring in my own cookies or brownie or other treat, and I’ve never had anyone complain about that, either. If they did, I would simply list my food allergies/intolerances off to them and ask if they have anything I can eat. (That would be a ‘no.’) I think it’s good for those of us with allergies and intolerances to make ourselves comfortable in the public sphere, and I think it’s good for us to show our numbers by going into places that could carry more items to include us. (That said, someone with an extreme reaction to dairy might not be safe using a coffee shop’s machines due to potential cross-contamination issues.) Some day there will be more places nationwide that cater to those of us with allergies and intolerances, but while that day is yet to come, we have to create spaces for ourselves where we can.
On an entirely different topic, I have some exciting news, y’all. As of this week, I’m weighing in at 160.4. That is 10 pounds from the goal I envisioned when I started this self-care process a year and a half ago! (For more info, click on my ‘Photographic Evidence’ and ‘Tracking My Weight Loss’ links on the right.) Of course, as I was discussing with my husband after we celebrated my ‘official’ (i.e., weekend) weigh-in with some happy hops, my body may stop at 155, or it may keep going below 150. I’m not going to start eating more when/if I hit 150 (which, at this rate, would be late fall to mid-winter, anyway), and I’m probably not going to push myself any further if my weight loss stalls, because this is all about finding a point in life where I am comfortable with myself, with my eating habits, and with the level of exercise I’m doing.
It still blows my mind, though. I don’t think of myself in terms of being a size 8/10 (or 6-12, depending on brand and style); just this morning, when I was clicking on an online sale, I immediately moved the cursor between L and XL when I was searching for sizes before I realized that, with that particular vendor, I actually wear a S now. (Vanity sizing, yes, but still.) I was emailing with a blog reader in the last couple of days and told her that I wish I could explain adequately how much flipping the way I viewed myself from self-control to self-care has revolutionized not just my weight control but my life. My blog is partly an attempt to do that, but when I think about how I’ve changed and how I am still evolving, it’s hard to put it into words.
Now, at last, you will find my meal plan for this week below. Right now, I’m finding that we’re able to rely nearly exclusively on fruits, vegetables, and meat from the local farmers so that we only have to buy some staples (grains, flours, seasonings, beans) from the grocery store. It’s so much fun putting the foods together knowing that most of our given meals are super-fresh from our local (mostly organics-growing) sources. As always, my meal plan below is free of gluten, cow dairy (I am introducing a small amount of goat and sheep cheese back into my diet occasionally), eggs, and soy.
Breakfast: Bit of granola with hazelnut milk (early lunch)
Lunch 11-ish: Simplicity meeting–provide local, pastured meat for burgers; other people bringing sides, veggies, fruit to accompany
To Do: Work from 1-3 p.m. Peel and slice peaches to freeze. Make raspberry muffins and flourless pb cookies. (See the post immediately before this one for the cookie recipe.)
Dinner: Grilled tomato and goat cheddar sandwiches, pesto zucchini soup (made with premade, frozen-and-defrosted pesto in lieu of basil)
Lunch: Sally–lemon quinoa leftovers; Dan–Indian meal
Dinner: Walnut hummus on local, organic cabbage leaves and sauteed French beans
To Do: Work late. Make homemade tomato sauce (with peppers and eggplant), and freeze it. (Eating too many tomatoes lately! They’re so deliciously tempting, but it’s showing on my skin—my primary reaction to tomatoes is an acne-like break-out on my face and body.)
Lunch: Leftover walnut hummus on cabbage leaves
Dinner: Whole Foods tasting dinner @ 7 p.m.
To Do: 2 doctor’s appointments (10:30 and 12:30)
Lunch: Either eat out or pack a lunch to eat between appointments
Dinner: Baby-back ribs (from local, pastured, organic cattle), leftover (defrosted) vinegar/sugar coleslaw, roasted potatoes
To Do: CSA pick-up
Lunch: Leftovers from previous night’s dinner
Dinner: Vegan pesto pizza on millet flatbread, topped with roasted carrots and Vidalia onions, with sliced canteloupe on the side
Dinner: Watermelon salad with feta, red onions, and olives (Sounds bizarre, but it’s incredible)
Saturday–My 28th Birfday!
Breakfast: Oatmeal with seasonal fruit and toasted nuts
Lunch: Taco salad with black beans, roma tomatoes, avocado, fresh corn, roasted peppers, and a chile vinaigrette
Dinner: Go out for birthday dinner.
I’ll be submitting this meal plan to the Gluten-Free Menu Swap, which is being hosted this week by Asparagus Thin.