Weekends are a little different for me than weekdays. Weekdays, I usually eat smaller meals, and frequently. Weekends I tend to sleep in, then with whatever I have going on I tend to be “off schedule” – as compared to as workday when breakfast, lunch, and dinner are more “normal” times.
First off, brunch. It was about 11:00am and I could not decide if I wanted a more breakfast-y meal or more with a lunch feel. I went for breakfast.
“French Toast”, with sugar-free syrup (not pictured).
I really like this recipe. I have had it a few times. It has the texture of a more eggy french toast…though next time I may cook it in a pound cake pan, as I would rather have smaller thicker pieces.
Next up, was an early dinner around 5. I got hungry before that, but I just did not have a chance to make a snack. And the Doctors and RDs running this are of the opinion that while you should eat when you are hungry, the bottom line is calories in vs. calories out in a 24hr period, regardless from time of day. They also want you to keep to your regular eating habits. Mine happen to be a few bigger meals spaced out during the day on the weekends.
On the left: a salad of sorts. It is packaged as a coleslaw mix, but it is actually cabbage, a bit of red onion, and then broccoli and carrots. Super yummy! I have been using this as a salad base more often than lettuce, especially if I am making something as simple as this. This is 2 servings, with 1 serving (2T) of fat free ranch dressing.
On the right: baked potato. YUMMMMM. It has a bit of a salt free spice blend and some “I can’t believe it’s not butter” calorie free spray. Also some fat free sour cream on the side (mixed with a tiny bit of reduced fat to make it more creamy). I did not eat all of that sour cream, although it was measured and I could have! Usually I try to keep my baked potatoes ~6oz; small, yes, but then you get the benefit of the veggie, the taste, and not all the extra calories. They are about 20 calories per ounce. And since I am not eating bread, rice, pasta, or anything “white”, it is a great carb fix.
As a snack (a bit later than a normal dinnertime)…
Green apple. That’s it. I have been making my apples more like Cracker Barrel baked apples lately, but I wanted to save the extra ~40cal for dessert. It should be noted that this is the first time since…I don’t even know when – at least childhood, if ever, that I ate an apple as it is. I always insisted (as a child and adult) that my apple be cut. I did not like the feel of biting into a whole one. I sort of liked it last night.
And last…dessert (a bit late as my husband got home late):
