FSC Day 4, 5: Homemade Yogurt and Cold Beet Soup

By Kara Morris, written on Nov. 16, 2008

Day 4 and 5 passed, but not easily. I’m eating less than usual and have run into trouble cutting out or substituting ingredients. Bacon and sour cream were omitted from a good butternut squash soup I usually make, resulting in a less-satisfying dish. I’m beginning to realize that most of the free food I find on campus is unhealthy carbohydrates like cookies or pizza. My fairly healthy $30 diet has made me crave these carbs and my defenses were down today when my roommate offered me peanut butter chocolate chip cookies.

Day 4’s Menu (food purchases tally here)

Breakfast
1 serving oats with 1/2 apple, cinnamon and 2 tbsp milk

Lunch
steamed cabbage leaves stuffed with chili and rice
side of rice
grapes
ice cream with peanut butter

Dinner
butternut squash soup with apples (roast butternut squash at 400 degrees for 50-60 minutes, add in 1 onion; puree, add in hot water, nutmeg, ground pepper)
homemade yogurt
grapes
illegal cookies

tea

Balance rating: 4.5/5–good amount of greens, protein, and dairy; could use more whole grain.
Volume rating: 4/5–good, though I felt the effects of eating less throughout the week.
Satisfaction rating: 3/5–some hunger; better variety today, but a loss of points from using weak ingredients (i.e. water instead of chicken stock).

Food Foregone: dessert at Phi Chi Theta’s Paradise Lost Economic Symposium

Day 5’s Menu

Breakfast
1 serving oats with 1/2 apple, cinnamon and 2 homemade yogurt

Lunch
chili over 1 serving pasta shells
steamed collared greens with 1/2 tbsp butter
grapes
coffee

Dinner
1/2 roasted acorn squash filled with rice, onions and 1/2 apple
cold beet soup
apple crisp with homemade ice cream

Balance rating: 4/5–good dairy; could use more greens.
Volume rating: 3/5–eating less is starting to catch up on me.
Satisfaction rating: 3/5–meal repetitiveness gets difficult.

Food Foregone: none