Friday:
Week 48 Beginning Monday 27th May 2013:
OK, so last week, that ice cream called me and I listened when I shouldn't have.  This week I'm putting my ear plugs in and ignoring the desert temptation calling.  But wow, that vanilla ice cream rolled in toasted coconut was nice.

Friday Breakfast:
Breakfast on the run this morning at Kokomo's Coffee House & Cantina.  John cooked his "John's Special".  Scrambled eggs with bacon, mushroom, tomato, spinach, onion, cheese and a little tobasco sauce.

Friday Lunch:
Tender, juicy roast pork with a little gravy and crackling, plus some carrots, corn and broccoli.

Friday Dinner: Preparation
It's that time of year when my "Hamburger Soup" goes down just perfectly, so I have a large batch of it in the slow cooker, ready for tonight's dinner.

Friday Dinner:
Some legendary "Hamburger Soup" with some beef mince, onions, carrots, celery, tinned crushed tomatoes, a handful of barley, beef stock, thyme, parsley, salt & pepper.  This is one of my two favourite soups.

Thursday:
Week 48 Beginning Monday 27th May 2013:
OK, so last week, that ice cream called me and I listened when I shouldn't have.  This week I'm putting my ear plugs in and ignoring the desert temptation calling.  But wow, that vanilla ice cream rolled in toasted coconut was nice.

Thursday Breakfast:
My wife cooked up another tasty omelette this morning, with eggs, cream, double brie cheese, bacon, mushroom and tomato.

Thursday Lunch:
Tender, juicy roast pork with a little gravy and crackling, plus some carrots, cauliflower and broccoli.

Thursday Dinner:
Possibly the best beef stroganoff ever, with top quality porterhouse steak, a $40 bottle of red wine, mushrooms, onion and cream.  Yummo!

Wednesday:
Week 48 Beginning Monday 27th May 2013:
OK, so last week, that ice cream called me and I listened when I shouldn't have.  This week I'm putting my ear plugs in and ignoring the desert temptation calling.  But wow, that vanilla ice cream rolled in toasted coconut was nice.

Wednesday Breakfast:
Another light and fluffy omelette with eggs, cream, a little feta cheese, esshallots and some green chilli served with a couple of lamb chops, bacon, a grilled tomato and some fried mushroom and red capsicum.

Wednesday Lunch:
A hearty beef and rustic vegetable soup with zucchini, cabbage, onion, carrot, borlotti beans, lentil, tomato, potato, herbs and spices.

Wednesday Dinner:
My wife excelled on the crackling tonight with some lovely tender roast pork and crunchy crackling, broccoli with a little brie cheese and some baked potato.

Tuesday:
Week 48 Beginning Monday 27th May 2013:
OK, so last week, that ice cream called me and I listened when I shouldn't have.  This week I'm putting my ear plugs in and ignoring the desert temptation calling.  But wow, that vanilla ice cream rolled in toasted coconut was nice.

Tuesday Breakfast:
The perfect omelette for one with onion, feta cheese, esshallots and red capsicum, all covered in a river of bacon, green chilli, yellow capsicum, mushroom and tomato cooked in a little tomato paste.

Tuesday Lunch:
Roast lamb with gravy and some carrots, cauliflower and broccoli.

Tuesday Dinner:
Pork mince bolognaise with onion, mushroom, tomato, pancetta and a little organic bolognaise sauce, all served with some corn, broccoli and carrots, topped with a little grated cheddar.

Monday:
Week 48 Beginning Monday 27th May 2013:
OK, so last week, that ice cream called me and I listened when I shouldn't have.  This week I'm putting my ear plugs in and ignoring the desert temptation calling.  But wow, that vanilla ice cream rolled in toasted coconut was nice.

Monday Breakfast:
Light and creamy scrambled eggs with eschallots and some bacon, mushroom and tomato cooked in a little tomato paste.

Monday Lunch:
Chicken and mushroom soup, thick with chicken, mushrooms, cream, herbs and spices.

Monday Dinner:
Seasoned lamb chops with cabbage, cauliflower, broccoli and a nice home made cheese sauce.

Sunday:
Week 47 Beginning Monday 20th May 2013:
Keeping on track is more difficult than it looks when you're out all day, but I am trying.  Almost everyone slips in rice, pasta or wheat products into nearly every meal these days ...

