Yesterdays Menu:
Breakfast:
1 Slice Cinnamon/Raisin Ezekiel Bread
2 Eggs scrambled with tomato, spinach, and basil in coconut oil
Morning coffee with organic half/half
AM Snack:
Skipped
Lunch:
Lean Sirloin Steak cooked in organic butter
Mixed greens salad with tomatoes, cucumber, carrots, and avocado in a apple cider vinaigrette
PM Snack:
Banana with almond butter
Dinner:
Gluten Free pancakes with coconut oil and syrup
Bacon
Exercise: 1 Hour Core Synergistics
Note... I didn't really care for the gluten free pancakes. My mom's whole wheat pancakes are hard to beat!
Hey Mariah!
ReplyDeleteI used to make really tasty whole wheat buttermilk pancakes for the kids. But now I make gluten free since we've switched Zman to the diet. Gluten free pancakes are hard to make taste yummy! I make them for the kids and I use half buckwheat flour(which is gluten free) and half gluten free flour mix. I add extra vanilla extract and of course the kids get "enjoy life" brand chocolate chips in them! Personally I LOVE Buckwheat pancakes, which are high in fiber so they are filling without all the gluten! Happy Cooking and keep the menus coming. I track and record my meals and calories as well. Fun to see what someone else does to mix things up!! :)
Missy