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Posts Tagged ‘Parsley’

I hit the Pilates Studio Wednesday morning…. feeling the pain from the morning before. Boy, Cyndi our instructor really gave us(me) a leg workout Tuesday. I think it was a combination of not doing Pilates from Friday to Monday and also putting a little more attention on the legs Tuesday. It really made climbing the stairs this week a bit more difficult.

But anyway, I got home from the Jump Board 45minute workout and started fixing my Breakfast  of 1Tsp of Barley Max Powder with 4-8oz of Distilled Water.

Then I mixed my Mid Morning 8oz Juice of Carrot, Celery, Spinach. I’ve become partial to this mix of vegetables.. and when I have the fresh Parsley I will add it too!!

30 minutes before Lunch I mixed 1Tsp of Barley Max Powder with 4-8oz of Distilled Water.

And prepared something I picked up from my girlfriend on my trip to New York. She made me a sandwich with Cucumbers, Tomatoes, and Red Onions one afternoon and it tasted so good, I recreated the meal.

Vegetable Sandwich on Whole Wheat:

Ingredients:

1Cucumber

1Tomato

1/2Red Onion

2-4 Slices of Whole Grain Wheat Bread

Directions: Wash and slice cucumbers, red onions and tomatoes. Slice Bread and layer ingredients and top with slice of bread.

I was feeling  a little rushed and knew I picked up a Bolthouse Farms Juice at the market the other day and decided to implement that in my day. So, for my Mid Afternoon 8oz Juice I used the Bolthouse Farms Vedge Juice which is 10 different vegetables mixed together. It kinda tastes like a V8 cocktail mix.

30minutes before dinner I mixed 1Tsp of Barley Max Powder with 4-8oz of Distilled Water. And afterwards I started on my meal. I decided to keep it light for dinner with a Loaded Cucumber & Tomato Salad:

Ingredients:

3Cucumbers

1/2Red Onion

1Yellow Bell Pepper

1Tomato

Corriander

Parsley

Paprika

Dried Onion Flakes

Garlic Powder

2Tbps Olive Oil

Directions: Wash, peel  and chop vegetables. Mix into bowl and add olive oil and season to taste.

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This morning I was so excited because I actually had a chance to go to Pilates at 7am. Before hand, I made it a point to wake up early and make another Fruit Smoothie. I did so, because  I actually promised Mikes son I would make him Fruit Smoothies for breakfast every morning before school, and today it started!!!!

The bonus in this cenario, I had enough left over for a glass for myself. So, for Breakfast I drank my 1tsp Barley Max Powder with 3-8oz glass Distilled Water and went off to my Pilates class, Fruit Smoothie in tow.

Monday Menu Fruit Smoothie

Monday Menu Fruit Smoothie

Ingredients:

Handful of Grapes

1/4Banana

1/4Apple

1Cup Pineapple

1Cup Watermelon

1tsp Lime Juice

2Tbls Agave Nectar

2Cups Ice

Directions: Add all ingredients in order into Vita Mix. Turn power on and move speed slowly to 10 and switch to variable II and blend until your desired consistancy. 

That was a nice cool drink after my Pilates Workout!!!!

Now I’m enjoying my Mid Morning 8oz Juice of Carrot, Celery, Cucumber Juice.

In between my Juice and Smoothie, I’ve been snacking on these Garden Herb Triscuits.

Monday Menu Garden Herb Triscuit

Monday Menu Garden Herb Triscuit

Ingredients:

Whole Grain Soft White Winter Wheat

Soybean Oil,

Onion Powder

Salt

Cornstarch

Dehydrated Carrot

Parsley

Autolyzed Yeast Extract

Garlic Powder

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I started the day with my Pilates Class… and it seemed to go good, but as the title says I had a dinner blowout. Here’s what the menu was supposed to be for the day.

Breakfast of 1tsp Barley Max Powder mix with 4-8oz glass of distilled water

Mid Morning 8oz Carrot, Parsley, Spinach Juice

30 Minutes before Lunch 1tsp Barley Max Powder mix with 4-8oz glass of distilled water

Lunch: Banana and  Apples until satisfied.

Mid Afternoon 8oz Carrot, Celery Juice

30 Minutes before Dinner 1tsp Barley Max Powder mix with 4-8oz glass of distilled water

Here’s where everything gets mixed up. I was supposed to have for dinner: Hallelujah Acres Vegetable Salad, Steamed Vegetables, Seasoned Basmati Rice.

