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Hey, y’all! I’m a little short on time this week, so this post is mostly pictures with very few words. I’m doing some more globe-trotting in less than two weeks, so I’m trying to get some last cookbook loose ends tied up before I leave as well as get some posts scheduled for while I’m gone. Cookbook preorder is only open through next Monday, October 31st, so if you haven’t ordered a copy at the special introductory price yet, you have less than a week left to do so! International shipping is now open, so check out the cookbook page for details.
PS – This is the last WOMP post for a few weeks because of the traveling I’ll be doing, but I’ll resume the series when I get back towards the end of November!
If you’re new here, these “What’s on My Plate?” posts are meant to give you inspiration and show you just how easy healthy eating can be! They are not professionally-styled photo shoots, nor do they necessarily catalogue everything I ate in a week’s time. These posts aren’t meant to be guides for serving size or anything like that. I don’t always have everything on my plate at the beginning of the meal when I get my camera out (and I don’t always get my camera out, period). Please just use these posts as inspiration for what to eat, not how much to eat.
You may also enjoy:
- Starting THM (I recently updated this page.)
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my pumpkin recipes
- previous editions of WOMP
- all my SOUP RECIPES (psst…all these and more can be found in my cookbook!)
Cookbook preorder will only be open through October 31st, so grab your copy at the special price of $19.99 now while you can! There’s less than a week left! International shipping is now open!
Breakfast
(E) Chocolate oatmeal
(S) Nastiness that was supposed to be a mock apple dump cake…but just tasted like zucchini. Plus cottage cheese and sugar-free syrup.
(E) Chocolate oatmeal with sliced banana
(E) Cinnamon oatmeal with sliced banana
Supper
(S) Meatloaf, salad, and cauliflower with cheese
(S) Leftover meatloaf with cheddar cheese and salad
(S) Eggs, sausage, and broccoli
(S) Chicken quesadillas on Joseph’s lavash bread with green peas and sautéed cabbage
(S) Hamburger with cheese and fixin’s on lettuce (that’s hummus on the left side – I used a small amount to stick within S carb guidelines)
Lunch
(S) Bacon sandwich on a low-carb wrap
(S) Leftover meatloaf on a low-carb wrap
(E) Joseph’s lavash sandwich with low-fat toppings, apple salad with some grapes
(S) Leftover quesadillas, Ranch + sriracha for dipping, leftover sautéed cabbage
(S) Hamburger
Desserts & Snacks
(S) Basic Ice Cream with Skinny Chocolate drizzle
(S) Zucchini Bars (not frosted yet)
(S) Brownie Batter Ice Cream (made out of a cookbook proof)
(FP) Cottage Berry Whip – recipe in THM Cookbook
(S) Instant PB&C-Covered Strawberries
(S) Instant PB&C-Covered Strawberries
(FP) Cottage Berry Whip – recipe in THM Cookbook
(Deep S) – Drinkable brownie batter with okra and coconut oil that didn’t really taste very good.
Laura Lane says
Is there a way to order your book with PayPal?
Briana Thomas says
No, there is not, but you can find a phone number and email address for the distributor on this page if you prefer to order that way and send a check. 🙂 https://www.briana-thomas.com/e-books-and-cookbooks/
Nicole says
I love that you’re so honest about when recipes don’t taste good or turn out. We see all these beautiful recipes online and they all look perfect. But I’ve had many fails! Relieved to see I’m not the only one.
Salina Greene says
What “sugar-free” syrup do you use?
Briana Thomas says
Hi Salina! We get a sugar-free syrup at the grocery store that’s sweetened with Splenda and use it on occasion (Pearl says that Splenda is OK on THM on a once-in-awhile basis). There are also several recipes that you can make at home, like this one from my friend Gwen: http://gwens-nest.com/stevia-syrup-recipe/
Dorene says
Your sautéed cabbage looks good! How do you make it? Mine always gets kinda mushy and unappetizing looking. Thanks! I enjoy your posts!
Briana Thomas says
We just sauté it in some butter and season it with garlic salt. 🙂 I think the important thing is not to add water to it or overcook it.