Eat to Live 6 Week Plan: Day 2 of 42
Tuesday, May 09, 2017
Breakfast: Baked oatmeal with blueberries, almond milk, dried apricots and dates, flax-seed, vanilla extract and cinnamon.
Lunch: Tomato basil soup, cashew banana wrap on romaine lettuce, green beans cooked in vegetable broth with garlic and onion.
Dinner: Tex Mex Salad with corn, black beans, red onion, homemade salsa and an avocado dressing.
My husband and I got hungry in between breakfast and lunch after having the oatmeal. This is strange to me because I really thought the oatmeal would stick with us more than our typical breakfast including a green smoothie and fresh fruit. I over compensated at lunch time by eating more than I really needed… I didn’t want to feel uncomfortable and hungry between lunch and dinner. As a result we ended up eating dinner a couple of hours later than usual because we weren't hungry.
I need to work on portioning so that I get hungry for the next meal, but not so soon after eating a meal to where I’m hungry for hours.