What We're Eating

Breakfast:
fruit bowl: mangoes w/hot sauce, lemon juice, salt, wee pinch of chili powder and package of Goya Chicharrones (pork rinds)

Lunch:
2 cups of milk oolong tea

Dinner:
(cold dinner/left-overs) Tuna/egg salad (3 cans pole caught tuna, 7 hard boiled eggs, lots of real mayo, TJ's wasabi mayo, lots of mustard, nice amount of pickle relish, diced sweet onions, green and red bell pepper, celery, scallions)--eaten on 15-18 ritz crackers.

Dessert and/or late night snack:
McDonald's vanilla ice cream cone (not as big as the one I had last week--as small or smaller than the pic I posted, but somehow even BETTER tasting (if that's possible)--LOVE these ice cream cones, taste like old school ice cream cones from the ice cream trucks of years gone by...YUM!

bamablairs wrote: »

seltzermint555 wrote: »

Breakfast: fried egg open faced sandwich on wheat toast with mayo & pickles, unsweetened tea
Lunch: leftover meatloaf, green beans & cauliflower, a few pieces of chocolate covered ginger
Dinner: pasta bake with TVP & zucchini, and provolone on top. Side salad lettuce, spinach, carrots & green onions with a bit of ranch dressing

Menu for the day sounds great. What is TVP.?

Thanks. TVP is a texturized soy protein that can be flavored and cooked as a meat substitute. I don't honestly know a ton about it but my husband cooks with it a lot and buys it dry in bulk at the health food store. It's pretty tasty when seasoned like taco meat, in spaghetti, etc.

Breakfast:
Homemade pumpkin spice protein bar crumbled up into 1/2 cup of Fage 2% Greek yogurt and 1/2 cup blueberries

Snack:
Cortado
Epic performance bar (almond butter chocolate)

Lunch:
Daily Greens - Just Greens (Lacinato kale & lavender)
Garlic kale with tandoori chickpeas, extra chickpeas, tahini grilled chicken salad with pickled red onions, and tabouli
2 small pieces of baklava (one of my favorite desserts!)

Snack:
Coconut coffee protein smoothie (egg white protein, coconut cream, coffee, and oat milk)

Dinner:
2 shrimp squash boats with marinated artichoke hearts and parmesan cheese
1 small square of 88% dark chocolate
Pomegranate oolong tea

Breakfast: pancake (egg, banana, oats, coconut oil, honey), black coffee
Lunch: baked chicken breast, avocado, salmas
Dinner: red beans, cheese, avocado, salmas
Snack: rice crackers, pineapple jelly

Breakfast: oatmeal with peanut butter & strawberry jam, coffee

Lunch: split peas, Babybel white cheddar, and a smoothie made from frozen avocado & pineapple, banana, hemp protein & almond milk

Dinner: homemade Italian tomato sauce with lots of celery & onion over wheat pasta, side salad with vinegar/oil, 3 crème brulee flavored sandwich cookies & vanilla rooibos tea

Breakfast: Oats w/Greek yogurt and berries (soak overnight)
Lunch: Turkey Patty, Cauliflower Rice, steamed Veg, w/horseradish mustard
Dinner: Broccoli/Ham Quiche w/salad
Snacks: Almonds, Boiled Egg, Plum or Peach

Breakfast:
Homemade pumpkin spice protein bar [inbetween HIIT and lifting]
Remedy Organics matcha oxidants drink, and a small slice of GF zucchini-carrot-ginger almond flour bread

Lunch:
Korean bbq stir-fried squid and vegetables in a spicy sauce, a little brown rice, kimchi, and 1 vegetable dumpling
1 scoop of macaroon chip gelato (vanilla coconut with dark chocolate pieces)

Snack:
Oatmega bar (chocolate peanut)
Nitro cold brew

Dinner:
Falafel seasoned chicken and quinoa balls, 3 egg white omelette, spinach leaves, and cauliflower "mashed potatoes" (Wholesome Yum recipe)
Chocolate date protein shake (chocolate whey, 2 dates, unsweetened almond milk, and almond butter)

Yesterday Chowing Down:

Breakfast:
cup of dandelion root tea

Lunch:
2 cups of milk oolong tea

Dinner:
Crispy oysters, 1/4 french dip (My hubby's dish--well done and SOOOO GOOD), Thai steak (filet Mignon-well done) salad (field greens, mangos, avocados, tomatoes, basil , mint, thin Asian noodles, peanuts, and some other YUMMY stuff in spicy season peanut sauce) 1/2 baked potato loaded to the max, baby bok choy, ice water to drink

Dessert and/or late night snack:
McDonald's ice cream cone (smallish), bowl of cherries

Today:
Breakfast:
2 cups of emperor puh erh tea

Lunch:
1 cup of dandelion root tea

Dinner:
2 thin smothered pork chops, jasmine rice and gravy, Broccoli and brussel sprouts, ice water to drink

Dessert and/or late night snack:
bowl of watermelon chunks, 1 cup of sunflower seeds, maybe a cup of mint chocolate chip ice cream

B: Smoothie bowl with avocado, spinach, kale, pineapple, banana, berries, spirulina. A sprinkle of muesli on top.

L: Roasted asparagus, eggplant, zucchini, and peppers dipped in tomato sauce. Grilled squid and chickpeas.

S: Large cold brew with almond milk. A rice cake with hummus.

D : Shrimp and fruit skewers.

Breakfast:
Vanilla buckwheat protein pancakes (Grandma best recipes), 1/2 banana, 1 tbsp peanut butter

Snack:
Lavender caffè macchiato
Hemp bar (cashew cacao)

Lunch:
Spinach salad with grilled chicken, sweet potato, avocado, quinoa, dried cranberries, roasted cashews and a little bit of homemade honey lime dressing

Snack:
Lifeway organic skyr with wildberries
Nitro cold brew

Dinner:
3 oz tuna steak, mini portabella mushrooms with fresh mozzarella, cherry tomatoes, and basil, and a bit of ricotta and spinach tortellini
15 g of 88% dark chocolate