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Archive for January 6th, 2010

I woke up this morning with my entire right leg in pain… it wasn’t muscular but rather a pinched nerve causing the problem. So, in an effort to not make it worse, I laid on the heating pad today.

I missed Pilates Class… because I didn’t know if I could do it this morning.

Instead, I had a breakfast of Whole Wheat Toast, Butter and Avocado Slices. I toasted two slices of Bread and made the sandwiches. Then I had some Carrot Juice, which was very refreshing. 

Mike brought home some Pizza from Tally Ho Restaurant and I ate two Slices of Onion and Cheese Pizza. Not my best meal plan for one day!!

I’ve been working on the computer all day and have my bottle of water… and now I’m getting ready to go downstairs and make some dinner. What that will be, I don’t know!

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Vedge Juice

Vedge Juice

Tuesday Lunch
Green Beans & Vegetable Salad

I went to the beginners Pilates class this morning… and felt it wasn’t challenging enough. So I had a talk with the instructor to find my best fit. She suggested the intermediate class, which I did on Monday. That would be the best, based on how my back is feeling.

Today I realized I can bend down to my ankles without any pain…. yeah!!! But there’s still some throbbing going on and it bothers me. I really need to get an adjustment. It’s been months.

So anyway, when I got home I took my shower and decided to make something for lunch. I looked in the refrigerator and realized there were some foods in there that needed to be used before they went bad.

Like the Green Beans we bought at Costco several weeks ago. These Green Beans are a great way to get your greens for the day… even though they’re being blanched. And the recipe and prep time is less than 5 minutes. Sooo Good!

Green Bean Mix:

Ingredients:

1/2lb of Green Beans

2Tbls Olive Oil

1/4Tbls Garlic Powder

1/4Tbs Paprika

Handful of Almonds

Sea Salt

Directions:

Wash and cut the ends and blanched Green Beans in boiling water.  Then let it drain and mix with a nice Oil Dressing. Then chop up some Almonds and mixed them in too.

While the Green Beans were blanching, I cut up some Vegetables to make another Vegetable Salad, this time with an Oil & Vinegar Dressing. I love these Vegetable Salads I create with Veggies lying around. I think I like them so much because of two reasons. One it’s really good, and two it reminds me of my close friend Robin. She first made me a Vegetable Salad like this and I guess since I haven’t seen her in a while it makes me smile.

Vegetable Salad:

Ingredients:

1Tomato

1 Red Bell Pepper

4 Small Cucumbers

1Cup of Sweet Peas

1 Avocado

Oil & Vinegar Dressing:

2Tbls. Olive Oil

2Tbls. White Wine Vinegar

1/4Tbls. Paprika

4Tbls. Dried Onion Flakes

Sea Salt

Directions:

Chopped up Red Bell Pepper, Tomato, Small Cucumbers, Avocado, and remove Sweet Peas from shell. Mix with Oil & Vinegar Dressing.

In between, I drank a glass of Vedge Juice, snacked on some Almonds and also devoured a Dove Bar. I only ate the Dove Bar because I saw Mike eating one in front of me, and I had to have one. 😦

Later in the afternoon, I felt a little artistic and started to redecorate the living room. this little project put Mike on edge and left me little time to make dinner for us. So, Mike and his son had left over Kabobs, and I ate my left over Green Beans and Vegetable Salad.

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