THE FEED BAG

Well, I did okay yesterday, until I got home late last night, and then I wanted to stress eat.  Actually, we'll say that breakfast and lunch were okay - I kind of lost it at dinner and afterward.  Not quantity wise, just quality.

B - Greek yogurt, strawberries, TVP

L - Greek salad, sliced turkey (FYI - The hospital cafeteria at St. Joe's is pretty good!)

D - Jr. Whopper with cheese minus half the bun, 10 french fries

S - Slice of lemon cannoli cake

I found myself rooting around in the kitchen out of sheer stress, but I didn't give in and just went to bed.  S I G H.

All my fluids, all my vits!!

Next!!

Tia

Pre Breakfast - Protein Shake

Breakfast - Oatmeal

Lunch- Small salad w/ light ranch dressing and some Italian Chicken from the crockpot

Dinner- Mexican style meatloaf and a few green beans

Post workout- Protein Shake

Snack- 2 peanut butter cookie bites that I made from the splenda website

Hi April.  The Mexican style meatloaf sounds interesting.  Do you mind telling me what is in that? 

Here is the recipe from the McCormick Website.

I use Turkey Burger instead of Hamburger and I use wheat bread instead of white in the recipe.

INGREDIENTS

1 tablespoon McCormick® Paprika

2 teaspoons McCormick® Cumin, Ground

2 teaspoons McCormick® Oregano Leaves

1 teaspoon Sea Salt from McCormick® Sea Salt Grinder

1/2 teaspoon McCormick® Red Pepper, Ground

1 tablespoon vegetable oil

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

2 eggs, beaten

1/4 cup milk

2 slices white bread, crumbled

2 pounds lean ground beef

1/2 cup frozen corn, thawed

1/2 cup mild salsa

DIRECTIONS

1. Preheat oven to 350°F. Mix paprika, cumin, oregano, sea salt and red pepper in small bowl. Set aside. Heat oil in small skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add spice mixture; cook and stir 30 seconds. Cool slightly.

2. Mix eggs, milk and bread crumbs in large bowl. Add ground beef, corn and spice mixture; mix until well blended. (Do not overmix.) Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray.

3. Bake 45 minutes. Spoon salsa over meat loaf. Bake 15 minutes longer or until cooked through. Let stand 5 minutes before slicing.

NUTRITION INFORMATION

per serving

Calories: 257

Fat: 13 g

Carbohydrates: 9 g

Cholesterol: 127 mg

Sodium: 433 mg

Fiber: 2 g

Protein: 26 g

Thanks April.  I will have to try this out. 

You didn't do so terribly!  It's only one evening!

Yesterday:

B - greek yogurt/strawberry protein shake

L - turkey jerky
     peanuts

S - handful of goldfish crackers

D - 2 oz. filet mignon
      1T potatoe
      1/2 an ear of corn

S - greek yogurt w/fresh blackberries and strawberries

64 oz. fluids, 76g protein, all my vits

NEXT!!!

Tia-  You did fine.  If I would have posted your list, what would you have told me?  :)  You should be as nice to yourself as you are to everyone else.  :)  And you went to bed after rooting...  such willpower!  Congrats!

Yesterday:

B-  2 oz of apples with cream cheese dip
      Pistacios

L-  Caprese salad
      Strawberries with Cool whip free

S-  Three flaxseed and soy tortilla nachos

D-    spaghetti with wheat pasta (but i only took two little bites...  i'm not a fan of spaghetti, but my son had been begging for it)

S-  strawberries and cool whip free

All my vitamins!  88 oz of water (and tea)!