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Posts Tagged ‘Avocado’

Another early morning at the Pilates Studio, which I almost slept right through. I went to bed really early last night (10pm) and I still managed to not sleep through the night. I need help sleeping>@?!?!!?!?!?

I the way home, I faught the urge to have a Chai Latte.. and turned left instead of crossing the intersection into the Potomac Village Shopping Center where Starbucks is located.

As I was driving home, I concentrated on my Breakfast of 1Tsp Barley Max Mix with Distilled Water.

Then, I started making my Mid Morning Juice of 8oz Carrot, Celery, Cabbage.

30Minutes before lunch 1Tsp Barley Max Powder with Distilled Water

Lunch: Pineapples until satisfied

Mid Afternoon Juice is 8oz Tomato Juice Cocktail. I can’t wait to make this!!!!

Ingredients:

1Large Tomato

1/2Medium Cucumber

1Celery Stalk

3Carrots

1Handfull Greens(Spinach, etc)

1Green Onion

1Small Beet

1/2Red Bell Pepper

30 Minutes before Dinner 1Tsp Barley Max Powder with Distilled Water

Dinner: Hallelujah Acres Vegetable Salad, Vegetarian Spaghetti, Whole Grain Bread

The Hallelujah Acres Vegetable Salad has been on the menu before… but it’s still good.

 

Hallelujah Acres Vegetable Salad

Hallelujah Acres Vegetable Salad

Ingredients:

Start with Green Salad, Spinach

Small Broccoli Florets

Small Cauliflower Florets

Finely Diced Celery

Finely Chopped Green Onion

Finely Diced Red or Yellow Pepper

Peel and Chop 1/2 Avocado

Top with Grated Carrots

Directions: Mix together and top with a fresh lime, and olive oil dressing with seasonings. Or great plain!!!

 

Thursday Menu Vegetarian Spaghetti

Thursday Menu Vegetarian Spaghetti

Vegetarian Spaghetti:

Ingredients:

2Cups Chopped Onions

2Cups Chopped Celery

1Cup Chopped Bell Pepper

1Cup Grated Carrot

Add these Chopped and Steam Sauted ingredients to the Spaghetti Sauce:

1Quart Tomato Sauce

1Celery Stalk with Leaves

1/2Cup Green Pepper

1Large Garlic Clove

1Cup Onion

1Small Carrot

1Tsp Garlic Powder

1Tsp Oregano, Marjoram

2Tsp Vegetarian Worschestershire Sauce

1Cup Tomato Paste

3Large Tomatoes

1Bay Leaf

2Tsp Basil

1/2Tsp Italian Seasoning

1/4Cup Parsley

2Tbsp Raw Unfiltered Honey

Directions: Peel and cube tomatoes, mince garlic cloves, dice onions, celery and green pepper and grate carrot.

FRESH SPAGHETTI SAUCE: Place ingredients in large bowl and add the rest of the ingredients, cover and allow to sit for flavors to mingle. Remove bay leaves. Serve at room temperature or heat slightly but do not boil.

COOKED SPAGHETTI SAUCE: Place in a large stainless steel kettle, cover and bring to boil. Turn heat down to simmer and cook without a cover until the amount has decreased to one third to one half. Remove bay leaves. Transfer about 1/3 of the mixture, cool and blend  in blender/food processor until smooth. Return to kettle and mix with the rest of sauce.

Combine ingredients from Spaghetti Sauce and Vegetarian Spaghetti and serve over Spinach, Spaghetti Squash, Artichoke or any other Whole Grain Spaghetti Noodles.

I was so excited to make this… and it tasted to great!!! Worth the wait.

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I got up this morning for a 30 minute Pilates class… and I’m glad I did. I had too much food last night and plus I got a heavy workout that made me work this morning, when I didn’t want to.

But again, I stopped off at the Starbucks across the street from the Pilates Studio to get, this time, a Tall Iced Chai Latte w/Soy.

Mike and I are both doing office work this morning… and I haven’t even gotten to making my mid morning juice, or take my Barley Max Powder. So after this, I’m going straight to the kitchen to do so.!

