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Posts Tagged ‘Cucumbers’

I woke up happy to be in Florida and decided, since I won’t have time for a Pilates Class this morning, I will take a quick walk around the neighborhood. I went for a quick 45 minute walk and jumped in the shower.

Breakfast… was just some water and vitamin supplements, because I was still waiting on my Barley Max order.

I didn’t make  a Mid Morning  8oz Juice because we were out of all the ingredients. So I made a mental note to stop off at the grocery store for a quick run in to get some Carrots and Celery.

I drove down to Daytona for some appointments and then headed over to meet a friend of mine at her office.

Tuesday 7 Zen Bistro Phad Thai Lunch

Tuesday 7 Zen Bistro Phad Thai Lunch

We decided to hit our local lunch spot, Zen Bistro for my  usual Veggie Phad Thai Dish. I get the noodles with no eggs and the peanuts on the side and enjoy.

I headed back up to Palm Coast, stopped off at the grocery store and headed back to the house to make my Mid Afternoon 8oz Juice of Carrot, Celery, Cucumbers.

Then I went back out to get my hair done…. it was a long time coming for this haircut.!

I got home and tried to feel out the situation for dinner. Mike decided on dinner at the Outback Restaurant, which was fine with me, because I didn’t have to make anything.

Outback Restaurant Glass of White Wine

Outback Restaurant Glass of White Wine

We got there after picking up one of Mike’s other sons… and I had a Glass of White Wine and had some bread and butter while we waited for our meals to come out. I had some of Mike’s Garden Salad before my  Norwegian Salmon with Steamed Veggies came to the table. It was a really great meal, however, I could really taste the butter in the veggies and in the salmon. It was a bitt of a system shocker.!

Outback Restaurant Bread

Outback Restaurant BreadTuesday 7 Norwegian Salmon Outback Dinner

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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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After a weekend of a lot of eating and entertaining it was time to get back on the Pilates Studio horse and work it all off. But as luck would have it, this Monday morning I got up and made it to the studio in the rain to find a locked door. No one was there… and no one showed up after about 10 minutes of waiting around.

While I was waiting I thought about getting how I planned to get a workout in today and possibly start the 14 Day Hallelujah Acres Eating Plan to lose this remaining 18lbs. before my June birthday. But as it turned out, the day was not going my way.

So, I turned around and headed home to get ready for the day. I made my breakfast of 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.  Then I made my Mid Morning 8oz Juice of Carrot, Celery, Spinach which I drank on the road along with a premixed Barley Max.  I drank that mix 30 minutes before we made it to the Olive Garden for lunch, where I had my usual Italian Salad and Minestrone Soup. I decided to get another bowl of soup to take home and eat for lunch Tuesday.

We made it home just after 4pm and I grabbed the Bolthouse Farms Vedge Juice out the refrigerator for my Mid Afternoon 8oz Juice. I ran out of Carrots, and didn’t make it to the store to buy more… thank goodness I have this juice.

While I was drinking the Tomato Juice I started getting hungry, so I started making a dinner of Green Vegetable Salad and Roasted Vegetables. The vegetables at the house were getting old and wrinkled, so I had to do something with them.

Green Vegetable Salad:

Ingredients:

Handful of Spinach Leaves

1/2Red Onion, Chopped

1Tomato, Diced

1Orange Bell Pepper, Chopped

2Cucumbers, Peeled & Chopped

Directions: Wash, Peel, Dice Vegetables and mix into bowl. Add Salad Dressing Balsamic Vinaigrette from Wish Bone.

Roasted Vegetables

Ingredients:

1Zucchini

1Yellow Squash

4 Red and Yellow Potatoes

1/2Red Onion

2Tbls Olive Oil

Corriander

Paprika

Dried Onion Flakes

Garlic Powder

Directions: Preheat Oven 450 degrees and Wash, Dice potatoes. Mix olive oil and seasonings and place them in a pan and roast. Once potatoes are tender, then add  Chopped vegetables and roast until tender and brown.

For an evening snack while I was watching Dancing with The Stars, I had a bowl of Stacy’s Pita Chips. I think I need to stop eating them, because I’m getting some soars in my mouth from all the salt.!!!!

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I hit the Pilates Studio Wednesday morning…. feeling the pain from the morning before. Boy, Cyndi our instructor really gave us(me) a leg workout Tuesday. I think it was a combination of not doing Pilates from Friday to Monday and also putting a little more attention on the legs Tuesday. It really made climbing the stairs this week a bit more difficult.

But anyway, I got home from the Jump Board 45minute workout and started fixing my Breakfast  of 1Tsp of Barley Max Powder with 4-8oz of Distilled Water.

Then I mixed my Mid Morning 8oz Juice of Carrot, Celery, Spinach. I’ve become partial to this mix of vegetables.. and when I have the fresh Parsley I will add it too!!

30 minutes before Lunch I mixed 1Tsp of Barley Max Powder with 4-8oz of Distilled Water.

And prepared something I picked up from my girlfriend on my trip to New York. She made me a sandwich with Cucumbers, Tomatoes, and Red Onions one afternoon and it tasted so good, I recreated the meal.

Vegetable Sandwich on Whole Wheat:

Ingredients:

1Cucumber

1Tomato

1/2Red Onion

2-4 Slices of Whole Grain Wheat Bread

Directions: Wash and slice cucumbers, red onions and tomatoes. Slice Bread and layer ingredients and top with slice of bread.

