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I'm finding that not only planning meals ahead, but prepping them in advance helps keep me on track. I have been making "omelette muffins" for my breakfast and it saves me so much time in the morning. pour egg whites and frozen vegetables (I use broccoli or spinach) into muffin tins and top with a small amount of mozzarella cheese. Bake until cooked through and then store in the fridge. I heat one per day and have with slice of toast and it keeps me going until lunch.
Onward! -Beth
Diet Calendar Entry for 03 March 2018:
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1014 kcal
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Fat: 41.73g | Prot: 82.91g | Carb: 85.83g.
Breakfast: I Can't Believe It's Not Butter! Light Vegetable Oil Spread, Nature's Own Life Honey Wheat Bread, Great Value Shredded Mozzarella Cheese, Great Value Frozen Broccoli Florets, All Whites 100% Liquid Egg Whites, Coffee (Brewed From Grounds). Lunch: Great Value Baby Dill Pickles, French's Classic Yellow Mustard, Sargento Ultra Thin Sliced Colby-Jack Cheese, Nature's Own Life Honey Wheat Bread, Great Value Premium Thin Sliced Oven Roasted Turkey Breast & White Turkey. Dinner: Green Giant Veggie Tots - Cauliflower, Mrs. Dash Garlic & Herb Seasoning Blend, Kraft Miracle Whip Light Dressing, Pork Chops (Top Loin, Boneless). Snacks/Other: Fiber One 90 Calorie Brownies - Chocolate Fudge. more...
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