Food Journal Wednesday, October 31

Breakfast
breakfast wrap:
1 low carb tortilla
1 Tbsp onion flavored cream cheese
1 egg scrambled with salt and pepper
1 slice American cheese

Lunch
I picked up take out from Ribs 'N Things in Brentwood, MD.  It's across the street from our storage unit and every time I go over there I think to myself, I really need to try these ribs and things.  The gamble was worth it!  The building looks kind of dingy from the outside and there are bars on the windows, which is weird because it's in an okay part of town.The guy that took my order was chatty, and the food was ready in about five minutes.  I told them to go easy on the sauce and they put it on the side, which I appreciated.  The portion was so generous that I ended up putting half of it away for lunch the next day.  I will definitely be back.

Ribs and chicken combo included 2 ribs, 4 wings, and
choice of side for around $9.00

I always feel compelled to try the collard greens when I
go places, probably because I love them so much!  These
were exceptional.  I didn't even use the hot sauce.  

Two low carb lunches for 9 bucks?  Not bad.  

Snack
1/2 of 1 pomegranate

Dinner
pre-pattied burger picked up from grocery store deli
topped with 1 slice American cheese
served on a deli flat with a little steak sauce
side of steamed broccoli
topped with queso

Water
100 ounces

Exercise
walked doggies, 30 minutes

Supplements
fish oil
fiber
green tea extract
Glutamine
caffeine
one a day multivitamin

Roasted Fall Veggies

One of my favorite things about fall is the produce.  I love squash of all varieties, asparagus, and dark greens.  This recipe is incredibly versatile.  I like to make it with butternut squash and mushrooms, but you can sub in whatever veggies make you happy.  Also, I tend to use garlic powder and maybe Italian seasoning for my veggies, but almost anything will add a little flavor.  Play around and find something that makes you happy.

Ingredients

1/4 of 1 butternut squash

1 C mushrooms

1 bunch asparagus

1/4 of 1 green bell pepper

1/4 of 1 yellow onion

2 Tbsp olive oil

1 tsp black pepper

1 Tbsp Italian seasoning

1/2 Tbsp garlic salt

1 tsp crushed red pepper

Directions

1. Preheat oven to 425.  
2. Peel butternut squash and chop into bite size pieces.  (Instructions for peeling/chopping butternut squash available here.)
3. Wash mushrooms to remove any dirt and set aside to dry.  
4. Chop onion and green bell pepper into bite size pieces.  
5. Prepare asparagus, removing lighter colored, woody parts from the bottom and breaking top of stalk into two bite size pieces.  (Instructions for preparing asparagus available here.)
6. Add squash, mushrooms, asparagus, bell pepper, and onion to a large bowl.  
7. Add olive oil, pepper, Italian seasoning, garlic salt, and crushed red pepper to bowl.  
8. Toss with rubber spatula or your hands until all veggies are evenly coated.  If powder ingredients aren't sticking to vegetables, add another Tablespoon of olive oil.  
9. Spread veggies out in an even layer on a baking sheet.  
10. Place pan in oven for 10 minutes.  
11. Remove pan from oven and flip veggies with a spatula.  
12. Place pan in oven to roast for another ten minutes.  
13. Serve hot.  Top with shredded Parmesan cheese if desired.  

Awesome boyfriend doesn't like squash or mushrooms so I have to put
all of those veggies on one side of the tray.
We are basically large children.  

I was out of olive oil so I used cooking spray.  Not as delicious, but it
will work in a pinch.  

Serve with a burger for a yummy fall meal.  

Food Journal Tuesday, October 30

Breakfast
1 fried egg
1 slice low carb bread with
1 Tbsp cream cheese
3 slices bacon

Lunch
leftover Balsamic London Broil
2 pickles, breaded in ground flax and deep fried
ranch dressing
string cheese

Snack
1 cup coffee with
2 Tbsp heavy cream

Dinner
(happy hour at Union Jack's)
wings, buffalo style
blue cheese
celery sticks
1 draft Miller Lite

Water
64 ounces

Exercise
none today- still studying

Supplements
fish oil
Glutamine
one a day multivitamin
caffeine
green tea extract
fiber

Food Journal Monday, October 29

Breakfast

Baked under the broiler and got a perfect medium
rare this time.   It was tasty.  

breakfast wrap:
1 low carb tortilla
2 strips of bacon
1 egg scrambled
1 slice American cheese

