Day 20

Breakfast

Peanut butter oat bread with cup of almond milk

 

Lunch

Naan with garlic hummus and 2 slices of turkey breast, small bowl of grapes, and coconut water.  Second lunch included a tuna sandwich and pecan, cranberry, romaine lettuce mix salad with blue cheese dressing.

Dinner

Grilled chicken with bbq sauce.  Three types of marinade: chicken breast had rosemary, garlic powder, and kosher salt, soy sauce chicken, and Montreal steak seasoning with bbq sauce rub.  Potatoes were sliced into wafers and pan fried with olive oil, garlic salt, garlic powder, black pepper, and garlic roast and herbs seasoning with parsley added on top at end.  Salad is the leftover pecan, cranberry, romaine lettuce mix with Southwest ranch dressing.  Made vegetables with grilled green and red bell peppers, onion, and portebello mushrooms all marinated with olive oil, salt and pepper.  Halo clementines for fruit.

BBQ Chicken

The entire meal

Pan fried potatoes (probably taste better in oven)

Leftover pecan, cranberry, romaine lettuce mix salad.  Grilled assorted veggies, green and red bell peppers, onion, and Portebello mushrooms.

My servings, it was so good I went back for seconds

My fruit for the night, halo clementines.

Leave a Comment:

SCROLL TO TOP