Breakfast: 1Tsp. Barley Max Powder mixed with 4-8oz Distilled Water

Mid Morning 8oz Carrot Juice

30 Minutes before lunch, 1 Tsp. Barley Max Powder mixed with 4-8oz Distilled Water

Lunch: Mixed Fruit Salad eat until satisfied

I ended up putting some Apples, Grapes and Banana together for my mixed Fruit Salad.

Mid Afternoon 8oz Carrot, Cucumber Juice

30 Minutes before dinner, 1 Tsp. Barley Max Powder mixed with 4-8oz Distilled Water

Dinner: Stacked Salad, Hearty Vegetable Stew, Whole Grain Bread

I made some changes to the stacked salad.. instead of making a fresh salad, I ate the left overs from Mondays Mixed Garden Salad. I just added layered Cucumbers, and Carrots to the mix.

Stacked Salad:

Ingredients:

Bed of Romaine Lettuce or Green Salad

1large sliced tomato

avocado

summer squash rounds

cucumber rounds

red pepper rings

yellow pepper rings

top with grated carrot

Directions: Wash and dice, chop, and layer vegetables on top of Romaine lettuce or Green Salad.

Wednesday Menu Hearty Vegetable Stew

Wednesday Menu Hearty Vegetable Stew

Hearty Vegetable Stew:

Ingredients:

1quart vegetable soup stock/distilled water

1medium onion

4cups tomatoes

1cup green beans

4stalks of celery w/tops

1/2tsp thyme

1bay leaf

6 medium red potatoes

1garlic clove

4 carrots

2cups fresh peas

6sprigs parsley

1/4tsp basil

celtic salt

Directions: Dice Celery and onions, peel and cube tomatoes and potatoes, slice carrots and green beans, mince garlic, remove stems from parsley, if using fresh, mince. Steam saute vegetables in a small amount of soup stock until al dente. Add the rest of the soup stock and the seasonings, bring to a boil, cover and reduce heat to low. Cook an additional 30 minutes, add peas, cover and continue cooking 15 minutes. Serve in deep bowls with toasted whole grain bread.

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Starbucks Grande Iced Chai Latte w/Soy

Starbucks Grande Iced Chai Latte w/Soy

Tuesday mornings are my early Pilates Classes starting at 7am. I almost missed the class because I ended up leaving the house 2 minutes before 7… so I got there about 5 minutes late.

Anyway… I burned calories and built some core muscle. For all this work, I felt like I deserved a reward. So against my best judgement, I went to Starbucks and upgraded my drink to a Grande Iced Chai Latte with Soy.

Then I came home to take a quick shower. And after the shower, I was curious to see where my weight was. I had some additional snacking of Stacy’s Pita Chips again and dinner last night was huge. It was like I couldn’t keep my mouth shut.

Stacy's Pita Chips

Stacy's Pita Chips

So, I got on the scale and I saw 160lbs… and thought WHAT!!!! And then did a little happy dance and jumped into the shower. I’m so thrilled that I am down to this weight, it really feels GREAT!!

Then I bounced down the stairs to the kitchen and made:

Breakfast with 1Tsp Barley Max Powder mixed with Distilled Water

My Mid Morning 8oz Carrot, Vegetable Juice. For the Vegetable Juice, I put together some Cucumber and Spinach and POOF!

Tuesday Menu Spinach, Carrot, Cucumber Juice

Tuesday Menu Spinach, Carrot, Cucumber Juice

30 minutes before lunch, 1Tsp Barley Max Powder mixed with Distilled Water

Lunch: Grapes until satisfied

Mid Afternoon 8oz Carrot, Celery, Parsley Juice.

30 minutes before  dinner, 1Tsp Barley Max Powder mixed with Distilled Water

Dinner: Mixed Garden Salad, Tomato Soup. For the Mixed Garden Salad, I’m going to add some Green Peas, Celery and Tomatoes. 

