Intention Check-in: Kicking the junk with a food diary

I’m checking in on the progress of my 2018 intentions. Read all about my fruitful year here, and see my other intention check-in here

If you follow me on Instagram stories, you may already know: last week was a terrible, horrible, no good, very bad week when it came to junk food. I ate things that weren’t worth it multiple times; I felt sluggish; I felt irritable; I felt angry at myself.

I have no problem eating a donut from my favorite shop or sharing nachos with friends or having a glass of wine on a date night. BUT, I shouldn’t be buying junk food from the convenience store at work. Ever. There’s no reason to buy peanut M&Ms or Doritos or any of the junk that’s available. Having a handful of free M&Ms is very different from buying a “sharing size” bag and eating them all myself.

To get myself back on track, I documented a week’s worth of meals. Not only did this keep me accountable, helping me to skip the junk a couple times, but it’s a good opportunity to answer the question I get most: What do you even eat as a kind-of vegan?

What follows was a pretty typical week of prepped food, a night out, and a couple splurges.

SUNDAY

Breakfast: What I call the Christmas leftovers smoothie, with frozen banana, leftover frozen beets, leftover frozen cranberries, frozen mixed berries, frozen green peas, collagen peptides, peanut butter, and water.

My mom roasted beets for a Christmas day salad, and we had leftovers. I froze them in a flat layer in a gallon bag, and I’ve been putting them in my smoothies ever since. You can taste them a little, but the main flavor is berries and nut butter.

Snack: pre-popped popcorn

Lunch: Salad! Spinach, arugula, bell peppers, shallots, and hummus tuna salad with celery (just make tuna salad with hummus instead of mayo). I drizzled the salad with this leftover peanut sauce.  

Snack: pink lady apple with extra sharp cheddar (BEST SNACK!)

Dinner: Spaghetti with a red lentil and mushroom tomato sauce, salad, and red wine

And, as hard as it was, I ate this one helping and let Grant finish the leftovers. Because white pasta is not a nutrient-dense food. But it’s probably my favorite food.

MONDAY

Breakfast: Oatmeal with peanut butter, blackberry jelly, and coconut milk

Snack: Veggies and hummus. I often slice up a bunch of carrots, bell peppers, and celery and bring them to work with a container of hummus. They last all week in the break room fridge. The ultimate junk food deterrent.

Lunch: Quinoa, black bean, and lentil chili, leftover from last week. Grapes.

Dinner: Buffalo chickpeas, sautéed broccoli, sweet potato wedges, salad, and vegan ranch. The vegan ranch is a total budget splurge, but it’s GOOD.

Dessert: G and I both were craving something sweet, so I defrosted homemade vegan banana muffins from the freezer.

Note: This is the only day that was totally vegan. Grant doesn’t eat any of the animal products, but I still do.

TUESDAY

Breakfast: oatmeal with almond butter, jelly, coconut milk, and flax seeds.

Snack: almonds (I keep them in my desk)

Lunch: a repeat of the hummus tuna and greens salad, plus grapes and pepitas, and sub a balsamic dressing.

Snack: hummus and veggies

Dinner: This is where the wheels fell off a tiny bit. I got caught in traffic on the way to the movies (go see I, Tonya, everyone!), and didn’t have time to swing by my sister’s to heat up my packed dinner. I ate an Rx bar in the car and then ordered cheese, salami, and crackers at the movie theater. I also had a glass of wine.

There was nothing spicy about the hot salami, but it was still tasty.

WEDNESDAY

I’m especially proud of this day because I didn’t sleep well the night before. Which means the junk food cravings were strong. I didn’t cave.

Breakfast: I woke up so hungry. Two pieces of sourdough, spread with garlic hummus and sprinkled with everything but the bagel seasoning. Grapes.

I made peppermint tea to drink on the way to work, and I added two scoops of collagen peptides. I think this is my new trick to stay full until lunch!

Lunch: Salad with arugula, spinach, shallot, bell peppers, buffalo chickpeas, and a banana (on the side, not in the salad).

Snack: Clementines and roasted edamame

Dinner: vegan lasagna from the freezer (yay freezer meals! Saving my butt one day at a time!)

THURSDAY

Breakfast: More oatmeal! Almond butter, jelly, coconut milk.

And more peppermint tea with collagen.

Snack: almonds

Lunch: Salad with hummus tuna salad, shallots, bell pepper, grapes, and balsamic. I forgot the pepitas, and I missed them. Clementines on the side.

Snack: bell peppers and hummus from my fridge stash around 2:30, and then an Rx bar around 4. We went to the gym after work, so I knew I needed a more sustainable snack for the evening. Rx bars are my favorite protein bars because they’re made of whole ingredients, like eggs, instead of weird chemicals and powders.

Dinner: My red lentil and sweet potato daal with brown rice and extra sriracha.

There’s naan in this photo from last year, but I didn’t eat naan this time, ok?!

Lessons (re)learned:

I’m totally capable of making it through a week without the vending machine. I will eat salads if they’re prepped ahead of time. Having protein ready at all times is crucial to staying on track (thanks tuna and hummus!).

Another thing — this was totally a pantry cooking week! I ate out of the freezer, worked on my red lentil stash, and most of my lunches were tuna from the back of the pantry.

Also, as a total pep talk to myself, I posted this design on Instagram.

It’s ok that last week was shit. For real. It doesn’t matter that I totally failed at my food intentions. I just got back on the horse this Sunday. My life (and my body) is molded by what I do consistently — not the junk food I repeatedly ate last week. So I haven’t had a perfect January. That doesn’t mean that I can write off the rest of the month (or the rest of the year). I just start over tomorrow.

What’s the best thing you ate this week? Would you all enjoy more posts like this? I am super nosy and love reading about what people ate, but that may just be me.

Caitlin

Caitlin

Hi, I’m Caitlin! Thanks for reading. If you're new, here's a little about me: I'm a writer, editor, eater, and reader living in the Kansas City area. When I'm not working my 9-to-5, I'm cooking without a recipe, exploring the city, and probably procrastinating. I start from scratch each morning: progress is way more important to me than perfection.

Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.
Caitlin

Author: Caitlin

Hi, I’m Caitlin! Thanks for reading. If you're new, here's a little about me: I'm a writer, editor, eater, and reader living in the Kansas City area. When I'm not working my 9-to-5, I'm cooking without a recipe, exploring the city, and probably procrastinating. I start from scratch each morning: progress is way more important to me than perfection. Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.

4 thoughts on “Intention Check-in: Kicking the junk with a food diary”

    1. I just added celery and salt and pepper, but I bet diced onion and hard boiled eggs would also be delicious. And pickles!

  1. You must explain this oatmeal with jelly in it! I have a major jelly/jam/preserves stash (from my canning chaos) that I need to start working through!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.