Breakfast: Mother’s Day Breakfast!
2 scrambled eggs
1 glazed dunkin donut (my favorite!) – YUM
5 oz. glass of OJ
Cup of coffee, black
(No picture because I was served this in bed – oh breakfast in bed tastes twice as good!!)
Lunch: Arugula & White Bean Salad
2 cups arugula
½ cup white beans (cannellinis)
5 cherry tomatoes, halved
3 fresh mozzarella balls, halved
2 medium sized beets, chopped
¼ cup Roasted almond slivers
Red onion, sliced
1 tbsp ginger sesame dressing
Water with lemon
Baby carrots with homemade hummus (Recipe below!)
Dinner: Graduation Party; congrats dear friend!!
Went to a BBQ and had a plate with a little grilled lamb, grilled steak, bbq chicken & pulled pork, with a side of balsamic green beans.
Glass of White Wine
Piece of chocolate chip pie w/ nuts & some coconut cake :)
Note: As you can see I am all about indulging and enjoying life. I allow myself all the special treats that make life enjoyable and simply try to strike that balance between enjoying those things once in a while in small portions when possible, meanwhile maintaining my efforts to make good healthy food decisions for most meals on most days. I stay on top of this by checking my weight every morning. This system works for me because it reminds me to stay on track and stay focused!
Amy's Homemade Hummus Recipe:In a food processor, add 1 clove of garlic and pulse until garlic is in tiny pieces. Then add 1 can of chick peas, drained, to the food processor, as well as 2 tbsp tahini, 1/2 tsp salt, juice from half a lemon and process. While food is mixing drizzle in 1-2 tbsp of EVOO. Process all together until a smooth consistency. If needed add cold water, a tbsp at a time, to get desired consistency. Refrigerate until ready to serve. When ready to serve taste to see if more salt is needed, if so, add it. Then drizzle additional EVOO on top along with a little paprika or cumin.