Tuesday Menu Mixed Garden Salad

Tuesday Menu Mixed Garden Salad

Mixed Garden Salad:

Ingredients:

1Avocado

1/2Red Onion

1Small Bunch Broccoli

2Cucumbers

2Cups Fresh Green Peas

3/4Cup Celery

3/4Cup Fresh Tomatoes

Directions: Chop celery, peel and chop tomatoes and mix with existing veggie salad.

Tuesday Menu Tomato Soup

Tuesday Menu Tomato Soup

Tomato Soup:

Ingredients:

3Cups Fresh Tomatoes

1Small Onion

1Ripe Avocado

1Tsp. Oregano

1Tsp. Basil

1Tbsp Lemon Juice

1Stalk of Celery

Celtic Salt

1/2Cup Fresh Carrot Juice

Directions: Peel Tomatoes and avocado, place in blender and puree. Chop the onion and celery, and add to the blended seasoning and celtic sea salt. Puree to desired consistency, stir in carrot juice just before serving.

THEN…. IF THAT WASN”T ENOUGH. THE BOYS WANTED TO GO OUT AND EAT, SO WE DECIDED ON NOODLES & COMPANY FOR DINNER. I HAD A SMALL BOWL OF PHAD THAI NOODLES WITHOUT THE EGGS AND PEANUTS!!!!

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I decided to get up Monday and head to a pilates class… because in addition to eating well, I managed to do some snacking on Stacy’s Pita Chips.

After my workout… I came home and proceeded to make my Mid Morning 8oz Carrot, Apple and Celery Juice for the day.

And I managed to prepare a plastic bag of cut Cantalopes for my Lunch of Melon until satisfied.

By the time we came home Monday afternoon, I noticed a box at the front door and got excited because I knew it was my BARLEY MAX POWDER. So I quickly unloaded everything in may hands and opened up my box and took 1Tsp of Barley Max Powder mix with Distilled Water.

Then I happily made my Mid Afternoon 8oz Carrot, Beet Juice.

30 minutes before Dinner, I FINALLY took 1Tsp of Barley Max Powder mix with Distilled Water.

Dinner plans were a bit recycled … on the menu it called for Spinach Salad, Baked Potato and Raw or Steamed Veggies. So, I decided to eat the remainder of my Garden Salad from Sunday and I put together a little Raw Veggie Salad and turned up the oven to bake my potato!

 
 
 

Monday Menu Baked Potato

Monday Menu Baked Potato

Baked Potato:

Directions: Preheat oven 425 degrees. Wash potato and place on oven rack for 45 minutes or until potato soft.

Monday Menu Raw Veggies

Monday Menu Raw Veggies

Raw Veggie Salad:

Ingredients:

 

1Yellow Bell Pepper

1/2Red Onion

2Green Onions

1Small Broccoli bunch

1Avocado

2Tbls. Olive Oil

2Tbls. White Wine Vinegar

1/2Tsp. Cumin

1/2Tsp. Paprika

1/2Tsp.Dried Onion Flakes

1/2Tsp.Parsley

Directions: Wash and chop veggies. Mix with Olive Oil , Vinegar and seasonings.

Sunday Menu Garden Salad

Sunday Menu Garden Salad

Garden Salad:

Ingredients:

2Cups Romaine Lettuce

1/2Cup thinly Sliced Radishes

1 or 2 Green Leaves

1Cup Spinach Leaves

8 or 10 Cherry Tomatoes

1/2Cucumber

Directions: Wash and dry veggies and tear lettuce and spinach into bite-size pieces. Slice radishes, slice onions, add cucumber and tomatoes. Top with desired dressing.

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I did a lot of snacking today… I guess I thought I deserved it after my Pilates class this morning.!?!?

I took a small bowl of Almonds, Cranberries, and Raisins Trailmix… then I got a taste for some of my favorite Hummus. I found a box of Ritz crackers… the new ones that are mixed the ritz cracker and pretzel. I had probably about 20-30 crackers and several spoonfuls of Hummus.

