Blog Post: Day 14

Today is the TWO WEEK MARK! Meaning after dinner we are more than halfway there!  Woohoo! Honestly, I’ve been feeling pretty darn good with this Challenge.  The toughest part is just planning.  Planning on what to eat, shopping for the ingredients and then having snacks and/or back ups.  Just because you write out and have a menu doesn’t always mean you want to eat what’s on it.  Today was typical breakfast of sautéed veggies, mushrooms, onions, and red peeper, with two fried eggs topped with fresh parsley. Easy, satisfying, and healthy.  Not missing my cheese one bit.

Lunch was my favorite…a sandwich!  Raw pumpkin seed bread with avocado, leftover pistachio pesto, shredded beets, and carrots. Side of kimchi and my beloved radishes.  I couldn’t even finish mine!

Off to work for a couple hours where I have to fend off the evil chocolate cravings!  Ugh.  But, I stayed strong!

Dinner was a half-assed attempt.  I had about 3 leftover zucchini which I had the hubby shred & lightly salt for me and sit out while I was at work so it could release it’s moisture.  I mixed that up with the remaining shredded beets I had and some chopped onion and a few eggs.  Pan fried in avocado oil and Voilà the zucchini egg cake was born.  Must remember for breakfast.  Again, really easy to make, and an easy way to sneak in veggies for breakfast.  Plus, it’s a finger food and who doesn’t like to eat with their hands? I also put some sweet potato slices in the oven and baked them…didn’t turn out wonderful looking but they tasted good and filled us up!