Lunch
Balsamic London Broil
Caesar salad, no croutons
1 can Pepsi Max

Snack
hot tea with 1 packet Sweet'N Low

Dinner
leftover London Broil
Cranberry Peach Compote with Whipped Cream
2 slices low carb bread with 1 Tbsp cream cheese each

Snack
carb control vanilla yogurt

Water
64 ounces

Exercise
yoga video-
majorly backed up on accounting homework so I spent most of the day studying

Supplements
fiber
fish oil
caffeine
green tea extract
one a day multivitamin
Glutamine

Sunday, October 28

image via
I always preferred Bud Light, but the
commercials don't lie.  Miller Lite has
3.2 carbs per beer while Bud Light
has 6.6.

Breakfast
2 fried eggs with salt and pepper
3 slices bacon
coffee with 1 Tbsp heavy cream

Lunch
(out at Golden Sports Bar in Ellicott City to watch football)
3 Miller Lite draft
1 egg roll (oops) snatched off of a friend's plate!
6 wings with Cajun seasoning
blue cheese
celery sticks

Dinner
(picked up from grocery store deli on the way home)
1 bowl of chili
sour cream
cheese

Water
80 ounces

Exercise
walked doggies 1 hour

Supplements
fiber
Glutamine
fish oil
one a day multivitamin
green tea extract
caffeine

Food Journal Saturday, October 27

image via

Breakfast
3 strips bacon
2 fried eggs with salt and pepper

Lunch
(Went to a brunch/birthday party/housewarming at a girlfriend's house.  I was actually a good little girl because there was lots of awesome not low carb friendly food there.  I had a couple of sips of a friend's sangria and it was delicious, but all that fruit is not on the plan.)

champagne
egg, spinach, and sausage casserole
turkey bacon
cheese ball with celery sticks
Roasted Pumpkin Seeds

I actually ended up staying at the party until about 6 in the evening.  I was so tired when I got home that I went straight to sleep!

Water
only about 20 ounces today, I was in the car driving to and from my friend's house in Washington DC

Exercise
none today

Supplements
fish oil
fiber
one a day multivitamin
caffeine
green tea extract
Glutamine

Food Journal Friday, October 26

Breakfast
breakfast wrap:
1 low carb tortilla
1 egg scrambled
1 slice American cheese

Lunch

1 low carb yogurt
1/2 of 1 pomegranate leftover from yesterday
celery sticks with veggie dip
several slices Cheddar cheese

Dinner
Cajun catfish filet:
I picked up some pre-seasoned catfish filets from the fish counter at my grocery store and pan fried them in olive oil for about 3 minutes on each side. To be honest they weren't my cup of tea but awesome boyfriend loved them so much he ate two!

1/2 of 1 Dole Caesar salad kit, minus the croutons
Crystal Light iced tea

Water
120 ounces today- I was thirsty!

Exercise
walked dogs 30 minutes
yoga video

Supplements
fish oil
fiber
Glutamine
one a day multivitamin
caffeine
green tea extract

Food Journal Thursday, October 25

Breakfast

image via
A pomegranate has about 40 net carbs so this is not an all
the time snack!  I love them and only get them about once
a year, in the fall.

breakfast wrap:
1 low carb tortilla
1 Tbsp tomato sauce
1 egg
1 slice American cheese
1 slice salami

Lunch
wrap:
1 low carb tortilla
2 slices salami
1 Tbsp tomato sauce
shredded cheddar cheese
Roasted Butternut Squash
1/2 of 1 pomegranate

Snack
Roasted Pumpkin Seeds

Snack
(drive though McDonald's on the way to class)
McDouble, no bun
small coffee with 2 cream

Dinner
Tofu Pasta with Meatballs and Fall Veggies

Water
60 ounces

Exercise
none today

Supplements
fish oil
fiber
Glutamine
caffeine
green tea extract
one a day multivitamin

Food Journal Wednesday, October 24

image via
This is the best option I've
found so far for low carb pizza
sauce.  It's really tasty.  

Breakfast
breakfast wrap:
1 low carb tortilla
1 Tbsp pizza sauce
shredded cheddar
1 slice salami
Steak-umms

Lunch
wrap:
1 low carb tortilla
2 slices salami
shredded cheddar

1/2 of 1 pomegranate

Roasted Pumpkin Seeds: I brought these to work and snacked on them all day!

