I've never been a big breakfast guy. Sure, sometimes on a weekend morning I'll do it up right with waffles, potatoes and sausage, but I don't eat eggs. Haven't since a childhood allergy. For me, breakfast often meant toast, an English muffin or a bagel. See a trend here? Right - carbs.
Back in the spring, my annual physical yielded some numbers I wasn't particularly happy with. I weighed the most I ever had, and although by societal standards today, I wasn't overweight, I just didn't feel right. My doctor told me I needed to cut back the carbs. Not so easy for someone who thinks bread, potatoes, pasta and beer are the four food groups.
I went looking for something I could have for breakfast that would replace the bread and bagels. After a little trial and error, Cynthia finally turned me onto Odwalla protein shakes. These little beauties fill me up, are modest in the calorie count and, although not carb free, have way less than a bagel and cream cheese. Oh, by the way, the chocolate one actually tastes good. Strawberry is tolerable and really reminds me of Nesquik that I drank as a kid. The vanilla version tasted chalky to me.
Since the spring, I've shed about 8 pounds and am back in a range I feel good about. Was it by eliminating the carb heavy breakfast foods? Don't know for sure, but it didn't hurt. I still treat myself to a bagel once a week
So on day one, here is what I had for breakfast.
Now, onto lunch. Since it's just week one I didn't want to try to get too fancy. I put together this salad
That salad actually held me quite nicely until dinner time. At home, I was treated to another beautifully crafted meal. Simple yet flavorful. It started with a simple appetizer featuring carrots, red peppers, cucumbers and a spicy red pepper hummus.
Chipotle, the Mexican chain restaurant. They serve a vegetable burrito bowl that we both really like. So here is how she put it together at home....
Cooked dried black beans with water, fresh jalapeno, white onion, garlic, dried epazote (yeah, I had to look it up too) and a can of fire roasted tomatoes for 4 hours in a slow cooker (crock pot). After that, added smoked seasoned salt, Mexican oregano and removed the epazote. Cooked for another hour.
Prepared short grain brown rice with sweet yellow corn and green onion added.
Sauteed onions and cubanelle peppers.
Rice into the bowl first, followed by the beans, the sauteed veggies then queso fresca, chopped red pepper, avocado slices, lime juice and a liberal shot of Cholula Chipolte hot sauce.
Yum. Way better than Chipotle and I didn't have to leave the house!
Oh, let's not forget the beverage.