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#FitFood Day 9

Wednesday, May 21, 2014

Breakfast: Pear-fect english muffin
Called for: 1 toasted whole grain english muffin with 1 tbsp almond butter and 1 sliced pear and milk

What I did: Used a sprouted grain english muffin, ended up using 2 tbsp of Earth Balance coconut oil peanut butter and sliced a pear, think I had a large cup of coffee for the beverage.

Lunch: Creamy BLT pasta salad
Called for: 1 cup whole wheat pasta, 1/2 cup cherry tomatoes, 1 cup romaine, 2 tbsp red onion, 2 slices chopped bacon, 1 tbsp ranch dressing and 1 tbsp greek yogurt

What I did: Well I misread the cup of pasta and ended up cooking 1 ounce of dry whole wheat penne. Cannot find cherry tomatoes anywhere, did they stop selling them? So I used grape tomatoes that I sliced. Used a shallot that I sliced and sauteed in a skillet that I had cooked the bacon in, then added the tomatoes sliced in half to the skillet. For the "dressing" I used 2 tbsp greek yogurt with 1/2 tsp of dry ranch mix* that I had made. Oh and also used the romaine lettuce the meal called for. Looks like I also used an antioxidant blend of frozen veggies.....weird, I must of seriously misread when I was cooking lunch.
Found a great recipe online how to make your own ranch mix instead of buying the super processed and loaded with sodium and preservatives at the store

Dinner: Lean & green pasta bowl
Called for: 1 package antioxidant blend frozen veggies, 1 oz whole grain pasta, 3 oz chicken, 1 tbsp pesto and parmesan cheese

What I did: Cooked 1 oz of whole wheat spaghetti, combined with 3 oz of chicken, healthy vision frozen veggie blend, some homemade pesto I had made with parsley and walnuts and 1 tbsp fresh grated parmesan cheese

Snack: Cut up a carrot and used 4 tbsp homemade hummus, was still hungry and popped 1/2 cup popcorn kernels, was naughty and topped it with 2 tbsp of unsalted butter. But don't plan on doing that again, not for a while at least.
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