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Posts Tagged ‘Vegetable Salad’

Today, I’m embarking on the second stint of the 14 Day Eating Plan. Simply put, this Hallelujah Acres Diet is raw fruits for lunch and raw vegetables for dinner. The vegetables and fruits are cleaned or peeled and eaten whole, without much preperation, with Barley max and sometimes carrot juice before each meal.

I am also including my regular Pilates workouts which I’ll be doing 4 days a week and then incorporate walking, weights on my own.

Well successfully, I started the day by making my Juice with Carrots, Cucumber and Celery.

The menu calls for:

Breakfast: 1Tsp of  Barley Max Powder mixed into 4-8oz glass of distilled water.

Barley Max

Barley Max

Mid Morning: 8oz Carrot Juice

30 Minutes before lunch 1tsp of Barley Max Powder & Water

Lunch: Apples until satisfied

Mid Afternoon: 8oz Carrot, Celery Juice

30 Minutes before Dinner 1tsp of Barley Max Powder & Water

Dinner: Hallelujah Acres Vegetable & Salad Gazpacho Soup

I made it to lunch with no problems… and remembered I have to take a spoonful of Barley Max 30 minutes before my lunch of Apples(as much as I can eat!)

And that’s what I did.. I sat down about an hour after I took the Barley Max and had two Apples for lunch. I have to say, I am feeling the mid afternoon hunger pains!!!!! I’m thinking about dinner and what is on tap for the menu. A Vegetable Salad and Raw Gazpacho Soup!

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While I was running around, I took my juice and drank it all while I was out. And by the time I got home(12.30pm) I was starving. So I had visions on eating my Vegetable Salad from last night, but Mike made something too.

Vegetable Salad Lunch

Vegetable Salad Lunch

He noticed a couple of Yellow Squash had been sitting in the Vegetable Tray for a while(I had every intention of making something with them today or tomorrow.!)

Roasted Eggplant

Roasted Eggplant

So he roasted them up outside in his Coleman Grill with Olive Oil. And while he was at it, he did the same with a couple of Eggplant we transported from Maryland to Florida.

Roasted Yellow Squash

Roasted Yellow Squash

So I had a couple of pieces of each on a Whole Grain Wheat slice along with my Vegetable Salad. I went into the refrigerator and realized we didn’t have any Hummus, so I put a Roasted Raspberry Chipotle on the bread with the roasted veggies…Yum! Yum! Yum!

Then I took my Banana Orange Plum Smoothie from last night and have been drinking on that ever since.

Banana Orange Plum Smoothie

Banana Orange Plum Smoothie

I will soon have to get up to get my Carrot Celery Apple Spinach Juice to drink before dinner.

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I begged Mike for a warm weather weekend excursion… and I got a trip to Miami/Ft. Lauderdale, only to find out it wasn’t as warm as I thought it would be.
Ft. Lauderdale-Hotel View

Ft. Lauderdale-Hotel View

We had enough of the cold and snow from up north and when we drove back down to Florida, it was still cold. So I thought, a trip south would warm us up. But temps in Miami/Ft. Lauderdale were only 10 degrees warmer putting them in the 60’s 😦
Ft. Lauderdale-Hotel View

Ft. Lauderdale-Hotel View

Regardless, we hit the road Saturday morning and I packed the left over Hibachi Vegetables for lunch which I ate as soon as I got in the car. I did manage to juice two Carrot, Celery, Spinach, Apple drinks with the new VitaMix Juicer, and I made a Fruit Smoothie too!

Dinner was the usual Pier 66 culinary excursion. The food, atmosphere, and service are so amazing, it’s always a treat to go there. Each time I go there, I get the same Green Salad with out any Feta Cheese and this weekend Oil and Vinegar instead of their creamy dressing.  To spice things up I added a Baked Potato too in addition to a couple of Glasses of White Wine.

Sunday we got up to head down to Miami and found out the Food Networks Wine & Food Festival was taking place on the beach in South Beach. We decided to have lunch on Lincoln Street at a Rustic Pizza Restaurant we visited in November with my cousins when they came in town for the cruise. Mike and I split a 16″ medium pizza.

Rustic Pizza Vegetable Pizza

Rustic Pizza Vegetable Pizza

My half was the Vegetable side with no Cheese on a Wheat crust and Mike’s side was the Mushroom Pizza with Cheese.  

Then we continued walking toward the Ocean, where we scoped out the Wine & Food Festival. It turns out, in order to get on the beach to walk around and sample wines, foods, etc. we had to pay $230 per person. A price a little to steep for a couple of hours of testing.! So we went across the street and sat at The Carlyle and had Daquiries and an appetizer dish of Chips and Calamari.

