I’m not sure if traveling brings out the hungry in me, but today’s consumption might lead you to believe I’m training for something other than a business trip.

Working for a natural grocer means tons of free samples lurking around break rooms, and a grocery store full of all sorts of deliciousness just a stones throw from your desk. Most of the time, this is really really fantastic. As is all the chocolate around our office, however, I noticed, particularly during the holidays, I’d eat just about anything I could get my hands on. Didn’t matter if it tasted good or not, I simply need the comfort of food in my mouth, crunching the stress down and out.

Before the holidays I was on top of packing my lunch for travel days. My co-workers would stare wide eyed as salads, bento boxes, soup and rice would come out on my bag like clowns out of a circus car. I’m pretty sure I said it before, but to be successful with any alternative eating, you have to prepare well ahead a time, and since this diet started, I just haven’t. Travel, snow storm, more travel; looking to forward to being home in a couple days to batch prep soups and salad fixin’s

FOOD DIARY: DAY 15

Breakfast 1: Lentils, roasted sweet potatoes and steamed kale with a bit of reduced balsamic vinegar

Breakfast 2: Health Starts Here seitan hash with beans from the hot bar
Snack: Granola bar- no oil, but heavy on the honey
Lunch: Too many vegetarian steamed dumplings from Din Tai Fung, Salad with oil free dressing

Snack: Granola bar- same as the earlier granola bar
Dinner: Fresh rolls with dipping sauce, and an iced molasses cookie. So- busted. Like french onion dip, one other food kryptonite is iced cooked, like the cheap Mother’s brand iced oatmeal cookie. Mmmmmmm, sugar.

Drinks: One glass of wine