Salmon, Asparagus with garlic/sprinkle of Parmesan, Brown Rice, Sweet Potato Rounds with cinnamon

E because:
1) there are between 20 and 45 g of carbs in this meal. I used a half portion of sweet potato and brown rice because I wanted both. 
2) there are 5 g of fat in this meal.
3) My non-starchy vegetables are my asparagus. 
4) My protein is the salmon.

To make the sweet potato rounds, I wash the potato, slice it into 1-2" rounds, line my baking sheet with foil, place the rounds on and cover them with a second piece of foil, place in a preheated 375 oven for around 40 mins. Once they are fork tender, remove from oven and sprinkle with cinnamon.

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Greek Salad topped with Chicken Breast seasoned with Spicy Pepper Medley

S Because:
1) There are less than 10g of carbs in this meal.
2) There are lots of healthy fats. (Feta, olives and dressing) I use a slightly off plan greek dressing called Renee's Feta Greek. It uses an off plan oil, but this is a personal choice. If you are a purist, you could also make a homemade one using a recipe from Pinterest. 
3) My chicken is the protein source.
4) I used non-starchy veggies. (Lettuce, cucumbers, onions, orange pepper.) I used a small amount of tomato in this salad.

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Zucchini Fritter (page 217), bacon, Greek yogurt and strawberries

• S because:
  1) There are less than 10g of carbs in this meal.
  2) There are lots of healthy fats. (bacon, Greek yogurt, cheese)
  3) I used non-starchy vegetables. (Zucchini, green onion)
  4) I can have liberal amounts of berries in an S setting.
  5) My protein is my yogurt, eggs, and bacon.
  
  I have my GGMS ready to drink between breakfast and lunch at noon

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Skinny Milk Chocolate

Skinny Milk Chocolate
1/2 cup coconut oil
2 tbsp. xylitol, ground
4 1/2 tsp. Truvia, ground...
2 donks Stevia
Pinch of sea salt
1/2 tsp. vanilla
1/4 cup heavy cream(room temp)
1/2 scoop Whey protein powder
1/4 cup cocoa
Grind Truvia and xylitol. Whisk sweeteners, salt and vanilla in a bowl with coconut oil. Add room temperature heavy cream, whisk in protein powder then cocoa powder. If mixture hardened when cream was added, microwave for no more than 7 seconds. Pour into molds or mini baking cups and freeze until hardened. Store in fridge.

Note: I didn't like the regular skinny chocolate, too strong for me because I am not a big fan of chocolate.
Make sure you grind sweeteners to powder(mine was a little gritty).
You could also add a little unsweetened coconut or finely chopped nuts.
Next time I will use mini baking cups because chocolates stuck to molds.

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Chicken, brown rice, orange pieces, red pepper and onion on a bed of spinach

 E Because:
1) This meal has less than 5 g of fat. The fat comes from the oil in the salad dressing.
2) there are between 20 and 45 g of carbs in this meal. I used three quarters of a cup of brown rice.
3) my protein source is my chicken breast.
4) there are lots of non-starchy vegetables in my salad.
5) One piece of fruit per meal is allowed in this setting. I chose an orange.
6) good girl moonshine is good anytime.

To make the salad dressing:
1 clove of minced garlic
salt and pepper
A 1/4 doonk of Stevia. (Not too much or it tastes bitter with the orange juice)
The juice squeezed from the orange peels. (I cut the top and bottom off the orange. Set it bottom down on the cutting board and cut curved slices from top to bottom to cut the peel away in the same way you would a pineapple. When you are done, you should have a round naked orange and some peel with some orange membrane still in it. Squeeze the peels into the dressing mixture.)
Add 1 tsp of olive oil to it.
Mix well. Tah-dah!

To Make the Chicken:
Cover the bottom of a baking dish with water. Place your thawed or frozen chicken breast in the dish. Cover. Bake at 350 for about 25-40 mins depending on your oven and if your meat is thawed or not. Chicken is done when you can cut into it and there is no pink inside.

To make Salad:
Place a bed of spinach on a plate.Top with cooked brown rice, chopped and cooked chicken, sliced red pepper, orange pieces and green onion. Pour the dressing over the top and enjoy! 

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E - Baked Sweet Potato with Cinnamon, Roast Chicken and Cucumber

E Because:

1) The sweet potato is a carb, and this puts me between 20-45g of carbs.

2) I used 1tsp of coconut oil, and that is 5g of fat or less. (And a healthy fat at that!)

3) Chicken is my protein source

4) My non-starchy vegetable is the cucumber.

5) good girl moonshine is good with anything

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Twice Baked Mexican Sweet Potato

E because:

1)  there are between 20 and 45 g of carbs in this meal.

2) there are less than 5 g of fat in this meal. The sprinkle of cheese is a reduced fat mozzarella.

3) I have non-starchy veggies in this meal with berries and a drizzle of vinaigrette dressing.

4) My protein source is ground turkey (left over taco meat from Monday's tacos) .

5) Ice water to drink! To Make the Filling for the Potato: I use leftover Taco meat. So I had better start with that! Taco Meat:
Fry up some lean ground turkey. Once it's cooked, add 1 tbsp of chili powder and 2 tsp of cumin. Add 1/2 cup of salsa. Filling: Bake your sweet potato until soft. Cut in half lengthwise and scoop out the insides. Mash this in a bowl. Add this to the ground meat mixture. Fill your sweet potato skins with the mixture. Top with grated reduced fat mozzarella, and broil until it's all melted and lovely.

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