Sunday Breakfast:
A lovely double cream brie omelette, atop some perfectly cooked bacon, mushroom and tomato.

Sunday Lunch:
We had lunch at the Eatons Hill Hotel & Function Centre today with friends and I had the Riverina Lamb.  Herb crusted lamb with ratatouille, lamb fat mint potatoes, red wine sauce.

Sunday Dinner:
An early dinner on the way home from dropping off friends, we stopped into the Samford Valley Hotel Village Garden Bar & Grill.  I had the “Diamantina” Rump with a tasty salad and a few chips.

Saturday:
Week 47 Beginning Monday 20th May 2013:
Keeping on track is more difficult than it looks when you're out all day, but I am trying.  Almost everyone slips in rice, pasta or wheat products into nearly every meal these days ...

Saturday Breakfast:
Another healthy breakfast of bacon, eggs, sausage, mushrooms, tomato and a hash brown from Kokomo's Coffee House & Cantina.

Saturday Lunch:
Lunch at K&K Kafe Albany Creek today, I had a restaurant quality eggs benedict with two poached eggs, served on gluten free pumpkin and papita seed loaf, with home make hollandaise sauce and a nice beetroot salad.

Saturday Dinner: Entrée
We shared a "Bloomin' Onion" at the Outback Steakhouse Aspley tonight and it was lovely and juicy.  This is a special onion, that is hand-carved by a dedicated bloomologist, cooked until golden and ready to dip into their spicy signature bloom sauce ... according to the Outback Steakhouse.

Saturday Dinner: Main
I had a Outback Steakhouse Aspley Mixed Rib Platter, consisting of a half rack of Baby Back Pork Ribs and a half rack of BBQ Beef Ribs, smoked, grilled and brushed with tangy BBQ sauce. To be honest, the flavour was very average, they were a bit dry and chewy, there was very little meat on the ribs and at $34, was well and truly overpriced for the dish served.

Saturday Dinner: Desert
We had a Classic Chocolate Sundae at the Outback Steakhouse Aspley tonight and it was truly very special.  Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.  Sinfully delicious.

Friday:
Week 47 Beginning Monday 20th May 2013:
Keeping on track is more difficult than it looks when you're out all day, but I am trying.  Almost everyone slips in rice, pasta or wheat products into nearly every meal these days ...

Friday Breakfast:
I think this was my lightest and fluffiest double cream, fetta cheese and eschallot omelette yet, with some fried bacon, mushroom, tomato and Italian herbs.

Friday Lunch:
Home made chicken soup with carrots, celery and onion, a few herbs and spices and a dollop of double cream.

Friday Dinner:
Some really tasty pork mince with onion, mushroom, tomato, pancetta and a little organic bolognaise sauce, all served with some cauliflower, broccoli and carrots.

Thursday:
Week 47 Beginning Monday 20th May 2013:
Keeping on track is more difficult than it looks when you're out all day, but I am trying.  Almost everyone slips in rice, pasta or wheat products into nearly every meal these days ...

Thursday Breakfast:
A double cream and eschallot omelette with a little melted cheddar on top, with some fried bacon, mushroom, tomato and Italian herbs.

Thursday Lunch:
Home made chicken soup with carrots, celery and onion, a few herbs and spices and a dollop of double cream.

Thursday Dinner:
Another tender, juicy porterhouse steak with my wife's beautiful mushroom and herb cream sauce, cabbage, cauliflower and carrots.  Yum!

Wednesday:
Week 47 Beginning Monday 20th May 2013:
Keeping on track is more difficult than it looks when you're out all day, but I am trying.  Almost everyone slips in rice, pasta or wheat products into nearly every meal these days ...

Wednesday Breakfast:
Bacon, mushroom and tomato cooked in a little tomato paste, with some double cream, cheddar cheese scrambled eggs.

Wednesday Lunch:
Home made chicken soup with carrots, celery and onion, a few herbs and spices and a dollop of double cream.

Wednesday Dinner:
Tender, juicy, herb and mustard roast lamb with a baked onion and carrot, plus some cauliflower and broccoli with a lovely cream cheese, chives and basil sauce.

Tuesday:
Week 47 Beginning Monday 20th May 2013:
Keeping on track is more difficult than it looks when you're out all day, but I am trying.  Almost everyone slips in rice, pasta or wheat products into nearly every meal these days ...

