What's on your Wednesday menu?

Dottie · 08-17-2011, 04:12 AM

B: Coffee
D: shrimp roasted w/garlic and olive oil and chilled over a bed of romaine, cucumbers, tomatoes, olives, peppers and red onion; dressing of lemon juice, bragg's vinegar and evoo.
S: beef chuck roast; yellow squash steamed and mashed with a little butter, salt and pepper

lauraleeor · 08-17-2011, 09:30 AM

bbq salmon, smoothie with frozen cauli, coconut milk from can, spinach, rhubarb and a 1tbl of cocoa.

ate some of the flank i roasted and cut thin to have in fridge

dinner-bison chili (I added a little sausage), asparagus, spinach salad.

laura lee

porcupine73 · 08-17-2011, 10:52 AM

For lunch just put away a good 12 oz. or so of farm raised pork roast with Penzey's Tandoori seasoning, and some coconut, and a bit of lactofermented sauerkraut.

08-17-2011, 04:12 AM	#1
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	What's on your Wednesday menu? B: Coffee D: shrimp roasted w/garlic and olive oil and chilled over a bed of romaine, cucumbers, tomatoes, olives, peppers and red onion; dressing of lemon juice, bragg's vinegar and evoo. S: beef chuck roast; yellow squash steamed and mashed with a little butter, salt and pepper

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08-17-2011, 09:30 AM	#2
lauraleeor Senior LCF Member Join Date: Aug 2010 Location: ATL Posts: 134 Gallery: lauraleeor Stats: 210/140/135 WOE: paleo Start Date: November 2009-medifast August 2011-paleo	bbq salmon, smoothie with frozen cauli, coconut milk from can, spinach, rhubarb and a 1tbl of cocoa. ate some of the flank i roasted and cut thin to have in fridge dinner-bison chili (I added a little sausage), asparagus, spinach salad. laura lee

08-17-2011, 10:52 AM	#3
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	For lunch just put away a good 12 oz. or so of farm raised pork roast with Penzey's Tandoori seasoning, and some coconut, and a bit of lactofermented sauerkraut.