Breakfast @ 6:30am
Healthsmart Hot Chocolate
Chia Seed Shake with unsweetened almond milk
Lunch @ noon
2 Boca Burger patties (swapping lunch and dinner, need to pick up food from coach tonight)
Cucumber and tomato salad w/ WF Italian dressing
Dinner @ 6:30ish
Mango RTD
Roasted Zucchini, my fav.
Crispy cereal
Salad w 1 c cucumber, mushroom soup with 1 cup mushrooms
Simply bar
8 oz chicken w walden farms BBQ to dip, 1 cup asparagus, 1 c Zuchinni
Can you share the preparation instructions for those two meals??? They sound great!
Spinach Smoothie: Vanilla or Chocolate Pudding/Drink Mix/RTD (IP, EAS, Pure Protein, Muscle Milk Light)
2 Handfuls Loose-Leaf Spinach
2 cups Coffee/water/herbal tea
2 cups Ice
1 tbsp WF Chocolate Dip/sweetener of choice
In my full-size Cuisinart blender I put in ~2 handfuls spinach to fill it to the top without packing it in. I add 2 cups chilled coffee (you can use water/herbal tea/etc - tasters choice) with 2 cups ice and sweetener of choice (WF Chocolate/Caramel/Splenda/Stevia/etc.). Blend for ~90-120 seconds to pulverize/liquefy spinach. I then add in my RTD and blend ~30 seconds more. My favorite flavor combos are IP or EAS Chocolate, Coffee, and WF Chocolate - I am a choco-holic. I pour it in a gigantic mug over ice and take it as my breakfast on the go, I savor it for hours!
I put in the pudding cake & my favorite rhubarb upside down cake recipes - both are sweet ways to get in your veggies - a total splurge!
Zucchini Pudding Cake:
A take on Jennydoodle's Pudding Cake Recipe: http://www.3fatchicks.com/forum/idea...ding-cake.html IP Pudding (flavor of choice)
1/2 Zucchini
2 Egg Whites
2 oz Water
1/2 tsp Baking Powder
1 tsp Extract (flavor of choice, if desired)
I shred 1/2-zucchini with my cheese grater and place the shavings in a paper towel and 'squeeze' out excess water, set to the side. I use my hand-blender to mix up 2 egg whites and 2 oz water (and 1 tsp Extract of choice if desired). I then fold in my Pudding packet, and finally I add in my shredded zucchini. I put it in a larger corningware dish (you can also do 2 small corningwares or 3-4 muffin tins) and bake at 350 for ~15 minutes. They will puff up then deflate after cooling - but still delish!
Rhubarb Upside-Down Cake: Crushed IP Crispy Cereal Packet
1-2 stalks chopped Rhubarb
2 Egg Whites
2 oz Water
1/2 tsp Baking Powder
1 tsp Sweetener
I sautee up rhubarb until mushy with some Splenda/Stevia/WF Strawberry & set to the side. I use my hand-blender to mix up 2 egg whites and 2 oz water. I then fold in my crushed Crispy Cereal, finally I pour it over my rhubarb in a larger corningware dish and bake at 350 for ~15-20 minutes. The smell is incredible!
snack :ate 1 peanut Japanese daifuku mochi :aprox 70 calories
and small palm size of wasabi peas: calories unknown
Lemonade sugar Free - 4 calories
Dinner: Baked skinless Chicken breast with a dime size of hot sauce
160-170 calories
Uncle bens instant rice :380 calories for hole packet.
couple of boiled button mushrooms.
Lemonade sugar Free - 4 calories
snack: another small portion of wasabi peas lol : calories unknown
Lemonade sugar Free - 4 calories
will probably eat something more later.
Last edited by VioletRain; 05-30-2012 at 04:24 PM.
Breakfast:
1 c Black Coffee
About Time Whey Protein Pancakes
2 Egg Whites
1 Tbsp WF Pancake Syrup
1 tsp OO/ Sea Salt
Lunch:
IP RM Vanilla Pudding
2 c Broccoli/ Cauliflower
2 Tbsp WF Bacon Dip
1 tsp EVOO/ Sea Salt
Dinner:
Big Mac in a Bowl
5 oz cooked XL Ground Beef
1 Tbsp WF Thousand Island Dressing
Romaine/ 1 c Red Onion Raw/ sugar-free Bread & Butter Pickles
Tisane Tea
Snack:
IP Dill Zippers
1 c low sodium Dill Pickles
2 Tbsp Great Lakes Gelatin/ Collagen
I just made the most delicious lunch and I really wanted to share it.
For all you zucchini and omelette fans, this is a modification to an old Russian favorite of mine, called something like mini zucchini pancakes.
Shred 1 large zucchini in a bowl. Mix the herb and chez omelette with slightly less water, I did about 3.5 oz. Add the mixture to the shredded zucs, then add about a teaspoon of garlic power and a sprinkle of your IP sea salt. Mix everything together with a fork; it should be almost part to part, maybe a little more zucchini than omelette. Finally heat up a skillet with a small dollop of olive oil on medium to light heat. Drop a forks worth of the mixture on the pan, spreading the shredded zucchini on to the omellete liquid so it seems like its equal parts. Cook on low to medium heat until one side is golden brown then flip and do the same. Amazing! Just like momma used to make.
Last edited by Mufassia; 05-30-2012 at 08:39 PM.
Reason: Edit* Adding picture now that I'm on a laptop rather than a phone
Hi all, I have noticed that some of you make your puddings into shakes/' smooties...is it just a matter of blending them/ do I less water? Can you let me know your secrets! Thanks!
What are you eating today, Wednesday May 30th
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