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#FitFood Day 7

Wednesday, May 21, 2014

Breakfast: Berries and cream french toast
Called for: combine 1 egg white with 2 tbsp milk, 1 tbsp orange juice and 1/2 tsp cinnamon, use 2 sliced bread. Combine 1 tbsp orange juice with 1 tbsp low fat cream cheese and 1 tsp powdered sugar; 1/2 cup raspberries.

What I did: Basically kept everything it called for, used whole wheat sprouted grain bread and organic neufchatel cheese. This was so good, the perfect breakfast to start a Saturday or Sunday

Lunch: Portobello pepperoni pizzas
Called for: 2 portabella mushroom caps, 1/2 tsp italian herbs, 1/2 marinara sauce, 1/4 cup mozzarella cheese and 4 slices pepperoni

What I did: I only used 1/4 cup canned tomato sauce and instead of 1/2 tsp herbs I used a few leaves of basil per mushroom cap; everything else I left the same.

Dinner: Hot chicken sub melt
Called for: 1/2 bell pepper, 1/2 onion, 1 sliced banana pepper, olive oil, 3 oz chicken, 1 slice provolone cheese and 1 hoagie roll.

What I did: Omitted the banana pepper, all I remember is the one time when I was little tried one of my Dad's jarred banana peppers and it was so hot and spicy I ran so fast completely bypassed the main bathroom to my parents bathroom and just guzzled cup after cup after cup of water. Got whole wheat hoagie rolls from the bakery of Publix, local southern grocery store chain. Everything else kept the same.

Snack: Half a cup of 2% cottage cheese with a cup of sliced strawberries.
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