I knew when I first embarked on this journey that I would be really opening myself up to readers - you're all going to see every single thing I eat on a daily basis. With that, one of my worst habits is about to be uncovered… It's something I'm really trying to work on, and I think that this entire experiment is going to force me to face. Because I'm documenting everything it will make me much more aware of my own eating habits. The fact that I'll be photographing every single meal will give not only give those reading a glimpse into what I eat each day, it will force me to take a good look at my eating habits.
Ok… so here it is…
I don't eat breakfast. I mean, I eat breakfast foods all the time (breakfast for dinner, I'm looking at you) but I very rarely sit down and eat breakfast at actual breakfast time. It takes me hours of being awake before I even remotely start to feel hungry. I also can't eat sweet foods first thing in the morning - a danish for breakfast? I can't even.
Also, I live in the heart of the Canadian Rocky Mountains where there are only a few short hours per day that give optimal natural lighting for photographing food. If you're with me on this journey, you're here for the good, the bad, and the ugly. I normally would never have posted the chicken picture below (it was taken at 8pm at night on my kitchen counter with my iPhone), however I'm committing myself to take a picture of every single thing that I eat this month, no matter what.
Having said that, here is Day 1's Official Food Diary!
Quantities listed are per person unless otherwise indicated.
Breakfast (2 pm):
Total Cost: $1.19
Fruit and Yogurt w/ Tea
- 1 orange
- 1/3 cup frozen blueberries
- 1/3 cup plain yogurt
- 1 Orange Pekeo Tea
- 2 tbsp milk
- 2 tsp brown sugar
Lunch:
Due to my incredibly late breakfast, I skipped lunch today.
Dinner (8 pm):
Total Cost: $4.17*
*The chicken leftover from this will make 4 more meals so I divided the cost of chicken amongst them. Our Niece was visiting tonight so this recipe actually served 3 people tonight.
Roasted Chicken w/ Veggies
(this fed 3 people with enough leftovers for at least 3 more meals)
Ingredients:
-1 whole chicken
- 1/2 head fresh garlic
- 1/2 tsp dried basil
- pinch of salt
- 2 tbsp olive oil
- 4 large russet potatoes
- 3 large carrots
- 1 medium onion
- 1 cup corn
- salt, to taste
Directions:
Place everything (except corn) in a large roasting dish. Bake for 2 hours at 350, removing the lid for the last 20 minutes. Cook corn on side in a small skillet in 1/2 cup water. Drain water before serving and reserve corn water for future use (spoiler alert - soup is on the menu for tomorrow!).
(I froze half of this recipe for a future day - the full recipe would cost $1.89 to make).
I made these No Bake Granola Balls with a few minor modifications to work with what I have already purchased for this exercise. I left out the chocolate and hemp seeds and substituted honey for a quick brown sugar Simple Syrup.
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