The greatest curiosity for me, when trying to untangle the snarl that is eating by macros, has been what do people eat? I follow plenty of ladies on Instagram who regularly snap a shot of this beautiful, healthy food, but I have no idea of measurements or anything. For me, I learn visually and seeing the food people eat has been helpful, so this week I decided to snap a few picture as I prepped my lunches. I’m certainly still not meeting my macros splits, but I’m adjusting as I go, tweaking here and there, and I think I should start being a little more accurate with time. For now, though, this is what I’ll be eating around noon (and 10:00 snacktime) all week long:
Sweet Potatoes & Tofurkey (339 calories):
- 3 oz roasted sweet potatoes
- 100 g tofurkey
- 1 T sour cream
Chicken Crunch Salad (431 calories):
- 3 oz cabbage
- 2 oz shredded carrot
- 3 oz Morningstar chik
- 15 g each: ramen, sunflower seeds, almonds
- Dressing: 1/4t sugar, 1t rice vinegar, 1/2 t oil
- This is higher in carbs and fat than I’d like and I’ll be playing with it.
Snack (215 calories):
- 3 oz carrots
- 4 T hummus
- 50 g tofurkey (5 slices)
What I know for sure is that last week was quite successful and I didn’t even do it close to right. Over time as I improve my splits I imagine that my progress will only become more significant. I’m so excited that I seem to have found something that’s helping me over this hump! I think that the most important thing is that shifting to macros has allowed me the opportunity to turn a magnifying glass onto my eating. I’m tracking it closely , monitoring myself, seeing progress and it’s very motivating. I feel like I’m finally working that whole ‘abs are made in the kitchen, not the gym’ thought process and I’m really paying attention to keeping that balance.
*To Paula- I’ll also be making a few dinnertime posts as I continue to puzzle this out. The vegetarian thing has definitely been tricky and is why I’m being so lenient for now. 😉 Love that you’re interested, too!