D
Deleted member 371625
Guest
Tuesday 26/4
FBG (05.30) 4.3
Breakfast (5.30 am): Porridge (almond milk), nectarine, raspberries, pecans {271 Cal / 37.1g Carbs}
.................................1 km jog to the gym
.................................rowing machine (8 x 500m, 30 sec rests)
.................................1 km jog home
Snack (10,30am): Banana {69 Cal / 15.8g Carbs}
.................................1 km jog to the gym
.................................rowing machine (8 x 500m, 30 sec rests)
.................................7 km run home [36 min 58 sec]
Lunch (12pm): Carrot & ginger soup {73 Cal / 13.6g Carbs}
Green bean & fig salad {208 Cal / 21.7g Carbs}
Pear, blackberries, yoghurt, hazelnuts {125 Cal / 13.7g Carbs}
Dinner (6pm): Casarecce with cauliflower & chilli {524 Cal / 56.3g Carbs}
Plum, blueberries, yoghurt, walnuts {131 Cal / 13.5g Carbs}
5 cups of coffee (3 of them decaf)
Calories 1444
Carbs 178.3g
Protein 45.5g
Fat 52.0g (Sat Fat 8.3g / Trans fats 0.1g)
All food cooked from scratch, if you would like a recipe, please just ask
FBG (05.30) 4.3
Breakfast (5.30 am): Porridge (almond milk), nectarine, raspberries, pecans {271 Cal / 37.1g Carbs}
.................................1 km jog to the gym
.................................rowing machine (8 x 500m, 30 sec rests)
.................................1 km jog home
Snack (10,30am): Banana {69 Cal / 15.8g Carbs}
.................................1 km jog to the gym
.................................rowing machine (8 x 500m, 30 sec rests)
.................................7 km run home [36 min 58 sec]
Lunch (12pm): Carrot & ginger soup {73 Cal / 13.6g Carbs}
Green bean & fig salad {208 Cal / 21.7g Carbs}
Pear, blackberries, yoghurt, hazelnuts {125 Cal / 13.7g Carbs}
Dinner (6pm): Casarecce with cauliflower & chilli {524 Cal / 56.3g Carbs}
Plum, blueberries, yoghurt, walnuts {131 Cal / 13.5g Carbs}
5 cups of coffee (3 of them decaf)
Calories 1444
Carbs 178.3g
Protein 45.5g
Fat 52.0g (Sat Fat 8.3g / Trans fats 0.1g)
All food cooked from scratch, if you would like a recipe, please just ask