my 8 week challenge

Breakfast: spinach, tomato omlette with coffee

Lunch: BBQ steak with potato wedges

Snack: 1 Oreo

Dinner: BBQ pork souvlaki with 1/2 cup rice & Greek salad

Beverages: water

Breakfast: Yogurt with mixed berries & granola, 500 ml Chocolate milk

Dinner: roast chicken with potato wedges and macaroni salad

Beverages: water

Breakfast: two pieces of Winnipeg style rye bread toasted with two eggs scrambled

Lunch: Teriyaki pork with stir fried veggies and rice

Dinner: 2 beef shish kabobs with 1 cup brown rice

Beverages: Water

Breakfast: Yogurt with mixed berries & granola

Lunch: BBQ beef on a bun with baked sweet potato wedges

Dinner: 2 hot dogs, 17 ‘suicide’ hot wings

Beverages: 3 pints Big Rock Traditional Ale

Breakfast: two eggs, scrambled

Lunch: 2 ham sandwiches with jalapeno Havarti cheese on rye bread

Dinner: 6 rolls spicy tuna sushi, 1 piece salmon sashimi

Beverages: water and lots of it

Breakfast: Yogurt with mixed berries & granola

Lunch: Delicious avocado, tomato, zucchini, spinach & cilantro salad the amazing Monica made. I also added two ham and jalapeno Havarti sandwiches on rye to the mix.

Snack: 2 fresh plums, one super sweet juicy peach.

Dinner: BBQ Chicken breast seasoned with fresh garlic, salt & pepper. 1 cup brown rice and 1 1/2 cups steamed broccoli.

Beverages: A whole lot of water to drink.

Breakfast: Quaker oatmeal to go bar

Brunch: Chefs Benedict (ie eggs Benedict with cheese sauce instead) served with two pancakes with syrup, home fries – lightly pan fried, four strips of bacon and a large glass of OJ. Thanks to Eggs & More in Falconridge. Great value as always.

Dinner: Two home made chicken fajitas with fresh salsa, sour cream & avocado.

Beverages: Two St. Ambroise Oatmeal Stouts.

Breakfast: Four healthy sized pancakes with thanks to Aunt Jemima “just add water” mix. Of course drizzled (ok, soaked) in Aunt Jemima syrup as well with a bit of butter.

Drink: 500 ml iced tea

Lunch: Two Schneider’s all beef hot dogs on wonder bread white buns with some cheese whiz

Snack: 9 Mike & Ike’s (yes, I really did count them). Starbucks Venti Passion iced tea lemonade with raspberry syrup.

Dinner: 1 1/2 cup organic spiral pasta with half steak tossed in chipotle dipping sauce.

Beverages: Five St. Ambroise Oatmeal Stouts.

Breakfast: Two pieces of Winnipeg style rye bread toasted with two eggs scrambled and green onion.

Lunch: Super Donair (110g of meat) and 510 ml bottle of iced tea.

Dinner: BBQ Steak seasoned with rub, roast potato wedges and sauteed mushrooms, garlic & red onion. 1 Big Rock Warthog and 1 Big Rock Grasshopper