Day 3: A Week in the Life of a Plant-Based Diet

DAY 3

Pre-Breakfast (religiously, every single morning)

Just like the start of  Day 1 and Day 2, I had my Green Machine by Naked Juice, 4 oz. serving plus my Barlean’s Omega Vegan Swirl  3-6-9 supplement along with all my supplements. Today I managed to snag a pic, even though I was half asleep still. ~ 130 calories, 22 carbs, 5 g fat, 1 g protein

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Breakfast

I slept for 9+ hours because I am now fighting a chest cold. It came out of nowhere and skipped all my normal signs of sickness. I felt extra tired on my run yesterday, and now I know why! I really, really hope this goes away quickly because I have been SO diligent since September to eat healthy and focus on immunity strengthening. Thinking positively! Having said that, I woke up starving and of course, the box of donuts sent from my hometown were sitting RIGHT THERE. AH! I ate half a donut. 🙁 ~185 calories, 18 carbs, 12 g fat, 2 g protein

2013-02-24_09-28-42_263Eventually I got hungry for a real breakfast and made my old stand by cage-free egg white omelette, which turned into a scramble this morning. I used THREE cloves of garlic versus my usual one clove, 1/4 c. fresh spinach, a whole tomato on the vine and about 2 tbps chopped onion. I also added one slice of Udi’s Gluten Free Whole Grain bread~ 186 calories, 19 carbs, 2 g fat, 24 g protein

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Snacks

Since I slept in so late, and ate a little later due to the donut splurge. I didn’t really eat a lunch, but instead snacked a whole bunch. Between naps on the couch I snacked on organic blue corn chips, a tangerine and glasses of lemon juice with warm water and a little honey or maple syrup. I also made myself some homemade chia seed pudding. Later in the afternoon, Dan made some oven baked fries out of 2 Yukon Gold potatoes. We had a new “drying mat” for the oven that allows air to circulate so you get a crispy crust on pizzas, etc. We thought it might make our oven baked fries crispy, it didn’t work so well. I didn’t even take a picture, because they didn’t look appetizing! ~ 546 calories, 96 carbs, 15 g fat, 13 g protein

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Dinner

Thankfully, we had leftovers from Day 1’s dinner and we split the single serving and made it into two, and then supplemented with fruit. I had a 1/3 c. of blueberries and an apple. I’m realizing tomorrow I need more green veggies versus so much fruit! 🙂 ~ 311 calories, 68 carbs, 7 g fat, 8 g protein

2013-02-24_18-29-24_662 2013-02-24_20-58-24_142Wish me luck in beating this cold thingy ASAP!! Tomorrow, lots and lots of green veggies and maybe some juicing!

Grand total for today was:

Calories = 1,358

Carbs = 223 g

Fat = 41 g

Protein = 48 g

19 cups/152 oz. of water

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One Response to Day 3: A Week in the Life of a Plant-Based Diet

  1. Dan says:

    Mmmmmm I love those donuts. The Acorn Squash was super good too, even left-over!

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