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Posts Tagged ‘Carrots’

What to do in Naples… well we decided to take a kayak down the river. It was a beautifully hot day in Naples, Florida Saturday morning. Dressing in barely nothing was the key this Memorial Day weekend.

Breakfast was 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.

No Mid Morning 8oz Juice…

After our Kayaking… I was hot, hungry and thirsty!!! So we ended up finding a Whole Foods Grocery Store, where they actually Juiced Vegetables. For my Mid Afternoon 8oz Juice Carrot, Celery, Cucumber.

Then we went through the buffet line at WholeFoods where I ate a Spinach Salad with Red Onions, Lentils, Chick Peas, and Oil and Vinegar Dressing. Then I tested some of the Guacamole and Salsa and some Orzo. It was really filling. I think I may have eaten too much!!!!

Back at the hotel, we showered and relaxed watching T.V. and snacking on Pistachio Nuts,. Not really interested in dressing up for dinner, we hit the Complimentary Bar on the 4th floor. I ended up snacking on some Carrots, Broccoli and crackers. I had a glass of White Wine. 

Unfortunately, during the night I got viciously sick and spent most of the night in the restroom. 😦 Not a good thing for our early morning Dolphin Experience Sunday.!

Mike and I think the Pistachios might have been the culprit here… because he got sick too!!!

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No Pilates Class this morning… instead,after my 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water,  I headed off to Church at the National Cathedral in Washington D.C..

Afterwards, I met up with a girlfriend of mine from Daytona Beach, Florida  for coffee. We met a the Dean and Doluca Shop in Georgetown off M Street. It was only a mile or 2 from the Cathedral, but it took me forever to get there. I ended up parking at Q Street because I wasn’t sure I’d get a good parking spot on M Street. Then I had to walk the 5 or so blocks in heals on cobble stone sidewalks. Best of all thought, I didn’t have a coffee or even a tea.

Instead, I had my Mid Afternoon 8oz Juice  At Robeks Fruit Smoothie place, where they also juice vegetables like Carrots, Celery, Spinach and Apple.

30 Minutes before Lunch 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.

I noticed I was getting lower and lower on my Barley Max Supply, and was thinking I will never make it until my new shipment comes Tuesday.

We started packing for our journey back down to Florida, and I ate another Veggie Sandwich and some Hummus and Pita Chips.

Veggie Sandwich:

Ingredients:

Whole Wheat Bread

Hummus

1 Cucumber 

1 Orange Bell Pepper

Directions: Slice Bread, Wash and Slice Vegetables and layer on bread with Hummus spread.

Mid Afternoon 8oz Juice of Carrots, Celery, Spinach, Apples left over from my Robecks stop earlier in the day.

30 Minutes before Dinner 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.

Dinner was a hodge podge of leftovers, Pita Chips and Hummus.

Afterwards, we felt a little adventurous, so we piled in the car and walked along the Potomac River for some exercise. It was a great day for it too. The sun was out and everyone was enjoying the day as well.

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We got up at 5am to get ready and out the door by 7:15am this morning, because I was going on the school field trip to Gettysburg Pennsylvania with 450 middle school kids from Potomac, Maryland.

This was a class field trip for Mikes son, so needless to say, I missed my pilates. But not to worry, I was going to be walking and hiking parts of the battle field, so I wasn’t worried.

So I packed a bag of my Fresh 8oz Juice of Carrot, Spinach, Celery for my Mid Morning Juice. Which I got to during a trip through the museum, where the kids had to fill out there packet of questions for a grade. FUN!!!!

Then we all got back on the tour bus for lunch…

30 Minutes before Lunch, I prepared a 1tsp of Barley Max Powder in a plastic bag and dropped it into my water bottle. Made a bit of a mess with it though, and not sure if I got the entire tsp. in there. 😦

Lunch was a couple of apples and some trail mix I mixed together with a hand full of Organic Cranberries, Organic Raisins and a Flaxseed Mix.

Then we stayed on the bus and went for our actual battlefield tour of Gettysburg. That’s were we drove into the town of Gettysburg and into the many battlefield  grounds. This was exciting, because we got out and toured some of the grounds and got the 411 on how these 3 days in July played out!

At 3pm, I was ready to go home and luckily that’s when our field trip ended and we started our 11/2 hour bus ride back home. When we got to the school, we had to wait for Mike to pick us up and he ended up getting lost, because it was the high school down the street from our morning drop off at the middle school.  So we started walking to the middle school when we saw Mike coming to pick us up.

When we got home, I made my Mid Afternoon 8oz Juice of Carrot, Celery, Spinach.

30minutes before we went to dinner 1tsp of Barley Max Powder with 4-8oz of Distilled Water.

Dinner was at Wildfire Restaurant where I had the Greek Salad with a Vinaigrette Dressing and some Roasted Vegetables.  I did also manage to stay away from the White Wine with dinner!!!

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My girlfriend from New York decided to come visit me this weekend, after I visited the last weekend. I was excited to continue our weekend visitation, so Mike a I got up early and picked her up

I made my 1tsp. of Barley Max Powder mixed with 4-8oz of Distilled Water and started on my Mid Morning 8oz Juice of Carrot, Celery, Spinach and packed the Barley Max and Bottles of water for afternoon drinks.

