Hannah Durbin

5 Full Days of Eating

Hannah Durbin
5 Full Days of Eating

As we all know, social media messes with our minds.

We see influencers drinking a green smoothie for breakfast, eating tuna for lunch, and prepping spaghetti squash for dinner and start to convince ourselves that eating differently from these people (in either the types of food or amount of food we eat) is wrong. We believe that our plates need to look just like everyone else's around us. We assume that all of our bodies require the same things. We think that eating less is synonymous with eating well, and that any food labeled "unhealthy" is absolutely forbidden. 

I'm here to remind you that all of our bodies are different. I eat a lot. I'm well aware of that. And I also eat a little bit of everything because that's what my body asks for. Why should the amount of food or types of food my body requires trigger feelings of insecurity, guilt and inadequacy? 

So for 5 full days, I recorded everything I ate. I did this with one intention - to paint a picture of what intuitive eating truly looks like. My hunger levels vary every day. My cravings vary every day. My body requires different sources of nutrients every single day. And instead of trying to ignore these signals, I embrace them. 

Take a peek below to see what I have been fueling myself with. 

DAY 1 

Hunger Level: Moderate

Breakfast: 2 slices of Dave's Killer Bread Good Seed toast topped with 1/2 smashed avocado, fresh spinach, fresh salsa, and 2 fried eggs

Lunch: Large grilled chicken breast (about 8 oz) with roasted fingerling potatoes, sauteed spinach, tomatoes and feta crumbles

Afternoon Snack: Big bowl of homemade sea salt and olive oil popcorn (about 3-4 cups)

Dinner: Out to Cork and Fork for a mango, golden raisin and pine nut salad, 1/2 of a Caprese meatball pizza, and 1 glass of white wine


Hunger Level: Low

Breakfast: Out to Sophia's on Market for a 3-egg Greek omelet, fried potatoes with ketchup, and buttered wheat toast

Lunch: Ground chicken bowl stuffed with steamed broccoli, 1/2 avocado, 1 small roasted sweet potato, 1 scoop of quinoa, and fresh mild salsa

Afternoon Snack: One Bar (Chocolate Chip Cookie Dough) 

Dinner: Homemade spaghetti squash topped with ground turkey, fresh Roma tomato, and Parmesan 

Evening Snack: BIG bowl of watermelon (about 2 cups)


Hunger Level: High

Breakfast: Scrambled eggs (2 whole eggs + about 1/2 cup liquid egg whites) with a bowl of Chex cereal topped with fresh berries, a spoonful of monk fruit, and unsweetened Almond Breeze

Morning Snack: 1 full bag of Square Organics lightly sweet protein popcorn 

Lunch: Out to lunch at Hellenic Kouzina for a large Greek salad topped with grilled chicken

Afternoon Snack: Loaded yogurt bowl made with Oikos vanilla Greek yogurt, Purely Elizabeth original granola, fresh berries, freshly ground almond butter, and a few chia seeds on top

Dinner: Veggie and feta salad made with fresh spinach, roasted broccoli, 1 whole avocado, fresh bell peppers, feta, quinoa, black beans, and cucumbers. Topped with grilled chicken and homemade balsamic vinaigrette dressing

Evening Snack # 1: 2 scoops of vanilla Häagen-Dazs ice cream for dessert

Evening Snack # 2: About 1 cup of fresh cherries + dark chocolate chunk KIND granola bar and a cup of decaf green tea


Hunger Level: Moderate

Breakfast: Scrambled eggs (2 whole eggs + about 1/2 cup liquid egg whites) with a bowl of steel cut oats topped with Richard's creamy peanut butter and 1 sliced banana

Morning Snack: Big bowl of fresh watermelon (about 2 cups)

Lunch: Leftover spaghetti squash topped with ground turkey, Roma tomato and Parmesan + Hope Foods black garlic hummus (about 1/2 cup) and a HEFTY serving of baked pita chips (I'd guess about 3 oz)

Dinner: Large grilled chicken breast (6-8 oz) paired with roasted broccoli and 2 small sweet potatoes with butter 

Evening "snack": 1 glass of white wine


Hunger Level: Moderate

Brunch: 3-egg omelet (with goat cheese, tomato and arugula), fried breakfast potatoes, fresh fruit, 2 buttermilk pancakes with whipped cream, butter and syrup, and 2 mimosas 

Dinner: Teriyaki salmon (about 6 oz) with pineapple salsa + roasted brussel sprouts and fresh fruit 

Evening Snack: Loaded yogurt bowl made with Oikos vanilla Greek yogurt, Purely Elizabeth granola, and fresh berries + a cup of decaf green tea