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Posts Tagged ‘Chick Peas’

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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Mike decided to make another meal form his mother’s book of recipes…. this one was even better than the last time he made this same dish three weeks ago. In Persian (farce) it’s called Asha Reshteh… which is basically a vegetarian dish. And Tuesday afternoon we sat down with his daughter and enjoyed the dish with some Whole Grain Wheat Bread. The reason I think this last preparation of the Asha Reshteh is so much better, because it was soupier. Otherwise with the noodles, vegetables and beans get so overwhelming the dish really needs more soupiness. 

Mike's Asha Reshteh

Mike's Asha Reshteh

Mike’s Asha Reshteh

Red Kidney Beans

White Beans

Chick Peas

Lentils

Spinach

Kale

Onions

Carrots

Celery

Whole Wheat Noodles

Directions:

Wash and Chop up vegetables and put into pot with drained beans and lentils. Add 8 cups of water and put on heat for 1 or so. Boil noodles and add them at the end of the process.

 For dinner, Mike and I were out and took a ride down to Daytona. I wanted to check out a movie (Bounty Hunter) and we were an hour too early for the next showing. So Mike decided to go across the street to Chili’s Restaurant where we had Happy Hour cocktails and some munchies.

Carafe of White Wine

Carafe of White Wine

I had of course the white wine 2 for 1 and a small Asian Salad with no cheese or creamy vinaigrette dressing. I asked for Oil and Vinegar instead and Mike had the Chicken Nachos. While we waited for our food, we snacked on some chips and salsa.

Then when we got back home…. I felt so overwhelmingly hungry and had a small dish of the Asha Reshteh with a piece of Whole Grain Wheat Bread. Maybe not such a good idea because I felt so heavy in my stomach… it was uncomfortable.

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St. Thomas Crab Claws

St. Thomas Crab Claws

Breeze Salad & Cheese Less Veggie Quesadillas

Breeze Salad & Cheese Less Veggie Quesadillas

This morning I can say, Mike and I went for a walk around the neighborhood together. It’s something we haven’t done in a while, and it’s something Mike did on his brand new bike. He’s like a kid in a candy shop after buying his used trail bike. 

Since I haven’t been able to get a Pilates schedule, I’ve decided to walk around the neighborhood for my exercise. This weekend I got back into the groove!!

After my walk, got home to take a shower and hit the road to Orlando. Mike wanted to get to his favorite restaurant, Bahama Breeze for his Chicken Kabobs and St. Thomas Crab Claws.

 I have to admit, I did have 3 of those Crab Claws before my Breeze Salad and Cheese less Veggie Quesadillas arrived. I was proud of myself, usually I get my Bahama Rita drink and this time I ordered Water with a Lemon.

Then we battled the rain to head over to Whole Foods where I got some Dried Cranberries, Raisins and some new TPV. Mike wanted to return the Honey I picked up a while back because it started crystallizing (not a good sign).

After engaging the navigation system, we found a Costco down in Orlando and picked up some more Agave and some other goods and headed home in the rain. By the time we got home, the rain had stopped and we were able to get all the groceries out without getting soaked.!!!

Fresh Vegetable Salad

Fresh Vegetable Salad

Potato Medley Grill

Potato Medley Grill

Dinner was a mix of my Fresh Vegetable Salad, which I packed full of the leftover Kidney Beans and left over Chick Peas from the other day. Mike made his Potato Medley Grill.

After dinner we did the usual 60 Minutes and then Desperate Housewives. But afterwards, ABC aired something a little different. A show with Jamie Oliver called “Food Revolution”, where he goes to Huntington, W.V. and tries to reteach the way these people eat. Huntington was rated the city with the most obese people and city with horrible eating habits in the U.S. Very interested how the schools, families and community are killing themselves with all the fried, processed foods they’re eating.

