B: IP Vanilla Drink Mix, 1 oz. Cool Brew, 1 pump Torani SF salted caramel, 1 c. spinach*
L: 4 oz. chicken, 1 c. tri-color peppers on romaine with lemon/dijon dressing
S: IP Chocolate Soy Puffs
D: 4 oz. tilapia, 1 c. tri-color veggies, 1 c. wilted spinach
S: IP Chocolate pudding w/1 pump Torani SF peppermint
B chocolate frappuccino
L mixed greens and chili lime soy puffs as croutons with oil and vinegar
D meatballs and gravy over mashed cauliflower
S crispy vanilla square
B - ProtiDiet Honey Crisp Ceraal w/splash of NF half/half; deca
L - Broccoli cheese soup with 2 c broccoli (puree and chunks)
S - Decaf iced coffee
D - Leftover Smoked Chicken over salad (lettuce and 1 c salad veg) with WF Chipotle Ranch and Franks Hot Sauce
S - 1 c cooked rhubarb topped with IP Vanilla Drink flavored w/Almond Extract, made into cake batter and baked over rhubarb. (Hoping it works and tastes like I think it will!!)
Okay, this is what I made for my first P3 breakfast. Greek Yogurt 1 cup fresh blueberries (mixed in my yogurt)
1 slice of Whole grain toast
1 tablespoon peanut butter (on my toast)
1 large fresh egg (scrambled)
Totaled 510 calories. I will need to go shopping today for a lower calorie grain substitute and yogurt as well. I need to reduce the calories down by 20 - 50.
I think I can make this work....
I'm still in love with this first P3 Breakfast, so I have been having it for the past 5 days.
JLUS...also wondering about the rhubarb/vanilla cake?
P1 - Alternatives
B: cinnamon roll quest bar
L: 4oz tuna, 2 cups zucchini, cukes & onions with homemade EVOO dressing over lettuce
D: taco salad with veggie patty, lettuce, 1 cup zucchini, onion & peppers with salsa. Might sprinkle a few Chile lime soy puffs on top for a crunch.
S: RTD choc shake with 1 cup spinach & a splash of SF peppermint
B: Home Made Egg Cup with 3tblsp egg whites, 1 tblsp protein powder and 1.25 oz of turkey sausage
L: 4 oz. Pork tenderloin, .5 c red peppers, .5 c cukes, .5 c mashed cauliflower
D: 4 oz albacore canned tuna, lettuce, HB egg white, 1.5 c broccoli
S: sugar free jello and hot tea with stevia
JLUS...also wondering about the rhubarb/vanilla cake?
It worked really well!! I put my serving of cooked rhubarb in the bottom of a small ovensafe dish and let it heat up for a few minutes while I made the vanilla drink mix into cake batter: added an ounce or two of water, 2 egg whites, a little extra Splenda, a sprinkle of baking powder, some almond extract and stirred it. It was fairly thick like cake batter. Topped the rhubarb with the cake mix and baked for about 14 minutes. Soooo YUMMMMMMY!!!!!
My next cake forray will be a Mexican Hot Chocolate Cake. I will make it exactly as above, but flavor with cinnamon and cayenne pepper (omit the almond extract). I LOVED Mexican Hot Chocolate with the chocolate mix when it was cold so thought I would just turn it into a cake instead.
[QUOTE=JLUS;4798841]It worked really well!! I put my serving of cooked rhubarb in the bottom of a small ovensafe dish and let it heat up for a few minutes while I made the vanilla drink mix into cake batter: added an ounce or two of water, 2 egg whites, a little extra Splenda, a sprinkle of baking powder, some almond extract and stirred it. It was fairly thick like cake batter. Topped the rhubarb with the cake mix and baked for about 14 minutes. Soooo YUMMMMMMY!!!!!
My next cake forray will be a Mexican Hot Chocolate Cake. I will make it exactly as above, but flavor with cinnamon and cayenne pepper (omit the almond extract). I LOVED Mexican Hot Chocolate with the chocolate mix when it was cold so thought I would just turn it into a cake instead.[/QUOTE
Thanks for the response. I'll have to give it a try. Really liked the rhubarb crisp, but the cakey topping sounds wonderful!
B: IP Wildberry yogurt drink mix w/ 1 c. spinach
L: 4 oz. roast beef with 1/2 c. cauli/leek mash and 1/2 c. lemon roasted asparagus
S: IP Chocolate soy puffs
D: 4 oz. chicken with 1 c. cucumber and 1 c. tri-color peppers
S: IP Vanilla RTD
JLUS, let us know how the Mexican Hot Chocolate cake comes out; that sounds wonderful!
My meals are still planned for me so that I can try many things:
Beach mango smoothie
L: spaghetti bologniase with roasted cauliflower and peppers
D: Spinach Salad with roasted veggies and chicken
S:Lemon pudding I need to zip this up--should I add more lemon extract or does anyone have other ideas?
Also a few questions:
Has anyone noticed that when they eat a sweet breakfast item (eg: chocolate crepe or strawberry wafers) that more sweet-carb cravings hit during the day?
What is the average weight loss after the first few weeks?
B: pancakes with WF apple butter and syrup
L: salad greens, mushrooms, cukes, tomatoes and WF dressing with Herbamare and IP Chocolate RTD
D: salad greens with sautéed shrimp
S: Quest Bar
I seem to feel more hungry when I just have an RTD for lunch with field greens than I do when I have a soup with veggies. It is so hot right now that I don't want hot soup. Anyone else have this experience? Oh, I also use a splash of Vanilla RTD a couple of times a day in coffee.
each mango smoothie
