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Posts Tagged ‘White Wine Vinegar’

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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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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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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On our way back from Key West… we decided to stop in to The Breaker Hotel in West Palm Beach and have some lunch. It was a perfect idea, because we got there around 2pm (even with the time change!)

The Breaker Hotel Event Room

The Breaker Hotel Event Room

The Breaker Hotel Event Room

The Breaker Hotel Event Room

We toured the historic hotel and really enjoyed the ceilings in the event rooms. Each room had a different theme and eccentric design. It’s amazing these works of art were done in the early 1900’s. 

View of Atlantic-Breaker Hotel

View of Atlantic-Breaker Hotel

Of course while we were touring we took some pictures of the ocean front view as boats crossed the landscape. To continue the ocean front theme, we had a window view during our lunch.

Raspberry Lemonade

Raspberry Lemonade

Green Salad W/Oil & Vinegar

Green Salad W/Oil & Vinegar

Fried Zucchini

Fried Zucchini

They had something new, raspberry lemonade, which I thought was really good. I’m sure it had more sugar in it than I would have liked.

Lunch included a Green Salad and some Fried Zucchini… when I saw that on the menu it reminded me of the Fried Zucchini I had at Carrabba’s and wanted to taste the difference. It was just as good.

Just after 8pm tonight we made it home to a breezy night in Palm Coast. I still had my shorts on from Key West and was freezing while we were unloading the car.  I warmed up and managed to make a quick dinner of Fresh Vegetable Salad while we watched 2 & a Half Men.

Fresh Vegetable Salad

Fresh Vegetable Salad

Fresh Vegetable Salad

Ingredients:

1Red Bell Pepper

3Green Onions

1Small Bunch of Broccoli

1Carrot

2Tbls. Olive Oil

2Tbls. White Wine Vinegar

Cumin

Paprika

Dried Onion

Garlic Powder

Directions: Wash and chop up the vegetables in a bowl. Mix Olive Oil, Vinegar and seasonings in with vegetables and serve. 

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It’s been quite crazy up here in the North East. With everything from traveling to New York for a Gift Show, getting pounded by a snow forecasters dubble “The Blizzard of 2010”, losing power and until now internet service it’s been a pretty hectic couple of weeks.

Tyson Corner Shops

Tyson Corner Shops

Blizzard 2010

Blizzard 2010 Aftermath

Neighborhood Road After Blizzard

Neighborhood Road After Blizzard

Through it all, I’ve managed to indulge, over indulge, come back to my senses and to reality for Team RawToLose40. Today, was my first day back to pilates and boy did it show I hadn’t been in the studio since last week.

In the course of these 13 days I’ve stayed off the blog, I did managed to make some great meals.

A Layered Vegetable Salad which takes nothing but imagination to make. Then I consulted the cook book and made the Vegetable Soup Stock because I saw some recipes in there that I wanted to make which required the Soup Stock.

Layered Vegetable Salad

Layered Vegetable Salad

Layered Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Yellow/Orange Bell Pepper

5Mushrooms

1/2lb of Green Beans

2Stalks of Celery

1Tomato

1/2Can of Kidney Beans

1Cup of Broccoli

2Carrots

4Green Onions

2Tbls Olive Oil

2Tbls White Wine Vinegar

Paprika

Cumin

Garlic Powder

Dried Parsley

Directions:

Wash and Chop up all the Vegetables and place in a bowl. Add the ingredients for Oil & Vinegar Dressing and toss.

On a more serious note…. These last 2 weeks have been particularly difficult for me to bear. I’ve been eating recklessly and with no cares about the foods I’m eating and what they’ll do to my waiste line and health. Speaking of which, I’ve noticed the scale moving in the wrong direction and my waiste not getting any smaller. I keep saying these words, “that I have to buckle down”, “I have to eat right”, but the words have just not meant anything these past days. I know I have to find the will power in me to move it forward. Hopefully with the availability to pilates again, I will have the power back!

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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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