Cook 90 2020

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    March 15 menu:

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

    Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); 2 black bean brownies with cashew nut butter

    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

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      March 16 menu:

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

      Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); 2 black bean brownies with cashew nut butter; 1 slice low-fat Swiss

      Dinner: spicy roasted potatoes with sriracha mayo; roasted asparagus; stir-fried portabellas; baked salmon marinated in maple ginger soy + OJ with 5-spice apple sauce; 1 black bean brownie with cashew nut butter; 1 slice Wensleydale; no-fat Greek yogourt with banana, raspberries, coconut, and cacao nibs

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        March 17 menu:

        Breakfast: didn't happen

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

        Dinner: no-fat Greek yogourt with banana, raspberries, cranberries, blueberries, pumpkin seeds, coconut, and cacao nibs; 2 black bean brownies with cashew nut butter; 1 slice aged gouda; 2 pieces maple pepper smoked salmon

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          March 18 menu:

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

          Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, almonds, dried apricots, hemp seeds, nutritional yeast, no-fat Greek yogourt); 1 sliced aged gouda; 1 slice Wensleydale; 1 piece maple pepper smoked salmon; 2 black bean brownies with cashew nut butter

          Dinner: baked eggs; 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; 1 black bean brownie with cashew nut butter; 1 slice aged gouda; 1 slice black pepper cheddar; 1 piece maple pepper smoked salmon

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            March 19 menu:

            Breakfast: baked eggs; 2 black bean brownies with cashew nut butter; 1 slice Wensleydale

            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, almonds, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); 1 sliced aged gouda

            Dinner: chicken fajitas; no-fat Greek yogourt with raspberries, blueberries, cranberries, almonds, and pumpkin seeds

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              March 20 menu:

              Breakfast: didn't happen

              Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, almonds, dried apricots, hemp seeds, nutritional yeast, no-fat Greek yogourt); 1 slice black pepper cheddar; 2 black bean brownies with cashew nut butter

              Dinner: banana cacao nib whole wheat pancake with no-fat Greek yogourt, raspberries, cranberries, blueberries, and pumpkin seeds; 2 pieces maple pepper smoked salmon; 1 slice aged gouda; 1 slice black pepper cheddar

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                March 21 menu:

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

                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, almonds, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); 1 slice aged gouda; 2 black bean brownies with cashew nut butter

                Dinner: spicy roasted potatoes with sriracha mayo; ratatouille with shaved parmesan; baked salmon marinated in maple ginger soy + OJ with 5-spice apple sauce; 1 slice Wensleydale; 2 black bean brownies with cashew nut butter

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                  March 22 menu:

                  Breakfast: no-fat Greek yogourt with raspberries, cranberries, blueberries, and almonds (I think); 2 black bean brownies with cashew nut butter; probably some cheese

                  Lunch: didn't happen

                  Dinner: baked eggs; roasted asparagus with cheddar and parmesan; apple baked with cacao nibs, cranberries, coconut, and cheddar

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                    March 23 menu:

                    Breakfast: hard boiled egg; 2 black bean brownies with cashew nut butter; 2 slices Wensleydale; 2 pieces maple pepper smoked salmon; no-fat Greek yogourt with raspberries, almonds, and cacao nibs

                    Lunch: baked eggs

                    Dinner: 4 slices whole wheat baguette with tuna salad and tomato; salad (mixed greens, tomato, hard boiled egg, avocado, almonds, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); 1 slice aged gouda; 1 slice black pepper cheddar; 2 black bean brownies with cashew nut butter

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                      March 24 menu:

                      Breakfast: quinoa with raspberries, blueberries, cranberries, almonds, sunflower seeds, and high protein Silk

                      Lunch: 2 black bean brownies with cashew nut butter

                      Dinner: 2 slices whole wheat baguette with tuna salad and tomato; 1 slice baguette with pesto, black pepper cheddar, and tomato; 1 slice baguette with pesto, Wensleydale, and tomato; salad (mixed greens, tomato, hard boiled egg, avocado, almonds, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil; 1 slice black pepper cheddar

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                        March 25 menu:

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

                        Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, dried apricots, hemp seeds, nutritional yeast, no-fat Greek yogourt); 2 black bean brownies with cashew nut butter; wedge of Red Devil

                        Dinner: chicken fajitas

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                          March 26 menu:

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

                          Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); 2 slices whole wheat baguette with pesto, tomato, and black pepper cheddar; wedge of Red Devil

                          Dinner: lentil loaf; quinoa; ratatouille; 2 black bean brownies with cashew nut butter

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                            March 27 menu:

                            Breakfast: baked eggs

                            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, almonds, dried apricots, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil; 2 black bean brownies with cashew nut butter

                            Dinner: 2 slices whole wheat baguette with tuna salad and tomato; one slice whole wheat baguette with pesto, tomato, and black pepper cheddar; one slice whole wheat baguette with pesto, tomato, and Wensleydale; 2 slices maple pepper smoked salmon

                            Way-too-late Snack: 1 black bean brownie with cashew nut butter; 1 slice Wensleydale; small bowl of no-fat Greek yogourt with raspberries, blueberries, almonds, coconut, and cacao nibs

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                              March 28 menu:

                              Breakfast: whole wheat baguette with peanut butter, chocolate, and banana

                              Lunch: baked eggs; wedge of Red Devil; 2 black bean brownies with cashew nut butter

                              Dinner: avocado; hard-boiled egg; 2 slices baguette with maple butter; tuna salad; 2 slices Wensleydale; quinoa with raspberries, blueberries, cranberries, high protein Silk, no-fat Greek yogourt, coconut, and cacao nibs

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                                March 29 menu:

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

                                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, cashews, raisins, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil; 1 slice low-fat Swiss; 2 black bean brownies with cashew nut butter

                                Dinner: baked salmon; roasted asparagus; spicy roasted potatoes with sriracha mayo; 1 black bean brownie with cashew nut butter; 1 slice Wensleydale

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