Breakfast was Maggie's cereal w/dried cranberries. Lunch was a lettuce salad w/roma tomato, cucumber, green onions, and stuffed olives and the last chipolte turkey burrito. Dinner was my first attempt at converting a favorite low-fat recipe from the Sunset cookbook to low carb. It was a big success. Dinner was cranberry port pot roast, fauxtatoes and gravy (from the port wine-beef broth the meat cooked in) along with a side of cranberries and pearl onions cooked in the liquid along with the roast, and Greek style roasted brussel sprouts.

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Henry

You're right, Heather....it was the junk later that got me! Yikes.....more on that in another thread.

Today I had the leftover salmon & eggs for breakfast. Lunch was roast and asparagus w/mushrooms (both canned, of course) topped with some cheddar cheese (I'm having a small amount of dairy, but keeping it to a minimum). Dinner was (gasp) fried chicken and salad with broccoli. And 2 Philly-Free (or whatever they're called) bars. A couple of calories and a couple of carbs.....lots of flavor.

I went to the store today, so now we have some fruit. And another head of cauli. I saw Bobby Flay prepare some cauli "au gratin" on TV today. He put raw cauli in a baking pan, poured some heavy cream on it, then sprinkled Monterrey Jack and Parmesan cheese over it and hand tossed it (then he added goat cheese, which is the step I'll skip), left it in the pan and baked it. Sounds good....and I need some new recipes....DH has just been diagnosed as pre-diabetic. I want to find some great recipes to keep him on track.

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Today will be salad for dinner for my veggies and then for fruit I had light fruit juice.

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Breakfast was Maggie's cereal w/dried cranberries. Lunch was Thai hot & sour steak soup w/mushrooms and bok choy leaves and a pork & vegetable stirfry w/mushrooms, onion, bok choy, carrots, broccoli, and shirataki. Dinner was a lettuce salad w/roma tomato, cucumber, green onion, and stuffed olives and shrimp in chunky tomato cream sauce served over Dreamfields penne pasta.

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Henry

An apple with breakfast, another at lunch, and asparagus with dinner. Only 3-4 servings. I can do better!

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Today will be fruit juice and a salad for dinner. 6 servings for them.

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It was cold this morning, so I opted for an omelet w/onion, celery, jalepenos, ground meat & cheese, but seasoned it with chipolte pepper powder. Lunch was Thai hot & sour steak soup and pork & vegatable w/shirataki stir fry. Dinner was cranberry port pot roast, fauxtatoes & gravy, cranberries & pearl onions, and greek style roasted brussel sprouts.

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Henry

I had the insides of a meaty breakfast burrito from Jack-in-the-box for breakfast. I really do need to get up earlier and cook myself something.

"Lunch" was a bag of mixed nuts and a Fuze drink.

Snack on the way home, famished: same as pseudo-lunch.

Pre-dinner snack: s/f pb & j

Dinner: rare, grilled New York Strip steak, Romaine with Cardini's, cauli au gratin

Dessert: a Philly Free l/c popsicle

3 servings again. I'm not doing so good. I've GOT to take time out for lunch: this is just crazy.

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Today I had fruit juice and broccoli.

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Breakfast was Maggie's cereal w/dried cranberries. Lunch was Thai Hot & Sour steak soup and pork & vegetables w/ shirataki stirfry. Dinner was a lettuce salad w/roma tomato, cucumber, green onions, and stuffed olives and shrimp in chunky tomato cream sauce over Dreamfields penne pasta.

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Henry

I had some cauli au-gratin with the peice of chicken I had at.....LUNCH. Yeah, me!

And a salad tonight. Not my best day, for my 5 a day....but a more balanced day in the eating department.

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It was 0 this morning, so after shoveling the last of the 11 inch snow, I decided it was the perfect morning for Maggie's cereal w/2 servings of dried cranberries. I also added some fresh ground nutmeg to it, along with the usual cinnamon and brown sugar splenda syrup. How many pickles are in a serving? My office catered in a BBQ lunch today. But the only things I elected to eat were the pulled pork and brisket, both without sauce, and a lot of dill pickle slices. The rest of the stuff was the usual carb laden crap. Dinner was cranberry port pot roast, fauxtatoes and gravy, cranberries and pearl onions, and a couple servings of the Greek style roasted brussel sprouts. As soon as my wife gets finished cleaning the kitchen, it will be time for me to get started fixing stuff for our book club tomorrow night. I have already done the spiced almonds, so now all I have to fix, or prep, is the deviled eggs, a chipolte ground beef roll-up, curried chicken dip, chocolate peanut butter truffles, and pumpkin mousse in a pecan crust. A rather ecclectic low carb menu, but I take great delight in showing that non-low carb group the versatility of a low carb lifestyle.

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Henry

juice and broccoli again for me.

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Henry, I'm not sure about serving sizes on pickles. I know they are fairyly low in carbs, depending on the type......

I think it's neat that you are serving an interesting l/c menu at your book club meeting. It's like I did at Thanksgiving.....make enough stuff with enough variety and show the non-believers that this WOE can be tasty, never limited or boring.

I had the most scrumtious omelet this morning! I had some time to cook, since I went in to work late due to the weather. I grabbed some leftover steamed broccoli, some Swiss cheese, and some thin ham slices and piled it on the eggs. Yummmmmers!

"Lunch" was some raw veggies: 2 each of radishes, celery, and carrot chips, then some s/f pb & jelly

I ate an apple on the way home, some cauli au gratin at dinner, and had fresh fruit salad for dessert.

I did ALOT better today! Like 6-7 servings!

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Great job Maxibee!

Today I ate 3 servings of cantaloupe and 3 servings of broccoli. I should be finally done with this bag of broccoli.

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