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I'm going to do my best, given our current food availability situation, to eat the following:
A low carb variation
20-50 g carbs
Proteins: eggs, tofu, tempeh, seitan (homemade), beans, legumes, nuts, seeds
Fats: coconut oil, olive oil, butter, soy mayo, cheese, avocado
Carbs: low carb vegetables, low-glycemic fruits, oats, quinoa, brown rice
I want to alternate these weeks with a plant based week
20-25% fat
Proteins: beans, legumes, nuts, seeds, tofu, tempeh, seitan (homemade)
Carbs: All vegetables (including starchy) and all fruits, whole grains, whole grain flour
Fats: avocado, nuts, seeds
I will take 1 day off each week to allow for any special occasions.
Diet Calendar Entry for 03 August 2015:
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1304 kcal
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Fat: 49.42g | Prot: 48.76g | Carb: 85.05g.
Breakfast: Cheddar Cheese, Red Gold Diced Tomatoes, Egg. Lunch: Nasoya Firm Tofu, Newman's Own Family Recipe Italian Salad Dressing, Cucumber (with Peel), Great Value Romaine Lettuce. Dinner: French Fried Potatoes (All Types, Salt Added, Frozen), Tomatoes, Iceberg Lettuce (Includes Crisphead Types), Follow Your Heart Organic Vegenaise, Bread Alone Organic Whole Wheat Sourdough, Lightlife Foods Organic Tempeh - Original. Snacks/Other: Pinot Noir Wine, Cantaloupe Melons, Planters Lightly Salted Mixed Nuts. more...
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