11/27/15 Katie's Healthy Eating Journal: Sunday

by Katie (Jenny Craig 2009 Poster Girl) 28. November 2014 08:12

GUESS WHAT?!  Although it's very difficult training my brain on the new maintenance program compared to what it was like four years ago I think I'm starting to like it.  I'm able to have a lot more choice in foods this time around.  Before I was really comparing a typical Jenny meal to what a maintenance meal should look like.  This meant I thought generally you should be staying under 300 calories, 7g of fat, and 700mg of sodium.  But, now I'm realizing it's all about a balance of the food groups.  You still watch the nutritional labels to ensure that you're staying low in calories and fat but you are not necessarily following the serving size.  For example, 1/4 cup pasta or potatoes is a starch.  So, when you're making a recipe you have to live by the concept that if you're going to have a 1/2 cup for dinner then that's 2 starches and you only have 3 left for breakfast and lunch.  This means I can have low-fat ice cream - which is considered a milk and a starch...or I love turkey dogs and just like any other lean meat 1 meat is the equivalent of 1 oz.  CHEESE under 55 calories and 5 g of fat is considered a meat.  1/4 cup low-fat cottage cheese is a meat.  I'm very disappointed that my Boca products are considered 1 starch and 1 meat.  I won't waste a starch on this so I probably won't have them very much anymore.  1 oz. of tofu is considered a meat.  I'm learning so much.  I thought you could only have 1 fat before but that's because Jenny meals already have fat in them.  You're really allowed 3 total which seems unheard to me!  I'm LOVING this.  The only thing that is difficult is making an entirely different meal for me and my son.  During a work week this is a little hectic.

Breakfast -

1/4 cup Break-free eggs, 2 slices of 40 cal toast, 1 oz. turkey sausage

Banana

1 cup coffee with 2 tsp. fat-free creamer

Snack -

3/4 cup pineapple

Dinner -

Hungry Girl Cookbook Recipe:  White Cheese Pizza

1 80 cal tortilla, 1/4 cup onions browned and mixed with 1/3 cup low-fat ricotta, 1/4 cup fat-free mozzerella, 1 tsp. garlic powder, sprinkle of pepper.  Cook tortilla at 375 5 mins. on each side plain.  Spread white mixture and cook for another 5 with 4 thinly sliced roma tomatoes and a sprinkle of basil.

Salad (mixed greens, peppers, mushrooms, onions) 2 tbsp. light ranch

Snack -

JC Triple Chocolate Cheesecake

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Katie's Healthy Eating

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