Ritz Crackers & Hummus

Ritz Crackers & Hummus

Then Mike got back from Jacksonville, where he dropped off his son at the airport and picked me up a new Beach Cruiser Bike. I took it for a spin around the neighborhood, and I really need to get used to it. It’s not really the bike I want.. plus I still have the bike at Sears that needs to be picked up. There’s been one delay after another getting it delivered to the Daytona Beach Mall and then they have to assemble it still.

After the bike ride…which was so nice we came home and I made a Fresh Vegetable Salad again with an Oil and Vinegar Dressing.

Fresh Vegetable Salad

Fresh Vegetable Salad

Fresh Vegetable Salad:

Ingredients:

1Cup Snap Peas

1 Red Bell Pepper

4Sticks Asparagus

3 Green Onions

1 Avocado

3 Sticks of Celery

2 Carrots

5 Mushrooms

2Tbls Olive Oil

2Tbls White Wine Vinegar

Cumin

Paprika

Dried Onion Flakes

Garlic Powder

Parsley

Directions: Wash and Cut Vegetables and mix into bowl. Add Oil & Vinegar and Seasonings.

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I begged Mike for a warm weather weekend excursion… and I got a trip to Miami/Ft. Lauderdale, only to find out it wasn’t as warm as I thought it would be.
Ft. Lauderdale-Hotel View

Ft. Lauderdale-Hotel View

We had enough of the cold and snow from up north and when we drove back down to Florida, it was still cold. So I thought, a trip south would warm us up. But temps in Miami/Ft. Lauderdale were only 10 degrees warmer putting them in the 60’s 😦
Ft. Lauderdale-Hotel View

Ft. Lauderdale-Hotel View

Regardless, we hit the road Saturday morning and I packed the left over Hibachi Vegetables for lunch which I ate as soon as I got in the car. I did manage to juice two Carrot, Celery, Spinach, Apple drinks with the new VitaMix Juicer, and I made a Fruit Smoothie too!

Dinner was the usual Pier 66 culinary excursion. The food, atmosphere, and service are so amazing, it’s always a treat to go there. Each time I go there, I get the same Green Salad with out any Feta Cheese and this weekend Oil and Vinegar instead of their creamy dressing.  To spice things up I added a Baked Potato too in addition to a couple of Glasses of White Wine.

Sunday we got up to head down to Miami and found out the Food Networks Wine & Food Festival was taking place on the beach in South Beach. We decided to have lunch on Lincoln Street at a Rustic Pizza Restaurant we visited in November with my cousins when they came in town for the cruise. Mike and I split a 16″ medium pizza.

Rustic Pizza Vegetable Pizza

Rustic Pizza Vegetable Pizza

My half was the Vegetable side with no Cheese on a Wheat crust and Mike’s side was the Mushroom Pizza with Cheese.  

Then we continued walking toward the Ocean, where we scoped out the Wine & Food Festival. It turns out, in order to get on the beach to walk around and sample wines, foods, etc. we had to pay $230 per person. A price a little to steep for a couple of hours of testing.! So we went across the street and sat at The Carlyle and had Daquiries and an appetizer dish of Chips and Calamari.

Sunday Morning was a tough ride home….. tooo many Daquiries last night and a bad diet all around. We stopped at Einstein Bros. Bagels for a Whole Grain Bagel with Butter and the middle scooped out and to drink I got a Frozen Mocha Latte.  As we were driving north, I begged Mike to stop in Palm Beach, to see how the other half lives.

Palm Beach Ocean View

Palm Beach Ocean View

We drove up along Ocean Ave (A1A) and saw the mansions facing the ocean and then we stopped at the Breakers Hotel. It’s where some of the “Heartbreakers” movie was filmed. And the hotel is also supposed to be a famous, historic resort as well. 

The Breakers Hotel-Palm Beach

The Breakers Hotel-Palm Beach

Further north we stopped outside of Titusville for lunch, which turned out to be Long John Silver’s Fish and Fries Combo with a couple of Hush Puppies. I’m still having feedback from all that grease I ate earlier.

Long John Silver - Fish Meal

Long John Silver - Fish Meal

But hopefully all my bad choices were canceled out with this evenings Vegetable Salad I made

with a Oil and Lemon Dressing.

