Sunday

It's a big sculpture

After our wonderful day of whale watching on Saturday, we had a lovely breakfast at a café on the marina, then headed off home. We did a quick look around Hervey Bay and found the whale sculpture that we had seen the last time we were here. She/he is magnificent.

Pete and myself

Sugar cane

Our drive home was uneventful, although we did do a quick side trip through Bauple; along the Bauple Tourist Drive. Bauple is a tiny town and the drive isn't particularly impressive. However, we did see Sugar Cane by the hectare and the dryness of the surrounding fields and bush was really obvious - no wonder we have a 'high risk' fire warning in place at the moment. I've always wanted to stop the car when I pass a field of sugar cane, jump out, break a bit off and chew on it, just to see how sweet it is and to say "I've done that".

We stopped off at the local supermarket to get fresh vegetables and a cooked chicken so I could do meal prep for the next three days. I have started the 12 week challenge at the local gym I attend, which includes a nutrition plan - the amount of food I am to consume each day is mind blowing, well, stomach blowing really, however, having seen the results when this plan is stuck to, I'm determined to do it.  Wish me luck. Below are the photos of my meal preparation.

3 days of breakfast, lunch and snacks. 

Salad with 90 gm's of pulled pork in bags in front.  Breakfast fritatta. Snacks - morning - salmon and nuts (only 3 allowed), afternoon, chicken and nuts.












To give you an idea of the amount of food I am to consume on one day, I have listed my meals for the day:-

Breakfast - omelette or frittata - 3 eggs, 1 cup each cooked spinach and mushrooms, 1 cup tomato, 50 gm's cooked sweet potato and 3 tblsp avocado,
Snacks - 2 daily - mid morning and mid afternoon - 3 nuts, cashew or almond, 30 gm chicken meat or 45 gm smoked salmon and 1 kiwifruit or 1/2 pear/apple.
Lunch - salad comprising, 1 cup baby spinach (I use lettuce, spinach and silverbeet out of my garden), 1 cup celery, 1 tomato, 1 medium cucumber, 1 capsicum, 1 medium carrot, 15 olives and 90gm's cooked meat.
Dinner - 135 gm mince, 50gm tomato paste, 1 grated carrot, 1 cup chopped capsicum, large lettuce leaves (use as taco shells), 3 tblsp avocado, seasoning for the mince.

Mushrooms and Capsicum to be added, then into the oven to roast

There are other breakfast and lunch options, and I think I will probably switch to a protein smoothie instead of my frittata, which just doesn't do it for me for breakfast and instead of salad every lunchtime, have 2-3 cups of roasted vegetables, no root vegetables or pumpkin except for carrot. I roast in layers eggplant, zucchini, carrot, mushrooms, broccoli, cauliflower and capsicum and in-between each layer, I sprinkle cinnamon and salt and drizzle olive oil over, they actually taste delicious, hot or cold and I do enough for 3-4 days in one roasting.



Then we went to have tea with my daughter-in-law, my son was working and she and I went out to see Anh Do, which we both thoroughly enjoyed, leaving Pete and my stepdaughter, Alysha to look after the granddaughters.


All in all, we had a busy Sunday and fabulous weekend.

2 comments leisure, Meal Prep