Feeds:
Posts
Comments

Posts Tagged ‘Garlic’

The day started off well enough. I took a 7am Pilates Class and came home with quite a sweet build up… it was an intense hour long session.

When I came home I looked at the Book for the ingredients I needed for the menu:

Breakfast: 1tsp Barley Max Powder mix with 4-8oz Distilled Water

Mid Morning 8oz Juice Carrot, Apple, Broccoli Juice.

HINT: Broccoli contains a great amount of beta carotene as well as many other valuable nutrients that make it a powerful cancer-fighting food. Apples are the only fruit that can be used with either fruits or vegetables.

I went ahead and packed a bag with the Mid Afternoon 8oz Juice of Carrot, Cabbage, Celery Juice and a bottle of premixed Barley Max Powder for lunch.

Lunch: Nectarines until satisfied… but I didn’t have any at home so I made Mike stop at a Whole Foods while we were out. Mike wanted to drive over to Annapolis for the day and have lunch out there at the Marriott Hotels Restaurant on the Harbor. 

Annapolis Harbor & Chesapeake Bay

Annapolis Harbor & Chesapeake Bay

Before we even got to Annapolis, I had the Barley Max and the Nectarines… and I still felt hungry. So at the restaurant, I ordered this green salad and put Olive Oil and Vinegar on as dressing. I was quite big, so I unfortunately ate about half of the salad… munching on the Cucumbers, Carrots, Onions and Tomatoes mixed in there.

Thursday Menu Green Salad

Thursday Menu Green Salad

 Mid Afternoon 8oz Juice Carrot, Cabbage, Celery was on the road…. and it tasted really strong!

HINT: If your system is acidic this juice may cause you to feel gassy.

At home… I had my 1tsp Barley Max Powder 30 minutes before dinner.

Then I started preparing the menu for dinner… It had been a while since I made the Lentil, Barley Stew (both Mike and I love) so it was exciting. Along with the Lentil Stew I made a Broccoli Mix.

Thursday Menu Broccoli Mix

Thursday Menu Broccoli Mix

Broccoli Mix:

Ingredients:

2Cups Broccoli Florets

1Medium Tomato, cubed

1Red bell Pepper, sliced

1Cup Cucumber

1Sweet Onion

1Stalk of Celery

Directions: Wash vegetables, cut broccoli florets, cube tomato and slice red pepper. Peel and chop cucumber, chop onion fine, dice celery then combine.

Prepare a dressing: 1 peeled medium tomato in the blender, adding 1/3 cup of sunflower seeds and blending until creamy. To serve, make  a bed of fresh leaf lettuce greens, add a layer of vegetables, top with fresh dressing and add a sprinkle of sunflower seeds.

Thursday Menu Lentil, Barley Stew

Thursday Menu Lentil, Barley Stew

Lentil, Barley Stew:

Ingredients:

14oz Dried Lentils

1Medium Onion

2Stalks of Celery

3Cups fresh Tomatoes

1/2Cup Barley

1/2Tsp Cumin

4Cups Vegetable Soup Stock

2Cloves Garlic

4Medium Carrots

1Tsp Dried Rosemary

1/2Tsp Oregano

Celtic Salt

Directions: Peel and dice tomatoes, chop carrots and minced garlic. Dice celery and onion. In a soup stock pan, bring lentils, barley, onion, garlic, celery, carrots and vegetable stock to a boil, reduce heat to lowest temperature, cover, and simmer for 35 minutes. Add the tomatoes and seasonings, cover and simmer 20 to 25 minutes longer or until the lentils are tender.

It was soooo good… and I’m wondering now, why I hadn’t made the stew before NOW!!!!

Grape Snack

Grape Snack

For a dessert, I had some Dark Grapes and that hit the spot.

Advertisements

Read Full Post »

Mike's Minestrone Soup

Mike's Minestrone Soup

The forecast for Saturday was so gorgeous; we decided to do some replanting of the plants that were killed in the winter freeze. Calm, 75, and Sunny, that was the beautiful day we were working with. I dressed in my sweat suit and by the afternoon I was getting hot as I repotted plants and did some heavy lifting of those big pots, moving them back in the house from gardening central.

We stopped for lunch which was Mike’s Minestrone Soup. 

Then we went back out to finish up the work. Mike went to the store to buys some more little plants for his project, and while he was out he stopped at the local bike shop where he saw a deal on two used bikes. Well, he had before 5pm to make his decision. So he came home and told me about it.

As I was wrapping up the gardening, Mike had made me an Orange, Pineapple Smoothie. After I had a chance to relax a bit, we headed down to the bike shop to take a look at these bikes. I thought this would be great to get some biking into my exercise mix. But when we got there, the bike was not what I was looking for. I wanted a Beach Cruiser bike to take leisurely bike rides through the neighborhood. So Mike bought his bike and we went looking elsewhere for a beach cruiser for me. After checking out a couple more bike shops, we hit Sears where we found a beach cruiser for me. We’re picking it up wednesday! !!!

Brochette

BrochetteFresh Vegetable Salad

We continued with a lite dinner of Brochette and my Fresh Vegetable Salad. Mike made the Brochette with Tomatoes, Garlic, Olive Oil, Lemon Juice, and Seasonings. 

Read Full Post »

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.

