Steve doesn’t care for lettuce, so our “salad” consists of:
- field cucumber, chopped
- 1 tomato, finely diced (he doesn’t like large pieces)
- feta cheese, finely diced or crumbled
- ¼ each: red and green pepper, chopped
- Kraft roasted red pepper dressing
Today I added musclin and ¼ cup of chickpeas and paired that with a bowl of beef soup (recipe to follow).
For lunches this week, instead I will be topping our standard fare with half a baked chicken breast (400F for 35 min) that had been brushed with olive oil. Again, this meal is fairly low in calories (about 220) but this week I am eating smaller, high protein meals in 2-3 hour intervals. I drank one cup of water before starting the salad, and sipped on another cup after eating.