I don't plan snacks. Instead, I make extras of every meal, and if I am hungry before the next meal I just eat leftovers. My usual habit is to eat a full breakfast between 7-8 am, a half portion of lunch at noon, another half portion of lunch around 3 pm, and then a full dinner around 7. I do sometimes take fruit and nuts on the road as snacks, but I try not to rely on them every day.
If you need a slightly sweet drink, try Iced Green Tea (only a cup or two!).
CHOP ALL VEGGIES the weekend before. I'm serious. Or you won't eat them...
Breakfast
Monday-Tuesday
Chicken Breakfast Sausage
Sauteed Bell Peppers
Wednesday-Thursday
Sweet Potato Hash With Fried Eggs
Friday
Bacon
Sauteed Kale
leftover Chicken Breakfast Sausage
Saturday-Sunday
Tex Mex Breakfast Hash
(scramble eggs; mix in leftover Baked Chicken and Sauteed Bell Peppers; serve with salsa)
Lunch
Monday-Tuesday
Omelet
Filled with 1 cup watercress and 2 slices tomato (about 1/4" thick)
Blueberries - 1/2 cup
Wednesday-Thursday
Blueberries - 1/2 cup
Friday
Baby Carrots - 4 oz
Saturday-Sunday
Macadamia Nuts - 1/4 cup
Leftovers if still hungry
Dinner
Monday-Tuesday
Wednesday-Thursday
Taco Salad
(brown ground beef; drain excess fat; season with Emeril's Southwest Seasoning & 2 Tbsp water)
(serve with lettuce, sliced tomatoes, and coconut cream)
Friday
Leftovers
Saturday-Sunday
Green Beans (the bagged ones at publix that you microwave are awesome)
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