I keep it simple during the week. I do most of my food prep on the weekend so that I don't have to think about what I'm going to eat during my work week. For this week I made a big pot of Tuscan Vegetable Soup that I ate for breakfast each morning. For lunch I had roasted vegetables over couscous. Finally, I had a little fruit salad that I put together from stuff leftover in my fridge.
I lost two pounds this week so my food and exercise plan definitely worked. I try to stick to a whole foods, plant based diet. Mostly I eat fruits and vegetables. I also throw in some starches for satiety. I also stay away from fat whenever possible. I eat big for breakfast and lunch and keep it light for dinner.
Above is the Tuscan vegetable soup. It has carrots, spinach, celery, zucchini, tomatoes, onions and white beans. I toasted two slices of Ezekiel bread and crumbled them into the soup. Very satisfying. I like soup like this because it's not only really good, but it keeps me full until lunch.
My lunches consisted of roasted carrots, sweet potatoes, white potatoes, bell peppers, squash over a bed of couscous.
In both cases I ate mostly vegetables that are low calorie dense with some starch added.
I had a bag of apples and bunch of single serving flavored apple sauces left over in the fridge. To those added a single serving of dried mixed berries and a tablespoon of flax seeds. This is the perfect little meal before I do my evening exercise. After this meal I start my fast that goes until breakfast the next morning.
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