Instead Mike and I went to Clyde’s Restaurant where I had Two Glasses of White Wine a Beet Salad, and a Grilled Salmon with Leeks and Onions.

It was delicious and fairly healthy for me…. but what really took me over the top was all the butter in the food. Afterwards, I was sick from all the butter I consumed. After not eating it at all, to getting a whole stick of it at one sitting… is overwhelming to the body to processs.:(

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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 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 did a lot of snacking today… I guess I thought I deserved it after my Pilates class this morning.!?!?

I took a small bowl of Almonds, Cranberries, and Raisins Trailmix… then I got a taste for some of my favorite Hummus. I found a box of Ritz crackers… the new ones that are mixed the ritz cracker and pretzel. I had probably about 20-30 crackers and several spoonfuls of Hummus.

Ritz Crackers & Hummus

Ritz Crackers & Hummus

Then Mike got back from Jacksonville, where he dropped off his son at the airport and picked me up a new Beach Cruiser Bike. I took it for a spin around the neighborhood, and I really need to get used to it. It’s not really the bike I want.. plus I still have the bike at Sears that needs to be picked up. There’s been one delay after another getting it delivered to the Daytona Beach Mall and then they have to assemble it still.

After the bike ride…which was so nice we came home and I made a Fresh Vegetable Salad again with an Oil and Vinegar Dressing.

Fresh Vegetable Salad

Fresh Vegetable Salad

Fresh Vegetable Salad:

Ingredients:

1Cup Snap Peas

1 Red Bell Pepper

4Sticks Asparagus

3 Green Onions

1 Avocado

3 Sticks of Celery

2 Carrots

5 Mushrooms

2Tbls Olive Oil

2Tbls White Wine Vinegar

Cumin

Paprika

Dried Onion Flakes

Garlic Powder

Parsley

Directions: Wash and Cut Vegetables and mix into bowl. Add Oil & Vinegar and Seasonings.

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The Passover Seder Plate

This is the traditional arrangement of the Seder Plate.. I picked up on the internet.

The Passover Seder Plate (ke’ara) is a special plate containing six symbolic foods which have special significance to the retelling of the story of the Exodus from Egypt. The seventh symbolic item – a stack of three matzot.
Here is the Passover Seder Plate I made for Monday Night’s Seder with Mike and his Children.
Passover Seder 2010

Passover Seder 2010

The 6 items on the Seder Plate – and what I made:

  • Maror and Chazeret:  For maror, many people use freshly grated horseradish or whole horseradish root.  I USED HORSERADISH SAUCE. Chazeret is typically romaine lettuce, whose roots are bitter-tasting.  I USED ROMAINE LETTUCE.
  • Charoset: A sweet, brown, pebbly paste of fruits and nuts, representing the mortar used by the Jewish slaves to build the storehouses of Egypt. I USED THE CHAROSET MIKE MADE WITH DATES & ALMONDS.
  • Karpas: A vegetable other than bitter herbs, usually parsley… WHICH IS WHAT I USED. FOR DIPPING I BROUGHT OUT A DISH OF WHITE WINE VINEGAR.  
  • Zeroa: A roasted lamb bone, symbolizing the korban Pesach (Pesach sacrifice), which was a lamb offered in the Temple in Jerusalem and was then roasted and eaten as part of the meal on Seder night.  I ROASATED 5 LAMB CHOPS IN OLIVE OIL AND SEASONINGS.
  • Beitzah: A roasted egg, symbolizing the korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem and was then eaten as part of the meal on Seder night. I ACTUALLY BOILED 6 EGGS.

Once the Seder was complete, we brought out the Matzo Ball Soup, Cucumber & Tomato Salad, Rice, and Polo Horesht.

Cucumber & Tomato Salad

Cucumber & Tomato Salad

Polo Horesht

Polo Horesht

Basmati Rice w/Fried Potato

Basmati Rice w/Fried Potato

I had never made Matzat Ball Soup… and took the liberty of pulling up the recipe online. Then I realized I didn’t have the Matzat Meal to make the Matzat Balls… so I had Mike go out and get it from the store.

Matzo Balls:

Ingredients:

2 Eggs

1/4 Cup Olive Oil

Contents of Matzo Pkg

 Matzo Ball Broth(Vegetable Soup):

10Cups Water

2Onions, Cubed

3Garlic Cloves

3Carrots

3Celery

2Potatoes w/skin

1Cup Parsley

1Bay Leaf

1Tsp. Thyme

1Tsp. Basil

2Cups Broccoli

2Cups Cauliflower

Directions: Bring Soup to boil and drop rolled pieces of Matzo Balls into water. Let Simmer for 30 minutes on low heat  and serve.