Snack
1/4 C ranch flavored sunflower seeds in shell

Dinner
(out at Greene Turtle for bar trivia with awesome boyfriend and friends)
2 draft Miller Lite
cheeseburger, no bun
side of green beans

Water
80 ounces today

Exercise
none today

Supplements
fish oil
fiber
green tea extract
caffeine
one a day multivitamin
Glutamine

Food Journal Tuesday, October 23

Breakfast
breakfast wrap:
low carb tortilla
1 Tbsp pizza sauce
shredded cheddar cheese
1 slice salami
Steak-umms

Lunch
Roasted Butternut Squash- cooked in the toaster oven at work!
wrap:
low carb tortilla
1 slice salami
shredded cheddar
1 carb control yogurt strawberry
unsweet tea

Snack
1/4 C ranch flavor sunflower seeds in shell

image via

Dinner
ribeye steak:
marinade in cider vinegar, Worcestershire sauce, olive oil, minced garlic, salt, pepper for 20 minutes
then cook in a skillet over medium for 4 minutes on each side
1/2 of 1 bag of Dole Southwest Salad
1 pumpkin martini (recipe coming soon)

Water
80 ounces

Exercise
walked dogs 30 minutes

Supplements
fish oil
fiber
one a day multivitamin
Glutamine
caffeine
green tea extract

Food Journal Monday, October 22

image via
I feel like salami is an under utilized
option for breakfast.  It cooks up well
in a pan because it is naturally oily.
I love to heat it up with my eggs.

Breakfast
breakfast wrap:
1 low carb tortilla
1 egg scrambled
2 pieces salami
1 slice American cheese

Lunch
leftovers from pumpkin party last night
4 meatballs
peel and eat shrimp with melted butter
veggies with veggie dip
iced tea

Snack
(drive through McDonald's on the way to class)
McDouble, no bun
coffee with 2 creams

Dinner
Tofu Pasta with Meatballs and Fall Veggies
one serving vodka with soda water and 2 lime wedges

Water
40 ounces today

Exercise
none today

Supplements
fish oil
fiber
one a day multivitamin
Glutamine
caffeine
green tea extract

Roasted Butternut Squash

Butternut squash is one of my favorite things to eat in the fall.  It tastes kind of like a pumpkin but, in my opinion, is much easier to work with.  It has around 7 net carbs per half cup, so you have to monitor your intake, but it has a lot of fiber so it's okay to have once in a while.  I like to bulk it up with other veggies like mushrooms or asparagus, or I just like to eat it plain like you see here.

Ingredients

1 whole butternut squash

2 Tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

Directions

1. Preheat oven to 350 degrees.  
2. Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.  
3. Cut the squash into bite size pieces.  Cut off skin with a sharp knife and discard.  
4. Add the squash to a large bowl.  
5. Add olive oil, salt, pepper, and garlic powder to the squash in the bowl.  
6. Using your hands or a rubber spatula, toss until all squash pieces are evenly coated.  
7. Lay squash on a baking sheet and roast for 20 minutes.  
8. Check for doneness.  If squash is slightly crispy on the outside but easy to bite into, it's done.  
9. If needed, return squash to the oven for an additional 5-10 minutes.  

The squash is a little bit tough to cut.  Make sure that you have a
sharp knife and a cutting board.  

While delicious, butternut squash can be a pin to prepare.  If you're unsure, here's a video to help you out.  I generally don't peel mine first, but if you have a sharp veggie peeler that is an option.  

Ranch Pork Chops

This is another in the list of recipes that I cook when I am on a budget.  I love pork chops because they are almost always on sale.  Usually they're something like $2.99 a pound at my grocery store.  Plus, they are pretty versatile.  You can season them with whatever you like and throw them in a pan or the oven and you've got a meal.

Ingredients
3 boneless pork chops
1 packet of ranch seasoning
1 Tbsp olive oil
1 Tbsp butter

Directions

1. Heat olive oil and butter in a large skillet over medium.  
2. While oil is heating, remove pork chops from package and pat dry with paper towels.  
3. Lay pork chops on a plate and sprinkle one side with half the ranch seasoning packet.  Make sure to rub the seasoning in with your fingers or the back of a spoon.  
4. Flip pork chops over and repeat with the the other half of the seasoning pack.  
5. Oil should be hot by this time.  Add pork chops to skillet and cook for 4 minutes on each side.  
6. Check for doneness.  If pork chops are not done, return to skillet for an additional minute on each side.  
7. Remove pork chops from skillet and lay on a paper towel to drain.  
8. Serve hot.  Enjoy!

