Lunch: (fat allowed, low carb)
Home made celery/cauliflower soup
turkey
salad with spinach, broco-slaw
Salad dressing and parmesan
Dinner: (complex carb allowed, low fat)
Black bean burgers (I think that has enough protein...need to check)
stir-fry vegees,
fat-free cheddar on
salad with WF dressing
Dessert/snack:
Either a shake w/IP banana pud + frozen banana
or
Yogurt w/frozen berries
I am using alternatives and usually have two slices of bread/toast with my IP omelet, I just ordered from Julian, 0-2 net carbs sounds a lot better per slice than 15 carbs a slice. Does it taste good?
Breakfast@6am
1 cup Kashi Honey Almond Flax Cereal with 1 cup unsweetened Almond Milk and half of a Banana (not as good as my normal yogurt and berries breakfast )
2 Smart Links breakfast sausages
Chia Seed Shake (1 tbsp chia seeds added to 1 cup unsweetened almond milk, shaken with a dash of vanilla, stevia and cinnamon)
Lunch@Noon
2 Boca Burger patties (All American Classic with non GMO soy)
2 cups roasted broccoli
Dinner@6:30pm
Half a package of baked flax tempeh strips
1 Zucchini sliced and roasted into "crisps" yum!
Dinner
well...I'll have to be careful and stay focused...I love to cook and I was offered a cooking class with a chef for tonight :-) Which is really cool I have to admit and I don't want to miss on it. I'll be good ;-) I don't know the menu, will discover tonight.
Snack
Not sure I'll have one, depending on the class :-) I might have a IP Cappuccino to end the day ;-)
I just bought about five stalks (?) of rhubarb and I have no idea what to do with it!
To prepare rhubarb, wash and trim the stems. The pink and white parts at the base of the stem are good, and make a pink color when cooked. For most recipes, rhubarb is chopped in ¼" to ½" pieces. One pound of rhubarb yields about 3½ cups of chopped rhubarb. It is very tart and sweetener is usually needed.
I usually sautee up chopped ~1/2" piece rhubarb for ~5-8 minutes until it is soft & starts getting "mushy" and I add it to my raspberry jelly before putting it in the fridge. Some people sautee up rhubarb and add WF strawberry sauce or a few Splenda packets for a fruit spread for their (crispy cereal or restricted) pancakes. Others sautee up rhubarb with sweetener of choice and top their vanilla pudding. Others top the rhubarb sautee with maple oatmeal or crispy cereal and bake to make a 'crumble'.
Personally, I think it pairs best with either WF Strawberry or Splenda - I tried it with WF Caramel and wasn't a fan of the flavor combo.
Hi
Cut up the rhubarb into small pieces and put in baking dish with a little water and microwave till soft. Then stir, drain water, and add splenda and good round cinnamon. Also good with a little vanilla IP pudding on it. YUM!
I just bought about five stalks (?) of rhubarb and I have no idea what to do with it!
I cut up 2 1/2 stalks boiled them, drained and mixed in the raspberry jelly, then refrigerated it. It kinda end up compote like and I added splenda as I ate it. I think I will add a packet of splenda before I refrigerate it next time. I really liked it!