Food Journal

Tuesday, September 15

Breakfast: scrambled eggs with 2 eggs, 2 egg whites and 1/2 oz feta; flax muffin (Note: eggs + flax muffin definitely helped me stay more full today. Flax muffin recipe below.)

Lunch: 2 skinless baked drumsticks; 1 stuffed summer squash (I substituted 2 T. flax seed meal for the bread crumbs. Because I'm brilliant.)

Snack: 2 T. natural peanut butter; Madagascar Vanilla Red tea with a splash of 1% milk.

Dinner: I have a work meeting at 7 and I'm pretty sure they're going to have pizza. I brought a chicken breast in no sugar added tomato sauce with some parmesan sprinkled on top, which I will try to eat before I leave work. I may have some edamame when I get home. Mmm, fiber...

Evening Snack: If I'm still hungry after all of that, I might make another smoothie with unflavored whey protein, 1 C. milk, Stevia and vanilla. That turned out GOOD last night. Like a vanilla shake.

Individual Flax Muffin
(for the life of me, I can't remember where I got this recipe last summer, so my apologies to whoever invented it)

2 egg whites
1/2 packet Stevia or Splenda
1.5 t. cinnamon
3 t. plain yogurt
.5 t. baking powder
3 T. flax seed meal

(when not so hot and bothered about carbs, I use 1 t. agave nectar as the sweetener, cut the yogurt to 2 t. and sometimes throw in some raisins or Craisins just for kicks)

Spray a microwave-safe ramekin or small bowl with cooking spray (or use a muffin liner). Mix the egg and sweetener until well combined. Add yogurt and blend well. Mix in the ground flax seed, cinnamon and baking powder until well combined. Pour in ramekin and microwave on high for 1 minute, 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow).