Feeds:
Posts
Comments

Posts Tagged ‘Cumin’

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. 

Read Full Post »

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.

Read Full Post »

I went for an early day of  Pilates Class and learned something really great!!! After I started on the menu for the day… I went upstairs to take my shower. And  just for grins, I stepped on the scale. I showed I weighed 164lbs…. I LOST 5 MORE LBS.!!!!!

 Breakfast: 1Tsp Barley Max Powder mixed with Distilled Water

I kind of deviated from the  Mid Morning Juice by changing the required Spinach with Cucumber.

Mid Morning 8oz Carrot, Celery, Cucumber Juice

30 Minutes before lunch one serving of Barley Max Mix

Lunch: Plums until satisfied

Mid Afternoon 8oz Carrot, Cucumber, Celery Juice

30 Minutes before dinner one serving of Barley Max Mix 

For Dinner… I got home a bit late and only soaked the lentils since the morning, because I forgot to soak them the night before. Needless to say, I didn’t get to the grocery store as planed and I didn’t make the Confettie Coleslaw. 😦

Supper: Lentil Loaf, Steamed Vegetables and Confetti Coleslaw

 

Lentil Loaf Friday Menu

Lentil Loaf Friday Menu

Lentil Loaf:

Ingredients:

2stalks of Celery

2Cups lentils

1/2Cup Whole Grain Bread Crumbs

1/2Tsp. Dried Sage

1/2Cup Almonds

6Cups Vegetable Soup Stock

1Cup Scallions

1/2Cup Wheat Germ

1/2Cup Sunflower Seeds

1Tbls Nutritional Yeast

Directions: Soak Lentils in distilled water for 24 hours. Add fresh distilled water or soup stock and bring to a boil. Cook for 10 minutes or until most of the moisture is absorbed. Drain any excess  moisture. Chop scallions, dice celery, and steam saute until tender. Grind almonds into a fine meal. Combine all ingredients and mix well, place in a non-stick or liquid lecithin-lined loaf pan and bake at 350 degrees for about 40 minutes, or until firm.

Steamed Veggies Friday Menu

Steamed Veggies Friday Menu

Steamed Vegetables:

Ingredients:

2Yellow Squash

2Zucchini

Paprika

Cumin

Dried Onion Flakes

Celtic Salt

Directions: Wash and cut both veggies and steam saute in pot. Add seasonings and mix to serve.

Read Full Post »

It was a great start to the day… I got up for an early morning Pilates Class here in Potomac, MD. I love the reformer Pilates Classes here!!!! It makes me feel good!!

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

Then I came home and made my Mid Morning  8oz Juice of Carrot, Cucumber, Celery Juice.

HINT: Celery juice contains organic sodium combined with many minerals the body requires.  

For lunch, I mixed the Barley Max with water and had that 30 minutes before I splurged on 2 pears… that’s what the 14 day eating plan called for on Day 2.

Tuesday Lunch Pears As the day progressed, Mike and I went out and did some errands. Before we left though, I made Mid Afternoon 8oz Juice of  Carrot, Cucumber, Celery Juice for the road… While we were out and about, we realized it was 4pm in the afternoon already. I was starting the get a little hungry and Mike wanted to stop and have a cocktail somewhere local and low key.  

So we stopped off at Wildfire Restaurant in Tysons Corner Mall… where I had a glass of Pinot Grigio and we ordered a Greek Salad with no Cheese. We ended up having a couple of spoonfuls of the salad and then left for home.

For Dinner: I was still a little hungry and wanted to get back on track with the eating, so I mixed my Barley Max and had my drink and proceeded to make Zucchini Salad and Bake a Sweet Potato.

I preheated the oven to 40 degrees and put the Sweet Potatoes in for 4 minutes. And I ate it with some seasonings, or a sweet potato is also great plain!.