Tuesday Breakfast:
A really nice, light and fluffy double cream, capsicum and eschallot omelette with bacon, mushrooms onion and tomato cooked with some Italian herbs and a little tomato paste on top.

Tuesday Lunch:
A nice hearty Mexican Chilli Bean Soup with beef, red kidney and borlotti beans, chickpea, potato, cabbage, carrot, zucchini, pumpkin, onion, tomato paste and chilli soup.

Tuesday Dinner:
Taka Tala spicy beef mince, onion, tomato, mushroom and peperoni with some carrots, cauliflower and broccoli.

Monday:
Week 47 Beginning Monday 20th May 2013:
Keeping on track is more difficult than it looks when you're out all day, but I am trying.  Almost everyone slips in rice, pasta or wheat products into nearly every meal these days ...

Monday Breakfast:
Bacon, mushrooms  onion and tomato cooked in a little tomato paste, with a simple double cream and eschallots omelette.

Monday Lunch:
Taka Tala spicy beef mince, onion, tomato, mushroom and peperoni with some carrots, corn and broccoli.

Monday Dinner:
My wife cooked up a nice home made chicken soup with carrots, celery and onion, a few herbs and spices and a dollop of double cream.  Perfect for this weather.

Sunday:
Week 46 Beginning Monday 13th May 2013:
Here's to keeping it simple for a while as my weight is still in a holding pattern fluctuating between 156kg and 158kg so we'll see if we can keep on the straight and narrow.

Sunday Breakfast:
Bacon, eggs, sausage, mushrooms, tomato and a hash brown from Kokomo's Coffee House & Cantina.

Sunday Lunch:
Some real chicken "Bondi Bites" from Oporto Chermside with a little prego sauce.

Sunday Dinner:
Coffee Club Albany Creek club nachos.  Corn chips topped with chilli beef, cheese, salsa, light sour cream and guacamole.

Saturday:

Week 46 Beginning Monday 13th May 2013:
Here's to keeping it simple for a while as my weight is still in a holding pattern fluctuating between 156kg and 158kg so we'll see if we can keep on the straight and narrow.

Saturday Breakfast:
A nice and spicy breakfast with a little fresh chilli, capsicum, mushrooms, tomato and bacon, all cooked in a little garlic and basil tomato paste.  Plus a really nice, light and fluffy double cream, eschallot and cheddar cheese omelette.  Yum.

Saturday Lunch:
Chicken soup with cream, bacon, potato, leek and a few herbs and spices.

Saturday Dinner:
Steamed mini beef dims sims from Albany Court Chinese Restaurant to take home and eat while watching a movie.Saturday Dinner:

Spicy chilli Kung Pow Chicken, Salt and Pepper Pork Ribs and a little beef mince fried rice from Albany Court Chinese Restaurant.

Friday:
Week 46 Beginning Monday 13th May 2013:
Here's to keeping it simple for a while as my weight is still in a holding pattern fluctuating between 156kg and 158kg so we'll see if we can keep on the straight and narrow.

Friday Breakfast:
Mexican scrambled eggs this morning, with some Mexican spices, beef mince, bacon, onion, beans, capsicum, eschallots, mushrooms, tomato, cheddar cheese and double cream.

Friday Lunch:
Some lovely tender roast beef, a little gravy and some carrots, corn and broccoli.

Friday Dinner:
Mexican spiced beef mince with tomato, onion, red kidney beans, carrots, corn and broccoli with a little grated cheddar on top.

Thursday:
Week 46 Beginning Monday 13th May 2013:
Here's to keeping it simple for a while as my weight is still in a holding pattern fluctuating between 156kg and 158kg so we'll see if we can keep on the straight and narrow.

Thursday Breakfast:
My wife cooked up a lovely omelette this morning with bacon, tomato, mushroom, egss, double cream and white Costello cheese.

Thursday Lunch:
The perfect day for a hearty roast beef, garlic, tomato, onion, potato, celery, carrots and capsicum soup with a few herbs and spices.  Very tasty.

Thursday Dinner:
A very tender porterhouse steak, with a red wine, onion and tomato gravy  plus some steamed cabbage with a drizzle of sour cream and cracked pepper.