Notes

• Resist the urge to turn your burner up past 6, or slightly over medium.  The first time I made these I did that because I felt like the chops weren't cooking.  I ended up with chops that were burned on the outside and not quite done in the middle.  
• This recipe is really versatile because you can sub out the ranch seasoning and use whatever you like.  I've made these with garlic, Italian seasoning, and chili powder.  

You can find this in the salad dressing aisle.  It's an easy way to dress
up almost anything.  

No flour needed.  The ranch will make that nice crust that you see on
the outside of the chops.  

Food Journal Sunday, October 21

Breakfast
2 eggs scrambled with cheese
3 strips of bacon
iced coffee with heavy cream

Lunch
(out at Golden Sports Bar in Ellicott City to watch football)
3 draft Miller Lite
4 wings cajun style

Check out my awesome North Carolina pumpkin.
For someone who is not artistic, this represents a
Herculean effort.  

blue cheese
celery sticks

Snack
McDouble, no bun

Dinner
We hosted a pumpkin carving dinner at our place.  We had lots of food, and wonderful friends in attendance.

meatballs
peel and eat shrimp
cucumbers, carrots, celery, broccoli
veggie dip
dehydrated banana chips
pumpkin martinis

image via
This stuff is pretty sugary, so go easy!
I only used about 1/2 of 1 ounce for each
drink and it was enough.
Recipe coming soon!

Water
not so good today- too much going on

Exercise
none today

Supplements
fish oil
fiber
one a day multivitamin
Glutamine
caffeine
green tea extract

Food Journal Saturday, October 20

Slept in until 11:00 or so.  I love Saturdays!

Breakfast/Lunch

leftover Bacon Cheddar Broccoli from last night

1 Peanut Butter Cookie

leftover Tofu Pasta with Meatballs and Fall Veggies

Snack

1 Babybel cheese round

1 serving vodka with soda water and 2 lime wedges

image via

Dinner

Awesome boyfriend and I picked up a sweet deal on Living Social to Mutiny Pirate Bar and Island Grille in Glen Burnie, Maryland.  The coupon was a great deal, but we will definitely be returning, coupon or not.  Sometimes I am skeptical of theme restaurants because the food can be hit or miss.  Everything that we ordered was truly delicious.  

Beer Steamed Mussels are yum.
image via

The coupon we purchased was for two drinks, appetizers, entrees, and desserts.  I did allow myself to have one fancy cocktail, a watermelon cilantro mojito, that I'm sure had a million carbs and two million sugars.  It was sweet, tangy, refreshing, and worth it.  Everything that we ate exceeded our expectations both in terms of presentation and flavor.  I had the Beer Steamed Mussels, and then the Hanger Steak with green beans and sauteed spinach. For dessert we ordered a banana chocolate cake that was amazing.  I had a couple of spoonfuls before passing the rest over to the awesome boyfriend to finish. This restaurant is absolutely low carb friendly with several appetizer and entree choices that allow you to hold the bread, and lots of side dish choices. 

Water

60 ounces

Exercise

none today- spent most of the afternoon studying

Supplements

caffeine

green tea extract

Glutamine

one a day multivitamin

fiber

fish oil

Food Journal Friday, October 19

Breakfast

Bacon cheddar broccoli is so good.

low carb tortilla
2 eggs scrambled
1 slice American cheese
1 Tbsp sugar free jelly

Lunch
4 wings with blue cheese, leftover from last night
mozzarella, tomato, and garlic salad picked up from grocery store deli

Dinner
Tofu Pasta with Meatballs and Fall Veggies
Bacon Cheddar Broccoli
1 serving Dannon Light and Fit carb control yogurt
2 Peanut Butter Cookies

Peanut butter cookie dough.

