#FitFood Day 8
Wednesday, May 21, 2014
Starting Week 2 of the 30 Day Challenge, woot!
Breakfast: Greek breakfast scramble
Called for: 1/4 cup onions and peppers, oregano, 1 egg and 1 egg white; 1 small tomato, 1 oz feta cheese and 1 slice whole grain toast
What I did: For the bread, used sprouted grain. Kept everything the same except I used extra onion and green bell pepper.
Lunch: Tofu and veggie stir fry
Called for: 1 package antioxidant blend frozen veggies, 1/2 cup cooked brown rice, 3 oz firm tofu and 1 tsp toasted sesame seeds
What I did: Kept everything the same, toasted my own sesame seeds and used pre-cubed fim tofu
Dinner: Winner, winner chicken dinner
Called for: 1 package antioxidant blend frozen veggies, 1/2 cup cooked brown rice, 3 oz chicken, 2 tbsp basil and lime juice
What I did: Used the healthy vision blend instead, kept the brown rice and chicken; chiffoned a few leaves of basil and squeezed a lime all over the plate of food.
Snack: Cut up a carrot and used 4 tbsp of homemade hummus.