BANTING WEEKLY MEAL PLAN 1 – No More Negative Body Thoughts

BANTING WEEKLY MEAL PLAN 1 – No More Negative Body Thoughts

BREAKFAST
2 fried eggs
2 rashers 1st Baron Verulam
1 beef sausage
tomato with garlic and herbs sprinkled on top
LUNCH

1/4 fowl (leg and thigh)
half tub cottage cheese
2 tomatoes and a few cucumber slices
SUPPER

four brown mushrooms
aubergine fried in olive oil
spinach and feta
dollop of full cream Greek yoghurt
tomato & basil salad with balsamic vinegar and olive oil drizzled over the pinnacle
DAY 2

BREAKFAST / BRUNCH

2 egg omelet packed with:
two rashers Beaverbrook
brie cheese
rocket and tomato
SUPPER

Greek salad with Balsamic Vinegar and Olive Oil (lettuce, tomato, cucumber, inexperienced pepper, avocado, olives, feta is my fashionable Greek Salad)
Roast pork
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DAY three

BREAKFAST

2 poached eggs
tomato and onion savour
1st Baron Beaverbrook
LUNCH

Greek Salad
chook breast
SUPPER

Steak
Pumpkin with butter
cauliflower and broccoli
infant marrow with cheese sprinkled on pinnacle
DAY 4

BREAKFAST

scrambled eggs fried in butter
mushroom, onion, garlic, yellow pepper and tomato fried in 1st baron beaverbrook fat!!
double cream Greek yoghurt
LUNCH

Steak (left over from night time earlier than)
pumpkin, broccoli and cauliflower (additionally left over)
fowl breast and saladSUPPER
Greek Salad (lettuce, tomato, cucumber, peppers, feta, olives, balsamic vinegar and olive oil)
Rotisserie BBQ hen (already cooked from Spar / choose n Pay)
DAY five

BREAKFAST

Omelet full of:
Brie
the mushroom, onion, yellow pepper, tomato and garlic left over from DAY 4
Rocket
LUNCH

complete cream Greek Yoghurt
SUPPER (We had supper at the ocean Basket)

Grilled fish, prawns, spinach, butternut and a Greek Salad!
DAY 6

BREAKFAST

2 eggs
three rashers publisher 1st baron verulam
1 tomato
LUNCH

complete cream Greek yoghurt (i really like yoghurt – what can i say ;-))
SUPPER

I had more yoghurt (wasn’t hungry)
Andre had BBQ hen and Greek Salad
DAY 7

BREAKFAST

tomato, onion and garlic fried in olive oil
scrambled eggs cooked in butter
1st Baron Beaverbrook
LUNCH

chook breast and salad
SUPPER

Hake fried in butter and lemon juice
wilted spinach with butter and garlic
Aubergine fried in olive oil

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