I was feeling  a little rushed and knew I picked up a Bolthouse Farms Juice at the market the other day and decided to implement that in my day. So, for my Mid Afternoon 8oz Juice I used the Bolthouse Farms Vedge Juice which is 10 different vegetables mixed together. It kinda tastes like a V8 cocktail mix.

30minutes before dinner I mixed 1Tsp of Barley Max Powder with 4-8oz of Distilled Water. And afterwards I started on my meal. I decided to keep it light for dinner with a Loaded Cucumber & Tomato Salad:

Ingredients:

3Cucumbers

1/2Red Onion

1Yellow Bell Pepper

1Tomato

Corriander

Parsley

Paprika

Dried Onion Flakes

Garlic Powder

2Tbps Olive Oil

Directions: Wash, peel  and chop vegetables. Mix into bowl and add olive oil and season to taste.

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I woke up and went for a brisk walk around the neighborhood. It usually takes me about an hour or 45 minutes… depending on how fast I go. And I think length wise it’s about a 2 mile walk.

THEN…. Mike and I were set to go to the Farmers Market down in Flagler Beach. It’s about a 15 minute drive from the house to the Beach Market… and on our way down I decided to detour over to the Starbucks.

I know! I know!.. I had a craving that came over me and I indulged it. I had a Tall Iced Mocha with Soy Milk… boy did it taste good.!

Farmers Market Veggies

Farmers Market Veggies

Then we headed over to the beach and picked up some vegetables. I love coming home after the farmers market, because I fill up the basket in front of the kitchen sink on the counter with all the goodies and there are so many rich, bright colors to look at. I love that!!!!

This afternoon, Mike prepared a mid day feast for us. He made his famous Grilled Potatoes & Onions dish and then he tried a new recipe he got from his friend in California.

Saturday Lunch on LakeIt’s a Tomato, Cucumber & Onion Salad. And then we set the table on the patio and sat outside with a beautiful view of the lake behind the house. I sat across from Mike facing the ocean and saw a light blue calm ocean through the houses on beachside.  

 

Tomato, Cucumber & Onion Salad:

Tomato, Cucumber & Onion

Tomato, Cucumber & Onion

Ingredients:

2 Tomatoes

8 Little Cucumbers

1/2Red Onion

4 Mint Leaves

2Tbls. Olive Oil

1 Lime Juiced

1/2 Lemon Juiced

Directions:  Wash and chop Tomatoes and Cucumbers and mix into bowl. Add the Olive Oil and chopped Mint Leaves and squeeze lemon and lime juices into salad and mix well.

Grilled Potatoes & Onions

Grilled Potatoes & Onions

Grilled Potatoes & Onions:

Ingredients:

4 Potatoes

2 Sweet Potatoes

1 Onion

Olive Oil

Paprika

Directions: Peel and cut potatoes and onions. Mix into pan and add Olive Oil and Paprika and girll on high heat for 20 minutes or until onions are translucent and potatoes are soft.

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Yesterday was bad!!!  I ate way too much food. For lunch I had a hearty helping of my Fresh Vegetable Salad and another hearty helping of Mike’s Asha Reshteh.

Fresh Vegetable Salad

Fresh Vegetable Salad

Asha Reshteh Ugh!! I was so bloated after that meal, after which I vowed I wasn’t going to eat anything for dinner.

But as luck would have it, Mike made a dish with Okra, Brussels Sprouts, Zucchini and Eggplant. He actually tossed all the vegetables in flour and put it on the Coleman Grill he has. 

Mike's Okra

Mike's Okra

Mike’s Okra:

Ingredients:

Okra

Brussels Sprouts

Zucchini

Eggplant

Flour

Olive Oil

Directions:

Cut up the vegetables and wash, blot with paper towel and roll into a cup of flour. Fry in a pan/grill with Olive Oil until tender. 

Red Bell Pepper SaladThen he finely chopped up some Red Bell Peppers and Orange Bell Peppers with Cucumber for a Salad. He added an Oil and Lemon Dressing to it. And then I added some Avocado and Paprika, Cumin, Celtic Salt, and Dried Onions to the Dressing mix.

Bell Pepper Salad:

Ingredients:

Red & Orange Bell Peppers

Cucumbers

Olive Oil

Lemon Juice

Paprika

Dried Onions

Cumin

Celtic Salt

I ate a much smaller amount of  THIS food… which was really good. But I was ultimately thinking about lunch and how much I had eaten.

Then to make matters worse, I didn’t work out last night. Because I had soo much food, I felt really tired and couldn’t bring myself to it.

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While we were in Daytona running some errands we came across a new restaurant called Vince Carter. It’s a very spacious piano bar, sports bar and steak restaurant all in one. The food was great too.!!!

 

 

Riesling Wine

Riesling Wine

I had a glass of Riesling Wine, which I didn’t finish; it was just a bit too soon to be drinking after Saturday’s binge. Then we ordered this great appetizer of Roasted Vegetables (Bell Peppers, Zucchini, Squash and Mushrooms) with a homemade Hummus and Bread.

Roasted Vegetable & Hummus

Roasted Vegetable & Hummus

But when I took the picture, I had already eaten all the Vegetables and bread.

 

 

For dinner I had a wonderful Central Salad, which consisted of

Romaine Lettuce, Artichoke Hearts, Cucumbers, Bell Peppers, Red Onion, Tomato and Almond Slices with a very tart Vinegarette. 

Vince Carter Center Salad

Vince Carter Center Salad

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