28-day Challenge: Day 3

It is only halfway through Day 3, but I am feeling great.  I had a big bowl of Rip's Big Bowl for breakfast, with added peaches and blueberries, and I packed an awesomely big salad for lunch.  I have decided that I am going to post pictures of what I make as a way to both show off how these meals look in real life (because we all know fancy web pages and blogs make the food look waaay prettier than it actually turns out) and to present new recipes as I make them up.  Starting next week, my friend and I will be trying out new meals and posting the recipes and photos here (both the good and not-so-good ones!).  Get excited, people!  Good things are in store, I can feel it.

Be forewarned, these pictures are pretty low-quality.  Give me some slack, this is my first shot at food blogging.  I think it will be hilariously fun to look back at these pictures after a while and see how far I've come (because as we all know, I'll be a pro at this in a few months or a year and I will have become one of those aforementioned fancy food bloggers).

Breakfast:

Breakfast: 3/4 cup of Rip's Big Bowl, 1/2 cup frozen peaches, 1/4 cup frozen blueberries, 1 cup unsweetened almond milk (I'd prefer fresh fruit but this is all I had on hand this morning.  If you use frozen fruit, be more patient than I was and wait a few minutes for the fruit to semi-thaw before you eat it.  That way you'll avoid hurting your teeth. haha)

Nutritional Content:

Calories:  395
Calories from fat (based on 9 calories per gram of fat): 108
Fat: 12 g
% of calories from fat:  27%
Carbs: 67
Sugar: 20
Protein: 10
Sodium: 223

Now, lunch:

Lunch salad:  mixed romaine and green leaf lettuce, fresh cilantro, sweet onion (preferably red onion, but all I had was sweet yellow onion today), carrots, 1/4 small haas avocado, cucumber, celery, fresh lime and lemon juices, fresh ground black pepper, unseasoned rice vinegar, nutritional yeast, and 1/4 cup red kidney beans (I have made this with black beans and chickpeas, too).  I sprinkled some ground cumin at the end to give it a Mexican flair. Other toppings could be tomatoes, mushrooms, bell pepper, green onion, raw broccoli, snow peas, fresh or frozen corn, sprouts..really, anything you want!

(The tangerine is a snack)

I know the Tupperware is not attractive for the photo, but I love it for my lunch salad because you can put the lid on and when ready to eat, just shake shake shake it all up!  Everything mixes together so nicely and you have a ready-to-eat chopped salad to go.  Yum.


Calories:  265
Calories from fat (based on 9 calories per gram of fat): 36
Fat: 4 g
% of calories from fat:  13.5%
Carbs: 40
Sugar: 8
Protein: 16
Sodium: 130