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What a great day here in Central Florida! Mike wanted to make Minestrone Soup and started his cooking around 11 this morning.  So I let him do his thing and it turned out wonderful. Mike’s Minestrone Soup turned out very well, and I actually ate a bowl for lunch and another for dinner. I paired the soup with a couple of pieces of Whole Grain Wheat Bread…. too good!

Mike's Minestrone Soup

Mike's Minestrone Soup

Mike’s Minestrone Soup:

Ingrediants:

1Can Red Kidney Beans

1/2Can Chick Peas

1Tomato, quartered

1Can Diced Tomatoe

1Can Tomato Paste

2Carrots, diced

2Zucchini, choped

1Yellow Squash, chopped

2Cups Spinach

2Spoons Minced Garlic

6Red Potatoes, diced

1Red Onion, chopped

1Tbls. Dried Mint

2Tbls. Dried Parsley

1Tbls. Italian Seasoning

1 Bay Leaf

Celtic Salt

2Tlbs Olive Oil

Directions:

Wash and chop Onion, Potato, Zucchini, Squash into pan with Olive Oil and fry until Onions transparent. In a pot fill with 8 cups water, Kidney Beans, Chick Peas, Tomato, Diced Tomatoes, Garlic and other seasonings. Bring to boil, reduce heat to medium and add fried vegetables for another 45 minutes.

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First thing Saturday morning, I got up to hit the Pilates Studio for an hour of core strength training. Plus I needed to work off the Blizzard I had the day before while we were on the road. But that Blizzard is nothing compared to what I managed to whip up later today.

We managed to bring all the vegetables, lettuce, and fruits from Florida to Maryland so nothing spoiled.  And from there, for lunch I made a great Vegetable Salad with an Oil and Vinegar Dressing.

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Orange Bell Pepper

1/2Can of Chick Peas

5Small Cucumbers

2Tomatoes

1/4Red Onion

2Tbls Olive Oil

2Tbls White Wine Vinegar

1/4Tsp Coriander, Paprika, Crushed Pepper, Sea Salt

Directions: 

Wash, Peel and Chop up Peppers, Tomatoes, Cucumbers, and Red Onions in a bowl. Open can of Chick Peas, drain and add half of can to the bowl. Add Oil, Vinegar and Seasonings and mix.

I noticed some of the food I packed to bring to Maryland, there was a bag of Pearled Barley. So I cracked open my cookbook and looked up a recipe to make with Barley. I found the Barley Vegetable Soup and decided to make it, because again we hit Maryland just in time for it to snow on our parade. But I didn’t have all the ingredients it called for, so I improvised and mixed up something better!!!

Barley Vegetable Soup

Barley Vegetable Soup-Improvised

Barley Vegetable Soup:

Ingredients:

8Cups Vegetable Soup Stock or Water

2Stalks Celery

1Cup Green Beans or Mushrooms

1CupBarley, Uncooked

2Tbps. Parsley

1/2 Tsp. Marjoram or Coriander

1Cup Onions

2Parsnips or Turnips

1Cup Whole Peas

1Cup Carrots or Extra Celery

1Tsp. Sea Salt

1/2Tsp. Thyme

1/2Tsp. Cumin

1/2Tsp.  Garlic

Directions:

Chop Onions, dice carrots, celery, parsnips or turnips, slice mushrooms. Place in pot with small amount of water or soup stock and steam for about 10 minutes. Add the remainder of the water or soup stock and bring to a boil, add barley and allow coming back to a boil. Cover and turn down to low for about 45 minutes.  Add peas and mushrooms and all seasonings except parsley and continue cooking another 40 minutes. Mix in parsley just prior to serving.

Chocolate Cake w/Peanut Butter Frosting

Chocolate Cake w/Peanut Butter Frosting

While I was making that, Mike’s son wanted to make a cake. So I found a Betty Crocker Chocolate Cake Mix box and started adding the ingredients together: 3 Eggs, 1Cup Oil, and 1/2Cup Water. I had Mike’s son mix it together while I prepared the pan and 12 Ice Cream Cones to put the Cake batter into. We had some fun putting the batter into the Cones (we made a bit of a mess) but then got everything into the 350 degree preheated oven to bake for 25 minutes.   

