It's MONDAY, June 18th!!! What are YOU eating today?
Phase 1: Week 16, Day 4
Breakfast@8am: Spinach Smoothie EAS Carb Control Chocolate RTD Spinach & Lettuce 2 cups decaf coffee 1 Stevia packet Lunch@12pm: Soup IP Potato Puree 4oz Chicken Broth Celeriac & Mushroom Puree Snack@4pm: Tapioca Pudding IP Lemon Pudding Miracle Noodles Rice Mall Walk~2miles@5pm Dinner@8pm: Braised Pork Chops & Celery (inspired by yesterday's Chat) The recipe I am working from: http://uktv.co.uk/food/recipe/aid/642684 Ingredients 4 cups chopped Celery (splitting with my husband, ~1 celery rib = 1/2 cup chopped) Garlic EVOO Chicken stock 2 egg whites 1 lemon 2 pork chops Directions: 1. For the braised vegetables: place the celery and 2 cloves chopped garlic into a large pan with some EVOO and a pinch of salt. Cook over medium heat for~5 minutes until the celery are slightly softened. 2. Pour in the chicken stock, just enough to cover veggies, and bring to a simmer. Cook for 10-15 minutes over a low heat, or until the vegetables are meltingly soft. Keep warm. 3. For the pork chops: season the pork chops with salt and pepper. Heat some olive oil in a frying pan and add ~1-2 cloves chopped garlic. Add the pork chops and fry for 3-4 minutes on both sides, or until golden-brown all over and cooked through. Remove from the heat and set aside to rest. 4. Meanwhile, remove the braised celery and onions from the heat. Spoon the egg whites over some of the cooking liquid. Mix well to combine, then add lemon juice and lemon zest (I like to use all of the lemon!). Heat through gently for a few minutes (make sure the heat is not too high or the mixture will curdle). Season to taste with salt and freshly ground black pepper. 5. To serve, spoon the braised celery and onions onto plates and rest the pork chops on top. Spoon over the rest of the sauce. |
Wow! Your plan for today, LizRR sounds great. Here's what I've got so far:
Breakfast ate at 7:00 IP Herb and Cheese Omlet Coffee w/ 1oz cream Water Lunch to eat at noon IP Cappuccino drink 1 c. fresh cukes 1c. celery water Snack to eat about 2PM IP Blueberry cran-granata drink water Dinner Grilled chicken thigh w/ olive oil and rosemary Steamed broccoli Salad I hope this sounds okay! Its my first day so striving to make it all work correctly. |
Phase 1, Week 3, day 3:
Breakfast - The other half of Wildberry Pancakes from yesterday Lunch - IP Chili with added grn onions and yellow sweet peppers, and Cauliflower 'Bread Sticks' (pleasantly surprised with the Chili - first time I've tried it) Snack - Orange drink Supper - Pigs in a Blanket made with flank steak, green peppers, and ?. Am also going to try Rutabaga Fries for the first time tonight. Hmmm, just realized this will give me 4 IP foods today. Will have to cut out the Orange Drink... Welcome mom2hi! |
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Breakfast ate at 9am:
Cappucchino Protein Shake blended in with black decaf coffee Lunch to eat at noon Protidiet Blueberry Waffle w. WF pancake syrup 1 c. fresh cukes, 3/4 cup zucchini, and 2 radishes liberally sprinkled with sea salt. Dinner Roasted Chicken Thigh 1 cup asparagus 1 cup mixed celery, cucumber, sweet peppers 1 cup romaine 10pm-ish before bed: Protein Shake |
Repost from yesterdays thread - I'll try to remember to add this daily throughout June for folks who might have missed it. Not all of the recipes are 100% IP, but they can be easily adapted and modified.
