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Archive for May 12th, 2010

I can’t even remember the meals I had since Monday afternoon of last week. So, I’m going to just come clean and admit I didn’t do a very good job of logging or even watching what I ate.

As the week progressed, I did make it to my morning Pilates Classes and generally followed the menu of Barley Max for Breakfast, Mid Morning and Mid Afternoon Juices, and then a very sensible, raw lunch and dinner with a Tsp. of Barley Max 30 minutes before each.  

Until Thursday, when I decided to take a flight to Buffalo, New York for a weekend visit. I did pack my Barley Max and made sure I took my Tsp.  before each meal. But I was not able to get my juicing in for the weekend… and my eating habits veered from the raw beat and path occasionally.

There was Chocolate Cake one day, Pizza and Frozen Yogurt another day, and it seemed a continuous amount of alcohol throughout.

Monday night I returned home and thus started getting back up on the wagon. 

I resumed my Pilates Tuesday morning, and boy am I feeling like I missed several days of classes.

For Breakfast I mixed 1Tsp. of Barley Max Powder with 4-8oz Distilled Water and proceeded to make my Mid Morning 8oz Juice of Carrot, Celery, Spinach.

I pre-mixed 1Tsp. of Barley Max Powder with 4-8oz Distilled Water so I can drink it 30 minutes before lunch. Where we stopped at Wegmans Grocery Store to eat from the buffet there. Amazingly enough the buffet was really packed with some Vegan, Vegetarian options. I loaded up on a Green Salad: 

Wegmans Green Salad Tuesday Menu

Wegmans Green Salad Tuesday Menu

Ingredients:

Leafy Greens

Spinach

3 Cherry Tomatoes

Sliced Cucumber

Red Onions

Blanched Broccoli

Mushrooms

Shredded Carrots 

Then I had a mix of a delicious Lentil Mix, Lima Bean Salad, Vegetable Egg Roll and Stir Fry Vegetables. I washed this great food down with a Fresh Tangerine Juice.

Wegmans  Lentils, Lima Beans & Roll Tuesday Menu

Wegmans Lentils, Lima Beans & Roll Tuesday Menu

Wegmans Fresh Tangerine Juice Tuesday Menu

Wegmans Fresh Tangerine Juice Tuesday Menu

We came home just in time to make my Mid Afternoon 8oz Juice of Carrots, Celery, and Spinach.

Then 30 minutes before dinner, I mixed 1Tsp. of Barley Max Powder with 4-8oz Distilled Water.

Dinner turned out to be a Garden Salad w / a Tomato Basil Dressing:

Garden Salad w/Tomato Basil Dressing Tuesday Menu

Garden Salad w/Tomato Basil Dressing Tuesday Menu

Ingredients:

Spinach

3Radishes Sliced

Small Bunch of Broccoli

1 Diced Celery Stalk

1Chopped Green Onion

Tomato Basil Dressing:

2Cups Tomato

2Tbls. Lemon Juice

2Garlic Cloves

2Tsp Dried Basil

Herb Seasoning

Directions: Chop, mince ingredients and add into blender until desired consistency.

Then I turned on the oven and made a bunch of Roasted Asparagus:

Roasted Asparagus Tuesday Menu

Roasted Asparagus Tuesday Menu

Ingredients:

10 Sticks of Asparagus

2Tbls. Olive Oil

Paprika

Dried Onion Flakes

Cumin

Sea Salt

Directions: Heat oven to 450 degrees, wash and cut ends of asparagus and place into roasting pan. Add the Olive Oil and remaining seasonings and roast for 15 minutes. 

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