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Posts Tagged ‘Cucumber Tomato Salad’

I got up again for a morning Pilates Class… I prescheduled them so if I missed, I’d end up paying for it anyway. I’m not complaining about going…. it’s just a way of committing myself to get up and do it!

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

Mid Morning 8oz Carrot, Celery Juice

30 minutes before lunch I didn’t drink my Barley Max!

Lunch: Supposed to be Strawberries…. instead I had a Wendy’s Cod Sandwich Meal w/Fries and a Lemonade.

Mid Afternoon 8oz Mixed Fruit Juice… I had a Fruit Smoothie from Smoothie King. It was all natural, no sugar, no powders.

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

Dinner: Cucumber & Tomato Salad, Almost Turkey, Asparagus With Cream Sauce. I managed to make the Cucumber & Tomato Salad and Asparagus without Cream Sauce. I didn’t make the Almost Turkey though. I didn’t want to eat all that almond.

Friday Menu Tomato & Cucumber Salad

Friday Menu Tomato & Cucumber Salad

Cucumber & Tomato Salad:

Ingredients:

3Large Cucumbers, Peeled

2Large Tomatoes

1/2 Red Onion

Tarragon

Olive Oil

Fresh Lime

Directions: Peel and Chop cucumbers, Chop tomatoes, and Onion. Mix together in a bowl and top with your favorite dressing (Olive Oil, Lime Juice, Tarragon) or make a dressing of 2 blended tomatoes, 1 cup of your favorite veggies, combined with your favorite herb seasonings.

Friday Menu Asparagus wout Cream Sauce

Friday Menu Asparagus wout Cream Sauce

Asparagus w/out Cream Sauce:

Ingredients:

1lb of Young Asparagus

1Cup red Bell Pepper

1/2Cup Celery

1Tbsp Parsley

Celtic Salt

Directions: Cut asparagus into 1-inch pieces, mince parsley, dice celery and red pepper into small pieces. Combine asparagus celery and pepper and parsley in a bowl. I added Olive Oil, Lime Juice and Seasonings as dressing.

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Day it seems I was in a haze for the better part of the day. And this morning I had some errands to run, so it  made for a very trying start to the day. I’m chalking it up to allergies!!

But by the time I finished with my errands, it was lunch time so I head home. Mike warmed up some left overs from yesterdays meal and I had the same thing I ate last night. Cucumber & Tomato Salad and Rice.

Not feeling any better then I did this morning… Mike and I decided to go out again. This time, I wanted to go north to St. Augustine to the outlet mall. Sunday when we were out in Orlando at the Outlets I got a shirt from Armani Exchange and it’s too tight. So I wanted to see it there was an Armani Exchange in St. Augustine, but there’s not.

So it was late… and my stomach was growling!!! So we went to Carrabba’s Restaurant.

It was just before 7pm when we walked in the door… and that means 2for1 happy hour. I had my usual House Pinot Grigio.

Carafe of Pinot Grigio

Carafe of Pinot Grigio

I had a Meditteranean Salad with Oil and Vinegar Dressing… Plus I orderd a side of  Roasted Zucchini Vegetables. 

Mediterranean Salad

Mediterranean Salad

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The Passover Seder Plate

This is the traditional arrangement of the Seder Plate.. I picked up on the internet.

The Passover Seder Plate (ke’ara) is a special plate containing six symbolic foods which have special significance to the retelling of the story of the Exodus from Egypt. The seventh symbolic item – a stack of three matzot.
Here is the Passover Seder Plate I made for Monday Night’s Seder with Mike and his Children.
Passover Seder 2010

Passover Seder 2010

The 6 items on the Seder Plate – and what I made:

  • Maror and Chazeret:  For maror, many people use freshly grated horseradish or whole horseradish root.  I USED HORSERADISH SAUCE. Chazeret is typically romaine lettuce, whose roots are bitter-tasting.  I USED ROMAINE LETTUCE.
  • Charoset: A sweet, brown, pebbly paste of fruits and nuts, representing the mortar used by the Jewish slaves to build the storehouses of Egypt. I USED THE CHAROSET MIKE MADE WITH DATES & ALMONDS.
  • Karpas: A vegetable other than bitter herbs, usually parsley… WHICH IS WHAT I USED. FOR DIPPING I BROUGHT OUT A DISH OF WHITE WINE VINEGAR.  
  • Zeroa: A roasted lamb bone, symbolizing the korban Pesach (Pesach sacrifice), which was a lamb offered in the Temple in Jerusalem and was then roasted and eaten as part of the meal on Seder night.  I ROASATED 5 LAMB CHOPS IN OLIVE OIL AND SEASONINGS.
  • Beitzah: A roasted egg, symbolizing the korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem and was then eaten as part of the meal on Seder night. I ACTUALLY BOILED 6 EGGS.

Once the Seder was complete, we brought out the Matzo Ball Soup, Cucumber & Tomato Salad, Rice, and Polo Horesht.

Cucumber & Tomato Salad

Cucumber & Tomato Salad

Polo Horesht

Polo Horesht

Basmati Rice w/Fried Potato

Basmati Rice w/Fried Potato

I had never made Matzat Ball Soup… and took the liberty of pulling up the recipe online. Then I realized I didn’t have the Matzat Meal to make the Matzat Balls… so I had Mike go out and get it from the store.

