What We're Eating

Breakfast: two cups of tea with oat milk; oatmeal with berries, flax, tsp maple syrup and tbs peanut butter.
Snack: coffee with oat milk and 20 pistachios.
Snack: two cups TJs olive oil popcorn.
Dinner: coconut turmeric rice with kale, broccolini and some tempeh with peanut sauce. Glass of red wine.

Breakfast: espresso with 1/2 tsp of maple syrup
Brunch: oatmeal w/cinnamon, apple & almonds
Dinner: Wild boar meat sauce over zoodles, caesar salad and red wine
Snack: Clif coconut almond butter bar

Breakfast
Chocolate coffee protein shake with cool whip on top and a drizzle of sugar free chocolate syrup. 1 cup coffee with Splenda and half and half
Lunch
A bowl of pasta fagioli topped with oyster crackers and a hit of parmesan cheese, a dinner roll with butter and a diet coke.
After lunch
A cup of coffee with Splenda and half and half
(Really wanted a chai tea but I forgot to buy at the grocery store today😔)
Dinner
Peaches, pineapple and cottage cheese.
🌟 Happy Monday🌟

Smoothie - bananas, PB2, groundflax seed, oat milk. 3 of the Yves veggie breakfast links.
Chocolate peanut butter protein bar
Lentil spaghetti and beyond meat sausage
Grilled (vegan) cheese and (vegan) bacon sandwich
Spring mix salad

Breakfast: espresso with 1/2 tsp of maple syrup
Snack: 2 tangerines
Dinner: Wild boar meat sauce over casava fusilli and sautéed baby kale (in olive oil)
Snacks: Clif coconut almond butter bar, olives, So Delicious Key Lime Coconut yogurt w/blanched almonds and chia seeds

Not a good day. One meal plus a lot of snacks

Breakfast: Egg sandwich on wheat bread with cheese and avocado, banana on the side
Lunch: Frozen burrito with sour cream
Snack: Small serving of cheddar and sour cream chips
Dinner: Meatloaf, mashed potatoes, and green beans
Snack: Chocolate cake with vanilla ice cream

Buddha Breakfast Bowl
Ingredients
Serves 1
For the potatoes:
olive oil
1 large sweet potato, cut into 1 inch cubes
3 cloves garlic, minced
1 green bell pepper, finely diced
salt and pepper

For the Broccolini:
olive oil
1 small bunch Broccolini
2 cloves garlic
salt and pepper

For the caramelized onions:
olive oil
2 c yellow onions, thinly sliced
1 t balsamic vinegar (optional)

For the bowls:
2 c baby spinach
1 avocado, halved
sesame seeds, as garnish
2 eggs, poached
1/2 c chickpeas, canned, fried, or crispy roasted

Directions
Preheat oven to 425 and line a large baking sheet with parchment paper.
To caramelize the onions, heat a few t oil in nonstick skillet. When the oil is moderately hot, add onions and sauté for 4-5 minutes. Reduce heat to medium-low and cook another 35-45 minutes, stirring occasionally, until very golden. O
Option to stir in a tbsp. of balsamic vinegar when they are done.

Toss sweet potatoes with olive oil, garlic, bell pepper, salt and pepper, and spread in an even layer onto the left half of baking sheet.
Do the same with Broccolini but place onto right half.
Roast veggies for about 25 minutes, tossing halfway, until sweet potatoes are fork tender.
To poach the eggs, crack each egg into two small bowls and set aside. Bring a pot of water to a boil, once boiling, add a tsp of white vinegar and gently stir it around. Gently slip each egg into the boiling water and let it do its thing. Cook for 2 minutes or so, remove egg with a slotted spoon and place onto a flat surface to let water drain/dry a bit.
To assemble the bowls, add spinach, followed by sweet potatoes, Broccolini, caramelized onions, avocado, chickpeas, and top with poached egg, and freshly cracked pepper.

This recipe uses Broccolini but you can replace with broccoli.

Burrito - tofu scramble, baja 'beef', fries, spinach, pico de gallo, and housemade chipotle queso. (take-out)
English muffin with Gardein breakfast patty, lettuce, and tomato
Two slices of toast with PB2/with cocoa spread
Rice, kidney beans, cabbage, and gardein beefless tips

Breakfast: espresso with 1/2 tsp of maple syrup
Brunch: tuna w/chiptole lime mayo & capers, celery sticks
Dinner: Sicilian rope sausage, mashed potatoes, slaw
Snack: tangerines

Breakfast: Coffee with creamer
Lunch: Quinoa, spinach, cherry tomato, tuna, balsamic vinegar, and feta
Snack: A few Doritos, mug of tea
Dinner: Leftover Thai tofu and eggplant over rice
Dessert: Cherry cheesecake

Breakfast: leftover lentil, quinoa and brussels sprouts pilaf, half a small avocado, last slice of vegetarian roast.
Snacks: oat milk latte, 10 pistachios, half a Quest bar.
Late lunch: coconut turmeric rice with kale, tempeh, broccolini, and a little peanut sauce.
Later: 1.5oz whisky.
Plus cups of tea and coffee with oat milk, tracked 1/2 cup.

Breakfast: espresso with 1/2 tsp of maple syrup
Brunch: Prosciutto, leftover mashed potatoes, tangerines
Dinner: Baked chicken & butternut squash seasoned w/ginger & Lime Kaffir, slaw mix sautéed in sesame oil & ginger
Snack: dark chocolate, cashews

Breakfast: Coffee with creamer, 100 calorie english muffin, morningstar breakfast patty, 2 eggs scrambled with cherry tomatoes
Lunch: Turkey and sweet potato chili topped with a little cheddar
Snack: 1 carrot sliced with hummus, cottage cheese, banana, peppermint tea
Dinner: Spaghetti with the sauce loaded with carrots, mushrooms, and peppers

Breakfast: avocado toast w/ bagel seasoning, fried egg & 1/2 banana, coffee.

Lunch: split peas made with carrot/onion, string cheese and a smoothie made from blueberries, strawberries, almond milk & hemp protein powder.

Afternoon Snack: two cinnamon grahams spread w/ marshmallow creme & Earl Grey tea.

Dinner: rigatoni with spinach, onion, ricotta & tomato sauce. Side salad, dry.

Breakfast: espresso with 1/2 tsp of maple syrup
Brunch: Oatmeal w/cinnamon, almond slivers and dried apricot
Dinner: Grilled pork chop, butternut squash and slaw
Snack: baked chicken legs, tangerines