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    LIVINGDEAD_GIRL   80,401
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#FitFood Day 2

Tuesday, May 13, 2014

Breakfast: One minute microwave muffin
Called for: whole grain english muffin, 1 egg, slice of ham, slice of tomato, slice of cheddar cheese, an orange and one cup of milk.

What I did: Used a sprouted grain english muffin, the ham, cheddar, tomato and orange all as was called for. Since I had to make mayonnaise this morning and needed to use an extra yolk, I used 1 egg and 1 egg white, instead of throwing away the white left over from the mayo. Also with the milk I poured what little coffee I had left, so had coffee milk.

Lunch: BBQ chicken pita with tangy coleslaw
Called for: 3oz chicken or pork, 1 tbsp of bbq sauce, 1/2 cup coleslaw and a whole wheat pita.

What I did: Used a left over pork chop, almost 4 oz, cut up with a tbsp of honey bbq sauce, make coleslaw with bag of mix and 1 tbsp mayo, 1 tbsp nonfat plain greek yogurt, and 1 tbsp apple cider vinegar, and then used a whole wheat tortilla that I had warmed up in a skillet.

Dinner: Cajun chicken with colorful couscous
Called for: 1/2 cup dry couscous, 1 chicken breast, cajun seasonings, 1/2 cup corn, 1/2 red bell pepper and 2 tbsp onions. Also fresh basil.

What I did: I used left over pork, 5-6oz, diced the pepper, had some corn in the freezer that I warmed up, used a shallot for the onion. Completely forgot about the basil, D'OH! As for the couscous, well 1/2 cup dry couscous turns into a 2 and half cups of couscous, so I only used a cup and put the rest away in the fridge. I omitted the cajun seasoning all together, especially since I was just reheating the pork. Used a little salt and pepper to season everything else.

Snack: Was hungry at night a few hours after dinner so sliced up a cup of strawberries and combined it with a half cup of cottage cheese.

Member Comments About This Blog Post:
LILABBYNORMAL 5/24/2014 7:09AM

    These meals look and sound delish! Thanks for the inspiration!

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PRINCESS_SOFI 5/14/2014 10:38AM


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TIMOTHY53 5/13/2014 11:31PM

    That all looks so delicious

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