I love freebies! for the month of June you can download a free PDF copy of the Miracle Noodles cookbook (regularly $29.99). http://miraclenoodle.com/recipebook.pdf |
Phase 1/Week 1/Day 6
Breakfast @ 10:30 -Crispy Cereal -Espresso w/ 1 Splenda packet Snack @ 1 - 1 Cucumber (part of 2 cups) with WF Ranch Don't have my lunch break at work until 3 but I have mushroom soup with broccoli and cauliflower :-) HAVE A GREAT OP DAY EVERYONE!!!!:carrot::carrot::carrot::carrot::carro t: |
Breakfast: coffee with vanilla drink
Lunch: chicken patty with hot sauce on lettuce with wf Caesar dressing and cauliflower, cabbage and cucumber Snack 1: cucumber with s&v Supper: fried cauliflower with ground turkey, cabbage, asparagus and zucchini with a salad Snack 2: dark choc pudding with ice, cinnamon, vanilla and peppermint extract done in blender and frozen |
Getting good ideas for future days on IP! Thanks for the welcome and for the note regarding the cream. I asked my coach if I could have the cream instead of low fat milk and she said she'd let me try it...I hope it's not a mistake, but I just love cream in my coffee and measure 1T for all the cups of coffee I might drink.
She said we could try it and if my losses aren't up to par or if they slow down' I might have to drop it, but cream is fewer carbs than low-fat milk, so maybe I'll be okay? So far, so good. Had my cappuccino for lunch (yummo!) and now getting ready to mix up my snack although I don't feel hungry at all. |
Phase 2 today...
Coffee with a splash of vanilla rtd and sugar free almond rica Syrup (just tried this for the first time today- very yummy!!) Snack- caramel nut bar Lunch- pork chop a la Liz (thanks for the idea it was very good!) Fluffy Potato Rolls Preheat oven to 400 Beat 2 Large Egg Whites until frothy Mix in: 1/4 teaspoon baking powder Pinch baking soda Cajun seasoning (optional) Dehydrated onion (optional) 1 IP Potato Purée Packet Spoon into a very well oiled mini muffin pan (will make about 9-10) or regular muffin pan ( bigger rolls for burgers etc). About half full. Bake for 8-12 minutes. If you're looking for a bread fix- this is it! Coconut Curry Rice 1 tsp coconut oil in frying pan over med low heat. Add two cups 'riced' cauliflower. Season with salt, cumin, mild curry powder. Paprika and or chili powder is optional depending on how spicy you like it. Supper: Tuna Taco Salad Iceberg lettuce Can tuna Taco Salad Dressing (splash evoo, low carb ketchup, apple cider vinegar & Frank's hot sauce- whisked together) Stewed Rhubarb: 2 cups Chopped rhubarb 1/8- 1/4 cup water Stevia packet Cinnamon, nutmeg optional and to taste... Add water to small saucepan over medium heat. Add rhubarb and stew until rhubarb is completely mushy. Add Stevia & spices. |
OMG!:drool: I love your ideas!!
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I'm doing the My Fit Foods 3 day challenge.
Breakfast = Mike's Rise and Shine - 5:1 eggs, spicy turkey sausage & sweet potato cubes w/ cinnamon Snack = Picnic - 3 slices of fuji apple, almond/cranberry mix, grapes & nut crisps Lunch = Blazin' Cajun Shrimp - mini shrimp on top of dirty rice (brown rice, spicy turkey meat) and asparagus. Snack = will be a hard boiled egg, apple slices, natural peanut butter. Dinner = shrimp & chicken gumbo. Honestly, its entirely too much food!!! However, I'm consuming the suggested 1550 - 1650 calories that my doctor suggested. I am either walking, roller skating, freestyler scooting or doing some kind of exercise 4 - 5 days a week (picking it up from just doing 2 miles/day x 3 days a week). |
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P4
Breakfast 1 tbsp peanut butter (natural) 1 small banana 1 whole wheat English Muffin (I'm suppose to have more but this is what I always have) Lunch Fresh basil, tomatoes with two servings of fresh mozz and a balsamic reduction Dinner One serving (2 oz) whole wheat pasta One serving (1/2 cup) pasta sauce 93% fat free ground beef Snacks throughout day: apple, almonds and low fat cheese Super delic: Iced coffee with Walden Farms Pancake Syrup!!! My new fav! To all those on P1 I'm very jealous of your packets...I still miss having chocolate three times a day!!! |
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