You are here

No Food, Feeling Sick, Eating Right


Sorry for the recent silence, I’ve been sick! After one of those Friday’s where happy hour suddenly turns into 3:30 AM (don’t worry, I ate preemptively before leaving the office—veggie curry a coworker treated me to. Plus, my friend and I ordered eggplant bruschetta and mixed nuts while at the bar) I was knocked out for the weekend. That’s what you get for having a late night after battling a seven-day cold. The weekend basically consisted of copious amounts of bread and crackers with a few healthy items mixed in like the stuffed acorn squash I made on day 17 of the challenge in a feeble attempt to feed my body right. 

Saturday was literally spent in bed. Sunday I managed to rally myself to walk two minutes up the block for brunch with a friend. Granted I napped for the two hours immediately after, woke up, ate my brunch leftovers, and went back to sleep—but it’s more than I can say for Saturday!

By the time Monday rolled around, although not much better, I was glad to head to work and onto a normal eating schedule. Breakfast was the usual peanut butter and oatmeal with dried cherries. For lunch I decided to keep it simple with a large bowl of plain yogurt with a chopped apple and Kind Peanut Butter Whole Grain Clusters. And with that, I finished the last piece of fruit with only days of the challenge left to go.

Dinner consisted of a large Mexican salad with greens, tomatoes, carrots, and corn and an empanada, courtesy of a friend’s friend’s Super Bowl party I clearly did not attend on Sunday. For dessert I had a chocolate chip cookie from Sweet Andy’s Cookies. They’re 216 calories a piece with 12g of fat. While the cookies themselves are pretty large in size the ingredient list is pretty small and they are made by a family in New York State, which I would rather support than a more commercial brand.

Fresh Produce:
1/3 head of cabbage
1/2 a bag of carrots
A few scallions
6 white baking potatoes
1 apple
1 (really large) butternut squash
1/2 acorn squash
1 onions
2 serving mixed greens with shredded carrot
Handful of grape tomatoes

Frozen Veggies:
1/2 a bag of corn
1 bag of broccoli, minus a little
1/2 bag of spinach
1 bag of Brussels sprouts

I’m glad to be back on track after being derailed from the no-groceries challenge for a few days. I’m excited to plan out my last meals before leaving for Venice and hope that I can do so healthfully—especially because I’m not feeling well. To that end it looks like I’m cancelling a get together and a date or two but I think it will be worth it when I have an empty fridge and a healthy body for my trip!

As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.


Add a comment