Really Into Day 5

I went for an early day of  Pilates Class and learned something really great!!! After I started on the menu for the day… I went upstairs to take my shower. And  just for grins, I stepped on the scale. I showed I weighed 164lbs…. I LOST 5 MORE LBS.!!!!!

 Breakfast: 1Tsp Barley Max Powder mixed with Distilled Water

I kind of deviated from the  Mid Morning Juice by changing the required Spinach with Cucumber.

Mid Morning 8oz Carrot, Celery, Cucumber Juice

30 Minutes before lunch one serving of Barley Max Mix

Lunch: Plums until satisfied

Mid Afternoon 8oz Carrot, Cucumber, Celery Juice

30 Minutes before dinner one serving of Barley Max Mix 

For Dinner… I got home a bit late and only soaked the lentils since the morning, because I forgot to soak them the night before. Needless to say, I didn’t get to the grocery store as planed and I didn’t make the Confettie Coleslaw. 😦

Supper: Lentil Loaf, Steamed Vegetables and Confetti Coleslaw

 

Lentil Loaf Friday Menu

Lentil Loaf:

Ingredients:

2stalks of Celery

2Cups lentils

1/2Cup Whole Grain Bread Crumbs

1/2Tsp. Dried Sage

1/2Cup Almonds

6Cups Vegetable Soup Stock

1Cup Scallions

1/2Cup Wheat Germ

1/2Cup Sunflower Seeds

1Tbls Nutritional Yeast

Directions: Soak Lentils in distilled water for 24 hours. Add fresh distilled water or soup stock and bring to a boil. Cook for 10 minutes or until most of the moisture is absorbed. Drain any excess  moisture. Chop scallions, dice celery, and steam saute until tender. Grind almonds into a fine meal. Combine all ingredients and mix well, place in a non-stick or liquid lecithin-lined loaf pan and bake at 350 degrees for about 40 minutes, or until firm.

Steamed Veggies Friday Menu

Steamed Vegetables:

Ingredients:

2Yellow Squash

2Zucchini

Paprika

Cumin

Dried Onion Flakes

Celtic Salt

Directions: Wash and cut both veggies and steam saute in pot. Add seasonings and mix to serve.

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Really Lovin’ Walking

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 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:

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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My Back Is Out Again!

Vegetable Soup

Vegetable Soup

I’ve been feeling so much better these last couple of days… I must have over done it with the day at the Space Museum Saturday… and the stretching and weights these last couple of nights. My back is killing me again.!!!!

While we were at the Space Museum Saturday, we stopped for lunch at the indoor McDonald’s and I had a Southwestern Salad w/out the Chicken. Then we went to see the IMAX Theatre presentation of Space Exploration, which was great. Afterwards, we went home and hung out.

Mike made a Persian meal with Plums and Turkey Meat. It’s more of a stew and I ate that with some White Rice. For desert… I ate some Raspberries, Blackberries, Flaxseed, Whipped Topping and Leftover Ice-Cream.

I’ve been keeping up on my Carrot Juice and found a new drink Smoothie from Bolt house Farms Strawberries and Bananas. Tried some last night!

This morning… Sunday I woke up with throbbing back pain. After I took my morning vitamins and drank the Barley Juice. Mike made me another Veggie Soup: so I had some with Whole Wheat Bread crumbs.
Carrots
Celery
Cream Corn
White Beans
Barley

This soup stock however, was made with left over Turkey from last night’s meal.

As the day progresses, with me on the bed sitting on the heating pad, I’ve got my Carrot Juice, Almonds, Apple and Banana to munch on.:)

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