Breakfasts
Oatmeal pancakes from “Biggest Loser” show Turkey bacon and egg white breakfast tacos Baked eggs with chicken sausage and herbs Egg in a hole, fruit Lunches My favorite new grilled cheese sandwich, garlic grilled tomatoes Fig, Prosciutto, Goat Cheese and Spinach Pizza Chickpea & tomato salad with fresh basil, cloud bread triangles Monte Charlene sandwiches Dinners Spaghetti with turkey meatballs, spinach salad Turkey burgers, corn on the cob, baked sweet potato fries Roast beef roll-ups, zucchini chips, fruit salad WW Breaded pecan pork cutlets, broccolini, zucchini tots
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Breakfast: Breakfast tacos Lunch:Chicken and rice Dinner: Vegetable soup and cornbread Monday Breakfast: Flaxseed and oat waffles with peanut butter syrup, sausage patties Lunch: Staff comes over for working lunch: Buddha Bowl (Chicken, white beans, black rice, kale, peanut sauce) Dinner: Chicken, vegetables, cornbread Tuesday Breakfast: ViSalis shake with fruit and kale Lunch: Out -- in Brenham Dinner: Out with friends Wednesday Breakfast: Out - Breakfast with the Michael and Susan Dell Foundation Lunch: Staff comes over for working lunch: Grilled turkey burgers, steamed broccoli, baked onion rings Dinner: Chicken with basil cream over wide ww noodles Thursday Breakfast: ViSalis shake Lunch: Leftovers Dinner: Tortellini, fresh fruit Friday Breakfast: ViSalis shake Lunch: Staff comes over for working lunch: Grapes, apple slices, muesli bread, sharp cheese, salami, walnuts Dinner: Grilled pork chops, broccolini, risotto Saturday Breakfast: Breakfast out Lunch: Leftovers Dinner: Roasted chicken and vegetables Treats/Snacks Toasted garbanzo beans Homecooked meals: 17/21 I now am a disciplined breakfast eater, now that I've been having the ViSalis shake meal replacement every morning. I highly recommend it -- delicious, rich in vitamins and protein, and low-carb/low-sugar.
Monday Breakfast: Flaxseed waffles with peanut butter and syrup, sausage patties Lunch: Mike comes over for lunch/Make-ahead: Chili and cornbread muffins Dinner: Leftovers Tuesday Breakfast: ViSalis shake with fruit and kale Lunch: Out Dinner: Chicken Caesar salad Wednesday Breakfast: ViSalis mocha shake, bagel thin with peanut butter Lunch: Out Dinner: Chicken with basil cream over wide ww noodles Thursday Breakfast: ViSalis shake Lunch: Brown bag: Ham and cheese sandwich, fruit salad with basil honey dressing Dinner: White bean and chicken wraps Friday Breakfast: ViSalis shake Lunch: Leftovers Dinner: Brisket, baked beans, broccoli Saturday Breakfast: Out Lunch: Leftovers Dinner: Buddha Bowl (Chicken, white beans, black rice, kale, peanut sauce) Treats/Snacks Toasted garbanzo beans Yogurt-Covered Blueberries Homecooked meals: 15/18 = 83% YAHOOO!!! Sunday Breakfast: Out Lunch: Anna's Chicken Salad Dinner: Slow-cooked on Sunday: A Lower-Fat Bolognese Meat Sauce Monday Breakfast: Out Lunch: Out Dinner: Brown bag: Creamy Avocado and White Bean Wrap Tuesday Breakfast: Vegan Cranberry Oatmeal Pancakes Lunch: Out Dinner: Make-ahead: Charlotte’s White Stew Wednesday Breakfast: Baked eggs, citrus salad with rosemary honey, 2 cups green tea Lunch: Out Dinner: Brown sugar garlic chicken, snap peas, yellow squash, 16 oz water Thursday Breakfast: Spiced green tea smoothie, mixed nuts Lunch: Out Dinner: Make-ahead: Crockpot Tamale Pie Friday Breakfast: Pomegranate yogurt, peanut butter, 2 cups green tea Lunch: Chamomile cauliflower soup, White House salad, 16 oz water Dinner: Buddha Bowl (Chicken, white beans, black rice, kale, peanut sauce) Saturday Breakfast: Out Lunch: Leftovers, 16 oz water Dinner: Out Treats/Snacks Yogurt-Covered Blueberries Whole Wheat Zucchini Brownies Percentage homemade: 13/21 (61%) Monday
Breakfast: Breakfast out Lunch: Brown bag lunch at BeHive office: zucchini cashew rolls, heirloom tomato salad, 16 oz water; take fruit tarts to share Dinner: Roasted chicken, carrots, hassleback potatoes, 16 oz water Tuesday Breakfast: Oatmeal pancakes, Canadian bacon, 2 cups green tea Lunch: Lunch out Dinner: Tortellini with chicken sausage and pesto, fresh fruit, 16 oz water Wednesday Breakfast: Baked eggs, citrus salad with rosemary honey, 2 cups green tea Lunch: Buddha Bowl (Chicken, white beans, black rice, kale, peanut sauce), 16 oz water Dinner: Brown sugar garlic chicken, broccoli, yellow squash, 16 oz water Thursday Breakfast: Chai pancakes with black tea-poached plums, turkey bacon, 2 cups green tea Lunch: Brown bag lunch: TtBLT, fruit, 16 oz water Dinner: Dinner out Friday Breakfast: Pomegranate yogurt, peanut butter, 2 cups green tea Lunch: Chamomile cauliflower soup, White House salad, 16 oz water Dinner: Grilled pork chops, broccolini, risotto, 16 oz water Saturday Breakfast: Breakfast out Lunch: Leftovers, 16 oz water Dinner: Dinner out Sunday Breakfast: Breakfast out Lunch: Leftovers, 16 oz water Dinner: Dinner out Treats/Snacks Blueberries covered in honey Greek yogurt and frozen Whole-wheat chocolate zucchini brownies PERCENT OF MEALS FROM HOME COOKING: 14/21 66% |
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