Sunday, April 7, 2013

Leaning challenge, week 2

Breakfast - 2oz summer sausage, emergen-C drink, bowl of blueberries and whip cream
Lunch - el diablo omelet and 2 diet cokes
Snack - bowl of blueberries and whip cream
Dinner - Falafel, hummus (no pita!), red peppers stuffed with sheep feta, olive oil and spices, cucumbers and 3 kalamata olives

Lunch - mixed greens and spinach salad with onions and peppers, sheep feta and 4oz salmon
Dinner - onions, goat cheese and salsa omelet

Breakfast - scrambled eggs with onions and peppers, 2 slices of bacon
Snack - Nugo organic bar
Lunch - Steak salad
Snack - Nugo organic bar and a diet coke (boo!)
Dinner - 4 oz burger, frozen veggies, 1/4 cup berries
Post dinner - 2 oz summer sausage

Lunch - spinach and mixed greens salad with 4oz salmon, diet coke
Snack - nugo organic bar
Dinner - 4oz summer sausage, bowl of blueberries and whip cream, 2tsp organic almond butter

Breakfast - Nugo organic bar
Lunch - salad (same as above), 2 diet cokes
Snack - 2 small packages of beef jerky from the vending machine
Dinner - Chicken with hyderabad cooking sauce from a jar, 6 berries, charred broccoli and cauliflower, 2 tsp organic almond butter

Breakfast - onions and pepper omelet
Lunch - Root veggie hash with corned beef, and egg on top
Happy Hour - Guacamole and sauteed veggies, 3 glasses of wine
Dinner - Chicken in madras curry, berries
Dessert - 9 Glutino Gluten Free wafer cookies (bad!)

8am Workout - the Hare and the Bear
Snack - Organic beef jerky
Lunch - omelet - three eggs, 1/2 onion, salsa and goat cheese crumbles. 2 slices of summer sausage.
Snack - qdoba steak, veggies and guac
On the plane - mixed nuts and gluten free potato chips
Dinner - ceasar salad, no croutons or cheese and veal on bed of parsnips and sautéed onions and peppers

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