Vegetable Salad

Vegetable Salad

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Cup of Green Beans

1/2Bunch of Broccoli

1Carrot

3Celery Sticks

1/2Can White Beans

1Avocado

1Bunch Cauliflower

2Tbls. Olive Oil

1/2 Lemon

1Tsp. Basil

1Tsp. Paprika

1/2Tsp. Crushed Peppers

1/2Tsp.Cumin

1Tsp. Celtic Salt

Directions:

Wash and cut up vegetables. For the Beans, I took the left overs I put in the Refrigerator or you can crack open a new can. Add Oil, Lemon and other seasonings to the salad and mix.

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I haven’t been to pilates since Friday… and waking up this morning at 4:30am to hit the road to Florida seemed like a big enough work out. I actually was able to juice my Spinach, Celery and Carrots Juice for the road, but the Carrots didn’t juice so it was a Spinach and Celery Juice. Tastes Weird!!!

I have to admit, this weekend and Monday was filled with sugar. In addition to all the cupcakes, and wedding cakes I had, I had some Ice Cream Monday afternoon.:(

That’s why, after we made it into Palm Coast I made sure to stop off at Wal-Mart to pick up some fresh fruit so I can make dinner. I put some Sweet Potatoes in the oven to bake while I chopped up some Vegetables to make my Layered Vegetable Salad.Layered Vegetable Salad

Ingredients:

1 Yellow Bell Pepper

4 Green Onions

1 Small Bunch Broccoli

1 Tomato

1/2 Can of White Beans

1 Avocado

2tbls. Olive Oil

2tbls. White Balsamic Vinegar

1tsp. Cumin, Paprika, Chopped Onion, Celtic Salt

Directions:

Rinse and Chop up Vegetables. Mix with seasonings, Olive Oil and Vinegar and serve.

Layered Vegetable Salad

Layered Vegetable Salad

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Last night I made a Colorful Marinated Salad and a Butternut Squash that was great. I didn’t boil the Butternut Squash enough, so I think it was a little harder than expected. 

Colorful Marinated Salad

Colorful Marinated Salad

Colorful Marinated Salad:

Ingredients:

1 Orange Bell Pepper

1 Small Red Onion

1 Avocado

1 Small Bunch Broccoli

2 Carrots

1/2 Lemon Juice

Directions:

Chop up all the vegetables and mix with Vinegar & Oil Dressing. Cut one lemon in half and squeeze into vegetable mix. 

Butternut Squash

Butternut Squash

Butternut Squash:

Ingredients:

1 Butternut Squash

1Cup Bread Crumbs

Directions:

Peel and de-seed squash. Chop into smaller pieces and boil in water until tender. Mash the butternut squash and layer into pan with bread crumbs, making sure to top with the bread crumbs. Put in the oven at 350 degrees and bake for 15 minutes.

I ran over to the Farmers Market this morning to get all the veggies and I need to keep me through the week. I also got a bunch of Beets to add to my Juicing.

Since Thursday, I’ve been walking in the mornings which is great, but I feel hungry more throughout the day. And today after my lunch of left over Colorful Marinated Salad and TWO pieces of Cheese and Onion Pizza (ugh!!!) I ate a Special K Protein Bar Double Chocolate. It says the calories from it are only 180, but all the non-natural things in the bar are what worry me.:(

Special K Protein Bar

Special K Protein Bar

Coating(sugar, partially hydrogenated palm kernel oil, cocoa precessed with alkali, whey, nonfat milk, soy lecithin, sorbitan monostearate, salt, polysorbate 60, artificial flavors), soy protein isolate….etc. These are just the first couple of ingredients. The bar sounds boxed and chemically processed, not natural at all!. Not to mention made with animal products.

I was going to have a Yogurt; because it turns out I’m not eating enough beans to get my protein and alkaline balance. Unfortunately, Mike threw out the containers because he thought they were expired. I asked him, next time look at the expiration date before you throw it away.

