Feedback Tuesday

[Billie]

Here's some thoughts on our menu's make sure you add yours as well! Everyone is welcome!

Sorry the cut and paste method I had been using doesn't seem to be working this morning, will try again from the office and another computer to do that.

Billie, you lucked out on a good choice at Subway because you were really leaning for some chips--way to go! Breakfast was not your best attempt, shape up girl!

Randy, looking forward to that recipe, very interesting ingredients you have listed for it!

Brigit-Carol, your menu looks good, and since it's 6:43 AM those eggs and bacon made my mouth water. What is backstrap? And wine and chocolate, in my books go very well together, yum!

Carol, mystery meat is at your house too huh? For not having much time you did just fine!

Lisa, good choices! Chicken and homemade guacamole are some nice companions for me as well. Hope the avocados got ripe!

Well short list this week, where is everyone? Aaron, Relief, Missy, Stevie, Bonnie and everyone else, lets hear from you :eek:

[Bonnie]

I fell totally off the wagon yesterday. Between the brownies and dirt cake at a baby shower and bacon cheeseburger, french fries and a beer for dinner, Bonnie was a bad girl. In between I had some cheddar cheese and almonds. I'll do better today.

Breakfast protein bar

Lunch will be salad greens topped with shrimp salad, tuna salad and chicken salad. (assuming that the place where I buy it has some today.)

Dinner will be something quick. Maybe bacon and eggs. I will have very little time between getting home from work and getting to a meeting this evening.

I have another protein bar with me in case I need it. And I will NOT go near the refreshment table at my meeting tonight.

Bonnie

[Billie]

There you are Bonnie! Hey read the quote on the something to think about forum today--that will help!!

[Ottawa]

Thanks for the feedback and other work on board Billie.

I have been playing the last month with extra firm Tofu.

I was not a Tofu fan due to the texture and sometimes a SOy taste reminder. The Extra firm has most of the liquid expressed as well as being less carby. When blended in with the liquids on most recipes it enhances most Low Carb baked items.
Used in Chocolate Cookies it comes out as moist and chewy as a Mrs. Fields cookie. In biscuits or breads it adds a moisture and softness very similar to a whole wheat or multigrain when used with flaxseed.
Is also smells "yeasty" when baking. My son was over for dinner last night and these buns had just come out of the oven. "Did you guys make Cinnamon Buns?" he asked.:D

I'll post it early next week when I get the pics uploaded.

[cmcole]

Yesterday's menu was not my best day, because I had to fast and go for blood work.

Breakfast - soy milk and protein powder shake
Snack - Yogurt
Lunch - Roast Beef and Salad with a few grape tomatoes
Snack - Cheese
Supper - Roast Pork and Mixed Veggies (not much - wasn't hungry then)
Snack (which I wouldn't normally, but got hungry later) - Crispbread with peanut butter
---
Today:

Breakfast - eggs mixed with a little cream; 2 slices bacon; soy milk with protein powder

Snack - blueberries with cream poured over them

Lunch - Roast beef; chopped tomato (not sure if I'll have anything else or not - getting rather full)

Snack - small piece of sf almond bark (after visit to physio/gym)

Supper - purchased precooked roast chicken; bit of 60% whole wheat bun (don't know why - sometimes I just do stupid things) Not hungry enough to eat anything else - guess the water has filled me up and it's not long enough after exercising.

[gitfiddle]

Thanks, Billie. The "mystery meat" turned out to be cubed beef cooked with tomatoes, zuccini and mushrooms. DS said it needed potatoes in it. I told him it was meant to be eaten with bread and butter.;)

Since I ate my snack pudding with lunch,:o I had sunflower seeds at 3:30 to hold me until dinner at six.

[Belfrybat]

Thanks for the feedback, Billie. Backstrap is the same as filet mignon for beef. The part that runs down the spine -- perhaps also called tenderloin, but not sure. Anyway, I slice it about 1-1/2" thick, wrap in bacon and pan grill. Wonderful stuff!

[Billie]

Oh That is one of my favorite cuts but I have never heard that name for it thanks!

Thanks Randy for the nice words...I have been bet up today at a conference so I can't tell you how nice it was to hear something nice!!

Carol, ah not like the mystery meat that we had in college at all--you know the kind you couldn't figure out what it was, just that it tasted funny! yours sounds much yummier!

[gitfiddle]

Carol, ah not like the mystery meat that we had in college at all--you know the kind you couldn't figure out what it was, just that it tasted funny!
The kind where you trust that the Health Department had some control over it? :p