Feeds:
Posts
Comments

Posts Tagged ‘Whole Grain Bread’

Another early morning at the Pilates Studio, which I almost slept right through. I went to bed really early last night (10pm) and I still managed to not sleep through the night. I need help sleeping>@?!?!!?!?!?

I the way home, I faught the urge to have a Chai Latte.. and turned left instead of crossing the intersection into the Potomac Village Shopping Center where Starbucks is located.

As I was driving home, I concentrated on my Breakfast of 1Tsp Barley Max Mix with Distilled Water.

Then, I started making my Mid Morning Juice of 8oz Carrot, Celery, Cabbage.

30Minutes before lunch 1Tsp Barley Max Powder with Distilled Water

Lunch: Pineapples until satisfied

Mid Afternoon Juice is 8oz Tomato Juice Cocktail. I can’t wait to make this!!!!

Ingredients:

1Large Tomato

1/2Medium Cucumber

1Celery Stalk

3Carrots

1Handfull Greens(Spinach, etc)

1Green Onion

1Small Beet

1/2Red Bell Pepper

30 Minutes before Dinner 1Tsp Barley Max Powder with Distilled Water

Dinner: Hallelujah Acres Vegetable Salad, Vegetarian Spaghetti, Whole Grain Bread

The Hallelujah Acres Vegetable Salad has been on the menu before… but it’s still good.

 

Hallelujah Acres Vegetable Salad

Hallelujah Acres Vegetable Salad

Ingredients:

Start with Green Salad, Spinach

Small Broccoli Florets

Small Cauliflower Florets

Finely Diced Celery

Finely Chopped Green Onion

Finely Diced Red or Yellow Pepper

Peel and Chop 1/2 Avocado

Top with Grated Carrots

Directions: Mix together and top with a fresh lime, and olive oil dressing with seasonings. Or great plain!!!

 

Thursday Menu Vegetarian Spaghetti

Thursday Menu Vegetarian Spaghetti

Vegetarian Spaghetti:

Ingredients:

2Cups Chopped Onions

2Cups Chopped Celery

1Cup Chopped Bell Pepper

1Cup Grated Carrot

Add these Chopped and Steam Sauted ingredients to the Spaghetti Sauce:

1Quart Tomato Sauce

1Celery Stalk with Leaves

1/2Cup Green Pepper

1Large Garlic Clove

1Cup Onion

1Small Carrot

1Tsp Garlic Powder

1Tsp Oregano, Marjoram

2Tsp Vegetarian Worschestershire Sauce

1Cup Tomato Paste

3Large Tomatoes

1Bay Leaf

2Tsp Basil

1/2Tsp Italian Seasoning

1/4Cup Parsley

2Tbsp Raw Unfiltered Honey

Directions: Peel and cube tomatoes, mince garlic cloves, dice onions, celery and green pepper and grate carrot.

FRESH SPAGHETTI SAUCE: Place ingredients in large bowl and add the rest of the ingredients, cover and allow to sit for flavors to mingle. Remove bay leaves. Serve at room temperature or heat slightly but do not boil.

COOKED SPAGHETTI SAUCE: Place in a large stainless steel kettle, cover and bring to boil. Turn heat down to simmer and cook without a cover until the amount has decreased to one third to one half. Remove bay leaves. Transfer about 1/3 of the mixture, cool and blend  in blender/food processor until smooth. Return to kettle and mix with the rest of sauce.

Combine ingredients from Spaghetti Sauce and Vegetarian Spaghetti and serve over Spinach, Spaghetti Squash, Artichoke or any other Whole Grain Spaghetti Noodles.

I was so excited to make this… and it tasted to great!!! Worth the wait.

Read Full Post »

I got up this morning for a 30 minute Pilates class… and I’m glad I did. I had too much food last night and plus I got a heavy workout that made me work this morning, when I didn’t want to.

But again, I stopped off at the Starbucks across the street from the Pilates Studio to get, this time, a Tall Iced Chai Latte w/Soy.

Mike and I are both doing office work this morning… and I haven’t even gotten to making my mid morning juice, or take my Barley Max Powder. So after this, I’m going straight to the kitchen to do so.!

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

Mid Morning 8oz Carrot Juice

30 Minutes before lunch, 1 Tsp. Barley Max Powder mixed with 4-8oz Distilled Water

Lunch: Mixed Fruit Salad eat until satisfied

I ended up putting some Apples, Grapes and Banana together for my mixed Fruit Salad.

Mid Afternoon 8oz Carrot, Cucumber Juice

30 Minutes before dinner, 1 Tsp. Barley Max Powder mixed with 4-8oz Distilled Water

Dinner: Stacked Salad, Hearty Vegetable Stew, Whole Grain Bread

I made some changes to the stacked salad.. instead of making a fresh salad, I ate the left overs from Mondays Mixed Garden Salad. I just added layered Cucumbers, and Carrots to the mix.

Stacked Salad:

Ingredients:

Bed of Romaine Lettuce or Green Salad

1large sliced tomato

avocado

summer squash rounds

cucumber rounds

red pepper rings

yellow pepper rings

top with grated carrot

Directions: Wash and dice, chop, and layer vegetables on top of Romaine lettuce or Green Salad.

Wednesday Menu Hearty Vegetable Stew

Wednesday Menu Hearty Vegetable Stew

Hearty Vegetable Stew:

Ingredients:

1quart vegetable soup stock/distilled water

1medium onion

4cups tomatoes

1cup green beans

4stalks of celery w/tops

1/2tsp thyme

1bay leaf

6 medium red potatoes

1garlic clove

4 carrots

2cups fresh peas

6sprigs parsley

1/4tsp basil

celtic salt

Directions: Dice Celery and onions, peel and cube tomatoes and potatoes, slice carrots and green beans, mince garlic, remove stems from parsley, if using fresh, mince. Steam saute vegetables in a small amount of soup stock until al dente. Add the rest of the soup stock and the seasonings, bring to a boil, cover and reduce heat to low. Cook an additional 30 minutes, add peas, cover and continue cooking 15 minutes. Serve in deep bowls with toasted whole grain bread.

Read Full Post »