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Posts Tagged ‘Lettuce’

I woke up again to go to Pilates Class this morning…. I’m so glad I did.  I missed the class Monday, and with my eating highs and lows, I need this activity.

Tuesday turned into a really low day for eating right!!! Let’s start with the morning. I wasn’t able to make my juice, so I took it from a bottle of Bolthouse Farms Vedge Juice.

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

Before I even had a chance to take my Mid Morning Juice… I was temped by the Donuts I bought for Mike ate a glazed donut.

Mid Morning 8oz Juice of Bolthouse Farms Vedge Juice

30 minutes before lunch 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.

Then I warmed up yesterdays Minestrone Soup left overs… which were still delicious. I swear that soup at the Olive Garden was the best I’ve had since.

I was still a bit hungry, so I did a little digging in the freezer(BIG NO NO) and found two pieces of cheese and onion pizza from a couple of weeks ago. I poured some salsa on the plate  for dipping and proceeded to eat the pizza without taking the cheese off!

Mid Afternoon 8oz Juice TOTALLY SKIPPED

Instead I opted for a Yogurt and Cherry Sunday from Costco.  Eating both the cheese from the pizza and the yogurt sunday made me so bound up for the better part of the evening and into the morning. But that didn’t stop the madness.

30 minutes before dinner 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.

Before we made it home, Mike picked up some Moby Dick Kabobs… so I ordered the Swordfish and Greek Salad. By the time we sat down to eat, I was not even hungry. My stomach was so heavy and uncomfortable it was weird. But I ended up eating half of the food anyway. I figured this lettuce and fish might help out the horrible situation going on in my stomach and make it better… 😦

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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.

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Berries

Blueberries & Raspberries

Garden Salad

Green Garden Salad

Cucumber Delight

Cucumber Delight

It was so nice to get up off the bed to make lunch…my back is still in pain, but I had to use the foods in the refrigerator.

I had the Lettuce, Green Beans, and Cucumbers that needed to be used or else!!!!

But first, Mike’s son was showing off his latest Christmas gift D.J. Hero… and after he figured out how to play it he let me play a game. I’ve always wanted to try the Guitar Hero. And since the same people make these games, I got my chance, and it was fun. A little crazy, but I guess that’s how it works. It challenges you to be very hand eye coordinated.!

I was really hungry, so before anything, I found the Berries and had some Blueberries and Raspberries.

Afterwards, I headed to the kitchen to look for the Green Beans. I blanched half of the bag and mixed it with Olive Oil, Paprika, Garlic Powder. I was going to cut some Almonds and sprinkle them on top… but didn’t get the chance.
Then I cut into the Cucumbers and scooped out the middle and made my Cucumber Delight. And realized, the Green Mix is getting old so I made another Green Garden Salad.

Green Beans:

1Tsp Olive Oil
Pinch of Paprika
Pinch of Garlic Powder

Cucumber Delight:
2 Cucumbers
1Cup Carrots
1Cup Celery
1/2Cup Sweet Peas
1Tbls Olive Oil
2Tbls Dill Weed
Salt

Green Garden Salad:
Baby Greens
Spinach
1 Orange Bell Pepper
1 Avocado
3 Green Onions
2 Carrots
2 Celery
1 Tomato
5 Mushrooms

I’ve been using a store bought Raspberry & Vinegar Dressing from Ken’s.
Now it’s back on the bed with the heating pad… my back is throbbing:(

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