Meghan - Day 1

So today is day 1 of our week long challenge. At this point, with my fridge plum full, I think I could stretch this out longer as I don't think I am going to eat all this in just one week but we will see how the week goes both from a health stand point (am I going to be hungry all the time) and from a financial one (am I going to be broke). Today was not a school day so I think that made it easier but at the same time, allocating enough time to actually put full meals together and thinking about the rest of the week seemed to take more time than normal. I am thinking that's because I have chicken as my protein instead of quinoa and chicken needs a few more minutes and a level of awareness of food safe practices (which I do have) to cook and consume.

Breakfast smoothly

Lunch on the go

For breakfast I didn't want to completely steer myself away from a green smoothly but I did need to find a few more things to put in it as I could not use almonds, chia, hemp seeds (all sources of protein), banana or orange juice. Thus my green smoothly turned out to be more purple/brown, which I know doesn't sound that appetizing, but it ended up pretty good all things considering. I added tomatoes, carrot, celery, kale, apple, pear, yogurt, blue berries (frozen from the summer which we bought locally) and water.  The new additions to my smoothly were the yogurt and the tomatoes so that changed the consistency a bit and of course the colour. It was not the same as having a banana in it but it served its purpose. I also had a hard boiled egg (which is my norm for breakfast) from Okanagan Hill Farm just up on Dilworth Mountain. Lunch was on the go while working on my seminar project with my team. It consisted of another hard boiled egg (I don't normally do two in one day but had little option for protein), some Gouda cheese from Jerseyland Organics in Grand Forks (same company as the yogurt I bought from Lakeview Market) which I picked up at the Farmer's Market, carrots, celery, tomatoes and an apple (Aura Golden Gala to be precise, one of my favourite local varieties - its a white/golden apple but super crunchy and it's in season now and you can get it at the Farmer's Market from Gambell Farms or at their fruit stand in Winfield).

BBQ chicken breasts, zucchini and salad

In the afternoon a fired up the BBQ and cooked up some local Okanangan chicken breast which I purchased at Johnny's Fresh Meats, zucchini from my parents garden, also had beats from the Farmers Market and a big salad. I wanted to dress or favour the chicken a bit so I cut some oregano and thyme from my patio container garden and added that after I took the chicken off the BBQ (as before would have just burnt it). I was challenged by not having olive oil and or balsamic vinegar to put on my zucchini and also noticed the chicken sticking to the grill a bit more than normal. Still tasted good in the end though.  At the same time I prepped my lunch and breakfast for the next day as I am at school from 8-4, so long day and need to have enough food on me to not go hungry. After work (which is in the evening) I cracked into some hazel nuts for a snack and had a local pear that I picked up at the packinghouse on Cement Ave.

Overall, the day felt like a normal food day. I didn't eat anything that I would not normally eat, just did without a few things. Met all my fruit and veggie requirements, dairy and meat requirements just not the grains yet. I do have pizza crust for Wednesday's dinner but hopefully by that time will have found some oats or other grains too.