Starve a fever, feed a cold…

January 6, 2011

I’ve been fighting off a virus, ear infection and upper respiratory infection for the past week that has left me weak and disinterested in food/exercise. Today was the first day that I felt up to eating all of my meals and snacks. I even got 20 minutes in on the TotalGym so I figured I’d take advantage of my energy and start blogging today.

In general, I like to break my day up into three meals and three snacks. In the past, I’ve been most successful in eating smaller meals and snacks often. I love food but I often eat when I’m bored and I tend to graze all day long. Knowing that I can eat something delish in the near future helps keep me from stuffing my face with calories I don’t need. It also keeps my blood sugar levels in check. I was diagnosed with Type One diabetes when I was 15. Ten years later, I’m learning to take my health very seriously. I now write down all of my food intake, blood sugar levels, insulin doses, and exercise routines in a food journal. This helps me see what I’m doing right and what I need to work on. My caloric goals for each meal is as follows:

250 calories @ breakfast

150 calories @ mid-morning snack

350 calories @ lunch

150 calories @ afternoon snack

450 calories @ dinner

150 calories @ bedtime snack

I also try to incorporate a protein, a carb, and a fruit and/or vegetable @ every meal and snack.

My goal is to start every morning with a mug of hot water and the juice from half of a lemon. I have read that this is a nice cleanse for the body and every time I drink it, I feel healthier (although it may be psychosomatic). I always allow the water to cool enough that I can drink it through a straw because my dentist said the acidity was messing with my teeth. I also switched to Meyer lemons which seem to be less astringent.

For breakfast, I tried making overnight oats from Kath Eats (check out the recipe at but used instant plain oatmeal instead of rolled oats. It ended up tasting okay but I def want to try it in the future using rolled oats.

Overnight Oats and Black Coffee

I got this lion head bowl for $1.99 last night!

  • 1 pk plain oatmeal: 100/2/19
  • 1/2 c frozen raspberries: 30/0/7
  • 1/4 c plain nonfat yogurt: 28/0/4
  • 1/4 c skim milk: 23/0/3
  • 1 T ground flaxseed: 40/3/3
  • 1 T coconut flakes: 35/3/4

Breakfast Total: 256 cal/8g fat/40g cho

I ate my mid-morning snack in the car between a doctor appointment and grocery shopping. I took the picture when I got back home and realized afterwards that the packet of nuts in the picture isn’t exactly the same as the packet of nuts I ate this a.m. but I figure it’s close enough.

Grapes & nuts

  • 1/2 c grapes: 53/0/14
  • 1 pk walnuts&almonds: 100/9/3

Snack Total: 153 cal/9g fat/17g cho

I finally had a chance to try the new sandwich thins that are always advertised in my health magazines. I definitely liked it as an alternative to bread and was surprised by the 5g of fiber. As a heads up, I never count certain food such as lettuce, tomotoes, pickles, jalepeno slices, etc. The wedge of fruit on my plate is a pummelo, my absolute favorite fruit. It is like a cross between a grapefruit and an orange, very tangy and sweet. You should definitely try one!

Turkey sandwich, mom's homemade turkey noodle soup, and a pummelo quarter.

Turkey and avocado on a whole wheat sandwich thin.

Made by Mom!

  • 1 sandwich thin: 100/1/21
  • 2 oz Applegate herbed turkey breast: 50/0/0
  • 2 T mashed avocado: 50/5/2
  • 1/4 pummelo: 72/0/18
  • 1/2 c turkey noodle soup: 100/3/11

Lunch Totals: 372 cal/9g fat/52g cho

Even though I ate a lot of filling food at lunch, I was hungry again right away. I love spicy (yet flavorful) food and have been craving a spicy v8 juice for a few days now.

Afternoon Snack

  • 1 can spicy v8 juice: 30/0/7
  • 1 light string cheese: 60/3/1

Afternoon Snack Totals: 90cal/3g fat/8g cho

Now I’m off to make mushroom lasagna for dinner. I’ll let you know how it goes.


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