Water
80 ounces today

Exercise
walked dogs- 30 minutes

Supplements
fish oil
caffeine
green tea extract
fiber
Glutamine
one a day multivitamin

Food Journal Thursday, October 18

Breakfast
low carb tortilla
one egg scrambled
1 Tbsp sugar free jelly
1 slice American cheese

coffee with
1 Tbsp heavy cream

Lunch
low carb tortilla
1 Tbsp pizza sauce
shredded cheese
mushrooms
Steak-umms

leftover Roasted Fall Veggies

iced green tea

Snack
1/2 C ranch flavor sunflower seeds
McDouble, no bun
med coffee with 2 creamers

Dinner
(out at Kelsey's Irish Pub with awesome boyfriend)
wings, garlic style, with blue cheese and celery sticks
1 draft Miller Life

image via

Water
only about 40 ounces today

Exercise
none today

Supplements
fish oil
fiber
green tea extract
caffeine
one a day multivitamin
Glutamine

Surf N Turf

Recipes that have multiple parts can be tricky.  If you don't get things started at the right time, the timing will be off and one part will be cold by the time the other is done.  If I'm cooking several dishes for a lot of people, I actually write out a schedule for myself of when things need to go into the oven/pan so that I don't forget anything.  I'm hoping that this recipe will help you get your surf and turf to come out at the perfect time for maximum deliciousness.

I really hate that this picture is blurry.  I need to invest in another camera that is designed for shooting indoors at
close range.  If anyone has suggestions I would appreciate them!

Ingredients

one pound Ribeye steak

two lobster tails, frozen or fresh is fine

1 tsp crushed red pepper

1 Tbsp dry minced onion

1 tsp black pepper

1/2 Tbsp garlic salt

1/2 C olive oil

2 Tbsp balsamic vinegar

2 Tbsp Worcestershire sauce

1 Tbsp butter

2 Tbsp minced garlic

2 Tbsp capers

2 Tbsp melted butter for serving with lobster tails

Directions

1. If your steak or lobster is frozen you'll need to defrost those before getting started.  Lobster tails can be defrosted in cool water.  Steaks should be defroster overnight in the fridge.  
2. Preheat oven to 350.  
3. Use a fork to poke holes over one side of the Ribeye.  Flip over and repeat on the other side.  
4. In a large Ziploc bag combine crushed red pepper, dry minced onion, black pepper, garlic salt, olive oil, balsamic vinegar, ans Worcestershire sauce.  
5. Add steak to Ziploc bag and massage marinade into steak.  Steak should rest in marinade at room temperature for 20 minutes.  
6. Coat a glass baking dish with cooking spray.  
7. Place your lobster tails in the baking dish with the legs down.  
8. Top each lobster tail with 1 Tbsp minced garlic and spread it around with the back of a spoon.  
9. Top each lobster tail with 1/2 Tbsp butter.  
10. Sprinkle capers over the lobster tails in the dish.  
11. Place lobster tails in the oven to bake for 20 minutes.  
12. Once lobster tails reach the 10 minute mark, heat a skillet over medium.  
13. Once skillet is hot (about 1 minute), remove Ribeye from Ziploc bag and place directly into skillet.  
14. Cook for 2-4 minutes on each side, depending on desired degree of doneness.  
15. Once Ribeye steak has cooked on both sides, remove from skillet and set on a paper towel to drain.  
16. While steak is resting, melt butter in microwave for serving with lobster tails.  
17. Lobster tails should be done by now.  Remove from oven and allow to rest for 2 minutes before serving.   
18. Cut Ribeye steak in half to make two servings.  
19. Add one serving Ribeye steak, one lobster tail, and melted butter to plate to serve.  Enjoy!

Notes

• Lobster tails are one of those items that go on crazy good sales sometimes.  These were marked down from $10 each to $5 each at my grocery store a couple of months ago so I  bought them and tossed them in the freezer.  Keep an eye out and you'll be able to find some that are affordable.  
• Lobster tails $10 + Ribeye $12 + Brussels sprouts $2 = $24 total for two surf and turfs.  Way cheaper than any restaurant.  
• A one pound Ribeye is HUGE.  I like to cook it first and then cut it because it's easier to manage, but if you're cooking for one you could easily cut the Ribeye before you cook it and freeze the other half. 
• Steak can rest in marinade overnight in the fridge if you want to prepare it ahead of time.  
• To eat the lobster tails flip them over and cut straight down in between the legs with kitchen shears or a sharp knife. The meat will pop right out. 

Don't worry about adding oil to the pan to cook your Ribeye.  This cut
of meat will have fat marbled throughout that will render and
allow the steak to cook in it's own juice.  

