January 18th & 19th Food Diary

I didn’t feel well yesterday and ate oatmeal and little else. Today was better.

BREAKFAST: Nature’s Path oatmeal


LUNCH: Tuna with pickles and Trader Joe’s low-fat mayo. Did you know it’s Vegan?

SNACK: Apple with a teaspoon of Organic peanut butter

DINNER: Grilled Salmon, brown rice and turnip greens. I love Margaret Holmes veggies.

Tip of the day: If you take the time to cook dinner, pack your lunch at the same time. When it cools down, refrigerate. I love the Tupperware dish with lid that pops open, so you can microwave at work without it splattering everywhere. Your co-workers will thank you.



BREAKFAST: Oatmeal w/ craisins and a small spoon of Organic Peanut Butter


LUNCH: I had a huge container of leftover brown rice, so heated up a little olive oil in my largest cast iron pan, added two eggs, scrambled, added shrimp, some corn, spinach, a bit of sea salt, and curry powder. Then when it was all heated up, I added Trader Joe’s Soyaki, which is awesome. It was really good!


DINNER: More fried rice, a few homemade oatmeal cookies. Great lazy day home with the husband.

January 15, 2015

BREAKFAST: Oatmeal with mango and Honest Tea Honey Green Tea

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LUNCH: 2 Morningstar black bean burgers, turnip greens and blackberries. I thought I wouldn’t like the burgers, but they were flavorful and good.


DINNER: Burrito with guacamole, tomatoes, brown rice, Vegetarian refried beans, sour cream, black olives and a tiny bit of mango salsa, spritz of lime. I’m stuffed!




BREAKFAST: Nature’s Way oatmeal with quarter apple cubed, coffee

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LUNCH: small Caesar salad, chips, chocolate chip cookie (Party at work, didn’t pack lunch, so did my best)

4:00 p.m. SNACK: The rest of my apple


DINNER: 2 Morningstar Mushroom Lover’s burgers and turnip greens


Getting somewhat back on track. Love, Kathryn aka HauteAngel


So we had ice in North Carolina last night, which means traffic stops, schools delay or close (yes, close), and THEN we immediately think of treats, bread, wine, beer, etc., as if we’ll be hold up for days on end and will otherwise be chewing leather for sustenance unless we stock up! Grocery stores get cleaned OUT. It’s worse if it snows.

So… I started off strong into a steady decline that evening.


Nature’s Way oatmeal with mango

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LUNCH: Neomonde chickpea salad, hummus, tabouli and lentils


DINNER: Leftover whole grain pasta, vodka sauce and vegan Trader Joe’s mozzarella cheese


So you’re probably thinking that is not a bad day Kathryn! And you would be right if it ended there, but oh no, hubby made chocolate chip cookies and brought home the beer I love, Bud Light Lime. Beer aficionados, cringe! Ok, move past this admission. I like it. So I had a few beers and a cookie. Confessional over. Love, Kathryn aka HauteAngel



BREAKFAST: Oatmeal with Blackberries and one tsp. Aria protein powder.


LUNCH: Leftover butternut squash and sautéed broccoli and kale, yum!


DINNER: Whole grain pasta, vodka sauce (not Vegan) and sautéed Kale. It was really good!


Hope you had a great start to your week! Love, Kathryn (aka “HauteAngel”)

JANUARY 11, 2015

Happy Sunday! Buddy Bear is taking a nap.


BREAKFAST: Trader Joe’s Gluten Free frozen waffles with 100% pure maple syrup


LUNCH: Small field green salad with mushrooms, avocado, broccoli and flax seed, also a sprinkle of EVOO and Balsamic Vinegar. I had a handful of Trader Joe’s Pita Chips too, so good. Did you know all the items with a “V” on the corner of bag or box at Trader Joe’s indicates it’s a Vegan item?


DINNER: Butternut squash cubes, salmon grilled with a little lemon, kale sautéed in garlic and a tad of olive oil and mushrooms. One butternut squash cubed fills up a large pan. Put two tablespoons of olive oil, a little salt, pepper and a tablespoon of garlic power/or two minced garlic cloves. Mix it all up, spread out on pan and cook at 400 degrees for 25-30 minutes. It’s wonderful.