Chocolate Cones w/Peanut Butter Frosting

Chocolate Cones w/Peanut Butter Frosting

We didn’t have any frosting, so Mike’s son looked up on U-Tube how to make a frosting. He settled on a Peanut Butter Glaze Frosting. He added 1Cup Peanut Butter, 1Stick Butter, 1/4Cup Milk and mixed it together for the Glaze. We poured it on the Chocolate Cake, the Chocolate Cake Cones, and I did a little decorating on them, because he just had a birthday! HAPPY BIRTHDAY!

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

So for dinner, we had the left over Vegetable SaladBarley Vegetable Soup and I managed to polish off 2 of the Chocolate Cake Cones.

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Since my girlfriend left on Sunday afternoon, it’s been a leftover eating frenzy. I was eating the Better Than Tuna with a slice of Whole Wheat bread and a side of the Almond Cheese for my meals.

Almond Cheese

Almond Cheese Spread

Better Than Tuna

Better Than Tuna Bread Slice

PLUS…. as a gift my girlfriend brought some chocolates with her. And guess who’s been eating them!!!

Tuesday we hit the road at 7:30am and got to FLA. At 7:30pm. I think I did really well at the beginning. I poured the remaining Carrot Juice into a travel tumbler and drank that and didn’t even want a Starbuck’s. YEAH! I also packed a zip lock bag full of Almonds and a couple of flat bread pieces made with White Flour.  

Then for lunch we stopped at an Arby’s in South Carolina. We just crossed the state line and we were hungry, so I got a Turkey Sandwich with no Cheese and ate some Curly Fries. To go along with the Turkey eating, I had Mike stop at McDonald’s about 80 miles later to get an Oreo McFlurry. As soon as I ate it, I knew there would be serious backlash.!!!! When we finally got home, unloaded, unpacked and relaxed, I made myself a plate of Better Than Tuna, Almond Cheese and a couple of pieces of Whole Wheat Bread. Just enough to fill me up and not too much to lie in my stomach.Wednesday, I Juiced some Carrots and Apples because that’s all we had, and rushed out of the house for an appointment and then to meet a girlfriend for lunch. She took me to a small little sandwich shop in Daytona Beach. A place we’ve eaten before, so I knew there would be a lot of meat sandwiches available. I didn’t really trust the Salad making skills of the place, so I ordered a Turkey Sandwich with no Cheese, Mayonnaise on Wheat Bread. I did get an order of Sweet Potato Fries and an Orange Soda Pop!

Dinner was at the Outback Steakhouse, where I seriously indulged with a Margarita and since it was happy hour, I got one & the Second One was Free. We ordered for an appetizer Shrimp on the Barbie of which I had 2 pieces and a couple pinches of the Dark Rye Bread.  And here’s the worst part… once we got home from the restaurant I started eating the Cherry Filled Chocolates my girlfriend gifted us in Washington.

Knowing I ate more Chocolates than I should have, Thursday morning I woke up early and took to the streets for a brisk 45 minute walk around the neighborhood. After I got back, Mike poked his head into the Chocolate box and shouted who ate all the Chocolates? Apparently it was obvious I had a few. And he said the box is almost empty?? I fessed up and said I ate more than I should have last night!

I was able to properly Juice Carrots, Celery I bought from the store yesterday and some Apples. I finished the first 8oz Juice this mid morning and am rushing up to drink my second one now.

Potato & Carrots

Potato & Carrots

 

Green Salad

Green Salad w/ Kidney Beans

But before that we stopped at Golden Coral for lunch. It’s a place I hate to go to, but Mike likes it! So I said what the heck. I ate a great Green Salad with Kidney Beans, Chick Peas, Red Onions, and an Oil & Vinegar Dressing. I also added a Baked Potato, some Boiled Carrots and Salsa to put on my Baked Potato.

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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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