Today's all about leftovers. So, the good news, not much food preparation today. However, to get ready for tomorrow, I boiled some eggs for egg salad and put them in the fridge. I made enough for 3 servings (leftovers), which is 2 eggs per serving. Plus, I had to make enough for the hubby, so that's 12 eggs total. I also boiled 2 extra eggs for a salad later in the week.
Breakfast - I had 1 ounce of Maqui Juice and some cherries, my favorite, to start off the day, then I exercised. Afterwards, I had a BLT without the bacon. See instructions from Day 1. Remember, when you eat fruit, wait 20 minutes before you eat the carb portion.
AM Snack - Skipped it as I wasn't hungry. Remember, you need to eat 3 meals per day; the snacks are there if you need them or feel hungry.
Lunch - I had leftover taco salad from Day 1. All I did was reheat the seasoned taco meat and placed it on the veggies. Yum! This is really filling and the seasonings made me feel full for a long time.
PM Snack - 2 brown rice cakes topped with fresh salsa. I love this as a snack because I feel like I'm eating chips and salsa.
Dinner - I reheated the cheeseburger from Day 1. Then, I made a fresh spinach salad with tomatoes, cucumbers, sliced red onion and full-fat dressing from the dairy case.
Since dinner was a snap to make, I decided to chop the celery for the egg salad I'm making tomorrow, to make morning prep work a little simpler. And, in keeping with Suzanne's toxin concerns, I purchased for the first time, organic celery. It was only 20 cents more than regular celery, and to me, it looked greener than the regular, too. (NOTE: Allow 1/2 cup celery per serving to meet the veggie quota.)
I don't have the budget to go completely organic like Suzanne suggests, but I will try on some occasions. In her book, she lists the fruits & veggies that are the highest in toxins, so I think I'll start there.
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