Saturday, January 23, 2010

What I Ate: 1/23/2010

  • About 1/4 cup FitNutz Chunky (120 kcals, 10g protein, 6g net carbs, 5g fat)
  • Sausage and egg scramble: 1 link Bilinski's organic sweet apple chicken sausage, sliced (100 kcals, 12g protein, 6g carbs, 2.5g fat) scrambled with 1/4 cup Publix EggStirs (30 kcals, 6g protein, 1g carbs, 0g fat). Total - (130 kcals, 18g protein, 7g carbs, 2.5g fat).
  • 1 Cappucino AchievOne. This tasted good, but it had this huge insoluble clump at the bottom, where I imagine all the protein was. Probably didn't get the full nutritional value of this (80 kcals, 15g protein, 3g carbs, 0g fat)
So, after the meals posted above, I didn't track the rest of my calories. I'd planned to stop for the day. I cooked dinner for my mom, and I knew I was going to be tasting and adjusting seasoning and wouldn't know for sure how many calories I was taking in. I think this is okay as long as it doesn't become a daily thing, and as long as what I'm eating is WLS-friendly.

Dinner was great! To start, I served "Turnips Three Ways": (1) thinly sliced raw turnip, pickled in apple cider vinegar, sucralose, and soy sauce and topped with red pepper flake; (2) roasted turnip with lemon and rosemary; and (3) chunky turnip and purple sweet potato mash seasoned with orange juice and zest, cinnamon, maple, vanilla, nutmeg, and sucralose and topped with chopped pecans. This was fun because I'd never cooked turnips before, and my mother swore she didn't like them. Turns out, she LOVED the pickled preparation and the turnip/sweet potato mash, but didn't enjoy the roasted preparation too much (neither did I.)

For the entree, I prepared a cinnamon and coriander pork loin with mushroom-leek-pink peppercorn cream sauce (made creamy with fat-free cream cheese!); braised fennel, apples, and chayote; and creamy cannelini bean/pea puree that tasted very similar to garlicky and creamy mashed potatoes (fat-free cream cheese was involved here as well, as was unsweetened almond milk.)

For dessert, Mom and I shared cinnamon-dusted peanut butter-pecan truffles that I made with regular PB2, peanutty chocolate-coconut truffles that I made with chocolate PB2, and a couple Calcet calcium citrate lemon creamy bites. Yes, the vitamins are good enough to eat for dessert ;-) I also served a dipping sauce made with plain nonfat Fage, vanilla flavoring, and sucralose.

Aside from nibbling on these foods, I ended the day with another PB2 binge session. I probably ate 1/2 cup of the chocolate PB2 before I went to bed. I'm definitely not buying that stuff anymore unless I have a very specific use for it!

I started the day with exercise, at least: Leslie Sansone 30-minute walk DVD and the Ana Caban pilates DVD.


  1. Interesting! How long did you pickle the turnips?

  2. It took maybe 2-3 hours? Very quick because they were sliced almost paper-thin. I didn't boil them or anything either; just put them in a bowl with the solution, threw on some plastic wrap, and let them sit in the fridge. It might be more accurate to call them "marinated," but they tasted pickled.

  3. Oh stuff can definitely pickle in that time! I just wasn't sure if turnips, being relatively dense, would take a while to taste pickled. (I've pickled grapes and rhubarb recently and was a big fan, so I may well give this one a try too!)

  4. I've never worked with rhubarb! I want to, but I'm a little scared. I am really excited by the idea of pickling grapes. Very, very interesting. Hmm. Next month's project?