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Posts Tagged ‘Pilates Classes’

It’s been a while since I’ve logged in and made a post about my eating Raw To Lose 40. As you all can guess… I didn’t really hit my goal of 144lbs. I really disappointed in myself, but I have to go on and continue to try and meet my goals.

So, in an effort to do so I have continued to work out at Pilates Classes across the country. Mike and I hit the road on June 5th heading west to visit family and friends. On the road, I managed to still do my Barley Max 3x a day. In addition to that, I did make a resolution to continue eating fresh, raw foods in my diet. For the most part, that has been the case, but  I have also cheated with fried foods, fish, and sweets!!!! But overall, I did make a hit with family who I haven’t seen since last year. They were all amazed at how much weight I had lost, because honestly, since I’ve seen them I had lost 40lbs. But there are still about 15 to 20lbs to go.

In California, Mike and I traveled to Santa Barbara to recreate my birthday lunch. And here’s the picture….. I look great!!! From last year to this year. There’s a difference in weight

1 Year Later - Santa Barbara Birthday Lunch

1 Year Later - Santa Barbara Birthday Lunch

Santa Barbara - Birthday Lunch '09

Santa Barbara - Birthday Lunch '09

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It was a great start to the day… I got up for an early morning Pilates Class here in Potomac, MD. I love the reformer Pilates Classes here!!!! It makes me feel good!!

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

Then I came home and made my Mid Morning  8oz Juice of Carrot, Cucumber, Celery Juice.

HINT: Celery juice contains organic sodium combined with many minerals the body requires.  

For lunch, I mixed the Barley Max with water and had that 30 minutes before I splurged on 2 pears… that’s what the 14 day eating plan called for on Day 2.

Tuesday Lunch Pears As the day progressed, Mike and I went out and did some errands. Before we left though, I made Mid Afternoon 8oz Juice of  Carrot, Cucumber, Celery Juice for the road… While we were out and about, we realized it was 4pm in the afternoon already. I was starting the get a little hungry and Mike wanted to stop and have a cocktail somewhere local and low key.  

So we stopped off at Wildfire Restaurant in Tysons Corner Mall… where I had a glass of Pinot Grigio and we ordered a Greek Salad with no Cheese. We ended up having a couple of spoonfuls of the salad and then left for home.

For Dinner: I was still a little hungry and wanted to get back on track with the eating, so I mixed my Barley Max and had my drink and proceeded to make Zucchini Salad and Bake a Sweet Potato.

I preheated the oven to 40 degrees and put the Sweet Potatoes in for 4 minutes. And I ate it with some seasonings, or a sweet potato is also great plain!.

Zucchini Salad

Zucchini Salad

Zucchini Salad:

Ingredients:

1 Medium Zucchini

2 Sprigs Parsley

1Carrot

2Green Onions

3Stalks Celery

1/2Red Pepper

2 Tomatoes

2Radishes

Dressing: 2Tbls. Olive Oil

2Tbls White Wine Vinegar

Paprika

Cumin

Celtic Salt

Dried Onions

Directions: Quarter Zucchini lengthwise and slice thinly, chop parsley, grate carrot, thinly slice green onions and tops, dice celery, chop red pepper, cut tomatoes into wedges, finely chop radishes, combine all ingredients and stir gently. Top with dressing and serve with leaf lettuce or on the side alone.

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In the last week… we’ve been on the move going up to Jacksonville (Friday) to check out the new Bahama Breeze Restaurant. But instead we walked across the street to Wasabi Japanese Steakhouse for a much shorter wait of 5 minutes vs 2 hours they quoted at Bahama Breeze.
Hibachi Grill

Hibachi Grill

Seaweed Salad

Seaweed Salad

Rice & Vegetable Hibachi

Rice & Vegetable Hibachi

We had our usual Hibachi Shrimp, Steak and Vegetables. Of course I had the rice made with no eggs, and only ate the vegetables. Before hand I ordered a Seaweed Salad and no Sake. Can you believe it.!!! Usually I have two little decanters of the Rice Wine.

Saturday we headed west to Sarasota with a stop at Bahama Breeze in Orlando.

