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Posts Tagged ‘Orange Bell Pepper’

No Pilates Class this morning… instead,after my 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water,  I headed off to Church at the National Cathedral in Washington D.C..

Afterwards, I met up with a girlfriend of mine from Daytona Beach, Florida  for coffee. We met a the Dean and Doluca Shop in Georgetown off M Street. It was only a mile or 2 from the Cathedral, but it took me forever to get there. I ended up parking at Q Street because I wasn’t sure I’d get a good parking spot on M Street. Then I had to walk the 5 or so blocks in heals on cobble stone sidewalks. Best of all thought, I didn’t have a coffee or even a tea.

Instead, I had my Mid Afternoon 8oz Juice  At Robeks Fruit Smoothie place, where they also juice vegetables like Carrots, Celery, Spinach and Apple.

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

I noticed I was getting lower and lower on my Barley Max Supply, and was thinking I will never make it until my new shipment comes Tuesday.

We started packing for our journey back down to Florida, and I ate another Veggie Sandwich and some Hummus and Pita Chips.

Veggie Sandwich:

Ingredients:

Whole Wheat Bread

Hummus

1 Cucumber 

1 Orange Bell Pepper

Directions: Slice Bread, Wash and Slice Vegetables and layer on bread with Hummus spread.

Mid Afternoon 8oz Juice of Carrots, Celery, Spinach, Apples left over from my Robecks stop earlier in the day.

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

Dinner was a hodge podge of leftovers, Pita Chips and Hummus.

Afterwards, we felt a little adventurous, so we piled in the car and walked along the Potomac River for some exercise. It was a great day for it too. The sun was out and everyone was enjoying the day as well.

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After a weekend of a lot of eating and entertaining it was time to get back on the Pilates Studio horse and work it all off. But as luck would have it, this Monday morning I got up and made it to the studio in the rain to find a locked door. No one was there… and no one showed up after about 10 minutes of waiting around.

While I was waiting I thought about getting how I planned to get a workout in today and possibly start the 14 Day Hallelujah Acres Eating Plan to lose this remaining 18lbs. before my June birthday. But as it turned out, the day was not going my way.

So, I turned around and headed home to get ready for the day. I made my breakfast of 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.  Then I made my Mid Morning 8oz Juice of Carrot, Celery, Spinach which I drank on the road along with a premixed Barley Max.  I drank that mix 30 minutes before we made it to the Olive Garden for lunch, where I had my usual Italian Salad and Minestrone Soup. I decided to get another bowl of soup to take home and eat for lunch Tuesday.

We made it home just after 4pm and I grabbed the Bolthouse Farms Vedge Juice out the refrigerator for my Mid Afternoon 8oz Juice. I ran out of Carrots, and didn’t make it to the store to buy more… thank goodness I have this juice.

While I was drinking the Tomato Juice I started getting hungry, so I started making a dinner of Green Vegetable Salad and Roasted Vegetables. The vegetables at the house were getting old and wrinkled, so I had to do something with them.

Green Vegetable Salad:

Ingredients:

Handful of Spinach Leaves

1/2Red Onion, Chopped

1Tomato, Diced

1Orange Bell Pepper, Chopped

2Cucumbers, Peeled & Chopped

Directions: Wash, Peel, Dice Vegetables and mix into bowl. Add Salad Dressing Balsamic Vinaigrette from Wish Bone.

Roasted Vegetables

Ingredients:

1Zucchini

1Yellow Squash

4 Red and Yellow Potatoes

1/2Red Onion

2Tbls Olive Oil

Corriander

Paprika

Dried Onion Flakes

Garlic Powder

Directions: Preheat Oven 450 degrees and Wash, Dice potatoes. Mix olive oil and seasonings and place them in a pan and roast. Once potatoes are tender, then add  Chopped vegetables and roast until tender and brown.

For an evening snack while I was watching Dancing with The Stars, I had a bowl of Stacy’s Pita Chips. I think I need to stop eating them, because I’m getting some soars in my mouth from all the salt.!!!!

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After I munched on some trail mix and nectarines… a proceeded to have some Homemade Berry Sorbet Ice Cream with a Whole Grain Bar (form Costco) and a single serving bag of Popcorn. Talk about the munchies!!!!

Homemade Berry Ice Cream Whole Grain Bar

Homemade Berry Ice Cream Whole Grain Bar

Single Serving Popcorn

Single Serving Popcorn

I was inspired to make some Vegetable Kabobs, while Mike added some meat to his. I also had Mike Grill/Roast some Asparagus too.

 

 

Vegetable Kabobs

Vegetable Kabobs

Vegetable Kabobs:

Ingredients:

1 Red Bell Pepper

1 Orange Bell Pepper

1/2 Onion

5 Sticks Asparagus

Grilled Asparagus

Grilled Asparagus

2Tbls Olive Oil

Paprika

Garlic Powder

Cumin

Directions: Wash and Chop the vegetables and start skewering them on metal kabob stick. In a small dish add the Olive Oil and seasonings and brush the vegetables on the grill with the seasonings. Grill for about 20 minutes or until tender

After dinner… Mike and I went on a 45 minute bike ride around the neighborhood…. and then we took a walk on the ocean for the first time in a long time. And it seemed like everyone was out on the beach enjoying low-tide. It truely was a nice walk.!

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Pineapple Salsa

Pineapple Salsa

OMG!!! I can’t believe that I did this.