Marinade buddies.  You can play around to find different flavors
that you like.  

I love Worcestershire sauce.  

When your lobster tails turn this bright pink color they are done.  

I'm not ashamed to say these came out of a box in the freezer section of my
local grocery store.  They were actually really good!

New Infograph: 14 Facts About Sugar

The more I read about refined sugar the less I want to eat it.  Studies have shown that it is more addictive than crack/cocaine.  It makes you fat, it makes you tired, and it's hard on your teeth.  This is new news to me, but this infographic says that it's better for you to eat NOTHING than to eat sugar.  I could go on and on, but I'll share this with you instead.

14 Sweet Facts About Sugar infographic

Anyone who has tried to quit sugar will tell you how hard it is.  I could fill up the entire surface of your monitor with a list of things that have sugar that I like to eat and have a hard time saying no to.  In the name of keeping it short, I'll tell you that my favorites are Sour Patch Kids, Pumpkin Spice coffee from Dunkin Donuts, Rita's Italian Ice, ketchup, Red Bull, and (my ultimate sugar weakness) margaritas.

I know it's hard.  I know it sucks.  But, you gotta do it.  Refined sugar is poisoning us and it's time to start saying no.  Does this mean that I'll never have a margarita again?  (Are you crazy?!)  Of course I will.  What it does mean is that I limit my sweet treats to a couple of times a month and try to save those times for holidays, birthdays, and other special occasions.

If you're having trouble quitting, you might be able to find some joy in this.  It takes about two weeks to break a habit.  I feel like I should be honest and tell you that it was more like six weeks for me, and it was a long six weeks.  The upside is that I rarely crave sugar now.  I might have a spoon full of peanut butter or a carb control yogurt after dinner sometimes, but that is all I need.  Another benefit to think about is that things will start tasting sweeter once your body adjusts to not having refined sugar all the time. Things like berries, wine, dessert cheeses, diet sodas, and heavy cream all taste much sweeter to me than they did before I cut the carbs.

In today's world of instant information, there are endless sugar free dessert recipes to choose from.  Power pudding, sugar free hot chocolate, and this Low Carb Milkshake are some of my favorites.

Food Journal Wednesday, October 17

Doc appointment at 10:00 so I got to sleep in a little.  Tried to pick up breakfast on the way to the office but it was after 10:30.  Rats!

Breakfast
(drove through McDonald's)
McDouble, no bun
small coffee with 2 creamers

Lunch
tortilla pizza cooked in toaster oven at work:
low carb tortilla
1 Tbsp pizza sauce
shredded cheese
Steak-umms
mushrooms

Snack
handful of salted peanuts in shell

Snack
tomato, garlic, and mozzarella salad picked up from grocery store deli
2 vodka with soda water and lime wedges

Dinner
New Pizza Casserole with Crust!- it was so good that awesome boyfriend and I ended up polishing off most of it

Snack
Power Pudding

Water
80 ounces

Exercise
yoga video

Supplements
green tea extract
caffeine
one a day multivitamin
fish oil
fiber
Glutamine

Groceries Wednesday, October 17

Purchased at Giant Food on Centre Park Drive in Columbia, MD

• shredded mozzarella: for use in new pizza casserole with crust recipe
• ham: for use in new pizza casserole with crust recipe
• canned pineapple: for use in new pizza casserole recipe
• pizza sauce: keep on hand, for use in recipe
• pepperoni: keep on hand, for use in recipe

Food Journal Tuesday, October 16

Yum!  I love tortilla pizzas.  So easy to make for work
lunch, and much better than a salad.

Breakfast
low carb tortilla
2 eggs scrambled with salt and pepper
1 slice American cheese
1 Tbsp sugar free jelly

Lunch
mini pizza-
low carb tortilla
1 Tbsp marinara sauce
sauteed mushrooms
Steak-umms
shredded white cheddar cheese

Snack
4 meatballs

I love these grocery store meatballs.  They are a easy
high protein snack.  

Flackers with 2 Tbsp crab dip

Dinner
spicy Cajun burger
topped with blue cheese crumbles and steak sauce
Roasted Fall Veggies

Water
80 ounces

Exercise
yoga video

Supplements

I love to pick up some pre pattied burgers from the
grocery store and then dress them up with blue cheese
and steak sauce.  

one a day multivitamin
green tea extract
caffeine
fiber
fish oil
Glutamine