We were supposed to be at the Baltimore Airport at 8:40 but got there after 9am. We thought her flight would be delayed, but she forgave us anyway for making her hang out for and extra 20 minutes.

To make it up to her, we took her out to Chesapeake Bay and went over the bridge to the Outlet Mall.. and spent the morning there.  Then for lunch we headed over to Annapolis  to eat at the Marriott Hotel along the Bay. It was a perfect day to sit outside and watch all the boat activity. My girlfriend and I ordered the same Pusser’s Salad:

Ingredients:

Green Leaf Lettuce

Carrots, Grated

Red Onion

Grilled Pineapples

Oil & Vinegar

Then I ordered the Crab Cake Meal and ate the Steamed Vegetables off the plate and drank my Glass of White Wine . In addition to the Carrots, Broccoli, Green Beans, and Cauliflower on the plate, I picked a couple of bites off the Crab Cake and gave the rest to Mike. Because like me, my girlfriend is also a vegan on this eating plan… but like me she cheats.

So we tried to be on our best behavior, but i just got so carried away with the alcohol again this weekend. We stopped off at the Hyatt Hotel in Bethesda and had some cocktails at Morton’s Steakhouse. Then we walked around a bit more in the lovely afternoon weather and ate dinner at Hanaro Restaurant. To may surprise, this is an asian inspired restaurant where we split some Edemmome and Baltimore Crab Sushi Roll. Mike and I indulged again with alcohol, me with some cold Sake and he with a draft beer. Then I ordered a Seaweed Salad and a Vegetable & Shrimp Tempura…. Oh Soooo Good!!!

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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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Instead of my Pilates Class… I got up early and went to the National Cathedral for mass.

Every Sunday is a good day when I go to mass… so therefore, my eating plan was spot on!

Breakfast 1Tsp Barley Max Powder mix with 4-8oz glass of Distilled Water

Mid Morning 8oz Carrot, Celery, Cucumber Juice

30 Minutes before lunch, 1Tsp Barley Max Powder mix with 4-8oz glass of Distilled Water

Lunch: Carrot, Celery, and Cucumber Sticks

I prepared my lunch to go. Because we decided to go to a festival and spend some time out in the beautiful weather Sunday. So I bagged the Sticks and pre-made the Mid Afternoon Juice and had my barley max on the go to. We came home for dinner. Where I managed to make my meal. I did however, munch on unleavened bread. More than I should have, but it tasted so good!! 

Mid Afternoon 8oz Carrot, Celery, Cucumber Juice

30 Minutes before dinner, 1Tsp Barley Max Powder mix with 4-8oz glass of Distilled Water

Dinner: Asparagus Salad, Better Than Tuna

Sunday Menu Asparagus Salad

Sunday Menu Asparagus Salad

Asparagus Salad:

Ingredients:

2lbs Asparagus

3Medium Tomatoes

1Stalk Bok Choy

1Bunch Spinach Lettuce

2Stalks Celery

1Red Bell Pepper

Directions: Wash and dry vegetables, place lettuce in bowl, add asparagus, which should be cut into bite-size pieces. Add chopped tomatoes, diced bok choy stalk, celery and red peppers. Toss to combine. A raw dressing can be made by removing 1/3 of salad and placing in blender, and blend until creamy. Sprinkle with grated almonds.

Sunday Menu Better Than Tuna

Sunday Menu Better Than Tuna

Better Than Tuna:

Ingredients:

2Cups Carrots

1Medium Ripe Bell Pepper

1Tomato

2Stalks Celery

1/2Medium Red Onion

1/2Cup Parsley

1/2Tsp Kelp

1/2tsp Celtic Salt

4Tbsp Rhonda’s No-Oil Dressing

Directions: Finely chop the pepper, celery, onion and tomato, and place in a bowl. Finely grate carrots, resembling carrot pulp, and add the carrot to the vegetable mixture. Combine 4Tbsp of Rhonda’s Dressing, Celtic salt, parsley and kelp and add to the above chopped vegetables. Mix well and allow to marinate for flavors to blend. May be served on a bed of lettuce, on a sandwich or to stuff a pita or tomato.

Rhonda’s No-Oil Dressing:

1Cup Raw Almonds

1Cup Distilled Water

Pour water on almonds and let soak overnight. Place almonds in vita mix or blender with 1 cup distilled water and blend about 2 minutes until creamy and add:

2Tsp Nutritional Yeast Flakes

1Tsp Kelp

2Tsp Lemon Juice

1/4Tsp Celtic Salt

1Tsp Herb Seasoning

1Tbsp Minced Parsley

2Tsp Garlic Powder

2Tbsp Dried Onion Flakes

1Tsp Dill Weed

Pinch of Cayenne Pepper

1Tbsp Raw Unfiltered Honey

OR 1 1/2Tbsp Chopped Dates

Directions: Blend to mix and pour over vegetables and serve.

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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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