Food Log | April 11, 2007

breakfast:

• 1 glass of water first thing in the morning
  
• 1/3 cup of homemade müsli:
• rolled large flake oats mixed with dried cranberries, walnuts, pepitas, sunflower seeds, almonds*, and moistened with water and a drop of lemon juice
  
• 2 tbsp ground flax/salba blend
  
• coffee at home*, and at work
  

lunch:

• salad of:
• about 1.5 cups of raw chopped green kale
• 1/2 can of chickpeas
• 1 chopped carrot*
• sprinkle of ground cumin, garlic powder and a drizzle of lemon juice
  
• water (0.6 L SIGG bottle)

afternoon:

• 1 celery stalk
  
• 1 tbsp natural peanut butter*
• water
• 1 double (2 small rounds of hot fried dough, sandwiching curried chickpeas *drool*)
  

dinner:

• Dinner at Vegetarian Haven during a TVA Comm Committee meeting:
• 4 Potstickers on a bed of sauteed cabbage
  
• 1/2 an order of tempeh salad (tempeh, mixed beens, beets, greens, carrots, tahini dressing. I'll take the rest for lunch tomorrow.)
• 2 glasses of water
• 1 coffee
  

vitamins:

• iron (veg capsule), calcium, B12 pill, B6, folic acid
  

exercise:

• morning: 10 minutes of simple mat exercises and stretching
  

*organic