Tuesday, February 07, 2006

February 7th

MMMM- a great breakfast! Why do I keep forgetting to start my day with all fruits? Probably because I still remember my first experience eating a breakfast fruit salad that left me with a hunger headache way before I normally would have been ready to eat again. I don't seem to have that problem anymore. It could be because I am used to eating less per meal, or that I'm used to the sugars in fruit, or that the ingredidents I'm using now are more suited to my body and tastes.

I juiced tangerines with a mango to get 8 oz. of scrumptious juice. For the salad, I combined two types of melons and added some mango for richness. The mango turned out to be a bit "over the hill" so it wasn't as sweet as the one I had juiced. I took care of that by juicing another tangerine to pour over it, and then sprinkled cinnamun and nutmeg to finish.

Today was a tiring and stressful day, only partly because I'm so terrible at statistics and now have to deal with them as part of my graduate program. I also feel like I'm having allergy symptoms: itchy, watery eyes and congestion. My professor was feeling ill, and a member of my household has a cold, so I hope I'm not coming down with anything. (I'm remarkably healthy and rarely get viruses, despite my long history of horrid eating habits). Anyway, I threw myself into bed after arriving home, having lost my appetite. Now, at 11:30, I'm finally hungry enough to eat and am planning on having a salad using those wonderful, dark spinach leaves. I've been going to bed around 2 or 3 a.m. lately due to studying too late into the night. This will be another one of those nights but will be especially difficult because of my eyes. I will survive....

BREAKFAST (Fruit Salad)
Tangerine Juice, 6 fl oz
Honeydew Melon, 0.33 melon (5-1/4" dia)
Cantaloupe, 2 cup, cubes
Mangos, 2 fruit without refuse
Orange Juice, 6 fl oz


DINNER (Salad)
Spinach, fresh, 3 cup
Sweet Corn, Fresh, 1 ear, medium (6-3/4" to 7-1/2" long) yields
Avocados, 0.2
Lime Juice, 1 fl oz
Taboule Salad, 4 tbsp
Basil, 3 leaves
Blue Cheese, 1 oz

Pecans, 1 oz (20 halves)
Baby Carrots, raw, 140 grams
Banana Chips, 0.5 oz





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