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Posts Tagged ‘Apples’

The day started off well enough. I took a 7am Pilates Class and came home with quite a sweet build up… it was an intense hour long session.

When I came home I looked at the Book for the ingredients I needed for the menu:

Breakfast: 1tsp Barley Max Powder mix with 4-8oz Distilled Water

Mid Morning 8oz Juice Carrot, Apple, Broccoli Juice.

HINT: Broccoli contains a great amount of beta carotene as well as many other valuable nutrients that make it a powerful cancer-fighting food. Apples are the only fruit that can be used with either fruits or vegetables.

I went ahead and packed a bag with the Mid Afternoon 8oz Juice of Carrot, Cabbage, Celery Juice and a bottle of premixed Barley Max Powder for lunch.

Lunch: Nectarines until satisfied… but I didn’t have any at home so I made Mike stop at a Whole Foods while we were out. Mike wanted to drive over to Annapolis for the day and have lunch out there at the Marriott Hotels Restaurant on the Harbor. 

Annapolis Harbor & Chesapeake Bay

Annapolis Harbor & Chesapeake Bay

Before we even got to Annapolis, I had the Barley Max and the Nectarines… and I still felt hungry. So at the restaurant, I ordered this green salad and put Olive Oil and Vinegar on as dressing. I was quite big, so I unfortunately ate about half of the salad… munching on the Cucumbers, Carrots, Onions and Tomatoes mixed in there.

Thursday Menu Green Salad

Thursday Menu Green Salad

 Mid Afternoon 8oz Juice Carrot, Cabbage, Celery was on the road…. and it tasted really strong!

HINT: If your system is acidic this juice may cause you to feel gassy.

At home… I had my 1tsp Barley Max Powder 30 minutes before dinner.

Then I started preparing the menu for dinner… It had been a while since I made the Lentil, Barley Stew (both Mike and I love) so it was exciting. Along with the Lentil Stew I made a Broccoli Mix.

Thursday Menu Broccoli Mix

Thursday Menu Broccoli Mix

Broccoli Mix:

Ingredients:

2Cups Broccoli Florets

1Medium Tomato, cubed

1Red bell Pepper, sliced

1Cup Cucumber

1Sweet Onion

1Stalk of Celery

Directions: Wash vegetables, cut broccoli florets, cube tomato and slice red pepper. Peel and chop cucumber, chop onion fine, dice celery then combine.

Prepare a dressing: 1 peeled medium tomato in the blender, adding 1/3 cup of sunflower seeds and blending until creamy. To serve, make  a bed of fresh leaf lettuce greens, add a layer of vegetables, top with fresh dressing and add a sprinkle of sunflower seeds.

Thursday Menu Lentil, Barley Stew

Thursday Menu Lentil, Barley Stew

Lentil, Barley Stew:

Ingredients:

14oz Dried Lentils

1Medium Onion

2Stalks of Celery

3Cups fresh Tomatoes

1/2Cup Barley

1/2Tsp Cumin

4Cups Vegetable Soup Stock

2Cloves Garlic

4Medium Carrots

1Tsp Dried Rosemary

1/2Tsp Oregano

Celtic Salt

Directions: Peel and dice tomatoes, chop carrots and minced garlic. Dice celery and onion. In a soup stock pan, bring lentils, barley, onion, garlic, celery, carrots and vegetable stock to a boil, reduce heat to lowest temperature, cover, and simmer for 35 minutes. Add the tomatoes and seasonings, cover and simmer 20 to 25 minutes longer or until the lentils are tender.

It was soooo good… and I’m wondering now, why I hadn’t made the stew before NOW!!!!

Grape Snack

Grape Snack

For a dessert, I had some Dark Grapes and that hit the spot.

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Today, I’m embarking on the second stint of the 14 Day Eating Plan. Simply put, this Hallelujah Acres Diet is raw fruits for lunch and raw vegetables for dinner. The vegetables and fruits are cleaned or peeled and eaten whole, without much preperation, with Barley max and sometimes carrot juice before each meal.

I am also including my regular Pilates workouts which I’ll be doing 4 days a week and then incorporate walking, weights on my own.

Well successfully, I started the day by making my Juice with Carrots, Cucumber and Celery.

The menu calls for:

Breakfast: 1Tsp of  Barley Max Powder mixed into 4-8oz glass of distilled water.

