Breakfast (at ass-crack of dawn): This is fairly typical breakfast--cereal mix as described previously w/ blueberries, strawberries and skim milk; 2 links of turkey sausage; coffee au SFVSC.
Noonish snack: after Jury Duty remanded over to Thursday, followed by vengeful whacking at trumpet creeper, Himself (being at home today)and I went to get lunch but our venue of choice was too crowded to get a seat, so we went to get a few groceries--on way home split Pria Carb Select choc. and caramel protein bar--these are really tasty and only 170 cals--needed something to make it through putting up groceries ...
Lunch: lunch menu at local mom and pop Jalisco-style Mexican place: Big-ass (regular) ice tea with lemon and aspartame, too many chips with some really excellent home-made salsa; crunchy corn taco with v. smoky fajita-style chicken, lettuce and cheese; chicken enchilada, refried beans (skipped rice), the only veggie/fruit matter here (besides lettuce) was guacamole (some of the better guac. I 've tasted at local Mex or Tex-Mex places, but mine is better...) Soooooooo full!
Dinner (still so full and bloated from lunch had minimal dinner): bought a Lemon Pepper rotisserie chicken at grocery store today and Himself and I split half the breast, with a little "chutney" on the side of that great cranberry honey mustard by Sara Lee, also big scoop of my coleslaw, tiny bit of reisling, and still working on a Cinnamon Red Tea from grocery store (this stuff is not sweetened with sugar and doesn't need to be because of the strong cinnamon flavah.) I have to say--I'm feeling a little too full at the end of this day, ugh. No dessert here!
Tuesday June 20:
Breakfast: Oatmeal (1 envelope of Kashi brand "Go Lean" oatmeal in "Truly Vanilla"--this oatmeal has more protein and less sugar than the leading brand, Quaker, although they do now make lower sugar and higher protein options too--of course oatmeal in general is heart healthy and high in fiber--ANYWAY, to the 1 envelope I usually add maybe another tablespoon of regular quick-cook rolled oats, a teaspoon or two of oat bran and wheat germ, and sometimes a little dried milk for extra protein, also added some slivered almonds this morning, mixed in water (could use milk) and nuked it all) served with a splash of skim milk and a splash of SFVSC and a handful of blueberries, 1 turkey sausage patty, coffee and SFVSC.
Lunch: Leftover gourmet chicken sausage and veggie goulash from the other night. 1/2 c. nonfat vanilla yogurt with handful of blueberries.
Snack (pre-gym): 4 large green Spanish olives (am absolute mad olive freak--if they help keep all those mediterranean people's hearts healthy and cholesterol low all the better for me), shared two chicken wings with kitties while pulling meat off rest of rotisserie chicken to make room in fridge for experimental pie (see below)--the kitties also like rotisserie chickens by the way or any fooe that I am wont to go "one for you and one for me" while handling.
Dinner: (what I have planned for tonight will either be a big hit or a big bust...we'll see...)
UPDATE: dinner was mostly a hit and consisted of Fruti di Mare, salad, glass of shiraz, and Key-Lime pseudo-pie:
Fruti di Mare
- fresh seafood mix from Wally-world (!), consisting of tiny shrimps, crab, squid, mussels and clams
- Barilla brand pasta sauce "green peppers and garlic"
- fresh basil and oregano
- pepper and garlic
- chopped bell pepper
- splash of reisling wine, followed by splash of shiraz
- grated parmesan/romano cheese
Key-Lime pseudo-Pie --well I have been trying to concoct a low-fat/sugar version of key-lime pie that was also quick and easy. The first time I tried it using a low-fat, no sugar-added (ie. with Splenda) cheesecake mousse mix--I followed the directions for pie using two packet of the mix and 1 1/2 cups cold skim milk, added lime juice, blended until peaky and poured into graham-cracker pie shell and spread sugar-free cool whip--while it tasted good, it did not have a good consistency for pie--it was more like pudding in a pie shell. So this time I used one packet of that plus one packet of sugar-free pudding mix, with probably about as much milk and a teaspoon of extra corn-starch. This time the lime juice was from two small limes from our own lime-tree (!) including zest. Same problem really--but it tastes even bettah than the last time. I'm wondering if the lime juice itself makes the mousse/pudding coagulate less, but then--I am basically using pudding, so I probably shouldn't be surprised. I may have to break down and go on-line for an *actual recipe* from someone who actually knows what they are doing...
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