After considering starting on Thursday, May 1, I decided to push back Day 1. On April 30, I stayed the night at my friend Julie’s place and she made a killer batch of oatmeal chocolate chip pecan cookies. Armed with a baggie of 10 cookies the morning of May 1, I couldn’t conceivably let this baked goodness go to waste. I decided to suck it up and do my part to not make Julie eat thousands of empty calories on her own.
As it turns out, these cookies served me well later in the day when I was stuck in traffic on I-70 en route to the live viewing of This American Life in Denver. First though, I had to stop at home in Frisco (40 miles from work in Avon) to pick up Chris. But, we never made it to Denver. Instead, it took me two and a half hours to drive to Frisco thanks to spring snow conditions that had semis slipping sideways and backwards and then rendering them stuck on the steep and narrow trek up to Vail Pass. At mile marker 184 I downed three cookies in as many minutes or less and then enjoyed three more later in the evening.
So, to begin -
Day 1, Breakfast:
Oatmeal, dried cranberries, fresh strawberries – sliced, almond milk
Black coffee
Lunch:
Mini baguette with avocado, mixed greens, orange pepper and goddess dressing
Banana
Water
Pre-dinner:
Pacifico
Blue corn tortillas chips with fresh tomatillo salsa
Dinner:
Yam and black bean burritos with sauted onion and squash
Vegan brownies
The biggest challenge in considering this 30-day plan has been coming to terms with the removal of egg and dairy from my diet. But like many things that are difficult for me to accept or grasp in their entirety, I just put it out of my mind and figured I’d deal with it when I needed to deal. I see the elimination of these foods from my line-up as a creative challenge. Just because I won’t be eating eggs doesn’t mean that I can’t enjoy baked goods. Hence, the vegan brownies I baked on Day 1. They were great!
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