Day ?

So I have lost count and am in a hurry....this week has been SOOOO busy. But regardless of what day it is of my lifestyle change, I have several good news items to report.

Weight is down to 139.6, fat percentage is 33.5 and water percentage is 46.5, yay!

Next--if yo uwant to do any sort of healthful eating, check out your local health food store. DUH you all say, but I just hadn't gotten around to it til last night. MMMMM. Plenty of VEGAN options...including ice cream!!! Not that the ice cream is low in sugar, the kind I bought uses agave syrup (tequila anyone?) but the point is it's non dairy and delish!!! Even Tory loved it. So for the times you NEED the ice cream, it is there.

Also, bought some porabella mushroom caps at BJS, so I have like ten of them. Sounds like soups on to me. In looking for some recipes, I stumbled upon this blog. Again--if you want to start eating healthy, check her out!

http://blog.fatfreevegan.com/

Day 2

So yesterday went well....had some more fruit and salad for din-din! Today's stats are 143.6, 36% fat, 45% water. This morning had a banana and a grapefruit for breakfast. Lunch will probably be potato leek soup and a side salad. I want to share another really good resource with you....because most us cannot afford the fabulous Liebehrr BioFresh Refrigerators, haha, it is super important to keep the costly fruits and veggies nutritious and well for as long as possible. I REALLY don't want to be throwing away good, expensive, nutirious food because it has gone bad.

Check this website out. It tells you the 4 key things you need to know about fruits and veggie storage. 1) The ideal temperature it should be stored at 2) Whether the item produces a gas called ethelyne 3) whether the item is ethelyne sensitive and 4) the ideal level of humitidy

Basically some fruits and veggies produce a gas called ethylene as they ripen or age. And some are what it is called "ethylene sensitive" which is why if you have an ethylene producer in the same bowl as an ethylene sensitive, your ethylene sensitive item goes bad much more quickly than it should.

http://www.engineeringtoolbox.com/fruits-vegetables-storage-conditions-d_710.html

I have this printed out on my fridge for easy reference when unpacking from the store/farmers market.