It’s Day Two.  I was actually a good boy all day long.  I ate breakfast (something I rarely have done on a work-day) and didn’t continually munch at work all day long (something extremely unusual).  Sometimes stubborn and pigheaded can be good things…

Breakfast was the key.  It’s a habit I am going to have to get into right away – as in immediately – if I want to succeed in not eating all day long at work.  Shredded Wheat with Bran is my favorite morning munch, and a banana thrown in is bonus.

So tonight’s dinner started with some round steak cut up and marinated in teriyaki sauce, garlic, rice wine, ginger, and black sesame seeds, and then grilled on the barbie.

The salad consisted of last night’s corn salsa, oven roasted red potatoes from Sunday breakfast, steamed broccoli, blackberries, heirloom cherry tomatoes, all on a bed of mixed greens.

Victor made a dressing of mirin, LOTS of fresh garlic, balsamic, S&P and just a splash of olive oil.  Perfect.

In typical fashion, it kept getting larger and larger as I added things (I did mention that I have to work on portion control…) but I didn’t finish everything, and I went for the broccoli, tomatoes, greens…  I ate all the corn salsa because it rocked even more on day two.  Yum, indeed.

One good thing was noting that I really don’t need to make the salads so big and I now have a better idea of what’s going to fill me up.  I think the whole thing is a bit of a learning experience.  I have my Bowes and Church’s to watch portions and calories, so that’s half the battle – having a reasonable idea of calories consumed.  (That whole salad up there was just under 600 calories!)

If I can keep the pigheadedness alive, I think I’ll be able to do this!