Sunday Morning was a tough ride home….. tooo many Daquiries last night and a bad diet all around. We stopped at Einstein Bros. Bagels for a Whole Grain Bagel with Butter and the middle scooped out and to drink I got a Frozen Mocha Latte.  As we were driving north, I begged Mike to stop in Palm Beach, to see how the other half lives.

Palm Beach Ocean View

Palm Beach Ocean View

We drove up along Ocean Ave (A1A) and saw the mansions facing the ocean and then we stopped at the Breakers Hotel. It’s where some of the “Heartbreakers” movie was filmed. And the hotel is also supposed to be a famous, historic resort as well. 

The Breakers Hotel-Palm Beach

The Breakers Hotel-Palm Beach

Further north we stopped outside of Titusville for lunch, which turned out to be Long John Silver’s Fish and Fries Combo with a couple of Hush Puppies. I’m still having feedback from all that grease I ate earlier.

Long John Silver - Fish Meal

Long John Silver - Fish Meal

But hopefully all my bad choices were canceled out with this evenings Vegetable Salad I made

with a Oil and Lemon Dressing.

Vegetable Salad

Vegetable Salad

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Cup of Green Beans

1/2Bunch of Broccoli

1Carrot

3Celery Sticks

1/2Can White Beans

1Avocado

1Bunch Cauliflower

2Tbls. Olive Oil

1/2 Lemon

1Tsp. Basil

1Tsp. Paprika

1/2Tsp. Crushed Peppers

1/2Tsp.Cumin

1Tsp. Celtic Salt

Directions:

Wash and cut up vegetables. For the Beans, I took the left overs I put in the Refrigerator or you can crack open a new can. Add Oil, Lemon and other seasonings to the salad and mix.

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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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Vedge Juice

Vedge Juice

Tuesday Lunch
Green Beans & Vegetable Salad

I went to the beginners Pilates class this morning… and felt it wasn’t challenging enough. So I had a talk with the instructor to find my best fit. She suggested the intermediate class, which I did on Monday. That would be the best, based on how my back is feeling.

Today I realized I can bend down to my ankles without any pain…. yeah!!! But there’s still some throbbing going on and it bothers me. I really need to get an adjustment. It’s been months.

So anyway, when I got home I took my shower and decided to make something for lunch. I looked in the refrigerator and realized there were some foods in there that needed to be used before they went bad.

Like the Green Beans we bought at Costco several weeks ago. These Green Beans are a great way to get your greens for the day… even though they’re being blanched. And the recipe and prep time is less than 5 minutes. Sooo Good!

Green Bean Mix:

Ingredients:

1/2lb of Green Beans

2Tbls Olive Oil

1/4Tbls Garlic Powder

1/4Tbs Paprika

Handful of Almonds

Sea Salt

Directions:

Wash and cut the ends and blanched Green Beans in boiling water.  Then let it drain and mix with a nice Oil Dressing. Then chop up some Almonds and mixed them in too.

While the Green Beans were blanching, I cut up some Vegetables to make another Vegetable Salad, this time with an Oil & Vinegar Dressing. I love these Vegetable Salads I create with Veggies lying around. I think I like them so much because of two reasons. One it’s really good, and two it reminds me of my close friend Robin. She first made me a Vegetable Salad like this and I guess since I haven’t seen her in a while it makes me smile.

Vegetable Salad:

Ingredients:

1Tomato

1 Red Bell Pepper

4 Small Cucumbers

1Cup of Sweet Peas

1 Avocado

Oil & Vinegar Dressing:

2Tbls. Olive Oil

2Tbls. White Wine Vinegar

1/4Tbls. Paprika

4Tbls. Dried Onion Flakes

Sea Salt

Directions:

Chopped up Red Bell Pepper, Tomato, Small Cucumbers, Avocado, and remove Sweet Peas from shell. Mix with Oil & Vinegar Dressing.

In between, I drank a glass of Vedge Juice, snacked on some Almonds and also devoured a Dove Bar. I only ate the Dove Bar because I saw Mike eating one in front of me, and I had to have one. 😦

Later in the afternoon, I felt a little artistic and started to redecorate the living room. this little project put Mike on edge and left me little time to make dinner for us. So, Mike and his son had left over Kabobs, and I ate my left over Green Beans and Vegetable Salad.

