Brief Breakfast and Snack Update
Last week, I was inspired to try substituting an English muffin with butter (~225 cal) for my bagel with cream cheese (~450-550 cal), and maybe try to make it a whole wheat muffin. I also said I would switch from the 20 oz coffee to the 16 oz coffee to reduce total work week coffee by around 15%.
Accomplished most of it on the coffee front. I work out of two office buildings though – 4 days in one building, 1 day in another. The one day a week building only has 20 oz or 12 oz which I am not ready for, so only reducing coffee by 12% but I am not missing the 4 oz on the other days.
The English muffin idea did not work out so great – there is a pretty big volume differential between a bagel and an English muffin. I was good on the first day, but concluded I’d gnaw at my faux wood desk if I did it again. Just wasn’t filling enough. Getting to lunch was hard.
But I didn’t go back to the bagel!
I realized I could switch to two slices of whole wheat bread and butter (~250-275 cal) for almost the same gain, while feeling fuller. And I can even top it up with an occasional light yogurt (80 cal) on particularly hungry mornings and still come out ahead plus supposed bacterial/digestive benefits.
As a separate note, as part of trying to improve my intake of whole wheat, I’ve been talking the wife into tweaking our shopping.
Two weeks ago we switched from white bread to Wonder Whole Wheat White. It’s not the ultimate in whole wheat breads, but it has the advantage that taste/texture wise it’s a little nicer than what we remember having as kids. Since my kid likes the Wonder version, and as my wife points out – she eats the most bread from the store so gets more of a vote.