I made the cupcakes out of blueberry pudding mix but ran out of vanilla extract so used orange instead. After cooking I topped with a dab of WF raspberry dip. It smelled like wonderful bakery yumminess. And tasted good too.
Breakfast:
3 cups of hot mint tea
2 pudding cupcakes w/ wf raspberry topping
Lunch
2 CSalad mix with cukes, red bell peppers, cauliflower, red onion, zuchinni, green onions, broccoli,
Enough lettuce to FILL the bowl
chocolate drink
Dinner
8 oz chicken breast
2 cups pepper mix
salad, if I"m in the mood.
Snack: Pina Colada smoothie with LOTS of ice.
I've never been one to plan ahead, lets see how this works.
<3 Kristina
Last edited by GrandmaKiss; 06-11-2012 at 01:09 PM.
Breaky- coffee and vanilla drink
Lunch- chicken patty's with franks red hot, salad, Caesar dressing and riced cauliflower
Supper- I'm going to try chicken fried cauliflower
Looking great Liz! I was going to ask you a long time ago, but does your coach/center let you use alternatives?
I ran the EAS RTD switch with my coach and she approved of them. When I was on travel and didn't get my food order in on time I also had to use Pure Protein bars as a backup since I didn't have enough IP food. But the RTDs are the only product I'm truly comfortable with making the alternative switch too. My coach was fine with it, as long as she could see herself that the calories/carbs/sugar were similar. I'd 'taste tested' the RTDs from Pure Protein, Muscle Milk Light, and the EAS is by far my favorite.
Ideal Protein RTD Chocolate:
Serving Size: 1 carton (236ml)
Amount per Serving
Calories 100 Calories from Fat 36.0
Total Fat 4g
Saturated Fat 1g
Cholesterol 0mg
Sodium 240mg
Total Carbohydrate 4g
Dietary Fiber 3g
Sugars 0g
Protein 15g
EAS Carb Control Chocolate:
Serving Size: 11 fl oz (330 mL)
Calories: 110 Calories from Fat: 25
Fat, g: 3
Saturated Fat, g: 0.5
Trans Fat, g: 0
Cholesterol, mg: 25
Sodium, mg: 340
Potassium, mg: 470
Carbohydrate, g: 4
Dietary Fiber, g: 1
Sugars, g: 0
Protein, g: 17
Quote:
Originally Posted by 3mama
LizRR - I'm going to have to try the clam chowder - it sounds yummy!
I am a creature of habit (if you can't tell by my menus), it's usually a variation between spinach smoothie @ breakfast, soup @ lunch, pudding or restricted @ snack, and dinner free for all. I really like the potato puree, I also like the chicken soup - but mostly because I can change the flavor using a veggie puree to whatever I feel like for the week. Sometimes you'll see me using poblano + bell pepper puree and also cauliflower + celery puree are a usual staple of mine. I may try making the potato puree into rolls sometime soon, although the Crispy Cereal unrestricted pancakes usually satisfy my 'bread' fix.
Lunch: Tried to make an alternative butterscotch pudding (Doctors Best Weight Loss) into a waffle... it was actually quite tasty, but I think I used too much water, as per Liz's post earlier. It was like munching on a lot of very crispy crust. Tasty - but not much substance to it.
Ate it with 1 cup of stewed rhubarb (sweetened with stevia & cinnamon).
Snack @ 3pm: 1 cup of cucumbers w. some WF blue cheese dip.
Dinner: 8 oz total combination of grilled scallops, plus some sliced up leftover roasted chicken breast from last night's dinner.
1 medium sized tomatoe & 1 cup of steamed asparagus.
Snack Before Bed: Will probably be a Whey Factors Protein shake.