Day 9 of Intuitive Eating

In the book, “How to Have Your Cake and Your Skinny Jeans Too” the author recommends not weighing yourself. Since the body changes weight constantly it can be discouraging if it seems like you are making no progress. She suggests using clothes, about a size smaller, as a way to determine if you are losing weight or not. Every time you want to step on the scale to check your progress instead you can try on your too small clothes and gradually you will see the changes in your body.

I have a pair of capris I chose as my weight loss determiner. I had bought them at a yard sale 3 or 4 weeks ago and couldn’t even button them. After a couple days of eating intuitively I could! They don’t look attractive (yet!) but it was encouraging. As fun as this is I did cheat this morning and step on the scale. In these 9 days I have lost 4.5 pounds! I’m sure some was water weight but what is awesome is I have been eating whatever I wanted when I was hungry and still lost some poundage. At different times throughout the past week I’ve had lemon chicken pasta alfredo, coconut-lemon cake, Schwan’s ice cream almost every evening, raspberry cream pie, muffins, a latte, coffee with creamer, burritos, tacos, hot dogs, bagels.. and the list goes on. How awesome does it feel to know I’ve lost 4.5 lbs. while enjoying foods that I love and knowing I am capable of eating them intuitively – I actually stop when I’m hungry and as of today actually threw the rest of my meal away when I felt full. It feels great! 

This morning I started my day off with an Egg McBagel (egg, turkey bacon and cheddar cheese on a delicious, soft, potato bagel from Costco) and some watermelon. Yum! I ate the watermelon and half of the bagel because I was full. Since it would keep OK I set it aside and when I was hungry later I ate it as a snack.

Egg McBagel

Egg McBagel

For lunch I ate the last of the Tilapia Fish Taco with Spicy Coleslaw stuff I had. Mmmm…Fish Taco

For a snack I had a small cup of decaf coffee with vanilla creamer and a macadamia nut caramel cluster (normally I could have eaten like 10 of these!). I had planned on making a shrimp Alfredo tonight but my husband wasn’t hungry so I popped open a can of Nalley’s Chili and ate it over Fritos with cottage cheese, cheddar cheese and sour cream. What can I say?… that’s the way I like it and since I CAN eat it that way I will.. hehe. 


There is something about this chili and chip combination I love and yet somehow, in 9 days, I was able to know my hunger and stop when I was full… I know it’s not a lot but for me it is. I actually threw this away. Go me! 


And for dessert I am enjoying, once again, a delicious slice of Raspberry Cream Pie with Schwan’s Raspberry Rumble ice cream. An excellent combination! 

raspberry pie


Lemon Chicken Breasts

This chicken recipe is included with the Lemon Chicken Alfredo Pasta. This chicken is great to use in quesadillas, over rice or in Caesar salad. It adds so much flavor! 

Lemon Chicken Breasts

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 lemon

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. 

Chicken Balsamic Pasta

Do you ever have those days where your cupboards are practically empty? Well today was one of those days for me. I finally scrounged around in the freezer and found a random frozen meal which was filled with tomatoes… So I carefully picked them all out and was left with a balsamic chicken pasta dish. It tasted pretty good for the lack of options I had.

Tuna Sandwich Topped Egg, Havarti Cheese and Spinach


For lunch I had an open faced tuna sandwich mixed with mayo and dijon mustard, then topped with boiled egg, low calorie havarti cheese and spinach. I was following a recipe and it tasted great but I don’t think I would need to add the egg next time. It’s just unneeded calories in my opinion. The bread had one carb serving and one gram of sugar.

4/29: Bulgogi Mushrooms with Edamame


For lunch I sliced up six mushrooms and sauteed them with a bit of butter and korean beef bulgogi marinade. I didn’t think about the bulgogi sauce until after I had already added the butter (to keep it from sticking to the pan) or I would have nixed it. I steamed up some edamame as well and ate them together. This was quite a tasty lunch. I was surprised how much I enjoyed it!

4/22: Open Faced Tuna Melt with a Baby Lettuce Salad



I made my husband and I open faced tuna melts on the gluten free bread I made the day before. I topped the tuna with a slice of havarti cheese and popped it in the oven to melt. Yum! I made us each a baby lettuce salad to go with it. It feels so much better to eat healthy compared to many other bad things I put into my body.