Keeping on the Wagon - Tuesday

After a long hiatus, and a loooong fall off the dang wagon - it's time I climb back on. The past 3 weeks have been crazy. I have been in survival and "scrounge" mode when it comes to meals. In Bermuda - we were on the Modified American plan at the resort (which meant breakfast and dinner included) and, try as I might to make good choices, it didn't always happen. Not to mention that my body chose that week to decide that eggs are the enemy. Now I am home, and while last week, we were busy just getting things sorted out and figuring out how life would work, this week is back to somewhat normal...time to start planning those meals and keeping the snacking monster in check. Today's plan: Breakfast: low fat cottage cheese and peaches (no sugar added) (12g) Snack: No sugar added carnation instant breakfast (15g) Lunch: we're going out with a former coworker for lunch today...Fridays...I'm thinking a chicken "sandwich" of some sort (without the bun) (20g) Snack: (before workout) string cheese (9g) or Qsmart bar (10g) Dinner: cucumber/asparagus/red onion salad (my recipie below), roasted chicken (no skin) 20g Total: 77g Fluids: 80oz minimum Excercise: 6,000 steps on the pedometer and 60min. of water aerobics Salad Recipie: One cucumber peeled and sliced thin One cup asparagus steamed (lightly) and chopped into 1/2 inch pieces 1/4 cup (or to taste) chopped red onion balsamic vinegar Extra virgin olive oil salt fresh ground pepper toss veggies in large bowl add a sprinkle of salt and a heathy portion of fresh ground pepper (to taste) pour balsamic vinegar (I used maybe 1/8 of a cup) - to taste splash with a little big of EVOO to coat cover with plastic wrap and allow to sit in fridge until flavors are blended and veggies are chilled. So yummy - but be warned - if you use tons of red onion like I did - you'll be "tasting" it for hours after.

Good luck getting back on the wagon. I know you'll do it though. You have such a great plan!!! Susan