Got creative again today… I’m going to calm down a little with the sweets tomorrow. I’m getting a little too carried away with the fudgecicle creations.
Breakfast… 2 slices turkey bacon; 1/4 cup steel-cut oats with cinnamon and Splenda; 1/2 cup blueberries.
Lunch… Scallop salad (made with 2 ounces leftover scallops and diced red onion, dressed with olive oil and lemon juice); egg white “sandwich” with garlic hummus.
Afternoon Snack… 2 ounces smoked salmon; 1/2 cup kale chips; 4 wasabi-soy almonds.
Dinner… 6 ounces panko-breaded salmon, served with lemon-garlic aioli and pesto; 1/2 cup spinach lentil soup; romaine salad with roasted bell pepper slices, capers, feta, kale chips and bacon bits (just a few, I swear), dressed with olive oil and balsamic vinegar.
Bedtime Snack… 1 orange fudgecicle with strawberries (they’re in there, I promise!), about 1/2 melted 72% dark chocolate square drizzled on top, rolled in cinnamon and Splenda; 4 almonds.