Food Stamp Diet: Post #2 | Food News | Seven Days | Vermont's Independent Voice
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Food Stamp Diet: Post #2 

I'm at the end of day 1. Here's my progress report.

Day 1
Breakfast: 1 c. yogurt with one half banana, honey, cinnamon and nutmeg
Lunch: Two peanut-butter-and-apple sandwiches on oatmeal bread
Dinner: Roasted chicken thigh, whole-wheat couscous* withpan drippings, steamed fiddlehead ferns; roast tomorrow's beets withthe chicken to save energy.
Snacks: Homemade kettle corn, carrots

Breakfast: I was almost afraid to eat this morning, because doing so meant that I'd be getting hungry that much sooner. I managed to hold off until 10:30, then ate a peanut butter sandwich...my yogurt didn't sound that appetizing.  The inexpensive organic peanut butter was so thin, that I couldn't make a decent layer of the stuff, so it was mostly a bread sandwich. I also ate an apple.

Lunch: When I got hungry again, I ate my cup o' yogurt. I was supposed to get 1/2 banana, but we'd didn't have any in the house (the ones I'd gotten for the project got eaten early). So, I subbed a few dried cranberries I had kicking around the office. Also ate my second sandwich, but used hummus instead of peanut butter. I'd opened the container last week, and didn't want it to go bad. Has fewer calories than peanut butter, so I don't feel like I was cheating, just being frugal.

Snacks: I had a carrot around 4:00. I put my chicken in to roast around 5:40, and by 6:30, was ravenous and grouchy. Made kettle corn...soooo good. My mood improved drastically.

Dinner: Yay chicken! I'd forgotten to assign the wings to any of my meals, and so ate a wing and part of a thigh, saving the rest of the thigh for tomorrow. Plus, I ate all the skin from my half of the chicken, cause it's onlygood on the first day. Poured pan drippings all over the couscous -- kind of gross, but tasty. The fiddleheads weren't the best, maybe because I foraged for them a few days ago.  It's now 10 p.m. and I'm feeling perfectly sated and happy. I think the popcorn helped a lot...

Kettle Corn

1/2 c. popcorn kernels
2 T. oil
2 T. sugar
salt to taste

Heat the oil. Add the kernels when oil is hot. Sprinkle in the sugar. Shake the pot over the heat as the popcorn pops. Continue until the popping slows significantly. Add salt to taste.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

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