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Posts Tagged ‘Green Leaf Lettuce’

My girlfriend from New York decided to come visit me this weekend, after I visited the last weekend. I was excited to continue our weekend visitation, so Mike a I got up early and picked her up

I made my 1tsp. of Barley Max Powder mixed with 4-8oz of Distilled Water and started on my Mid Morning 8oz Juice of Carrot, Celery, Spinach and packed the Barley Max and Bottles of water for afternoon drinks.

We were supposed to be at the Baltimore Airport at 8:40 but got there after 9am. We thought her flight would be delayed, but she forgave us anyway for making her hang out for and extra 20 minutes.

To make it up to her, we took her out to Chesapeake Bay and went over the bridge to the Outlet Mall.. and spent the morning there.  Then for lunch we headed over to Annapolis  to eat at the Marriott Hotel along the Bay. It was a perfect day to sit outside and watch all the boat activity. My girlfriend and I ordered the same Pusser’s Salad:

Ingredients:

Green Leaf Lettuce

Carrots, Grated

Red Onion

Grilled Pineapples

Oil & Vinegar

Then I ordered the Crab Cake Meal and ate the Steamed Vegetables off the plate and drank my Glass of White Wine . In addition to the Carrots, Broccoli, Green Beans, and Cauliflower on the plate, I picked a couple of bites off the Crab Cake and gave the rest to Mike. Because like me, my girlfriend is also a vegan on this eating plan… but like me she cheats.

So we tried to be on our best behavior, but i just got so carried away with the alcohol again this weekend. We stopped off at the Hyatt Hotel in Bethesda and had some cocktails at Morton’s Steakhouse. Then we walked around a bit more in the lovely afternoon weather and ate dinner at Hanaro Restaurant. To may surprise, this is an asian inspired restaurant where we split some Edemmome and Baltimore Crab Sushi Roll. Mike and I indulged again with alcohol, me with some cold Sake and he with a draft beer. Then I ordered a Seaweed Salad and a Vegetable & Shrimp Tempura…. Oh Soooo Good!!!

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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.

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I started the day off with making my Mid Morning 8oz Juice of Carrot, Celery and Greens before I headed out to church.

I used Celery for Beets, because I had ran out and just used Green Leaf Lettuce for the Greens. I drank the Juice on my way to church and on my way home… and it was really good.

While I was out.. I made it a point to put together my grocery list and hit the Whole Foods and Giants for groceries. At Whole Foods, I picked up the Raw Apple Sauce I ate for lunch.

Mid Afternoon: it’s an 8oz Carrot Juice with Barley Max Powder. But unfortunately, my order has not come in yet… so it’s just Carrot Juice and maybe some Celery and Cucumber.

Dinner menu looks like this: Garden Salad and  Minestrone Soup. Looking forward to making dinner. 🙂

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.

Sunday Menu Minestrone Soup

Sunday Menu Minestrone Soup

Minestrone Soup:

Ingredients:

8Cups Vegetable Soup Stock

11/2Cup Garbonzo Beans

2Cups Red Kidney Beans

1/2Cup Carrots

3Medium Tomatoes

1/2Cup Fresh Parsley

Celtic Salt

1Cup Cabbage

1/2Cup Onion

1/2Cup Celery

1Clove Garlic

1/4Tsp Thyme

3/4Tsp Basil

1/4Tsp Oregano 

1/2Box of Spinach Noodles

Directions:  Peel and Dice Tomatoes. Cook and Drain Kidney and Garbanzo Beans(I used canned) . Mince Garlic and Parsely. Chop carrtos, onion, celery, cabbage and garlic and saute in water or soup stock over medium heat until the onion is translucent – about 5 minutes. Stir in kidney beans, garbanzo beans, diced tomatoes and minced herbs. Bring to a simmerm then turn heat down and simmer about 10 minutes. Stir in Parlsey and simmer with lid partially on for about 15 minutes or until cabbage is tender. As the soup cooks, it will thicken. Add more tomatoes or soup stock as needed. Serve over spinach noodles.

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I ended up making a Vegetable Soup Stock because that’s what this evenings Gazpacho Soup called for. So dinner got pushed back 45 minutes, while the Stock cooked up.

Vegetable Soup Stock:

Ingredients:

8-10 Cups Distilled Water

2 Onions, Cubed

3 Cloves of Garlic

2 Carrots

4 Celery Stalk

2 Potatoes with Skin

2 Cups Cauliflower Pieces

2Cups Broccoli Pieces

1/2Cup Parsley

1Bay Leaf

1Tsp Thyme

1Tsp Basil/Mint

Directions: Chop all vegetables into 1-inch pieces. Place in stock pot and add seasonings. Steam saute until slightly tender. Cover with distilled water , bring to boil and reduce heat and simmer over low heat for 45 minutes to an hour. Cool and strain twice. Stock will keep in refrigerator for a week and can be frozen too to be used in soups and stews.

Gazpacho Soup

Gazpacho Soup

Then I was free to complete the Gazpacho Soup:

Ingredients:

 3Cups Tomatoes

2Cups Cucumber, Peeled

2 Stalks Celery, Diced

1/2Green Bell Pepper, Seeded and Diced

1Red Bell Pepper, Seeded and Diced

3Green Onions or 2Tbsp Dried Onion Flakes

2Tbs Olive Oil

2Tbs Lemon Juice

1/2Tsp Celtic Salt

1tsp dried onion flakes

1tsp parsley

1tsp oregano

1 tsp paprika

1tsp thyme

Directions: Place half of tomatoes and 1/4cup soup stock into blender and puree. Pour into a container and add other vegetables and olive oil, lemon juice and seasonings. Cover and refrigerate before serving… served cold.

While I was waiting on the Vegetable Soup Stock and the Gazpacho Soup to be made, I worked on the Hallelujah Acres Vegetable Salad:

Hallelujah Acres Vegetable Salad

Hallelujah Acres Vegetable Salad

Ingredients:

Small Broccoli Florets

Small Cauliflower Florets

Finely Diced Celery

Finely Chopped Sweet Onion or Scallions

Finely Diced  Red or Yellow Bell Peppers

Peel and Chop Avocado

Top with Grated Carrots

Squeezed Lemon Juice

Seasonings

Directions: Wash Green Leaf Lettuce and Spinach Lettuce and add Vegetable Ingredients along with dressing and serve.

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