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Posts Tagged ‘Oregano’

Starbucks Grande Iced Chai Latte w/Soy

Starbucks Grande Iced Chai Latte w/Soy

Tuesday mornings are my early Pilates Classes starting at 7am. I almost missed the class because I ended up leaving the house 2 minutes before 7… so I got there about 5 minutes late.

Anyway… I burned calories and built some core muscle. For all this work, I felt like I deserved a reward. So against my best judgement, I went to Starbucks and upgraded my drink to a Grande Iced Chai Latte with Soy.

Then I came home to take a quick shower. And after the shower, I was curious to see where my weight was. I had some additional snacking of Stacy’s Pita Chips again and dinner last night was huge. It was like I couldn’t keep my mouth shut.

Stacy's Pita Chips

Stacy's Pita Chips

So, I got on the scale and I saw 160lbs… and thought WHAT!!!! And then did a little happy dance and jumped into the shower. I’m so thrilled that I am down to this weight, it really feels GREAT!!

Then I bounced down the stairs to the kitchen and made:

Breakfast with 1Tsp Barley Max Powder mixed with Distilled Water

My Mid Morning 8oz Carrot, Vegetable Juice. For the Vegetable Juice, I put together some Cucumber and Spinach and POOF!

Tuesday Menu Spinach, Carrot, Cucumber Juice

Tuesday Menu Spinach, Carrot, Cucumber Juice

30 minutes before lunch, 1Tsp Barley Max Powder mixed with Distilled Water

Lunch: Grapes until satisfied

Mid Afternoon 8oz Carrot, Celery, Parsley Juice.

30 minutes before  dinner, 1Tsp Barley Max Powder mixed with Distilled Water

Dinner: Mixed Garden Salad, Tomato Soup. For the Mixed Garden Salad, I’m going to add some Green Peas, Celery and Tomatoes. 

Tuesday Menu Mixed Garden Salad

Tuesday Menu Mixed Garden Salad

Mixed Garden Salad:

Ingredients:

1Avocado

1/2Red Onion

1Small Bunch Broccoli

2Cucumbers

2Cups Fresh Green Peas

3/4Cup Celery

3/4Cup Fresh Tomatoes

Directions: Chop celery, peel and chop tomatoes and mix with existing veggie salad.

Tuesday Menu Tomato Soup

Tuesday Menu Tomato Soup

Tomato Soup:

Ingredients:

3Cups Fresh Tomatoes

1Small Onion

1Ripe Avocado

1Tsp. Oregano

1Tsp. Basil

1Tbsp Lemon Juice

1Stalk of Celery

Celtic Salt

1/2Cup Fresh Carrot Juice

Directions: Peel Tomatoes and avocado, place in blender and puree. Chop the onion and celery, and add to the blended seasoning and celtic sea salt. Puree to desired consistency, stir in carrot juice just before serving.

THEN…. IF THAT WASN”T ENOUGH. THE BOYS WANTED TO GO OUT AND EAT, SO WE DECIDED ON NOODLES & COMPANY FOR DINNER. I HAD A SMALL BOWL OF PHAD THAI NOODLES WITHOUT THE EGGS AND PEANUTS!!!!

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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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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.

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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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I’m really lovin’ this walking every morning. It’s very invigorating. I’m noticing muscles forming and my body getting tighter. It’s not even hard anymore to wake up at 6:30 am or 7:30am to get dressed and hit the road, even with temps in the lower 40’s and 30’s.

The walking is great cardiovascular and it also helps clear my mind to remind me of what I need to do that day.  And Wednesday, I had a Dental Appointment to get my teeth cleaned. Afterwards, I decided to do a little grocery shopping to pick up some odds and ends to last me until Friday before we hit the road for D.C.

I stopped into a couple of little boutiques and bought some things for the house… and headed home for a Green Salad and Minestrone Soup Lunch. I finally finished off the Salad I made earlier in the week (because Mike doesn’t eat the salads I make!) and ate a bowl of My Minestrone Soup with Whole Wheat Bread Slices.

While I was eating, I had the chance to sit down and watch another Old movie on TMC Wednesday Afternoon. This one was a movie with Lucille Ball and Dezi Arnez. Right now, I can’t remember the name of it, but it also had James Mason in it. Cute movie.!!!

For dinner, I had the chance to make this White Bean Soup I had my eye on since the beginning of the week. I’ve wanted to make a soup with some beans in it, and the White Bean Soup sounded really good. I ended up using the White Beans in the Minestrone Soup and again for the White Bean Soup. Another bonus for this recipe was, that I realized I had frozen some Vegetable Soup Stock and needed to use it.

I warmed up the remaining slices of the Whole Wheat Bread and waited until Mike made his Cucumber, Tomato Salad with Lemon Dressing.

Cucumber Tomato w/Lemon Dressing

Cucumber Tomato Salad w/Lemon Dressing

Mike’s Cucumber, Tomato Salad w/Lemon Dressing:

Ingredients:

4Small Cucumbers

4Tomatoes

1/2Lemon

4Garlic Cloves

Celtic Sea Salt

Directions:

Wash, Peel and chop the Cucumbers and Tomatoes into a bowl. Cut half of a Lemon and squeeze onto the Salad. Mince Garlic Cloves and add Celtic Sea Salt to taste. Mix and Serve. 

White Bean Soup

White Bean Soup

White Bean Soup:

Ingredients:

2Cups White Beans

2Cups Onions

1Cup Broccoli

1Cup Red Bell Pepper

1Cup Yellow Squash

2Cups Vegetable Soup Stock

Celtic Sea Salt

Basil, Oregano, Rosemary

Directions:

Soak beans overnight and drain. Or drain beans from can, place in pot with soup stock and cook for 1 1/2hours if they are uncooked adding more soup stock or distilled water if needed. While beans are cooking, chop Onions, Broccoli, Squash, and Pepper. Add these vegetables, seasonings and Celtic Sea Salt to the beans and cook an additional hour.

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 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.  

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It was sooooo cold in D.C. yesterday and night…. I needed to make something to warm us all up. Mike was feeling sickly still from his flu shot he got the other day, and he wanted some Minestrone Soup.

So I pulled out the book…. because I don’t know the recipe by heart and made the Minestrone Soup:

8Cups of Vegetable Stock
11/2Cup Garbonzo Beans*
2Cups Red Kidney Beans*
1/2Cup Carrots
3Medium Tomatoes*
1/2Cup Fresh or 1Tbsp Dried Parsley
1Cup Cabbage
1/4tsp Oregano
3/4tsp Basil
1/4tsp Thyme
1/2Cup Celery
1/2Cup Onion
1Clove Garlic
1Pkg Noodles

* Or one 14oz can of unsweetened and unsalted Italian Tomatoes with juice
*Soak Kidney Beans or Garbanzo Beans overnight and rinse and then cook beans. Or use canned Kidney Beans or Garbanzo Beans.
Chop all vegetables, saute in water or soup stock over medium heat until onion is translucent-about 5 minutes. Stir in drained Kidney Beans, Garbanzo Beans, Diced Tomatoes and Minced Herbs. Bring to a simmer, then turn heat down and simmer about 10 minutes. As the soup cooks, it will thicken. Add more tomatoes or soup stock as needed. Serve with Noodles.

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