I have been putting flax seed in salads, yogurt and oatmeal a lot lately, so I thought I’d give you a bit of information on them and some of their benefits:

flax seed

FLAX SEEDS (from WebMD):

Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:

  • Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
  • Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
  • Fiber. Flaxseed contains both the soluble and insoluble types.

Have a great Sunday evening! Love, Kathryn (aka, the “HauteAngel”)

JANUARY 10, 2015

Today was a great day. I went to my daughter’s house and hung out with her, her good friend and her gorgeous 6         month old baby, Stella Rae. My grandmother’s name is Stella Mae, isn’t that a neat coincidence? Anyway, isn’t she adorable. I enjoyed holding her and making her laugh and baby talk!


BREAKFAST: Organic oatmeal, mango and flax seeds.


LUNCH:  We went to a restaurant and I ordered a grilled shrimp Ceasar salad, plus a small blueberry beer.


DINNER:  For dinner, Dan and I split the Trader Joe’s Vegan Pad Thai (it’s in the frozen section) and had a small salad. I put mushrooms, flax seeds on my salad (and the Pad Thai) with a sprinkle each of EVOO and Balsamic Vinegar. Small glass of Pinot Grigio.


Let’s Go Panthers, it’s game time! Love, HauteAngel

Thank you for joining me on this journey to health. Any advice, recipes and support you can provide is greatly appreciated. Anything you want to know about me? Just ask! Love, Kathryn (aka HauteAngel) 355 days to go.

JANUARY 9, 2015

BREAKFAST:  Starbucks Chai tea soy latte and blueberry oatmeal. I only used the fresh blueberries, organic agave sweetener and nuts.


LUNCH: My all-time favorite restaurant in Morrisville, NC (they also have a Raleigh, NC location) is Neomonde, with amazing Greek food. I got hummus, tabouli, lentils and chickpea salad. I also had a book I’ve been wanting to read come in the mail, The Kind Life by Alicia Silverstone. I’m excited to read it.


DINNER: Leftover pizza, hence my need to get books like the one above to figure out a new way to cook and get organized!

January 8, 2015

BREAKFAST: Oatmeal with a little brown sugar and fresh blackberries


LUNCH: Taco bean bowl, pinto beans, white jasmine rice, guacamole, salsa, sour cream, cheese

SNACK: Greek yogurt


DINNER: 3 slices cheese and Portabella pizza from Papa John’s and a chocolate chip cookie pie piece thing. No one’s perfect!

January 7, 2015

BREAKFAST: Odwalla breakfast bar (I did not like it)


LUNCH: Leftover Portabella mushroom and mango salsa tacos


DINNER: Yes, I had it a third time…Leftover Portabella mushroom and mango salsa tacos


January 6, 2015

Today was a hard day. I have two close friends who have each lost their husbands in the last few weeks. Tell people you love them, how you feel, because each day is a gift.

BREAKFAST: 2 hard boiled eggs (didn’t eat apple), water and coffee


LUNCH: Grilled cheese and Ginger Ale

SNACK: Oikos Greek yogurt (I did not like this Toasted Coconut flavor)


DINNER: Portobello Steak Tacos, recipe from the Happy Herbivore:

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January 5, 2015

BREAKFAST: Nature’s Path Organic Flax Plus cereal with Almond Milk

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LUNCH: Portobello salad from my favorite Morrisville, NC eatery, Baby Moon, which consists of: sliced Portobello mushrooms, gorgonzola vinaigrette, roasted Roma tomatoes, fresh mozzarella, & mixed greens (I added half an avocado)


Snack: Balance bar


DINNER: I was in a hurry and made another Kashi pizza for dinner and forgot to take a picture. It was good. I also had an orange and some chai tea.