Zucchini Salad

Zucchini Salad

Zucchini Salad:

Ingredients:

1 Medium Zucchini

2 Sprigs Parsley

1Carrot

2Green Onions

3Stalks Celery

1/2Red Pepper

2 Tomatoes

2Radishes

Dressing: 2Tbls. Olive Oil

2Tbls White Wine Vinegar

Paprika

Cumin

Celtic Salt

Dried Onions

Directions: Quarter Zucchini lengthwise and slice thinly, chop parsley, grate carrot, thinly slice green onions and tops, dice celery, chop red pepper, cut tomatoes into wedges, finely chop radishes, combine all ingredients and stir gently. Top with dressing and serve with leaf lettuce or on the side alone.

Read Full Post »

After I munched on some trail mix and nectarines… a proceeded to have some Homemade Berry Sorbet Ice Cream with a Whole Grain Bar (form Costco) and a single serving bag of Popcorn. Talk about the munchies!!!!

Homemade Berry Ice Cream Whole Grain Bar

Homemade Berry Ice Cream Whole Grain Bar

Single Serving Popcorn

Single Serving Popcorn

I was inspired to make some Vegetable Kabobs, while Mike added some meat to his. I also had Mike Grill/Roast some Asparagus too.

 

 

Vegetable Kabobs

Vegetable Kabobs

Vegetable Kabobs:

Ingredients:

1 Red Bell Pepper

1 Orange Bell Pepper

1/2 Onion

5 Sticks Asparagus

Grilled Asparagus

Grilled Asparagus

2Tbls Olive Oil

Paprika

Garlic Powder

Cumin

Directions: Wash and Chop the vegetables and start skewering them on metal kabob stick. In a small dish add the Olive Oil and seasonings and brush the vegetables on the grill with the seasonings. Grill for about 20 minutes or until tender

After dinner… Mike and I went on a 45 minute bike ride around the neighborhood…. and then we took a walk on the ocean for the first time in a long time. And it seemed like everyone was out on the beach enjoying low-tide. It truely was a nice walk.!

Read Full Post »

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.

Read Full Post »

I love how all the vegetables in my salads and dishes just sparkle with bright, rich colors. The minute I sprinkle Olive Oil on the veggies, they just seem to come alive. And I know that once I eat them I will come alive with nutrition and healthy cell rejuvenation!!!!

So, this morning I started with a brisk hour-long walk in the neighborhood. It was a great feeling after the food I ate last night.. I’m still kinda getting straight from the Hibachi Meal.!!!

Then we let Mike’s son take a ride on Mike’s bike around the neighborhood, while Mike and I took a walk down to the clubhouse. There, we waited for his other kids to come over to have lunch.

Grilled Vegetables

Grilled Vegetables

We decided to grill some beef burgers, turkey burgers, and I made the token vegetable dishes. First on got crackin with the Grilled Vegetables:

Ingredients: Red & Yellow Bell Peppers

Zucchini

Asparagus

Mushrooms

Olive Oil

Dried Onion Flakes

Paprika

Cumin

Celtic Salt

Directions: I chopped up some zucchini, Bell Peppers Asparagus, and Mushrooms and put them into some Tin Foil paper and sprinkled some Olive Oil and Seasoning on the pile of vegetables and handed it off to Mike to put on the Grill. He kept it on the Grill shelf for about 15 minutes.

Then I chopped up Vegetables for another Fresh Vegetable Salad I’m saving for either tomorrow of later today!!

I also made a Cucumber & Tomato Salad and brought out all the stuff to eat on the patio. Before the meal, we were all munching on Hummus and Stacey’s Chips.

Cucumber & Tomato Salad

Cucumber & Tomato Salad

Cucumber & Tomato Salad:

Ingredients:

Cucumber

Tomato

Olive Oil

Dried Parsley

Cumin

Paprika

Celtic Salt

Directions: Chop up the cucumbers and tomatoes and sprinkle with 2 tbls of Olive Oil, Dried Parsley and seasonings.

Now, we’re relaxing and watching some TV…. I think I may have had too much Hummus and Chips.  But, hopefully my afternoon juice will help wash things down!!!

Speaking of juicing…. I ran out of Carrots yesterday and made juice with Asparagus, Celery and Apples. It was really good… it tasted different but good!!!

Read Full Post »

Older Posts »