I can't seem to eat earlier than 10, it's going to take some time until I get used to eating earlier.
10am. 1 yellow container of Oatmeal, 1 purple container of sliced Strawberries
12pm. 1/2 whole wheat pita with mustard, 3 slices each of ham and turkey, lettuce, onion, tomato and 1/2 blue container of shredded Swiss cheese.
1pm Workout was upper body, thank goodness - my legs are still killing me from yesterday, in fact I can barely sit!
2pm snack 1 green container of cucumber, 1 green container of baby carrots
5pm 1 small chicken breast with Smokey Southwestern Seasoning, leftover rice mixed with a scrambled egg, green onion and a chopped mushroom making "fried rice"
7pm 1purple container of watermelon.
Today was another good day. Other than being sore, I was ready to mug my hubby for a pickle he was chomping on. Although pickles are a vegetables (allowed) and brined in vinegar (a freebie food) it also contains horrendous amounts of sodium (big no-no).
So I decided to make some of the salt free variety.
Salt Free Dill Pickles
1 English cucumber
Water
Apple Cider Vinegar (or white vinegar)
1 tbsp salt free Pickling Spices
1 tbsp of dried Dill or as much fresh dill as you like
2 cloves of garlic, crushed
1 celery stalk, chopped
1/4 small onion, diced.
Slice cucumber and place into a container with a lid.
Add enough water to fill half way up the cucumber. Top the other half with vinegar
Throw in remaining ingredients. Seal and keep in fridge.
You will need to let this sit at least a couple of hours before nibbling - but the longer it sits the better.
The onion and celery give natural salt without adding extra sodium. The ACV gives it it's own natural sweetness.
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