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Old 05-18-2007, 08:08 AM   #1
John Alston
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Default Breakfast

Steak - 2 small pieces, about 2/5lb.
One small Gala apple.
A few tablspoons of peanutbutter (Smucker's Natural Creamy).
Half a dozen prunes.
Fishoil (5 caps), multi V, Mg.

Rating: Good.
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Old 05-19-2007, 04:14 PM   #2
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Default 5/19

Small steak, about one fifth a lb.
Apple, peanutbutter. Some prunes.
A little protein shake em up.
Multi v, Mg and 5 fishoil caps.

Rating: less than beefy.
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Old 05-21-2007, 07:29 AM   #3
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Default 5/21

Ground beef leftovers
Same apple/peanutbutter
Same supps.... blah blah.

Rating: familiar.
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Old 05-21-2007, 07:47 AM   #4
Yuen Sohn
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Default

21-May-2007

~1/3 Cup Blueberries
-Protein/Fruit Shake
-Oatmeal
-Enough coffee to kill an elephant
-Am currently pondering whether to eat the leftover steak I brought to work.

Rating: Not enough avocado
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Old 05-22-2007, 07:16 AM   #5
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Default 22-May-2007

1-Medium Leftover Steak
1 Avocado
1/4 Cup Blueberries
Yogurt

Rating: Mmmmmm
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Old 05-22-2007, 02:05 PM   #6
John Alston
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Default 5/22

Leftover beef heart, fried, about a third of a pound.
One apple.
Half an avacado.
Usual supps.

Rating: hearty!
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Old 05-22-2007, 02:06 PM   #7
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Default

Also, anyone should feel free to add to this log. It's a breakfast thing.
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Old 05-22-2007, 03:33 PM   #8
Dave Van Skike
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Quote:
Originally Posted by John Alston View Post
Leftover beef heart, fried, about a third of a pound.
One apple.
Half an avacado.
Usual supps.

Rating: hearty!
How do you cook the beef heart? I'm a big fan of chicken hearts, but those are easy.
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Old 05-22-2007, 05:14 PM   #9
Brad Hirakawa
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3 eggs

1 cup of spinach, 1/2 cup kale, 1 cup celery, all ground up in a blender with 1 cup of half-caff. coffee

1/6 bag of chicharones

1 heaping tablespoon of fish oil
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Old 05-22-2007, 05:39 PM   #10
John Alston
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Quote:
Originally Posted by Dave Van Skike View Post
How do you cook the beef heart? I'm a big fan of chicken hearts, but those are easy.
I brined it overnight and fried it. If you don't brine it, the heart is too tough. I bet there are other slow cooking ways to do it, too.

I'm a big fan of chicken hearts, too.
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