Day 48 and 49 (1/11-12) of Back to High Carb Intuitive Eating

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Day 48 – 1/11

My labmate brought Whole Foods vegan donut holes (which are somewhat low fat as far as donuts go) to lab meeting. I was presenting, so naturally I had to have some to fuel that. Somewhat ironically, I was presenting about some data analysis I’ve been doing on the potential effects of diet/fat intake on stress and memory!  😛

After that I had no desire for anything besides whole foods. At night I made my current favorite dinner: red kidney bean curry with kale, mushrooms, and celery!

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Exercise: walked 6 miles

Breakfast:

  • 3 slices toast with pumpkin butter
  • 4 donut holes
  • Coldbrew coffee with soymilk

Lunch:

  • 3 potatoes with barbecue sauce
  • 2 date rolls

Dinner:

  • Red kidney bean curry with basmati rice
  • Apple

Day 49- 1/12

I came up with a new quick and easy breakfast creation that I’m sort of in love with: low fat chocolate peanut butter banana toasts. I mixed Pb2 (low fat powdered peanut butter) with cocoa powder and maple syrup, spread that on toast, and topped it with banana slices. Insanely good. If only I’d thought of it earlier in my current loaf of bread! (Since I don’t want to buy more as I’d like to get more focused on whole foods, and bread goes stale before I can finish it unless I eat it every day.)

I also went to happy hour with some friends after a long day in class/lab. I didn’t really want beer, but I didn’t want to be a party pooper either, especially since this particular group of friends says they’re starting to suspect I don’t drink. Thankfully this bar had raspberry lambic so I could pretend it’s fruit juice!   😉

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Exercise: walked 5 miles, biked 30 minutes

Breakfast:

  • 2 chocolate peanut butter banana toasts
  • Coldbrew coffee with soymilk

Lunch:

  • Tofu burrito with potato and veggies
  • Puerh tea

Happy hour:

  • Raspberry lambic

Dinner:

  • Red kidney bean curry with basmati rice
  • Hot chocolate

Check out my Instagram for more photos!

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