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Today’s Eats 6-25-12

Ahhh, back to reality. No more vacation. šŸ˜¦ Can you tell how much I love taking a vacation??!! So back to the same ol’ routine. BTW I love routine. And that is not sarcastic. šŸ™‚

5am bootcamp first thing this morning. Frank, our teacher today, put on a great circuit/run/abs routine today! Or maybe it was extra good because I as glad to be back.

Important routine change news!! Yikes!! This is my last week as a Clinical Nutrition Manager. July 9th I will make a big change into School Food Service and child nutrition. Lots of mixed emotions this week but ready to make the change and get into my NEW routine.

Let’s get down to business. This week I planned some snacks between my meals. And trying some new recipes from ‘The New Abs Diet for dinners this week.

  • Breakfast was a shake. Oops..sorry. I forgot to take a pic. :/ It was a mainly coconut milk and oatmeal. Had to add some extra almond extract and splenda to make it more tasty. I’ll get this shake recipe shaped up and post it for you.
  • AM snack was fresh veggies. Sugar snap peas and baby carrots.
  • Lunch was a turkey sandwich on whole wheat bread with veggies, yogurt and an apple.
  • PM snack was a cup of cherries and an ounce of almonds.


Bodacious Brazilian Chicken

Here is the recipe for Bodacious Brazilian Chicken.

This is from ‘The New Abs Diet” book.


1 lemon

1 lime

1 tbsp ground flaxseed

1-8 oz can tomato sauce

1 can (6 oz.) frozen orange juice concentrate (I bought 12 oz and used the other half for the quinoa)

1 and a half garlic, minced

1 tsp dried Italian seasoning

4 boneless, skinless chicken breast halves (I found boneless, skinless chicken breast chunks at the store and used it instead)

1 tsp hot pepper sauce

1/4 cup chunky salsa


1. GrateĀ  the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, discard pulp and seeds

2. Mix in everything else except the chicken and salsa

3. Drop the chicken, reseal the bag and refrigerate for a few hours.

4. Grill the chicken, turning and basting with marinade a few times, for 10-15 minutes or until the center is no longer pink. Serve with Salsa

Makes 4 servings – ~205 calories, 29 gm protein, 18 gm carbohydrates, 2 gm fat, 726 mg sodium, 3 gm fiber.

I added a mixed green salad and orange flavored quinoa. We probably refrigerated it for only an hour. I might recommend overnight refrigeration for a really deep flavor, but ours was decent. The kids gave it a so-so rating. They thought it was orange chicken if that tells you anything. I give it a rating of 2.5 stars out of 5.

Today’s Eats

Breakfast – Quinoa with flax seed/wheat germ, blueberries and raspberries, dash of cinnamon, almond milk and 1 splenda packet.


am– 2 egg whites, 1 whole boiled eggĀ and and small pear. Mrs. Dash sprinkled on top.

pm-Chobani Yogurt

Dinner was light because 1. Kids ate dinner at the grandparents house and 2. I indulgedĀ a little too much on fried pig ears, bone marrow and a pricey cocktail that tasted like spring in a glass over the Memorial Day Holiday weekend. Yum- Yum

Banana-Chocolate-PB shake! Always a quick go-to meal.

**Notice the New Glarus glass – my Man’s favorite brewery.


šŸ™‚ Lace

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