Phase 1

Breakfast:
1 c Black Coffee
IP Crispy Cereal (Pancakes)
2 egg whites
2 Tbsp WF Pancake Syrup
1 tsp OO

Lunch:
IP Vanilla Pudding (Spinach Smoothie) (OMG, so good, first time trying this!)
2 c Organic Baby Spinach
1 tsp EVOO/ Sea Salt

Dinner:
5 oz Cooked Chicken Breast/ Mrs. Dash/ Sea Salt
1 c Broccoli
2 Tbsp WF Thick & Spicy BBQ Sauce
Tisane Tea

Snack:
IP Southwest Cheese Curls
1 c Low Sodium Dill Pickles
2 Tbsp Great Lakes Gelatin Collagen

Exercise:
Walk - 30 mins

~~~~lots of water~~~~

Have a great day IP'ers!

Phase 4:

Breakfast:
Scrambled eggs
Turkey sausage
Julian low-carb bread
Lowfat butter
Grapefruit
WF blueberry jam

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 LOVE this stuff!

Sewmam

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?

Phase three:

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!

Snack@8ish
Mango RTD

Phase 1: Week 9, Day 5

Breakfast@8am:
IP Chocolate RTD (smoothie)
Spinach
2 cups half-caf
1 Splenda
1 tbsp WF Caramel Dip

Lunch@12pm:
Salad w/EVOO+Apple Cider Vinegar
IP Chicken Soup
Roasted Poblano, Red Bell Pepper, Jalapeno, Garlic Puree

Snack@6pm:
IP Chocolate Pudding (pancake)
2 Egg Whites
1/4 tsp Baking Powder
WF Pancake Syrup

*Bodypump at 6:30pm-7:30pm

Dinner@8pm:
Turkey Tenderloin
WF Spicy BBQ
Cauliflower & Celery Puree

Breakfast
3 shots iced espresso from Starbucks mixed with 1 Vanilla RTD

Lunch
Roasted turnip "fries" seasoned with sea salt and EVOO (2 cups)
Vanilla shake made into a mug cake

Snack
Chocolate soy puffs

Dinner
Grilled boneless/skinless chicken thighs (8 oz)
Grilled zucchini (2 cups) seasoned with sea salt/pepper/EVOO

Phase 1 - Week 2 - Day 3

Breakfast
IP Maple Oatmeal + hot tea

Lunch
IP Mango RTD
Cabbage and celery salad

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!

Phase 1

Breakfast:
IP Cookies n' Cream bar

Lunch:
IP Orange Juice
2 cup Broccoli

Dinner:
6 oz. Sirloin
1 cup Broccoli
1 cup zucchini

Snack:
IP Orange Juice

And lots of water!!

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!

Phase 1 Week 1, Day 2

Breakfast: IP lemon pudding

Lunch: 1 cup of cucumber and brocoli
1 cup of cucumber and celery in a shake
IP caramel-vanilla bar

Snack: IP strawberry drink

Dinner: 5 oz poultry, 2 cups of veggies in a shake

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!

DAY 1
BF: Caramel pudding shake/iced coffee
Lunch: chicken breast, mushrooms and a dash of soya sauce.
Dinner: banana pudding pancakes and wf pancake syrup
Snack: soya nuts

Did a Pilates class. I had a vanilla pudding just after the class. I was very hungry

Yum! Thanks for the rhubarb suggestions. I will give the whole lot a go.