Barley Max

Barley Max

Mid Morning: 8oz Carrot Juice

30 Minutes before lunch 1tsp of Barley Max Powder & Water

Lunch: Apples until satisfied

Mid Afternoon: 8oz Carrot, Celery Juice

30 Minutes before Dinner 1tsp of Barley Max Powder & Water

Dinner: Hallelujah Acres Vegetable & Salad Gazpacho Soup

I made it to lunch with no problems… and remembered I have to take a spoonful of Barley Max 30 minutes before my lunch of Apples(as much as I can eat!)

And that’s what I did.. I sat down about an hour after I took the Barley Max and had two Apples for lunch. I have to say, I am feeling the mid afternoon hunger pains!!!!! I’m thinking about dinner and what is on tap for the menu. A Vegetable Salad and Raw Gazpacho Soup!

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I love how all the vegetables in my salads and dishes just sparkle with bright, rich colors. The minute I sprinkle Olive Oil on the veggies, they just seem to come alive. And I know that once I eat them I will come alive with nutrition and healthy cell rejuvenation!!!!

So, this morning I started with a brisk hour-long walk in the neighborhood. It was a great feeling after the food I ate last night.. I’m still kinda getting straight from the Hibachi Meal.!!!

Then we let Mike’s son take a ride on Mike’s bike around the neighborhood, while Mike and I took a walk down to the clubhouse. There, we waited for his other kids to come over to have lunch.

Grilled Vegetables

Grilled Vegetables

We decided to grill some beef burgers, turkey burgers, and I made the token vegetable dishes. First on got crackin with the Grilled Vegetables:

Ingredients: Red & Yellow Bell Peppers

Zucchini

Asparagus

Mushrooms

Olive Oil

Dried Onion Flakes

Paprika

Cumin

Celtic Salt

Directions: I chopped up some zucchini, Bell Peppers Asparagus, and Mushrooms and put them into some Tin Foil paper and sprinkled some Olive Oil and Seasoning on the pile of vegetables and handed it off to Mike to put on the Grill. He kept it on the Grill shelf for about 15 minutes.

Then I chopped up Vegetables for another Fresh Vegetable Salad I’m saving for either tomorrow of later today!!

I also made a Cucumber & Tomato Salad and brought out all the stuff to eat on the patio. Before the meal, we were all munching on Hummus and Stacey’s Chips.

Cucumber & Tomato Salad

Cucumber & Tomato Salad

Cucumber & Tomato Salad:

Ingredients:

Cucumber

Tomato

Olive Oil

Dried Parsley

Cumin

Paprika

Celtic Salt

Directions: Chop up the cucumbers and tomatoes and sprinkle with 2 tbls of Olive Oil, Dried Parsley and seasonings.

Now, we’re relaxing and watching some TV…. I think I may have had too much Hummus and Chips.  But, hopefully my afternoon juice will help wash things down!!!

Speaking of juicing…. I ran out of Carrots yesterday and made juice with Asparagus, Celery and Apples. It was really good… it tasted different but good!!!

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I’ve finally gotten a juicer away from home… and this morning I made some juice. YEAH!!!!

I got a late start, because Pilates class started at 10:00 this morning. So by the time I got the Carrots, Celery, Apples, and Beets from the local Giant Grocery Store and made the juice, it was noon.

So now, I’m not that hungry but I’m getting a craving for something in my belly. I’m still reeling over the fact that my muscles are aching a bit from Pilates. It’s a good feeling and one I enjoy having. Because it lets me know I’m working/ridding my body of the fat!!!!!

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We left before dawn from Florida on our way to Potomac, Maryland Friday morning. Luckily I Juiced my Carrots, Celery, Apples, and Beets Thursday night, because all I was good for this morning was to get ready, go and sleep in the car.

Just outside of Jacksonville, in Georgia we stopped so Mike can walk, wakeup, and get something to eat. He got me a Hash brown from McDonald’s which I devoured and then closed my eyes again until South Carolina.

We stopped to get gas, and that’s where I asked Mike to Stop for Wendy’s, where I got a Side Salad and Baked Potato. I ate that for lunch and then shortly thereafter, I took over driving. We did really well on time, only stopped for gas and for Mike to stretch his legs a little. One of those stretches, I found myself in line at the Dairy Queen for a Turtle Blizzard. I just had such a horrible craving for something sweet, and Dairy Queen was staring me in the face.! I also got some Chex Mix to munch on too.

Then around 6:30pm we arrived at the house here in Potomac and unloaded the car and settled in. I was hungry, so I had a little bit of the Lentil Soup I made before we left and some Hummus and Whole Wheat Bread. Both of those tasted a bit tart…. and that was the end of my eating. We settled down from the drive and hit the hay pretty early.   

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Apples & Bananas

Apples & Bananas

I couldn’t wait to wake up and go to Pilates this Monday morning… since I didn’t go all weekend and I ate Chocolate Dove Bars the night before!

