It’s always the same the day after a really big workout.  You wake up hungry.  You eat, and fifteen minutes later, you are hungry again.  The entire day is spent hungry.  Not headache-inducing hungry… just that slightly uncomfortable, jittery, sitting right back on the edge of your mind whispering to you sort of hungry.  Hungry, hungry, hungry.

So… I was hungry today.  This is normally a good time to go nuts and just dive into whatever treats are offered.  Eat early; Eat often, so to speak.

Instead, I just practiced tuning out the whispers and stuck with my calorie limit.  That said, let’s run the numbers.

Food Intake:

  • Breakfast – Egg McMuffin and hash brown – 450 calories
  • Lunch – Turkey sammich, wheat thins and jello mousse – 390 calories
  • Snack – Garlic tortilla chips and “salsa” – 175 calories
  • Dinner – Vegetarian spaghetti – 750 calories
  • Snack – Windmill cookies (2) – 140 calories

1905 calories total.  Which isn’t bad…

Breakfast was disappointing.  I am finding something happening between me and McDonalds.  The food… isn’t very good.  I don’t know if there’s a problem with the local store or if my tastes are changing, but… it just seems increasingly bland and uninteresting to eat.  Which I suppose is a good thing, but still… weird.

Lunch was another Oscar Mayer lunch pack… not a lot of good things to say about packaged foods, but they are convenient to have lying about and these things with their whole grain sandwich buns and the carb crack (thank you for that, Karen) Wheat Thins are actually pretty good.

When I say “salsa” with the chips in the snack, I exaggerate.  I didn’t have any salsa, so I just added some Frank’s to some diced tomato.  It worked, so good enough.

Dinner was interesting.  I wanted to go with a meatless meal, so I dug the bag of Quorn I had purchased out of the refrigerator and browned it up with some sliced mushrooms in a skillet.  Once they’d browned, I added a jar of Prego and seasoned things up appropriately.  These were used with Ronzoni garden spaghetti noodles (carrot, tomato and spinach), and it was good.

Quorn, for those that don’t know, is a meat substance made with mycoprotein… or dirt fungus if you prefer.  The fungus has a fibrous structure that gives it a resiliency to the bite which helps it resemble the feel of meat on the palate.  Or at least that’s what the marketing material said.  I took a taste while doing the seasoning (yes, I included that in the calorie count), and expecting the bite, I was disappointed in that if felt mushy.  Not tofu mushy, but certainly not like biting into the flesh of our friend the cow.  Damage done, I forged ahead anyway, as we had to eat.

To my pleasant surprise, however, when coupled with the actual noodles, it seemed to work quite well and, for all the world, I felt like I could have been eating actual ground beef.  The weird multi-color noodles were good too… and spaghetti is a very stick-to-your-ribs sort of food, so I was finally able to shake that nagging “I’m hungry” feeling without blowing the caloric bank.

So, I’m intrigued by corn.  I think I’ll try their Turk’y or Cutlets next…