Cook 90 2020

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    February 28 menu:

    Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, almonds, no-fat Greek yogourt, and pumpkin seeds; scrambled eggs with cayenne, cumin, and mixed peppercorns

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

    Dinner: sardines; quinoa with high protein Silk, strawberries, sour cherries, rhubarb, no-fat Greek yogourt, cacao nibs, coconut, and pumpkin seeds

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      March 1 menu:

      Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, and banana; 1 black bean brownie with Rainforest Nut Butter; maple pepper smoked salmon

      Lunch: no time for lunch today

      Dinner: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); quinoa with high protein Silk, raspberries, blueberries, cranberries, no-fat Greek yogourt, and pumpkin seeds

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        March 2 menu:

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

        Lunch: vegetable curry (garlic, onion, tomato, chick peas, carrots, teff, spices); 1 black bean brownie with Rainforest Nut Butter

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

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          March 3 menu:

          Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, cranberries, no-fat Greek yogourt, and pumpkin seeds; maple pepper smoked salmon; avocado

          Lunch: forgot to eat lunch

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

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            March 4 menu:

            Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, cranberries, no-fat Greek yogourt, and pumpkin seeds

            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, raisins, cashews, hemp seeds, nutritional yeast, no-fat Greek yogourt); 1 black bean brownie with Rainforest Nut Butter; 1 black bean brownie with cashew nut butter

            Dinner: scrambled eggs with cayenne, mixed peppercorns, and cumin; quinoa with strawberries, rhubarb, sour cherries, almonds, high protein Silk, no-fat Greek yogourt, cacao nibs, and coconut

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              March 5 menu:

              Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, cranberries, no-fat Greek yogourt, and pumpkin seeds

              Lunch: avocado; sardines; 2 black bean brownies with cashew nut butter

              Dinner: salad (mixed greens, tomato, hard boiled egg, avocado, raisins, cashews, hemp seeds, nutritional yeast, no-fat Greek yogourt)

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                March 6 menu:

                Breakfast: whole wheat blueberry pancake with raspberries, cranberries, almonds, no-fat Greek yogourt, cacao nibs, and coconut

                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, pumpkin seeds, cashews, hemp seeds, nutritional yeast, no-fat Greek yogourt)

                Dinner: shrimp mango salad; whole wheat baguette with tuna salad and tomato

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                  March 7 menu:

                  Breakfast: whole wheat blueberry pancake with raspberries, cranberries, almonds, no-fat Greek yogourt, cacao nibs, pumpkin seeds, and coconut

                  Lunch: no time for lunch today

                  Dinner: shrimp mango salad; whole wheat baguette with tuna salad and tomato

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                    March 8 menu:

                    Breakfast: quinoa with raspberries, strawberries, rhubarb, sour cherries, almonds, 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); one black bean brownie with cashew nut butter

                    Dinner: shrimp mango salad; whole wheat baguette with peanut butter and banana

                    Bedtime Snack: two black bean brownies with cashew nut butter; one slice aged gouda


                    I ate breakfast early this day, so I would be ready to workout with my mother as soon as I was done fetching the groceries. Unfortunately, this also meant that I was hungry for lunch early. And eating lunch early meant that I was hungry for dinner early. I could not get all of my workouts completed before I ran out of energy. So ended up eating first and doing push-ups and a 5K run late in the evening. Failing to eat something after that would definitely have impeded my recovery for today. So the extra meal happened. It was not conducive to getting to sleep on time afterward, but the next morning I felt great.

                    I will have to think some more on meal timing going forward. For the past week I have not had to feed anyone but myself. Which has been great! Given a choice, I would almost always eat dinner later than the person I normally have to cook for wants to eat. (He might not be able to eat the same food as me going forward. So feeding him first and myself later might become necessary in any case. We shall see.)

                    Because I forgot which day I started my cheese fast, and did not have time to look it up until just now, I ended up going 9 days without cheese. That one slice of aged gouda with my bedtime snacked tasted absolutely delicious! I'm going to try to keep cheese as more of a seasoning as opposed to a main source of calories in my diet going forward. Which doesn't meant there won't still be some cheesy dishes in my future. (I won't be giving up pizza, or French onion soup, or chocolate raspberry cheesecake!) But the days of eating ten or more slices of cheese in one day was probably a bit much.

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                      March 9 menu:

                      Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, cranberries, almonds, no-fat Greek yogourt, and pumpkin seeds

                      Lunch: didn't happen

                      Dinner: salad (spinach, apple, walnuts, maple pepper smoked salmon, maple balsamic vinaigrette, cheddar); one sweet potato pizza with cashew nut butter, spinach, apple, walnuts, maple balsamic vinaigrette, and cheddar; one sweet potato pizza with pesto, spinach, caramelized onions, sun-dried tomatoes, and feta; Tyrcuill Noir

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                        March 10 menu:

                        Breakfast: one sweet potato pizza with cashew nut butter, spinach, apple, walnuts, maple balsamic vinaigrette, and cheddar; one sweet potato pizza with pesto, spinach, caramelized onions, sun-dried tomatoes, and feta

                        Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); three slices whole wheat baguette with pesto

                        Dinner: baked salmon; roasted asparagus; roasted spicy potatoes

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                          March 11 menu:

                          Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, cranberries, almonds, no-fat Greek yogourt, coconut, and pumpkin seeds

                          Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt)

                          Dinner: chicken fajitas; 1 slice whole wheat baguette with pesto; 1 slice aged gouda; 1 black bean brownie with cashew nut butter

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                            March 12 menu:

                            Breakfast: banana cacao nib whole wheat pancake with raspberries, blueberries, cranberries, almonds, no-fat Greek yogourt, coconut, and pumpkin seeds

                            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt)

                            Dinner: chicken fajita filling (chicken, bell pepper, onion, hot sauce, feta); 3 slices whole wheat baguette with pesto, tomato, and black pepper cheddar

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                              March 13 menu:

                              Breakfast: no-fat Greek yogourt with raspberries, blueberries, cranberries, almonds, and pumpkin seeds; whole wheat baguette with pesto and Wenslydale; whole wheat baguette with peanut butter and banana

                              Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt)

                              Dinner: eggs scrambled with tomato, onion, feta, cayenne, cumin, and mixed peppercorns; ratatouille; spicy roasted potatoes; 5-spice applesauce with no-fat Greek yogourt

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                                March 14 menu:

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

                                Lunch: maple pepper smoked salmon; one slice black pepper cheddar; one slice aged gouda; hard boiled egg; 2 black bean brownies with cashew nut butter

                                Dinner: eggs scrambled with tomato, onion, feta, cayenne, cumin, and mixed peppercorns; ratatouille; one sweet potato pizza with cashew nut butter, spinach, apple, walnuts, maple balsamic vinaigrette, and cheddar; one sweet potato pizza with pesto, spinach, caramelized onions, sun-dried tomatoes, and feta

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