January 7, 2015

What I ate today…

BREAKFAST: Bowl of Nature’s Path Oatmeal

LUNCH: PB&J sandwich on Sprouted Multi-Grain bread, Oikos strawberry Greek yogurt

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Snack: apple


DINNER:From the Happy Herbivore, Caribbean Quinoa Bowl (see recipe below)

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I am surprised how much I liked this but it was really, really tasty!

January 7, 2015

January 3, 2015

What I ate today…

BREAKFAST: Bowl of Nature’s Path Organic Flax Plus cereal with Almond Milk

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LUNCH: PB&J sandwich on Sprouted Multi-Grain bread, key lime Greek yogurt



Snack: apple


DINNER: Broiled shrimp, tiny bit of cocktail sauce, spinach salad with O&V


Snack: 2 cheesesticks


January 2, 2015


What I ate today…

BREAKFAST: Bowl of Nature’s Path Organic Flax Plus cereal with Almond Milk

LUNCH: Oikos blueberry Greek yogurt, handful of unsalted almonds, and apple


DINNER: Grilled salmon, one scoop Sabra Classic Hummus and a small spinach salad with olive oil and Balsamic vinegar


snack: pretzel sticks




January 1, 2015

 We Can Do This inspirational felt wall banner, positive thinking banner in navy, pink, baby blue and bubblegum

What I ate today…

BREAKFAST: 2 cups of coffee (weak, Dan didn’t make a strong pot, grrr) with Almond milk and half a teaspoon Turbinado organic sugar in each glass, plus 2 pancakes with syrup. Need to learn how to make healthier pancakes and get maple syrup. Suggestions?

Large glass of water. I am so dehydrated since the last year and a half of being hot all the time.


LUNCH: Oikos orange cream Greek yogurt and handful of washed blackberries (eating soft foods because I’m recovering from sore throat/cold).


snack: large Gala apple

DINNER: Garlic Butter Shrimp and Quinoa (recipe and photo below from Pinch of Yum)

Garlic Butter Shrimp and Quinoa- a simple 30 minute dinner that is elegant and full of flavor. | pinchofyum.com


Serves: 8


  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • 5 teaspoons minced garlic, divided
  • 2 cups uncooked quinoa
  • 1 teaspoon chili powder, divided
  • 4 cups vegetable or chicken broth
  • 6 tablespoons salted butter, divided
  • 1 pound raw tail-on shrimp
  • salt and pepper to taste
  • fresh parsley for serving
  • fresh lemon juice for serving


  1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and sauté until softened, about 5 minutes. Add 2 teaspoons of the garlic and sauté for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Sauté for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
  2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and sauté until no longer translucent and golden brown on the outside. Just at the end of the sauté, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
  3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
  4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

How am I feeling physically? Tired, have had a cold/sore throat

Emotionally? Hopeful

Exercise? Goose egg

Weight Loss Goal: 54 pounds

Weight lost? Unsure, purchasing a scale

Protein Alternatives to meat:

1) Eggs and egg whites; 2) Almonds – 1 ounce of almonds = 6 grams of protein, (1 oz. of nuts = 6–8 grams of protein); 3) Cheese; 4) Black beans (1 C of dry beans = 38 grams of protein)/Lentils (1 C of lentils = 18 grams of protein); 5) Tofu (1 C of tofu = 22 grams of protein); 6) Peanut butter; 7) Milk; 8) Edamame, 1 C of spinach = 5 grams of protein, 1 C of peas = 9 grams of protein; 9) Greek yogurt; 10) Tuna, salmon, shellfish; 11) Soy Protein (1 oz. of soy protein = 25 grams of protein); 12) Seeds (1 oz. of seeds (e.g., flax, sunflower, pumpkin) = 5–9 grams of protein); 13) Buckwheat (1 C of buckwheat = 24 grams of protein); 14) Quinoa (1 C of quinoa = 9 grams of protein); 15) Wild Rice (1 C of wild rice = 7 grams of protein): 16) Tempeh (1 C of tempeh = 41 grams of protein), and 17) Seitan (3 oz. of Seitan = 31 grams of protein).

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