HAWKTHREE
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Today's challenge is the time period from 3 pm to 6 pm.

Thursday, April 14, 2016

I've got breakfast covered pretty well -- it's easy to make hard boiled eggs and yogurt and have some bran wafers all ready for cream cheese. I have a seed mixture all ready to put on the yogurt.
Lunch is a serving of homemade soup. I make it on the weekends in a huge pot. Basically chicken broth, meat, and at least 5 different vegetables. It should be a stew really.
But between 3 and 6, I am really hungry. I commute by train. The train doesn't ban food like the subway. It's really easy to grab a sandwich at Pret or AuBon Pain to eat on the way home.
Why isn't it just as easy to grab a salad? Because salad leaves are frequently not the freshest and smell of chemicals. The smell of prewashed lettuce is really a turnoff for me and frequently results in digestive reactions.
I guess I'm going to have to figure out a nutrition bar that I can make at home and store that's low carb, tasty, and not too much work.
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  • HAWKTHREE
    Thanks for the tip for Candida Support. Will have to hit th eVitaminne Shoppe or GNC tomorrow.
    1893 days ago
  • EILEEN828
    I've a few tips for you to try. A really good way to cut cravings is to take an herbal supplement that kills Candida albicans. This yeast lives in everyone's gut and eats sugar/ carbs. When it's growth gets out of control or you cut back on its favorite food source then it sends intense chemical demands, also known as cravings. I use a product made by Now called Candida Support that is as blend of constituents all designed to kill this yeast back to manageable levels. I buy this at a supplement store, and you sure could use any kind of product you like, just focus on killing Candida. I'm not kidding this really works to kill cravings, I personally was shocked at how well it worked, when I first decided to try it on a whim after reading so much about it.

    Another trick to use for holding off hunger pains, that's portable, until you have time to eat is a handful of almonds or walnuts, they are full of omega 3's and magnesium. The omega 3's are for antioxidants and the magnesium is for energy. Calorific to be sure, but you're not going to be eating that much. In fact, when you make a large salad for a meal, if you add walnuts or pecans and definitely raw pumpkins seeds (pepitas) that I buy from the bulk food section, then you can get away without having to have a meat or cheese to make it filling. Did you know that raw pumpkin seeds are one of the highest sources of magnesium? Another favorite using these seeds is to sprinkle them lavishly on top of peanut butter and raw honey on a slice of your favorite toasted bread.

    For a large dinner plate size green salad made with every veggie I have on hand, I make a really healthful vinegrette out of olive oil (about 1/4 c.) apple cider vinegar (about 2tbls), ground tumeric (for its amazing health properties), ground ginger (same thing), ground allspice (yummo, plus its a stimulant), dried Italian seasoning blend, minced garlic cloves (chop them first and leave on counter for at least five minutes, this oxidizing effect actually causes it to increase its main health benefits) and last but not least half a fresh lime juice, all shaken up in a salad dressing caraf. Pour all of it all over the salad, then lastly squeeze the second half of lime all over the top of the salad. And if you like it and want some more pucker power you can finely slice up some pink pickled ginger from the Asian food section. Other things I like to try on top are fruits like fresh blueberries or fresh grapefruit slices. I just peel the grapefruit like an orange and then remove the skins off each section which are separated into bite size pieces, mmm so good and refreshing, it's worth the extra work! I also like to use crumbles of goat cheese (chevre) on top, looks so pretty and brings a creamy goodness to your salad and not a lot of calories. OK this is actually a prepare at home type of salad because it's time consuming to make and eat, BUT you could break it down to smaller portions keeping greens and root veggies dry in a lidded container, keep juicy things like cut tomatoes separate in a baggie until you add before you eat. And of course a separate container of your vinegrette. Bring a fork!

    And most importantly, always drink water. You need half your body weight in ounces of water. There's eight ounces in a cup. Say you weigh 150, that's 150÷2=75.75÷8=9.375. Might as well call it 10 cups of water a day. Another trick is to premeasure the full amount at the start of the day, so you know for sure your drinking it all. I have a clear glass pitcher that holds 10 cups that I leave on the table. I see it all day long, plus by leaving it out it allows for a lot of the chlorine to dissipate from the water. No I don't mind room temperature water at all, in fact I prefer it. If you need to take it with you then do so from the same initial container so that you can keep track of your total water without having to measure or keep track of how many cups at all, it's so easy! emoticon
    1893 days ago

    Comment edited on: 4/17/2016 5:38:34 AM
  • HAWKTHREE
    String cheese sounds do-able -- and it's also available at 7-11's. Have to look at Baken-ettes to see what they are.

    Thanks for the suggestions!
    1893 days ago
  • BUBBIEP
    String cheese with some Triscuits. A little protein will keep you going.
    1893 days ago
  • CALGAL98
    How about taking some celery or other low carb veggies to snack on? Or some salami or Baken-ettes. There are always alternatives. Good luck!
    1893 days ago
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