Cook 90 2020

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    February 1 menu:

    Breakfast: quinoa with raspberries, blueberries, high protein Silk, no-fat Greek yogourt, cacao nibs, and pumpkin seeds

    Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; maple pepper smoked salmon; 1 slice whole wheat baguette with pesto and black pepper cheddar; 2 black bean brownies with Rainforest Nut Butter

    Dinner: chicken fajitas

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      February 2 menu:

      Breakfast: oat banana pancakes with raspberries, blueberries, cherries, blackberries, black currants, no-fat Greek yogourt, and pumpkin seeds

      Lunch: barley with spinach, lemon, and feta; celery cheese bake; maple pepper smoked salmon; 2 black bean brownies with Rainforest Nut Butter

      Dinner: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; slice of low-fat Swiss; 4 slices whole wheat baguette with tuna salad and tomato

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        February 3 menu:

        Breakfast: I wanted to get part of my workout done before breakfast this day. But then I procrastinated so long on getting my workout started that breakfast time passed me by.

        Lunch: whole wheat baguette with peanut butter, chocolate chips (grilled to melt the chocolate) and banana; maple pepper smoked salmon; wedge of Red Devil cheese; hard-boiled egg

        Dinner: barley with spinach, lemon, and feta; celery cheese bake; tuna salad; 2 black bean brownies with Rainforest Nut Butter

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          February 4 menu:

          Breakfast: quinoa with raspberries, blueberries, kiwi, almonds, high protein Silk, no-fat Greek yogourt, cacao nibs, and pumpkin seeds

          Lunch: barley with spinach, lemon, and feta; maple pepper smoked salmon; apple baked with raisins, cranberries, cashews, and cheddar

          Dinner: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; 2 slices cheddar with onion; 2 black bean brownies with Rainforest Nut Butter

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            February 5 menu:

            Breakfast: oat banana pancakes with raspberries, blueberries, almonds, no-fat Greek yogourt, and pumpkin seeds

            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; slice of low-fat Swiss; 2 black bean brownies with Rainforest Nut Butter

            Dinner: scrambled eggs; barley with spinach, lemon, and feta; maple pepper smoked salmon; wedge of Red Devil cheese; 2 black bean brownies with Rainforest Nut Butter

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              February 6 menu:

              Breakfast: banana cacao nib whole wheat pancakes topped with blueberries, cherries, black currants, black berries, no-fat Greek yogourt, and pumpkin seeds; half an apple; cheddar cheese; maple pepper smoked salmon

              Lunch: half an apple baked with cranberries, cashews, cacao nibs, coconut, and cheddar

              Dinner: 2 black bean brownies with Rainforest Nut Butter; slice of low-fat Swiss

              I wanted to eat all the things this morning. Mostly I wanted to eat sausage and pancakes. But I reminded myself what was in the sausages and thereby convinced myself to go with pancakes and smoked salmon instead. At first I was going to have apple pancakes. So I cut up an apple. Then I decided I wanted chocolate banana pancakes. So half of the apple got baked with other goodies for lunch, and the other half I just ate raw with a bit of cheese. "Lunch" happened around 7:30 PM and dinner happened @ 10PM. It was a bit of a messed up day.

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                February 7 menu:

                Breakfast: quinoa with blueberries, cherries, black currants, black berries, high protein Silk, almonds, and pumpkin seeds

                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; 2 black bean brownies with Rainforest Nut Butter

                Dinner: eggs scrambled with onion, tomato, feta, and spices; 1 whole wheat apple pancake topped with no-fat Greek yogourt, blueberries, and pumpkin seeds; apple slices with cheddar; 1 black bean brownie with Rainforest Nut Butter; 3 slices habanero black pepper jack

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                  February 8 menu:

                  Breakfast: banana cacao nib whole wheat pancakes topped with blueberries, raspberries, no-fat Greek yogourt, and pumpkin seeds;

                  Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; 2 slices aged Gouda; 1 slice cheddar with onion; 2 black bean brownies with Rainforest Nut Butter

                  Dinner: eggs scrambled with onion, tomato, feta, and spices; barley with spinach, lemon, and feta; apple baked with cranberries, cashews, cacao nibs, coconut, and cheddar; wedge of Red Devil cheese; slice of habanero black pepper jack; 1 black bean brownie with Rainforest Nut Butter

                  Apparently "being good" and refraining from eating cheese at breakfast means I get to eat all the cheese for lunch and dinner. I guess there are worse things I could be stress-eating.
                  Dinner was after 9PM again today. (Napping from 4:00-6:30 served to mess up my evening plans fairly well. But I needed the sleep.)

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                    February 9 menu:

                    Breakfast: quinoa with blueberries, raspberries, unsweetened vanilla cashew Silk, no-fat Greek yogourt, hazelnuts, and pumpkin seeds

                    Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); 3 slices habanero black pepper jack; 1 black bean brownie with Rainforest Nut Butter

                    Dinner: banana cacao nib whole wheat pancakes topped with raspberries, no-fat Greek yogourt, and coconut

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                      Reading your log always makes me crave salad

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                        LOL ankay . I started with DAREBEE's A Salad a Day Challenge last year and never looked back. It's been a very helpful way of eating for me.

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                          Absolutely! And with some tasty toppings it never gets old. I'm just waiting for temperatures to increase a little and more salad veggies to come in season and I'll join your salad club!

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                            February 10 menu:

                            Breakfast: quinoa with pineapple, kiwi, banana, unsweetened vanilla cashew Silk, no-fat Greek yogourt, cashews, coconut, sunflower seeds, and pumpkin seeds

                            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, scallions, hemp seeds, nutritional yeast, no-fat Greek yogourt); 4 slices habanero black pepper jack; maple pepper smoked salmon; 1 black bean brownie with Rainforest Nut Butter

                            Dinner: eggs scrambled with onion, tomato, feta, and spices; apple baked with cranberries, cashews, cacao nibs, coconut, and cheddar

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                              February 11 menu:

                              Breakfast: quinoa with raspberries, blueberries, banana, unsweetened vanilla cashew Silk, no-fat Greek yogourt, almonds, coconut, cacao nibs, and pumpkin seeds; slice of low-fat Swiss; half banana with peanut butter

                              Lunch: inadvertent IF (didn't have time to eat lunch)

                              Dinner: chicken fajitas; 2 black bean brownies with Rainforest Nut Butter; 3 slices habanero pepper jack

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                                February 12 menu:

                                Breakfast: quinoa with raspberries, blueberries, cranberries, unsweetened vanilla cashew Silk, no-fat Greek yogourt, almonds, coconut, cacao nibs, and pumpkin seeds

                                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, scallions, hemp seeds, nutritional yeast, no-fat Greek yogourt); 3 slices habanero black pepper jack; 2 slices aged Gouda; 2 black bean brownies with Rainforest Nut Butter

                                Dinner: tuna salad and tomato on whole wheat baguette; 1 slice low-fat Swiss; 2 black bean brownies with Rainforest Nut Butter; raspberries with no-fat Greek yogourt, coconut, cacao nibs, and sunflower seeds

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