So I drank my second Carrot Juice…., which I love, because it tastes like I’m drinking something with sugar. It kinda kills the mid afternoon sugar urge. For dinner, I ate the remaining Colorful Marinated Salad and I’ve been snacking on the Roasted Pepper Triscuts. But I think I’m done with them, so I’m just drinking water. I hope I’m able to keep out of the Chocolate, because last night I ate two pieces of Dark Chocolate. 

Tonight we’re watching the “Hope For Haiti Now” fundraiser…. it’s really spectacular. But still waiting to get through to make my donation.!!! 

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My friend and her daughter got here after 1am. It was a long drive for them and a long wait for us. Staying up that late is exhausting. So needless to say, I didn’t want to wake up Saturday morning.

But we did get up are 8am.. and I got out my Almond Butter and warmed up some Whole Wheat Bread and put it out on the table, while Mike made his famous scrambled eggs.  I made the Almond Butter the night before and couldn’t wait to get my hands on it… and when I did it was delicious. I can’t believe it was so good on the bread like that.

 

Almond Butter

Almond Butter on Bread

Almond Butter:

2Cups Almonds

1Tbls Honey

1/2Bottle of Water

Directions:

Soak Almonds overnight in water. Put Almonds into food processor, add honey and water as mixture blends together into a chunky paste.

Once we cleaned up from breakfast, we jotted down to D.C. to do a little sight seeing with my girlfriend and her daughter.

At the WhiteHouse

WhiteHouse with Liz & Alexis
Secret Service Leaving Secret Service Cars Leaving WH

We actually had a chance to see the President leave from the Whitehouse.. or at least that’s what we thought was going on out there with all the secret service guys.

Then, we headed over to New York Avenue to do a little wholesale shopping with the store owners there. It’s a great place to buy stuff at bulk/discount prices.

It was getting later in the day and  that time, we were all hungry. We made it back to the house around 3pm and we unloaded all our bags and I started warming food up and putting finishing touches on some things. I asked Liz to set the table and then we all sat down to Mike’s Roasted Eggplant & Potato and my Stuffed Avocado dish, Almond Cheese, and for dessert we had my famously new recipe for Strawberry Pie.

Stuffed Avocado

Stuffed Avocado

Stuffed Avocado:

Ingredients:

2Ripe Avocadoes

1/4Cup Green Onions

2Tsp. Fresh Lemon Juice

2Tbsp. Olive Oil

1/4Cup Carrot

1/4Cup Celery

1/4Cup Beet

Directions:

 Mince Green Onion, shred Carrot and beet and finely dice celery. Peel avocados, cut in half and remove pit. For each serving, place 2 halves of avocado on a bed of mixed greens and stuff with vegetables. Combine lemon juice and oil and drizzle over stuffed vegetables.

Almond Cheese

Almond Cheese

Almond Cheese:

Ingredients:

1Cup Distilled Water

1/2Cup Red Bell Pepper

1/4Cup Nutritional Yeast Flakes

1/2Tsp. Garlic Powder

1/2Tsp. Sea Salt

2Tsp. Onion Flakes

4Tbps. Agar Agar Flakes or Arrow Root Powder

1Cup Almonds

1Tbsp Tahini or 2Tbsp. Sesame Seeds

2Tbsp. Lemon Juice

1Tsp. Paprika

1Tbsp. Vegetarian Parmesan Cheese

Directions:

Place water and almonds into blender and process until a creamy milk consistancy is reached. Pour into saucepan, Mix in agar agar(or arrow root powder) and bring to a boil. Immediately, reduce heat and simmer for 5 minutes or until agar agar (or arrow root powder) is completely dissolved. Place mixture in blender, and add remaining ingredients and blend until smooth. Scrape sides until all ingredients are  mixed well. Pour into container and refrigerate until set. This cheese can be sliced in the size you prefer.

Fresh Strawberry Pie

Fresh Strawberry Pie

Fresh Strawberry Pie:

Ingredients:

Pie Shell:

1Cup Raw Almonds, Soaked Overnight

1Cup Soft, Pitted Dates

1/2Tsp. Vanilla

Soak almonds in distilled water for 12 hours. Grind the nuts in a food processor until finely chopped. Add the dates and vanilla and blend well. Press thinly into a pie plate (from center to the outside rim) to form the shell.