Read Full Post »

 I was feeling a little inventive Tuesday afternoon. I took the day to watch old movies on TCM… it’s a hobby I don’t get to do very often. After having a late lunch of Green Salad with Oil&Vinegar Dressing, I decided to make a soup to use up some of the vegetables we had in the refrigerator. We’re going to be going back up to Washington D.C. area again this week.

So I consulted with my cookbook “Recipes for Life” and decided to make a Minestrone Soup with some extra veggies (cauliflower). So I literally threw this soup together and warmed up a loaf of Whole Wheat Bread and we were ready to sit down for dinner.

 

My Minestrone Soup

My Minestrone Soup W/Spinach Noodles

My Minestrone Soup:

Ingredients:

8Cups Distilled Water

1Cup White Beans

1/2 Spinach Pasta

2Tbls Olive Oil

1Onion, Chopped

2Cloves Garlic, Chopped

2Medium Carrots, Chopped

2Stalks Celery, Chopped

2Potatoes, Peeled & Cubed

4Tomatoes, Cubed

1Small Zucchini, Cubed

1/2Green Beans, Sliced

1Cup Cauliflower

1Tbls Dried Basil

1Clove Garlic, Whole

1Tbls Oregano

1Tbls Thyme

Directions:

Rinse and soak White Beans according to the package instructions. Discard water and add fresh water. Cook according to package instructions, omitting salt and set aside.

Cook pasta according to package instructions, omitting salt, drain and set aside.

Heat Olive Oil in a large, heavy pan over medium-high heat. Add Onion, Garlic, Carrots and Celery. Sauté until Onion is translucent. Add Potatoes, Tomatoes, Zucchini, Green Beans, Cauliflower, and water. Reduce heat and simmer 30 minutes. Add White Beans and Pasta. Add more water if soup is too thick. 

In a blender process Basil, one whole clove of Garlic and 1Cup of Soup from the pot until smooth. Return this mixture to the soup. Mix well and serve hot.  

Read Full Post »

I just finished eating the remains of a Carvel Ice Cream Cake… and my body is going into sugar shock. My head is light headed and I’m feeling very slow.

I really hate myself for doing that…. my body feels it too. It feels like there’s something in it that’s bad and it’s trying to process the bad stuff.

Before I had the Ice Cream Cake I had some Noodles and an Eggplant, Onion, Garlic, Bell Pepper and Steak Stew. Mike made this dish and I supported him by picking the Meat out of the stew before eating it. It was great!!

Read Full Post »

Christmas Eve Lunch

Mike's Barley & Carrot Soup/Stew

Christmas Eve Lunch

Grilled Sweet Potatoes & Onions

Christmas Eve Lunch

Green Garden Salad

It’s tradition in my family to open one present on Christmas Eve… then go to Midnight Mass. This year I went to the Tyson’s Mall in Virginia with Mike so that he could by my gift… and I just opened it.!!!! Donna Karen’s Cashmere Mist Perfume.

So now, we’re getting ready to head out for Midnight Mass (10pm) at the National Cathedral in Washington, D.C. tonight. You have to have a ticket to get into the mass and I didn’t schedule ahead of time, so hopefully we’ll be able to get tickets tonight.?!?!

Both a little stuffed from lunch… we ate around 3pm because we had muffins and croissants this morning.

Lunch was a great Green Garden SaladGrilled Sweet Potatoes with Onions and left over Soup Mike’s Barley & Carrot Soup.

Green Garden Salad:
Baby Green Lettuce
Spinach
Orange Bell Pepper
Green Onions
Celery
Carrots
Tomato
Asparagus

Grilled Sweet Potatoes & Onions:
Sweet Potatoes
Onions
Olive Oil

Mike’s Barley & Carrot Soup:
Barley
Potato
Garlic
White Beans
Carrots
Lentils
Cabbage
Onions

Read Full Post »

Maybe my ticket was called, when I indulged in some Sherbet Friday night at the movies.?? Or did it start earlier than that, when I was dipping into the Whipped Topping with my Fresh Fruit Desserts???

Anyway you cut it, I’m laid up with back pain making getting around slower than usual.:( And it also means, I’m not hitting the Pilates Gym (since Thursday) getting my usual cardio workout and physical exercise. So eating has somewhat fallen by the wayside.:(

Mike and I have been making some hearty soups to eat, to help beat the colder temperatures and I’ve been tossing my Green Salads. We’re using all the Vegetables and goodies we’re buying at the Costco and Giants Grocery Store, but it’s the extras that are getting me down.

Monday night, I indulged in a bowl of Strawberry Ice Cream.
Sunday afternoon, I indulged in a block of Hershey’s Chocolate with Nuts and a spoonful of Peanut Butter. This was a repeated snack from Saturday Night. I just had the urge for chocolate (and there’s a reason why!)
In addition to all these indulgences I’ve also been over doing it on the Whole Wheat Bread and taking extra servings of all these great soups.

Mike’s Minestrone (Vegetable) Soup:
He called it Minestrone Soup with out the noodles. I didn’t make either, so I’m just going to list the ingredients.
Cabbage
Carrots
Parsnips
Yellow Onions
Spinach
Zucchini
Squash
Tomato Paste
Diced Tomatoes

Mike’s Barley & Carrot Soup:
He actually told me he got the idea to make this soup after he read my Raw Recipe Cook Book. After reading the Lentils & Barley Soup Recipe and the Carrot Soup Recipe he made this version.
Barley
Potato
Garlic
White Beans
Carrots
Lentils
Onions
Cabbage

Read Full Post »