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
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
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.