Mike and I went to my girlfriend Robin’s house for a house warming she was having Saturday Afternoon.  So, I got up with every intention of making some salsas with the VitaMix to take to her party!

I made the Tropical Avocado Salsa – Again. Which turned out even better the second time???

Plus, I made a Pineapple Salsa:

Ingredients:

1Can Cut Pineapples

2Tbls. Olive Oil

1/2Small Onion, Peel

1/2Orange Bell Pepper

2Tbls. Cilantro

1/2 Lime, peeled

1/2Tsp salt

1/4 Jalapeno Pepper

Directions:

Oh they tasted soooo good. I also brought along some Tortilla Chips and some Ritz Crackers for dipping. After finishing the dips and running some last minute errands, we arrived at Robin’s house around 1pm.

I met Robin’s parents, her in-laws; it was such a lovely time. And Robin had out her appetizers (my salsas) and then a lunch which consisted of grilling hamburgers and hot dogs, shrimp gumbo, and a big Strawberry Salad. I had every intentions of eating. In fact I was snacking on my dips that I had brought. But as the afternoon went on, my glass of wine kept getting filled (Not once was my glass of wine empty for more than 10 seconds) and before I knew it, it was around 7 or 8 pm in the evening. 

Well, Mike had to pull me away from the festivities which had winded down to an almost screeching halt and drive home. Needless to say, I jumped right into bed and passed out when I got home.

The next morning, I woke up feeling sluggish and brandishing a headache from the night before. I didn’t do much, but watch movies and drink some Fruit Smoothies, Juice and water. I did have enough energy to get up and make my own version of a Strawberry Salad for lunch and for dinner, Mike got take out from The Outback Restaurant. I ordered a Baked Potato and had some more of my Strawberry Salad.

Barbara’s Strawberry Salad:

Ingredients:

Baby Green Lettuce

Spinach

1Cup Cut Mushrooms

3Green Onions

1Carrot

1Small Bunch Broccoli

6Strawberries Fresh Cut

Oil & Vinegar Dressing

Directions: Wash, cut up all vegetables and fruit and mix into salad bowl. Pour Oil & Vinegar on individual serving.

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It’s been quite crazy up here in the North East. With everything from traveling to New York for a Gift Show, getting pounded by a snow forecasters dubble “The Blizzard of 2010”, losing power and until now internet service it’s been a pretty hectic couple of weeks.

Tyson Corner Shops

Tyson Corner Shops

Blizzard 2010

Blizzard 2010 Aftermath

Neighborhood Road After Blizzard

Neighborhood Road After Blizzard

Through it all, I’ve managed to indulge, over indulge, come back to my senses and to reality for Team RawToLose40. Today, was my first day back to pilates and boy did it show I hadn’t been in the studio since last week.

In the course of these 13 days I’ve stayed off the blog, I did managed to make some great meals.

A Layered Vegetable Salad which takes nothing but imagination to make. Then I consulted the cook book and made the Vegetable Soup Stock because I saw some recipes in there that I wanted to make which required the Soup Stock.

Layered Vegetable Salad

Layered Vegetable Salad

Layered Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Yellow/Orange Bell Pepper

5Mushrooms

1/2lb of Green Beans

2Stalks of Celery

1Tomato

1/2Can of Kidney Beans

1Cup of Broccoli

2Carrots

4Green Onions

2Tbls Olive Oil

2Tbls White Wine Vinegar

Paprika

Cumin

Garlic Powder

Dried Parsley

Directions:

Wash and Chop up all the Vegetables and place in a bowl. Add the ingredients for Oil & Vinegar Dressing and toss.

On a more serious note…. These last 2 weeks have been particularly difficult for me to bear. I’ve been eating recklessly and with no cares about the foods I’m eating and what they’ll do to my waiste line and health. Speaking of which, I’ve noticed the scale moving in the wrong direction and my waiste not getting any smaller. I keep saying these words, “that I have to buckle down”, “I have to eat right”, but the words have just not meant anything these past days. I know I have to find the will power in me to move it forward. Hopefully with the availability to pilates again, I will have the power back!

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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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I got up early again Saturday and took a brisk walk around the neighborhood and it was bone chilling windy. I cut the walk a little short, because my ears were killing me from the cold.! 😦

We got ready and went for a ride down to Orlando and during the car trip I drank my Carrot, Beet, Celery, Apple Juice. Once we got down to Orlando, we were both hungry and decided to eat at Bahama Breeze. I ignored all my best judgment and had the Fish Tacos with Tilapia, Avocado, and Tomatoes in a Flour Tortilla. I had three of those, and remember the Bahama Rita’s they make? Yeah, well I drank one of those.!!!

From there, we went to the Outlets to do some shopping… and walk around. We didn’t get home until after 6pm and I didn’t have a chance to drink my other tumbler of Carrot, Beet, Celery and Apple Juice; so I drank it when we got home.

Once at home Mike made his famous Grilled Potatoes and Onions, and I decided to make a Healthy Green Salad. I decided to make that, to counteract my bad choice of having Fish for lunch. Well, if I thought that was bad, I didn’t know that an entire Large Hershey’s Bar with Almonds and Almond Peanut Butter was going to be my downfall.

Healthy Green Salad:

Spinach & Baby Greens

1Orange Bell Pepper

4Green Onions

1Tomato 

1Small Bunch of Broccoli

4Mushrooms

2Tbls Pomegranate

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