Monday: Workout with Eric at the gym.
Breakfast; Crispy Fudge & Graham bar, 160 Cals, 5g fat, 18g carbs, 5g fiber, 15g Protein.
Lunch; Gazpacho left overs, 1 slice of Jarlsberg light cheese. Snack: Snackergy's sour cream & onion, zipper snack 10g protein, 8 carbs, and gluten free.
Dinner: Began with Fava Bean and Spring Vegetable Soup, Bon Appetit May 2000, we use a vegetable broth that is home made. We save the vegetable scraps from previous meals and make a broth that we freeze so we always have a nice veggie broth on hand at all time. Very good I would recommend this soup highly. We use fresh fava beans, we happen to like them very much so when ever we run across them in the grocery store we pick them up. Oh yes, we do take the little jackets off of them. One of the reviewers mentioned pureeing some of the solids to create something a little thicker, and then we didn't cook the fava beans as long as the recipe called for so that gave the soup a prettier green color. The soup was 150 cals per serving.
Second, we had Ginger-Peach Glazed Turkey Cutlets, from The Oprah mag, June 2013. We discovered these turkey tenderloins at Publix Supermarket, they can usually be found where the pork tenderloins are found. They come two to a package, some times they are marinated, but you can find them plain. The marinated ones are have good flavor so you don't have to do too much to them. Normally anything that you would cook with chicken we use turkey; ground turkey, turkey cutlets, and turkey tenderloins. If you haven't noticed yet we eat lots of turkey. So tonight's dish we used a plain turkey tenderloin. I like it quite a bit. The turkey was about 40 calories per ounce, we generally use anywhere from 4 to 5 ounces for a serving .
Breakfast; Crispy Fudge & Graham bar, 160 Cals, 5g fat, 18g carbs, 5g fiber, 15g Protein.
Lunch; Gazpacho left overs, 1 slice of Jarlsberg light cheese. Snack: Snackergy's sour cream & onion, zipper snack 10g protein, 8 carbs, and gluten free.
Dinner: Began with Fava Bean and Spring Vegetable Soup, Bon Appetit May 2000, we use a vegetable broth that is home made. We save the vegetable scraps from previous meals and make a broth that we freeze so we always have a nice veggie broth on hand at all time. Very good I would recommend this soup highly. We use fresh fava beans, we happen to like them very much so when ever we run across them in the grocery store we pick them up. Oh yes, we do take the little jackets off of them. One of the reviewers mentioned pureeing some of the solids to create something a little thicker, and then we didn't cook the fava beans as long as the recipe called for so that gave the soup a prettier green color. The soup was 150 cals per serving.
Second, we had Ginger-Peach Glazed Turkey Cutlets, from The Oprah mag, June 2013. We discovered these turkey tenderloins at Publix Supermarket, they can usually be found where the pork tenderloins are found. They come two to a package, some times they are marinated, but you can find them plain. The marinated ones are have good flavor so you don't have to do too much to them. Normally anything that you would cook with chicken we use turkey; ground turkey, turkey cutlets, and turkey tenderloins. If you haven't noticed yet we eat lots of turkey. So tonight's dish we used a plain turkey tenderloin. I like it quite a bit. The turkey was about 40 calories per ounce, we generally use anywhere from 4 to 5 ounces for a serving .
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