What I Ate

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Breakfast: Porridge with almonds and cashews, cinnamon and Mayvers Original Super Spread

Lunch: Salad of lettuce, cauliflower, chicken and avocado

Snack: Quest Cookie & Cream bar

Dinner: Lentil soup + bread

Snack: Roasted cashews

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What I Ate

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Breakfast: Overnight oatmeal with chia seeds, cacao powder, desiccated coconut and dried mulberries  + banana spread with peanut cacao butter

Lunch: Sweet potato, hummus, carrots, chicken and baby broccoli

Snack (not pictured): Peach + cashews

Dinner: Rice with cauliflower, tofu and meat + Quest cookie dough bar (this was actually a pre-dinner snack)

Snack: Blueberries + some potato (not pictured)

What I Ate

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Breakfast: Overnight oatmeal with cinnamon, mulberries, half a banana and frozen blueberries + the other half of the banana with some peanut butter

Snack: Unsalted roasted cashews

Lunch: Meatballs + roasted carrots and onions + nectarine

Snack: Yoghurt with granola

Dinner (not pictured): Rice with vegetables + lebanese bread with cheese + unsalted roasted cashews

Snack: Vanilla ice cream with blueberries + some more unsalted roasted cashews (not pictured)

What I Ate

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Breakfast: Overnight oatmeal with cinnamon, half a banana and frozen blueberries + bread with peanut butter + cheese

Snack: Yoghurt with granola

Lunch: I had a medium mixed leaf salad with carrot, feta, cucumber, sweet potato, egg, tofu and tomatoes with Thai dressing from Stockmarket Kitchen that resembled this quite closely. It would’ve been glorious if I hadn’t accidentally spilled more than half of it. So my actual lunch consisted of a diminished salad with  bread (not pictured) + a donated portion of another Stockmarket Kitchen salad featuring cos lettuce, bacon, corn, parmesan, croutons, egg, pasta shells and tomatoes with Caesar dressing.

Dinner: Sushi with salmon, carrot, avocado, cucumber + beef wrapped in herbs (not pictured)

Snack: Frozen blueberries + a teaspoon of peanut butter

What I Ate

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  • I first stumbled across Chris Sandel in September last year, began reading his website and subscribed to his email mailing list.
  • Recently, he emailed around an offer to receive a free health and nutrition plan.
  • I love to eat but do feel that the relationship with food we have nowadays is wrought with unnecessary complications.
  • Ideally, I want to learn how to listen to my body and trust that it knows what it needs.
  • I want to nourish it with the right foods.
  • I want to eat something, enjoy it, and then move on.
  • It was an interesting 45 minute session that left me with some food for thought, as well as suggestions on changes I could make.
  • One of the things I’ve been struggling with over the last year and a half is the inability to sleep through the night.
  • Chris theorised that this could be because I’m not eating enough, which causes my body to increase its stress hormones.
  • As a result, my sleep gets disrupted because my body is under stress.
  • Anyway, his advice was to try increasing my intake of calorie dense food throughout the day and having a snack before bed.
  • He also said that it’d be useful for me to keep a food log three days a week.
  • So here’s what I ate.

Breakfast: Overnight oatmeal with cinnamon, half a banana and frozen blueberries (more or less a breakfast staple for me) + bread with cheese

Snack: Yoghurt with granola (both homemade)

Lunch: Toasted sandwich with avocado and feta + roasted cabbage, carrots and onions

Snack: Mixed nuts (not pictured)

Dinner: Iranian bread spread with feta and topped with BBQ chicken and cos lettuce which was a super tasty combination. And since I was pretty hungry, I ate some more cos lettuce topped with the BBQ chicken. This was then followed by two plums.

Snack: Macadamias + a teaspoon of peanut butter (not pictured)