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Posts Tagged ‘Small Bunch of Broccoli’

I can’t even remember the meals I had since Monday afternoon of last week. So, I’m going to just come clean and admit I didn’t do a very good job of logging or even watching what I ate.

As the week progressed, I did make it to my morning Pilates Classes and generally followed the menu of Barley Max for Breakfast, Mid Morning and Mid Afternoon Juices, and then a very sensible, raw lunch and dinner with a Tsp. of Barley Max 30 minutes before each.  

Until Thursday, when I decided to take a flight to Buffalo, New York for a weekend visit. I did pack my Barley Max and made sure I took my Tsp.  before each meal. But I was not able to get my juicing in for the weekend… and my eating habits veered from the raw beat and path occasionally.

There was Chocolate Cake one day, Pizza and Frozen Yogurt another day, and it seemed a continuous amount of alcohol throughout.

Monday night I returned home and thus started getting back up on the wagon. 

I resumed my Pilates Tuesday morning, and boy am I feeling like I missed several days of classes.

For Breakfast I mixed 1Tsp. of Barley Max Powder with 4-8oz Distilled Water and proceeded to make my Mid Morning 8oz Juice of Carrot, Celery, Spinach.

I pre-mixed 1Tsp. of Barley Max Powder with 4-8oz Distilled Water so I can drink it 30 minutes before lunch. Where we stopped at Wegmans Grocery Store to eat from the buffet there. Amazingly enough the buffet was really packed with some Vegan, Vegetarian options. I loaded up on a Green Salad: 

Wegmans Green Salad Tuesday Menu

Wegmans Green Salad Tuesday Menu

Ingredients:

Leafy Greens

Spinach

3 Cherry Tomatoes

Sliced Cucumber

Red Onions

Blanched Broccoli

Mushrooms

Shredded Carrots 

Then I had a mix of a delicious Lentil Mix, Lima Bean Salad, Vegetable Egg Roll and Stir Fry Vegetables. I washed this great food down with a Fresh Tangerine Juice.

Wegmans  Lentils, Lima Beans & Roll Tuesday Menu

Wegmans Lentils, Lima Beans & Roll Tuesday Menu

Wegmans Fresh Tangerine Juice Tuesday Menu

Wegmans Fresh Tangerine Juice Tuesday Menu

We came home just in time to make my Mid Afternoon 8oz Juice of Carrots, Celery, and Spinach.

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

Dinner turned out to be a Garden Salad w / a Tomato Basil Dressing:

Garden Salad w/Tomato Basil Dressing Tuesday Menu

Garden Salad w/Tomato Basil Dressing Tuesday Menu

Ingredients:

Spinach

3Radishes Sliced

Small Bunch of Broccoli

1 Diced Celery Stalk

1Chopped Green Onion

Tomato Basil Dressing:

2Cups Tomato

2Tbls. Lemon Juice

2Garlic Cloves

2Tsp Dried Basil

Herb Seasoning

Directions: Chop, mince ingredients and add into blender until desired consistency.

Then I turned on the oven and made a bunch of Roasted Asparagus:

Roasted Asparagus Tuesday Menu

Roasted Asparagus Tuesday Menu

Ingredients:

10 Sticks of Asparagus

2Tbls. Olive Oil

Paprika

Dried Onion Flakes

Cumin

Sea Salt

Directions: Heat oven to 450 degrees, wash and cut ends of asparagus and place into roasting pan. Add the Olive Oil and remaining seasonings and roast for 15 minutes. 

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I broke from the norm of eating ONLY RAW FOODS today. Mike made Turkey Cutlets with Potatoes & Onions for lunch. I hadn’t eaten cutlets since before I made my change to Eating Raw Foods and it was good to eat this fresh, healthy meal. The meal I thought wasw healthy, because of the vegetables in the Cutlets and the Salad, and the turkey meat is high in Protein and a much better meat for me.

Turkey Cutlets

Turkey Cutlets w/Garlic

Ingredients:

4Onions

6Potatoes

1Pkg Ground Turkey

4Tbls Olive Oil

Tumeric

Paprika

Sea Salt

Pepper

Directions:

Boil Potatoes in water and peel skin. While Potatoes are boiling, peel & chop Onions and then combine package of ground Turkey Meat with Potatoes and Onions. Begin hand mixing the ingredients and add seasonings. Mold the ingredients in to flat, round patties and place into grill with Olive Oil and add Garlic Cloves and grill for 15 minutes or until meat is cooked.

I actually got the opportunity to participate in this lunch creation by molding the ingredients in to patties.  It’s a good thing I got my Pilates workout this morning (Wednesday).

Olive Oil

Olive Oil I Use

Balsamic Vinegar

Balsamic Vinegar I Use

While the Turkey Cutlets were grilling, I decided to make a Garden Salad  with an Oil & Vinegar Dressing to go along with the Cutlets. This Golden Balsamic Vinegar I’m using tastes so good paired with the Olive Oil, I don’t need any kind of seasoning in the Dressing. And I had a bag of Baby Green Lettuce that needed to be used… so there you go!

Ingredients:

1Bag of Baby Greens

Garden Green Salad

Wednesday Green Salad

1Red Bell Pepper

1 Yellow Bell Pepper

1 Avocado

1Small Bunch of Broccoli

3Green Onions

1/2Can of Chick Peas

4Mushrooms

Directions:

Clean and Chop up all the Vegetables and add to washed lettuce and serve. Add Oil & Vinegar to taste.

Yesterday and today (Wednesday), I did pretty well with not eating sweets or junk… and it really feels good to eat fresh and raw. But I can’t say that was true for dinner time.

Onion, Peppers, Zucchini

Onion, Peppers, Zucchini

I got my Garden Green Salad out for dinner and warmed up the Grilled Onions, Peppers & Zucchini  I made Sunday and ate that for dinner. I added the Chick Peas to the Salad, because I realized I had the open can in the refrigerator. A great meal, filling and I didn’t crave anything for a while. It may have been because I had some Hummus and Sangek Bread afterwards.

But as the night progressed… while we were watching Wednesday Night Comedy on ABC, I wanted a Chocolate Dove Bar. That’s 260 calories of useless sugar and chemicals! I don’t know why I can’t keep my hands off this stuff? It’s not helpfull that Mike goes out and buys it either.!

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