Binder:

7 or 8 Large Ripe Strawberries

5 Soft Dates, Pitted

2Bananas, ripe

1Tbsp. Fresh Lemon Juice

Blend all binder ingredients in food processor or blender until well mixed.

Fruit Filling:

Cut 2 pints of fresh strawberries into quarters, and fold into binder and fill shell. Decorate with approximately 1/2 pint of quartered strawberries. Cover with plastic wrap and store in refrigerator. Chill before serving.

And that was it for both lunch and dinner. I did however make Almond Milk with the left over Almonds Soaked in water. The ingredients are easy, but the process is a bit time consuming.

Almond Milk:

Ingredints:

1Cup Almonds, Soaked Overnight

1/2Bottle Water

2Tbls. Vanilla

4 Pitted Dates

Directions:

Drain almonds from water and peel skin off of the nuts. Place the nuts into food processor and blend pouring in the Vanilla and Dates and water to keep substance smooth. Strain ingredients through a cheeseclothe until liquid milk comes through. Keep refrigerated.

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I broke from the norm of eating ONLY RAW FOODS today. Mike made Turkey Cutlets with Potatoes & Onions for lunch. I hadn’t eaten cutlets since before I made my change to Eating Raw Foods and it was good to eat this fresh, healthy meal. The meal I thought wasw healthy, because of the vegetables in the Cutlets and the Salad, and the turkey meat is high in Protein and a much better meat for me.

Turkey Cutlets

Turkey Cutlets w/Garlic

Ingredients:

4Onions

6Potatoes

1Pkg Ground Turkey

4Tbls Olive Oil

Tumeric

Paprika

Sea Salt

Pepper

Directions:

Boil Potatoes in water and peel skin. While Potatoes are boiling, peel & chop Onions and then combine package of ground Turkey Meat with Potatoes and Onions. Begin hand mixing the ingredients and add seasonings. Mold the ingredients in to flat, round patties and place into grill with Olive Oil and add Garlic Cloves and grill for 15 minutes or until meat is cooked.

I actually got the opportunity to participate in this lunch creation by molding the ingredients in to patties.  It’s a good thing I got my Pilates workout this morning (Wednesday).

Olive Oil

Olive Oil I Use

Balsamic Vinegar

Balsamic Vinegar I Use

While the Turkey Cutlets were grilling, I decided to make a Garden Salad  with an Oil & Vinegar Dressing to go along with the Cutlets. This Golden Balsamic Vinegar I’m using tastes so good paired with the Olive Oil, I don’t need any kind of seasoning in the Dressing. And I had a bag of Baby Green Lettuce that needed to be used… so there you go!

Ingredients:

1Bag of Baby Greens

Garden Green Salad

Wednesday Green Salad

1Red Bell Pepper

1 Yellow Bell Pepper

1 Avocado

1Small Bunch of Broccoli

3Green Onions

1/2Can of Chick Peas

4Mushrooms

Directions:

Clean and Chop up all the Vegetables and add to washed lettuce and serve. Add Oil & Vinegar to taste.

Yesterday and today (Wednesday), I did pretty well with not eating sweets or junk… and it really feels good to eat fresh and raw. But I can’t say that was true for dinner time.

Onion, Peppers, Zucchini

Onion, Peppers, Zucchini

I got my Garden Green Salad out for dinner and warmed up the Grilled Onions, Peppers & Zucchini  I made Sunday and ate that for dinner. I added the Chick Peas to the Salad, because I realized I had the open can in the refrigerator. A great meal, filling and I didn’t crave anything for a while. It may have been because I had some Hummus and Sangek Bread afterwards.

But as the night progressed… while we were watching Wednesday Night Comedy on ABC, I wanted a Chocolate Dove Bar. That’s 260 calories of useless sugar and chemicals! I don’t know why I can’t keep my hands off this stuff? It’s not helpfull that Mike goes out and buys it either.!

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