It had been a while since we went to the Columbia Restaurant in Sarasota… it’s a favorite there on St. Armand Key.

Columbia Restaurant

Columbia Restaurant

Columbia Salad

Columbia Salad

We had there Columbia’s Original “1905” SaladTM -NO CHEESE & NO HAM. “The Columbia’s legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing (our 100 year old family recipe of fresh garlic, oregano, wine vinegar and Spanish extra virgin olive oil).”

Vegetarian Dish @ Columbia

Vegetarian Dish @ Columbia

Then Mike ordered a Vegetarian Dish with Steamed Veggies and Plantains.. He Shared with me.!!!

To start the week… I had lunch with a girlfriend of mine and ordered a delicious Green Salad with Scallops and we drank 3 glasses of White Wine… Needless to say I was feeling real good for our evening comedy show date with another group of friends.

Wendy's Cod Sandwich

Wendy's Cod Sandwich

We didn’t eat dinner because the show started so early (7:30pm) so Mike and I pulled into Wendy’s and ordered two Fish Fillet Sandwiches… the fish was Cod and oh so good.

As you can tell I had a lot of fish in one day… because I’ve made the decision to  incorporate fish into the diet. I actually miss eating fish and will eat occasionally!!

For meals… Mike and I made:

Roasted Vegetables

Roasted Vegetables

 

Roasted Vegetable Pizza

Roasted Vegetable Pizza

Roasted Vegetables:

Ingredients:

Red Bell Peppers

Yellow Bell Peppers

Orange Bell Peppers

Carrots

Onions

Asparagus

Olive Oil

Paprika

Dried Onion Flakes

Garlic Powder

Cumin

***Also used the Roasted Vegetables to Top Totino’s Pizza’s and scrapped off the cheese.

Directions: Wash and chop peppers, onions, carrots and asparugus into Coleman Grill and drizzle Olive Oil. Add seasonings and Roast for about 15 minutes.

 

Roasted Bell Peppers

Roasted Bell Peppers

Roasted Bell Peppers:

Roasted Bell Peppers & White Rice

Roasted Bell Peppers & White Rice

Ingredients:

3Bell Peppers(Red & Orange)

2Tbls Olive Oil

2Tbls White Wine Vinegar

Celtic Salt

Cumin

Paprika

*** Another meal I added the Roasted Peppers to the White Rice.

Directions: Wash Peppers and put into oven pan and drizzle with olive oil. Set oven to roast 450 degrees for about 20 minutes until Peppers are roasted all over. Then remove from oven, let cool for a while and then peel the skin off the peppers. Remove stems and seeds and cut into long pieces and add Olive Oil, Vinegar and Seasonings and refrigerate before use.

Along the way, I sprinkled in as many visits to the gym for pilates classes, bike rides around the neighborhood and walks on the beach with Mike.

Ocean Hammock Beach View Sunset

Ocean Hammock Beach View Sunset

Then Thursday we headed north to Potomac, Maryland and for the road I juiced my Carrots, Celery, and Apple juice and brought along my Almond Trail Mix. But we did stop off at Wendy’s for lunch, where I had a Side Salad with a Vinaigrette Dressing and a Cod Fish Sandwich. YUM!!

On the Road Wendy's Salad & Fish Sandwich

On the Road Wendy's Salad & Fish Sandwich

Dinner ended with a Vegetable Pizza (White Dough.. UHG!!!) . Friday afternoon I was in the house with Mike’s son and so I made him a pasta dish with Prego Sauc. The whole pasta thing sounded good, so then I made myself  a Whole Wheat Pasta and Broccoli Dish.

Broccoli & Pasta

Broccoli & Pasta

Broccoli & Whole Wheat Pasta:

Ingredients:

1 Small Head Broccoli

1/2 Box Pasta Rigatoni

Olive Oil

Paprika

Dried Onion Flakes

Garlic Powder

Celtic Salt

Directions: Boil pasta to desired tenderness. This time I used Frozen Broccoli, so I boiled the broccoli stems until tender and strained both and mixed in Olive Oil and Seasonings.

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