Great day at work. I made a list before I left this morning regarding things I have been putting off because they aren’t fun nor interesting to do, and … DONE! I’m just so proud!
I brought a Chobani and a TBS trail mix to snack this morning. I was getting pretty hungry. I also picked at a CarbRite bar and ended up finishing it at about 2:45pm.
I hadn’t planned out lunch and forgot to cook the rice last night, so ended up with mixed salad greens, 1/4 cup garbanzo beans, and 1 2.5 oz packet Albacore Tuna. This was topped with F/F Asian Dressing. I also finished off that very refreshing fruit juice water.
As for dinner tonight, Ted has made himself a pork loin. I made a Crustless Potato Spinach Quiche. The ingredients are:
Crustless Red Potato and Spinach Quiche
- 1 1/2 cup Egg Beaters
- 3 each cooked small red potatoes, chopped (I have estimated this as I am using left overs which are already split)
- 2 cups fresh baby spinach leaves
- 1/2 onion, chopped
- 1/2 cup Fage 0% fat yogurt
- 1/4 tsp each: salt, pepper, tabasco
- Optional ingredient: Soy Bac-n-bits, about 1 TBS
- 1/4 cup shredded italian mix or cheddar cheese
Preheated oven to 350. Mixed all ingredients except the shredded cheese. Turned into a 9″ pan or quiche dish, topped with shredded cheese and baked 30 min.
The nutrition for 2 and 4 servings is a follows:
2/4: Cals= 269 / 134. Fat= 5g / 2g. Protein = 26g / 13g. Carbohydrates=29g / 15g.
Just one more thing for you guys to see because I am SO PROUD of my dad, he is super smart, very creative and talented. Take a look at what he makes in his wood working shop in South Carolina: 
He makes these pens, fountain pens, and pencils out of exotic woods which you’ve probably never even heard of. They are truly gorgeous. I have to ask him to name some of those woods. Maybe I can get him to start a woodworking blog! HEY DAD?!!!!