Matzo Balls:

Ingredients:

2 Eggs

1/4 Cup Olive Oil

Contents of Matzo Pkg

 Matzo Ball Broth(Vegetable Soup):

10Cups Water

2Onions, Cubed

3Garlic Cloves

3Carrots

3Celery

2Potatoes w/skin

1Cup Parsley

1Bay Leaf

1Tsp. Thyme

1Tsp. Basil

2Cups Broccoli

2Cups Cauliflower

Directions: Bring Soup to boil and drop rolled pieces of Matzo Balls into water. Let Simmer for 30 minutes on low heat  and serve.

The Seder was very nice…. we read from the books and performed the Seder as close to the tradition as we could.

For the meal, I had some Mazto Ball Soup, Basmati Rice and Cucumber & Tomato Salad.

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I’m really lovin’ this walking every morning. It’s very invigorating. I’m noticing muscles forming and my body getting tighter. It’s not even hard anymore to wake up at 6:30 am or 7:30am to get dressed and hit the road, even with temps in the lower 40’s and 30’s.

The walking is great cardiovascular and it also helps clear my mind to remind me of what I need to do that day.  And Wednesday, I had a Dental Appointment to get my teeth cleaned. Afterwards, I decided to do a little grocery shopping to pick up some odds and ends to last me until Friday before we hit the road for D.C.

I stopped into a couple of little boutiques and bought some things for the house… and headed home for a Green Salad and Minestrone Soup Lunch. I finally finished off the Salad I made earlier in the week (because Mike doesn’t eat the salads I make!) and ate a bowl of My Minestrone Soup with Whole Wheat Bread Slices.

While I was eating, I had the chance to sit down and watch another Old movie on TMC Wednesday Afternoon. This one was a movie with Lucille Ball and Dezi Arnez. Right now, I can’t remember the name of it, but it also had James Mason in it. Cute movie.!!!

For dinner, I had the chance to make this White Bean Soup I had my eye on since the beginning of the week. I’ve wanted to make a soup with some beans in it, and the White Bean Soup sounded really good. I ended up using the White Beans in the Minestrone Soup and again for the White Bean Soup. Another bonus for this recipe was, that I realized I had frozen some Vegetable Soup Stock and needed to use it.

I warmed up the remaining slices of the Whole Wheat Bread and waited until Mike made his Cucumber, Tomato Salad with Lemon Dressing.

Cucumber Tomato w/Lemon Dressing

Cucumber Tomato Salad w/Lemon Dressing

Mike’s Cucumber, Tomato Salad w/Lemon Dressing:

Ingredients:

4Small Cucumbers

4Tomatoes

1/2Lemon

4Garlic Cloves

Celtic Sea Salt

Directions:

Wash, Peel and chop the Cucumbers and Tomatoes into a bowl. Cut half of a Lemon and squeeze onto the Salad. Mince Garlic Cloves and add Celtic Sea Salt to taste. Mix and Serve. 

White Bean Soup

White Bean Soup

White Bean Soup:

Ingredients:

2Cups White Beans

2Cups Onions

1Cup Broccoli

1Cup Red Bell Pepper

1Cup Yellow Squash

2Cups Vegetable Soup Stock

Celtic Sea Salt

Basil, Oregano, Rosemary

Directions:

Soak beans overnight and drain. Or drain beans from can, place in pot with soup stock and cook for 1 1/2hours if they are uncooked adding more soup stock or distilled water if needed. While beans are cooking, chop Onions, Broccoli, Squash, and Pepper. Add these vegetables, seasonings and Celtic Sea Salt to the beans and cook an additional hour.

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We went up to Philadelphia Tuesday… got an early start… and spent the entire day on the road.  But that didn’t mean the Raw Eating went out the door… I did start with Starbucks Pumpkin Spiced Latte with Soy, which I didn’t finish. And I had a couple morsels of the Apple Bran Muffin I bought for Mike.

But, I turned all that morning calories into something healthier for lunch. We did manage to find a Whole Foods Grocery Store, where both Mike and I indulged on a great green lunch. I had a Green Salad loaded up with Bell Peppers, Red Onions, Raisins and Oil & Vinegar Dressing. Plus, I saw an Asparagus and Sun dried Tomatoes Salad and a Cucumber and Tomato Salad, which I loaded into a small Togo box.  Both of my boxes came up to a pound at the register, because I paid less then the $7.99/lb. price for the Salad Bar.

Too tired to go home and make something for dinner…. Mike suggested we go out. So I picked the restaurant Wildfire in the Tyson’s Two Shopping Center. Where, I did have two Glasses of Kendall Jackson Riesling. For dinner, I had a Waldorf salad with an Oil & Vinegar Dressing and a Baked Potato. I did munch on a couple bites of Onion Bread. But I kept my restraint for the Chocolate Cake with Ice Cream that Mike ordered for dessert. I was so proud of myself for not even taking a bite; I had my glass of wine to keep me company. 🙂

For the most part, I think I did really good and I felt good afterwards.

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