4/12 ~ 1325 cal/125.4 lbs

Boo-boo-booo....I have my work cut out this week...my weekend's ridiculous eating & lack of exercise showed on the scale this morning...oh well - I am not too discouraged. I had a tough week last week with Ally being so sick & this morning I feel like we are back on track! :)

Breakfast (348 cal): 20 Kashi Cinnamon Harvest wheat biscuits (130 cal) with one cup fat-free milk (80 cal), 1/2 red apple (38 cal), & 1 tbsp peanut butter (100 cal/8 fat/3 carbs/3 pro).

Lunch (474 cal): I kinda made up my own chicken sandwich ~ 2 slices Sara Lee Whole Wheat bread (150 cal/2 fat/26 carbs/7 pro) with 1 tbsp mashed avocado (25 cal/2.25 fat/1.25 carbs/.25 pro) & 1 garlic & herb Laughing Cow wedge (35 cal/2 fat/1 carb/2.5 pro), 2 lettuce leaves (4 cal/0 fat/1 carbs/.2 pro) and 4 oz grilled chicken breast (110 cal/2.5 fat/0 carbs/20 pro) with 1 tbsp BBQ sauce (it was leftovers from the grill Saturday night) (30 cal) and 15 Baked Lays chips (120 cal/2 fat/23 carbs/2 pro).

Snack (0): No time

Dinner (503): 7 oz chicken breast sauteed in one tbsp olive oil (220 cal/2.5 fat/0 carbs/20 pro) with 1 cup Birds Eye Oriental Stir Fry veggies with sauce (50 cal/0 fat/9 carbs/2 pro) and 1/2 cup cooked brown rice (113 cal/1 fat/26 carbs/2 pro). This is one of my favorite meals!!

For dessert, I had 1 cup strawberries (50 cal/0 fat/13 carbs/0 pro) & 1 tbsp Hershey’s Dark chocolate chips (70 cal).

Activity: I am off to the gym!!! Oh how I have missed you...I only did 30 minutes on the elliptical burning 300 calories & 20 minutes on the treadmill burning 150 plus one hour of yoga.

Tip of the day from www.prevention.com:
Have I posted this one yet?
Adjust your tastebuds
If you’re accustomed to eating food with lots of salt, sugar, fat, and other additives, you’ll need to retrain your tastebuds to appreciate the more subtle flavors of whole foods. For instance, if you don’t immediately like the taste
of brown rice, mix it with white (in decreasing amounts) until you adapt. (You can do the same thing with whole grain pasta.) It works for salty and fatty foods, too. Instead of switching immediately to, say, low-sodium soups, mix a regular can with a low-sodium version and adjust the ratio toward less sodium as you get used to the flavor. It can take up to 12 weeks to adjust, says Richard Mattes, MPH, PhD, a professor of foods and nutrition at Purdue University.