Since I didn’t do my normal planning/grocery shop this weekend, I’ve had to be creative with things I have on hand, which is good, because we have enough food and its a good way to clean out the fridge.

  • 2 corn tortillas
  • 3 ounces chopped grilled chicken (leftover from my egg rolls)
  • 4 tablespoons red/yellow peppers
  • 1 ounce 75% reduced fat cheddar
  • 1 ounce pickled jalapenos
  • chopped cilantro and baby spinach
  • chopped red cabbage
the pickled jalapenos make this!
the pickled jalapenos make this!

I’ve had this soup in the cupboard for a while, though it would go well with my tostadas – it tasted like a$$!

every vegetable tasted exactly the same!
every vegetable tasted exactly the same! I ended up spiking the broth with Tabasco and ate about half of the veggies. Lunch all together comes in at 439 calories, 7 fat, 44 protein, 48 carbs and 12.2 fiber

Note to self: time to make more zero points soup at home!

We ended up doing level 1 again of Shred – today was easier I think because I didn’t skip a workout day yesterday.  I checked my blood sugar before working out – it was 106 – so I needed a snack to fuel me for the workout:

1/4 of a pumpernickel bagel with a shmere of light veggie cream cheese - 104 calories, 3.1 fat, 4.3 protein, 16 carbs and 8 fiber - it worked - after my workout my blood sugar was 83 - nice!
1/4 of a pumpernickel bagel with a shmere of light veggie cream cheese - 104 calories, 3.1 fat, 4.3 protein, 16 carbs and 8 fiber - it worked - after my workout my blood sugar was 83 - nice!

Afternoon break is over – come on back tonight for BBQ Chicken Thighs and Couscous Zucchini Salad!