My Food Journal

For context to My Food Journal read My Journey Continues.

When supporting others on their journey, I'm often asked for recipes. While this can be helpful, recipes are not necessary to reach our goal. People often wonder what I actually eat, especially for weight loss, thus the sharing of the first twelve weeks of my journey does show eating simple foods can be very easy.

When I started, my goal was to lose a few pounds but more importantly to feel better about myself. I knew from my past, dieting meant food restriction which would only lead to hunger and wouldn't be sustainable. Therefore I made a promise to myself that if/when I felt hungry I’d eat more food. The challenge would be to change my habit of replacing foods that I had a hard time moderating with eating only wholesome “good” foods. My commitment to myself was to do my absolute best to make food choices that would support my goal for both weight loss and my health. For me, that meant following The Starch Solution by Dr. John McDougall. I knew I could live by his method. If hungry I’d eat another potato as I found them to be very satiating. Once I reached my goal, I would reevaluate what changes would need to be made.

Another challenge for me, would be working through cravings. And with always doing my best, there were times, I gave in to food thoughts. It was interesting to note, because I felt it was a lack of will power, at first I felt shame to write these foods down. However, to stay in my integrity, I’m glad I did because this honesty became pivotal to stop my addictive cycle and it took me to a new level of recovery.

My journey continues to evolve. I'm pleased to say, I feel content with my food and I'm back to my healthier weight. Most importantly the food chatter is gone and I feel good about myself. A part of my journey I had to work through was finding a food plan that could be sustainable to maintain my recovery. As my journey progressed, I was pleased to discover the benefits of eating balanced meals which led me to creating recipes to support balanced meals. From there, utilizing a balanced meal approach I also created a sustainable food plan. Overall a balanced meal doesn't focus on calories, however some people find it helpful because it helps them monitor that they are eating an appropriate amount of food at each meal. Therefore, I'm in the process of adding nutritional information to the recipes. 

Today I eat three balanced meals. If my routine becomes unpredictable and the timing of my meals are affected, or perhaps it's a day that I'm exceptionally hungry, then I add a mini meal.

Sometimes to stay in this lifestyle, it is very tedious because it takes time planning and preparing wholesome foods. Nonetheless I see this as the right path for me and worth the effort. I now understand what's it's like to have food freedom and peace with my food.

View My Weekly Food Journal


Day 1
Dec 23/24
Day 2
Dec 24/24
Day 3
Dec 25/24
Day 4
Dec 26/24
Day 5
Dec 27/24
Day 6
Dec 28/24
Day 7
Dec 29/24
M
E
A
L

O
N
E
Carrot Cake Baked Oatmeal

Added:
Split Mung Beans
Cashew Milk
Carrot Cake Baked Oatmeal

Added:
Split Mung Beans
Cashew Milk
Carrot Cake Baked Oatmeal

Added:
Split Mung Beans
Cashew Milk

Nectarine
Carrot Cake Baked Oatmeal

Added:
Split Mung Beans
Saskatoons
Cashew Milk
Carrot Cake Baked Oatmeal

Added:
Split Mung Beans
Cranberry Sauce
Apple
Cashew Milk
Carrot Cake Baked Oatmeal

Added:
Split Mung Beans
Flax
Nectarine
Saskatoons
Cashew Milk
3-Grain Porridge
Amaranth
Quinoa
Teff
Added:
Split Mung Beans
Flax
Nectarine
Saskatoons
Cashew Milk
M
E
A
L

T
W
O
Quinoa
Tossed With:

Mung Beans
Variety of
Raw & Cooked
Vegetables
Apple
Brown Rice
Mung Beans
Bean Salad

Tasted Tara’s:
Potatoes
Vegan Roast

Stuffing
Turkey Gravy
Corn
Asparagus
Tasted Turkey
Veg Soup added:
Pasta
Turkey

Sweet Potato
Bean Salad

Mandarin Orange
Apple
Veg Soup
Add:
Pasta
Turkey

Potatoes
Gravy

Bean Salad
Add:
Rice
Pickled Beets
Veggie Soup

Sweet Potato
Daikon
Carrots

Apple
Bean Soup

Potato
M
E
A
L

T
H
R
E
E
Potatoes
Gravy

Sauté:
Cabbage
Onions
Garlic

Added:
Kimchi

Apple
Sweet Potato
Celery
Carrots
Bean Veggie Soup

Sweet Potato
Mung Beans
Carrots
Celery

All-Bran
Instead of Milk:
Blended
Cashew Milk
with Banana
Day 22
Jan 13/2025
Day 23
Jan 14/2025
Day 24
Jan 15/2025
Day 25
Jan 16/2025
Day 26
Jan 17/2025
Day 27
Jan 18/2025
Day 28
Jan 19/2025
M
E
A
L

O
N
E
Porridge
Groat Oats
Add:
Split Mung Beans
Flax
Blueberries
Raspberries
½ tsp Cane Sugar

Porridge:
Groat Oats
Add:
Cashew milk
Split Mung Beans
Flax
Blueberries
Raspberries
½ tsp Cane Sugar

Broccoli

Rice
Add:
Split Mung beans
Broccoli
Shiitake



Brown Rice
Add:
Lentils
Spinach
Beets

Apple




Porridge:
Rolled Oats

Quinoa
Add:
Lentils
Cucumber
Cauliflower

Orange


2-Grain Porridge:
Rolled Oats
Quinoa
Add:
Raspberries
¾ tsp Cane Sugar

Black Beans
Add:
Corn
Peppers
Cucumber
Kohlrabi
Shiitake
Porridge:
Rolled Oats

Lentils
Arugula
Spinach

Veggie Hot Dog

Orange





M
E
A
L

T
W
O
Soup

Potatoes

Friend Brought:
Phyllo Pastry Wrap Lentils
Mushrooms

Apple



Split Pea Soup

Quinoa
Add:
Black beans
Corn
Sweet pepper

Split Pea Soup
Add:
Barley
Arugula
Spinach

Lazy Scalloped Potatoes
Made with:
Cashew Milk
Onions

All-Bran
Cashew Milk

Oranges




Lentil Soup

Sweet Potato
Cauliflower
Cucumber

Orange



Lentil Cauliflower Mushroom Soup

Sweet Potato
Beets
Cucumber

Apple



Sweet Potato
Broccoli
Beets
Kimchi

Orange
Stir Fry Veggies
Add:
Brown Rice
Cucumber








M
E
A
L

T
H
R
E
E
Potatoes
Broccoli
Shiitake
All-Bran
Cashew Milk

Nectarine

Split Mung Beans
Potatoes
Soup

Potatoes
Arugula
Spinach
Add:
Pam’s Chutney
Orange
Soup

Cucumber
Orange