In the Name of Science: 4 Days of Meals & Snacks

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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As you guys might remember, I am participating in a study about how diet affects ulcerative colitis. I’m in the control group, so I’m just eating the way that I usually do. But since I need to track exactly what I consume four out of seven days of the week, I thought you guys might be interested to see what my meals and snacks look like. I actually thought about posting each day separately, but I think seeing them together gives you a much better idea. Enjoy!

what a runner crossfit mom ibd fighter eats

SUNDAY

B: 2-Ingredient Pancake with 1 tablespoon of hemp hearts +1 tablespoon of Teddie peanut butter and 16 ounces decaf iced coffee with 1/2 cup vanilla coconut milk

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W: 5 miles on the treadmill

S: 1/4 of chocolate glazed donut

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L: 4 ounces of grilled salmon with 1 cup mixed stir fry veggies, 3 cups steamed spinach, 1/2 cup shelled edamame, and 1/4 of an avocado

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S: 2 Peanut Butter Protein Balls + 8 ounces of iced coffee with 1/4 cup vanilla coconut milk

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S: 3/4 cup Peanut Butter Puffins + 1 cup Rice Chex + 1/2 cup vanilla coconut milk

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D: Vegetarian Shepard’s Pie (1/2 cup black beans, 1/2 cup mixed veggies, 1/4 cup shelled edamame, 1/2 cup mashed sweet potatoes, 1 tbsp crumbled feta)

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S: 2 Medjool dates

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S: 1 rice cake with 1 tbsp sunflower butter + peppermint tea

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MONDAY

B: Oats in a Jar (1/3 cup oatmeal + 1 tbsp hemp hearts + 1 tsp chia seeds) + 2 tbsp Teddie peanut butter and 16 ounces decaf iced coffee with 1/2 cup unsweetened soy milk

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S: 1 Peanut Butter Protein Ball

W: CrossFit

S: 1 scoop SFH vanilla Recovery protein powder + 1/4 cup iced coffee + water

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S: 1 hard-boiled egg with salt and pepper

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L: 3 cups mixed greens with 1/2 avocado + 2 tbsp lime juice and 1 can of tuna with 2 tbsp sweet relish

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S: 1 cup Peanut Butter Puffins + 1/2 cup Rice Chex + 1/2 cup unsweetened soy milk

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D: 2 eggs + 2 whites + 2 cups of baby spinach + 2 tbsp crumbled feta + 1 tbsp nutritional yeast

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S: 3 Medjool dates with 1 tbsp chocolate chips

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S: 1/2 rice cake with 1/2 tbsp sunflower butter + cinnamon

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TUESDAY

B: 1/3 cup oatmeal + 1 tbsp hemp hearts + 1 tsp chia seeds + 1 tbsp Teddie peanut butter and 8 ounces decaf iced coffee with 1/4 cup unsweetened soy milk

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S: 1 Peanut Butter Protein Ball + 16 ounces Marylou’s decaf white chocolate chip iced coffee with milk and sugar

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B2: 1/2 cup liquid egg whites + 1 cup baby spinach + 1 tbsp nutritional yeast

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L: 1.5 cups Light & Creamy Chickpea Salad with Brussels Sprouts (recipe on CNC soon!)

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S: 1 Peanut Butter Protein Ball

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S: 1/2 cup leftover Vegetarian Shepherd’s Pie

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D: 1 cup brown rice + 1/2 cup black beans + 1/2 cup roasted zucchini + 2 tbsp guacamole

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S: 3 Medjool dates + 1 tbsp chocolate chips

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S: 1 serving (~ 10 pieces) dried apple rings

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S: 1 serving (~33 pieces) of Trader Joe’s cheese curls

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WEDNESDAY

1/3 cup oatmeal + 1 tbsp hemp hearts + 1 tsp chia seeds + 2 tbsp Teddie peanut butter and 16 ounces decaf iced coffee with 1/2 cup unsweetened soy milk

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W: KFIT

S: Hard-boiled egg with salt and pepper

L: 1/2 cup brown rice + 1/2 cup chickpeas with Brussels sprouts and feta + 1/2 cup roasted sweet potatoes + 2 tbsp guacamole

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S: 1 FlapJacked Double Chocolate Mighty Muffin

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D: 8 ounces canned chunked chicken + 2 tbsp guacamole + 1 tbsp sweet relish and 1 serving Simply 7 Lentil Chips

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S: 1/4 cup microwaved apple chunks with cinnamon

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S: 5 ounces Sauvignon Blanc

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S: 1 cup Peanut Butter Puffins + 1/2 cup Rice Chex + 1/2 cup unsweetened almond milk

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