Before bed - 1/2 slice of rye bread w/ 2 thin slice of alpine lace muenster and olive oil mayo
Snack - 20 dark raisinettes
Dinner - 4 oz of pork loin roast, 1/2 box of Brussels sprouts in butter sauce, 16oz cup of hazelnut decaf with cream and sugar.
Lunch - 2oz of pork loin roast
Snack - about 15 oil cured olives. 1 banana
Breakfast - veggie eggwhite flatbread (Dunkin Donuts) medium coffee w/cream
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