A Day in the Life of THM

So, I have posted weekly menus before, but I thought I would post a daily menu so that you could see how all the meals combine in one day.  All of my meals/snacks are spaced around 2.5-3.5 hours apart.

Breakfast - Omelet with ham, mushrooms, spinach, and cheddar, water, coffee with half and half - S

Morning Snack - Dannon Oikos Triple Zero Banana Yogurt, 1/3 sliced banana, a tiny bit of chocolate shavings, coffee with a small splash of half and half - E

Lunch - Spicy Slaw with Lime and Cilantro (see recipe below), grilled chicken (precooked store bought), cheese crisps (microwave cheese until crispy), berries, sparkling water, square of dark chocolate - S

Afternoon Snack - Fat Stripping Frappe (Sugar free chocolate coffee drink with protein powder, recipe in the book), small handful of almonds - S

Dinner - (no picture because I was late getting it on the table) No Tortilla Enchilada Bake (recipe below), sour cream, a few chips made from a baked low carb tortilla, asparagus (didn't really go with the main dish, but it needed to get used up), salad with ranch, rest of the bottle of sparkling water - S

Bedtime Snack - 2 slices Ezekiel bread toasted.  One is topped with light laughing cow cheese and one with jam.

Spicy Mexican Slaw with Lime and Cilantro - S

6 cups thinly sliced cabbage (or buy a bag of colelaw)

2 green onions, thinly sliced

1/2 cup chopped cilantro (or more)

4 T mayo

3 T fresh lime juice (more or less to taste)

hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce)

salt and pepper to taste

Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.

In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

No Tortilla Chicken Enchilada Bake - S

Ingredients:

4 chicken breasts, boiled and shredded

2 cups shredded cheddar or Mexican blend cheese

30-32 oz enchilada sauce, store bought (check for low sugar, Aldi brand only has 1 g) or quadruple the recipe below.

Green onions, optional

Sauteed onions and/or peppers, optional

Directions:

Preheat oven to 350 degrees.  Layer the bottom of a casserole dish with shredded chicken.  Top with sauteed onion and/or peppers if desired.  Pour enchilada sauce over top.  Top with cheese and green onion, if desired.  Cover with foil and bake for 20 minutes.  Remove foil and cook for another 10 minutes until cheese is melted.

Enchilada Sauce             Makes 1 Cup

• 8oz. can of tomato sauce
• 1 1/2 t. chili powder
• 1/2 t. onion powder
• 1/2 t. garlic powder
• 1/4 t. sea salt
• 1/4 t. cumin
• 1/4 t. oregano
• pinch of crushed red pepper flakes (optional)