The Great "Eat Down"

Today I begin “eating down” the kitchen. I realized almost immediately that this needs to be done carefully so that I don’t fall into the same old traps. What this means is balancing the desire to get the stuff eaten and out of the house so that I can move on with it and not over consuming just because the stuff is there. Ultimately, it doesn’t matter if I start my new food plan next week or the week after or if I have a modified plan for a few weeks as long as the plan is sensible and not wasteful.

Today I planned the following menu:

Breakfast:

Tea

Rhubarb pie oatmeal (rhubarb and frozen berries cooked with a bit of sweetener and then cooked with a layer of oatmeal sweetened with honey over it)

Snack:

Rye toast with butter

Lunch:

Curried lentils

cauliflower

Banana

Salad of lettuce, dried fish (these are small anchovies that are sweet and spicy from a Chinese grocery), sunflower seeds and dried cranberries with a rice wine vinegar and oil dressing.

Snack

Almonds

Dinner:

Cauliflower

Couscous

Chicken thigh

Asparagus

salad

Looks like a good day’s worth of eating and comes in just under 2000 calories but I still had to fight the inclination to add more to it just because the food was there to be eaten. As it is, this menu barely made a dent in the food that is around the house. I used up the mixed berries (but gave half the oatmeal to my housemate) and about half the rhubarb. This day’s diet is also fairly high in fat, even though the fat comes from sources that aren’t too bad (olive oil, almonds).

Grams Calories %-Cals Calories 1,900 Fat 115.8 1,002 53 % Saturated 21.4 187 10 % Polyunsaturated 30.0 257 14 % Monounsaturated 57.3 496 26 % Carbohydrate 173.4 669 35 % Dietary Fiber 40.2 Protein 65.6 231 12 % Alcohol 0.0 0 0 %