Tues., Feb. 15th, 2011-DAILY MENU

Dairy Free – DF
Gluten Free – GF
Dandy Blend- Dandy (coffee sub.)
Macadamia Nut Oil- Mac Oil
No Salt Added- NSA
(Organic) Olive Oil – OO
Protein Powder – PP
Salt & Pepper – S & P
Sugar Free – SF
To Be Announced – TBA

7 a.m. (In Atlantic City)- Ate a clementine I brought with me. Then my husband & I walked the boards for 1/2 hour & had b’fast at a boardwalk restaurant called Country Kitchen with an ecological bent.
8:30-9 a.m.-
Scramble eggs, tomato & lettuce (Tomatoes no good in winter!) and side of hash browns, tea.
10:30-11 a.m. On the ride home I had the rest of my Green Smoothie I made before I left on Monday. (Romaine lettuce, pineapple, mango and one date. I also added a scoop of Protein Powder.)
Late Lunch 1-2  pm?
: 1/2 cup Fage yogurt and about 1/2 hour later I had some of the chili I made before I left. (Squash, tempeh, beans, leeks) with a small salad of carrots, olives & artichoke hearts.
Found 1/2 cup of my Smoothie from the batch. I made yesterday and had that later in the aft.
: 6ish Did not go shopping for salad greens, so I made a salad of chopped carrots, scallions and a a little lettuce and placed it  on a nori wrap with a bed of sprouts. I made them over the week-end and they were ready when I got back today even though I had watered them mid-afternoon Monday and not Mon. night or Tues. morn.
Also grilled tofu on the Forman grill, cooked some kale, and mixed the two & topped the dish with some of my split red lentil soup thinned down, which I made over the week-end. Finished off dinner with one slice GF toast topped with 1 tsp. omega 3 oil and tea.

Snack will be posted tomorrow.

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