I got up this morning for a 30 minute Pilates class… and I’m glad I did. I had too much food last night and plus I got a heavy workout that made me work this morning, when I didn’t want to.
But again, I stopped off at the Starbucks across the street from the Pilates Studio to get, this time, a Tall Iced Chai Latte w/Soy.
Mike and I are both doing office work this morning… and I haven’t even gotten to making my mid morning juice, or take my Barley Max Powder. So after this, I’m going straight to the kitchen to do so.!
Breakfast: 1Tsp. Barley Max Powder mixed with 4-8oz Distilled Water
Mid Morning 8oz Carrot Juice
30 Minutes before lunch, 1 Tsp. Barley Max Powder mixed with 4-8oz Distilled Water
Lunch: Mixed Fruit Salad eat until satisfied
I ended up putting some Apples, Grapes and Banana together for my mixed Fruit Salad.
Mid Afternoon 8oz Carrot, Cucumber Juice
30 Minutes before dinner, 1 Tsp. Barley Max Powder mixed with 4-8oz Distilled Water
Dinner: Stacked Salad, Hearty Vegetable Stew, Whole Grain Bread
I made some changes to the stacked salad.. instead of making a fresh salad, I ate the left overs from Mondays Mixed Garden Salad. I just added layered Cucumbers, and Carrots to the mix.
Stacked Salad:
Ingredients:
Bed of Romaine Lettuce or Green Salad
1large sliced tomato
avocado
summer squash rounds
cucumber rounds
red pepper rings
yellow pepper rings
top with grated carrot
Directions: Wash and dice, chop, and layer vegetables on top of Romaine lettuce or Green Salad.
Wednesday Menu Hearty Vegetable Stew
Hearty Vegetable Stew:
Ingredients:
1quart vegetable soup stock/distilled water
1medium onion
4cups tomatoes
1cup green beans
4stalks of celery w/tops
1/2tsp thyme
1bay leaf
6 medium red potatoes
1garlic clove
4 carrots
2cups fresh peas
6sprigs parsley
1/4tsp basil
celtic salt
Directions: Dice Celery and onions, peel and cube tomatoes and potatoes, slice carrots and green beans, mince garlic, remove stems from parsley, if using fresh, mince. Steam saute vegetables in a small amount of soup stock until al dente. Add the rest of the soup stock and the seasonings, bring to a boil, cover and reduce heat to low. Cook an additional 30 minutes, add peas, cover and continue cooking 15 minutes. Serve in deep bowls with toasted whole grain bread.