The Seder was very nice…. we read from the books and performed the Seder as close to the tradition as we could.

For the meal, I had some Mazto Ball Soup, Basmati Rice and Cucumber & Tomato Salad.

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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 went to my Pilates Class this morning at 8am and was a little disappointed in the class itself. I was expecting to get my cardio going and work my body… but what we did was deep stretching.

The class this morning started at 7am and ran until 9am. It started with a warm up and a run for 45 minutes and back to the studio.  I elected not to do the run and got to the class at 8am hoping for a workout.  Well, I should have gone on the run to get my cardio. I found out some of the other women walked for 45 minutes, which I could have done too!!!

Regardless, it was good to stretch out some of my achy zones anyway.

I really didn’t feel like doing anything spectacular for lunch… so I just had the left over Garden Salad I made earlier this week and some Pizza from Yesterday.

I had some last minute groceries to grab for some company coming into to town tonight. A girlfriend and her daughter are coming for a visit this weekend and I’m pre making some dishes. This particular friend of mine got me started on the Raw Foods Diet, so I’m prying open my cookbook to make some meals.

On the menu….

Almond Butter

Better Than Tuna

Avocado Slices

Strawberry Pie

Date-Pecan Wedges

Very excited to create all of these items while they are here.

Mike chimed in as well, and made a Roasted Eggplant with Potatoes (a dish my girlfriend loves.) I went ahead and had that for dinner tonight!

Roasted Eggplent

Roasted Eggplant with Noodles

Roasted Eggplant:

Ingredients:

2 Eggplants

6Small Yellow Potatoes

1/2Cup Olive Oil

Directions:

Peel and Slice Eggplants and Potatoes. Add Olive Oil into Grill Pan and individually add Eggplant and Potatoes to roast separately then combine into pan and serve with Whole Wheat Bread or Whole Wheat Noodles. Add Red Sauce to make Eggplant Parmesan. 

 

Last night, Mike wanted some Sweet Potato and Regular Potato Fries. So for dinner last night, I chopped up Sweet Potatoes, Potatoes, and Onions to put out on the Grill with Olive Oil. I had some of that along with my Garden Salad.

Sweet Potato & Potato Fries

Sweet Potato & Potato Fries

Sweet Potato & Regular Potato Fries:

4 Sweet Potatoes

3 Potatoes

1 Onion

1/2Cup Olive Oil

2Tbls. Parsley

1Tbls. Cumin

1Tbls. Crushed Red Peppers

Sea Salt

Directions:

Peel and Chop up all the Potatoes and Onions. Add Olive Oil to Grill Pan along with Potatoes and Seasonings and Grill for 15 minutes.

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For dinner, I made Mike’s son Roasted Potatoes and Onions with some Paprika, Parsley and other Seasonings. I have to say, it was really good for no other dinner preparations. I thought I’d pour some Olive Oil into a Sauté Pan and threw in the cut up Potatoes with their skin still on. I did the Potatoes first, because it takes them longer to cook. Then I added the Onions. But the Potatoes were falling apart and kind of burning to the bottom of the pan. So I turned down the heat and added some more Olive Oil and then I added the Seasonings and let the Onions cook. 

Potatoes & Onions:

Ingredients:

6 Medium Potatoes

1 Medium Yellow Onion

3Tbls. Olive Oil

1/4 Cup Parsley

1/4 Cup Paprika

1 Tsp. Cayenne Pepper

Sea Salt

Directions:

Wash and cut Potatoes into 1/4-inch cubes then slice Onions into thin slices. Heat Olive Oil in Sauté Pan and add Potatoes, sliced Onions, then seasonings. Let ingredients soften and meld together. 

While I was making the Potatoes and Onions, I decided to have the left over Fresh Vegetable Salad I made the night before. I also had some Whole Grain Rigatoni from the day before. BUT much to my surprise, the Fresh Vegetable Salad didn’t keep very well. The Vinegar in it became too overpowering, making it too sour and tart to eat. So I had some of the Potatoes & Onions.

For dessert, I drank some Carrot Juice with a couple more pieces of Danish! I can’t believe it… just because this food is in the house I feel I need to eat it. This is not right!!!!!   

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