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Vegetable Salad

Vegetable Salad

Finally here… I decided in the afternoon to go get a mani/pedi and my hair washed and styled, while Mike went to a business meeting. I ended up having Mike pick me up from Macy’s because I wanted to pick up a little half jacket to wear with my dress.  Hair styled and final touches made to my outfit, I was ready to leave. Well, it was still raining outside and I asked Mike to pick me up from Macy’s instead of where I was dropped off. And the only place he could find to pick me up required me to walk in the rain to get to the car. Men they don’t get it. 

Not eating anything all day, at around 4:30pm I made this great Vegetable Salad with an amazingly fresh Oil & Vinegarette  Dressing. I had to chop up the remaining veggies in the bowl, because they started going bad.

Vegetable Salad:

1 Red Bell Pepper

1Orange Bell Pepper

1 Small Head of Broccoli

1 Tomato

1 Avocado

1/4 Can of Chick Peas

Oil & Vinegarette Dressing:

Olive Oil

Balsamic Vinegarette

Paprika

Dried Onions

Sea Salt

Both Mike and I were eating the salad (he was by the way was on his 3rd glass of wine)and I asked what are we doing tonight.?  Well that led to continued arguing about the festivities of the night. And I was getting pissed because all of our options were selling out fast and I really had my heart set on The Kennedy Center. There was a performance by the National Symphony Orchestra and then the Ball Drop Party to follow.

But his indecision didn’t stop me from getting ready, afterall, I bought not one but two dresses, got my mani/pedi, had my hair styled and I didn’t want it to be all for nothing! Given he was drinking already, I had to wake him up off the sofa and make him get ready.

New Year's Eve 09

Dressed for New Year's Eve 09

We both put our indifferences aside and got ready… Here’s picture of me in my dress for the evening. After we took pictures, we headed out the door! Mike was on the way to the Ritz-Carlton (where dinner and ball drop were sold out) I said, I want to go to the Kennedy Center!

It was quarter til 8pm and the N.S.O. started performing at 8:30pm… we were cutting it close. It didn’t help that Mike got lost and took a couple of wrong turns(blowing my top at this point)! We made it to the Kennedy Center, I got out and ran to the box office to buy two tickets to the sold out performance. After 5 minutes of waiting, they rangled up two $90 dollar tickets  and I called Mike to park the car. We were 15 minutes late by the time we finally sat down in our seats to a performance we both ended up enjoying.!!!

Both so hungary, we went upstairs to the Terrace Restaurant and realized it’s 11pm and the New Year’s Eve Menu was a 4 course meal. After we sat down at the table with my Frangellico on the rocks in hand I ordered at the bar, we decided we were never gonna make it back downstairs in time for the clock to strike midnight.  So, we opted for the cocktail lounge for something quick. Mike ordered the Seafood Martini, I ordered a Salad and the Vegetable Ratatoullie (which was great!) and had 10 minutes to spare before the clock hit 12. HAPPY NEW YEAR!!!!!  

Kennedy Center

Enjoying Kennedy Center

Waiting for CountDown

Blowin' My Horn

Kennedy Center

Ball Drop 2010

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This morning was my first day back to Pilates… and boy did it feel great. I took the Jump Board Pilates 30min class with Lindsay. She’s got to be the best pilates instructor ever… because she works you hard.

All day today, I’m feeling the burn from this morning… and I hope I’m up for the hour long class tomorrow. I love these Pilates classes at Potomac Pilates(just up the street from me), that I’ve already signed up for a class tomorrow. That class is an hour long Intermediate Pilates Class. Generally, I like to go to the 7am or 7:30am classes… and because I live just a few minutes away, it works for me.

Out of the shower, I weighed myselft… GOOD NEWS!!! I came in at 168lbs. And since I’ve been doing my crunches and arm weights at night lately, I decided to measure myself as well. I think the numbers are going down from last time I measured-a couple of months ago(November 5, 2009).
Chest: 40″
Waist: 35″
Hips: 40″

Things are looking better in the weight loss and eating raw departments…

Because on a side note…. to prove my theary of eating raw is good for you and healthy, I got some much needed third party encouragement. Mike went to the doctors this morning and just for his curiousity he asked, what foods are good to eat for you.? And the doctor replied, If it comes out of a cow it’s not good, if it comes out of the dirt it’s good.!!!!!!!!

And as I continue on with the Rawtolose40 Plan, for lunch I ate my Vegetable Salad from last night and took my spoonful of Barley Max (it came in the mail) and am drinking Water and Carrot Juice.

Dinner is still a question at this point in the day…

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