 

 

It was a great work out at this morning’s Jump Board Pilates and my legs are definitely feeling the burn, even now.

After the workout, Mike and I got an early start on getting some errands done. We hit up the bank first and then it was off to the post office, where I check the P.O. Box. We drove all the way out to Virginia to drop off the dry cleaning and back tracked it to Tyson’s Mall area so we can get lunch. Mike likes to go to the Olive Garden Restaurant off Leesburg Pike in Tyson’s area.

I got my regular Minestrone Soup and Salad combination. I just love their Minestrone Soup, and today it was even better than the last time. Again, I indulged on two bread sticks during my fairly healthy meal. If only Olive Garden could switch to Whole Wheat Bread Sticks, that would be ideal for me!!!!

Robeks Smoothie

Berry Burst Smoothie

Later, I had a sweet tooth so we stopped off at Robeks for a smoothie. I got a Berry Burst Smoothie with an appetite suppressant boost. Yum Yum Yum!

We made it home just in time for Mike’s son to get home from school, and he had a little buddy with him. So I decided to cut up some Apples and Bananas and I made a side dish of Pita Chips and Hummus for the boys to snack on… and we’re still snacking on them. I’m not sure what’s for dinner.

Hummus & Pita Chips

Hummus & Pita Chips

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I took my Carrot Juice with me, while I did my running around this afternoon, which means I didn’t grab lunch before I left. But good thing happened along the way, one of the magazines I picked up to read at one of my appointments had some really good recipes.  

They both looked really good, and were in my requirements of eating only Raw Foods. Plus, I wanted to eat light, because the scale is not my friend these days.!!!! So I decided to make them after I got home. There was the Apple, Pear and Walnut Salad for which I had all the ingredients. And the Whole Grain Rigatoni recipe I had to do some modifications with. The Rigatoni called for Cheese(no cheese please), I didn’t have Crushed Red Pepper or Cauliflower and I didn’t use Rigatoni Pasta. So in place of those two ingredients, I used Cheyenne Pepper, Paprika and Asparagus. And amazingly, they were both easy and fast to prepare. I got home around 3p.m. and the food was ready by 3:30ish.

New Recipes

Apple, Pear and Walnut Salad

Apple, Pear and Walnut Salad:

2Tbls. Red Wine Vinegar

21/2Tbls. Orange Juice

1 Orange, Zested

1/2Cup Raisins

4 Apples (2-3 different kinds)

2 Pears

2/3Cup Walnuts, toasted & chopped

2Tbls. Olive Oil

Sea Salt

Directions:

In a large bowl whisk together vinegar, orange juice, zest and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season with salt to taste and refrigerate for one hour before serving.

New Recipes

Whole Grain Riganoti

Whole Grain Rigatoni:

4Tbsp. Olive Oil

1 Medium Yellow or Red Onion, thinly sliced

6 Mint Leaves

1/2tsp. Paprika/Cheyenne Pepper

10 Sticks of Asparagus

1lb. Rigatoni Pasta

1/4Cup Parsley

Directions:

Bring 6y quarts of water to boil in a large pot and add 2 tbsp. salt. In medium saucepan, heat oil; add onion, mint and Paprika/Cheyenne Pepper. Cook until soft, about 5 to 6 minutes. Meanwhile, chop Asparagus into 1/4-inch pieces and throw all the pieces into the saucepan with the onions. Lower heat to medium and cook, stirring regularly for 12 to 15 minutes, until Asparagus is softened. Cook Pasta according to package instructions until al dente and drain in colander. Reserve some of the water and add to the Asparagus, Oil & Onion mix. Toss hot pasta and Parsley with the rest of the mix already in the pan and serve immediately.

For dinner, I had another new recipe. I made Fresh Vegetable Salad mix with an Oil and Vinegar Dressing.

New Recipes

Fresh Vegetable Salad

Fresh Vegetable Salad:

1 Orange Bell Pepper

5 Sticks of Asparagus

1 Avocado

1 Tomato

4 Small Pickle Cucumbers

1/2 Cup Chick Peas

Oil & Vinegar Dressing:

2Tbls. Olive Oil

2Tbls. White Wine Vinegar

Sea Salt

Coriander

Paprika

Cheyenne Pepper

Dried Onion Flakes

Directions:

Chop up Pepper, Avocado, Asparagus, Tomato, and Cucumbers into 1/4-inch cubes or bite sized pieces. Add Oil, Vinegar, Chick Peas, and Seasonings and toss to coat the vegetables.  

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