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Posts Tagged ‘Zucchini’

After a weekend of a lot of eating and entertaining it was time to get back on the Pilates Studio horse and work it all off. But as luck would have it, this Monday morning I got up and made it to the studio in the rain to find a locked door. No one was there… and no one showed up after about 10 minutes of waiting around.

While I was waiting I thought about getting how I planned to get a workout in today and possibly start the 14 Day Hallelujah Acres Eating Plan to lose this remaining 18lbs. before my June birthday. But as it turned out, the day was not going my way.

So, I turned around and headed home to get ready for the day. I made my breakfast of 1tsp of Barley Max Powder mixed with 4-8oz of Distilled Water.  Then I made my Mid Morning 8oz Juice of Carrot, Celery, Spinach which I drank on the road along with a premixed Barley Max.  I drank that mix 30 minutes before we made it to the Olive Garden for lunch, where I had my usual Italian Salad and Minestrone Soup. I decided to get another bowl of soup to take home and eat for lunch Tuesday.

We made it home just after 4pm and I grabbed the Bolthouse Farms Vedge Juice out the refrigerator for my Mid Afternoon 8oz Juice. I ran out of Carrots, and didn’t make it to the store to buy more… thank goodness I have this juice.

While I was drinking the Tomato Juice I started getting hungry, so I started making a dinner of Green Vegetable Salad and Roasted Vegetables. The vegetables at the house were getting old and wrinkled, so I had to do something with them.

Green Vegetable Salad:

Ingredients:

Handful of Spinach Leaves

1/2Red Onion, Chopped

1Tomato, Diced

1Orange Bell Pepper, Chopped

2Cucumbers, Peeled & Chopped

Directions: Wash, Peel, Dice Vegetables and mix into bowl. Add Salad Dressing Balsamic Vinaigrette from Wish Bone.

Roasted Vegetables

Ingredients:

1Zucchini

1Yellow Squash

4 Red and Yellow Potatoes

1/2Red Onion

2Tbls Olive Oil

Corriander

Paprika

Dried Onion Flakes

Garlic Powder

Directions: Preheat Oven 450 degrees and Wash, Dice potatoes. Mix olive oil and seasonings and place them in a pan and roast. Once potatoes are tender, then add  Chopped vegetables and roast until tender and brown.

For an evening snack while I was watching Dancing with The Stars, I had a bowl of Stacy’s Pita Chips. I think I need to stop eating them, because I’m getting some soars in my mouth from all the salt.!!!!

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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 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 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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I love how all the vegetables in my salads and dishes just sparkle with bright, rich colors. The minute I sprinkle Olive Oil on the veggies, they just seem to come alive. And I know that once I eat them I will come alive with nutrition and healthy cell rejuvenation!!!!

So, this morning I started with a brisk hour-long walk in the neighborhood. It was a great feeling after the food I ate last night.. I’m still kinda getting straight from the Hibachi Meal.!!!

Then we let Mike’s son take a ride on Mike’s bike around the neighborhood, while Mike and I took a walk down to the clubhouse. There, we waited for his other kids to come over to have lunch.

Grilled Vegetables

Grilled Vegetables

We decided to grill some beef burgers, turkey burgers, and I made the token vegetable dishes. First on got crackin with the Grilled Vegetables:

Ingredients: Red & Yellow Bell Peppers

Zucchini

Asparagus

Mushrooms

Olive Oil

Dried Onion Flakes

Paprika

Cumin

Celtic Salt

Directions: I chopped up some zucchini, Bell Peppers Asparagus, and Mushrooms and put them into some Tin Foil paper and sprinkled some Olive Oil and Seasoning on the pile of vegetables and handed it off to Mike to put on the Grill. He kept it on the Grill shelf for about 15 minutes.

Then I chopped up Vegetables for another Fresh Vegetable Salad I’m saving for either tomorrow of later today!!

I also made a Cucumber & Tomato Salad and brought out all the stuff to eat on the patio. Before the meal, we were all munching on Hummus and Stacey’s Chips.

Cucumber & Tomato Salad

Cucumber & Tomato Salad

Cucumber & Tomato Salad:

Ingredients:

Cucumber

Tomato

Olive Oil

Dried Parsley

Cumin

Paprika

Celtic Salt

Directions: Chop up the cucumbers and tomatoes and sprinkle with 2 tbls of Olive Oil, Dried Parsley and seasonings.

Now, we’re relaxing and watching some TV…. I think I may have had too much Hummus and Chips.  But, hopefully my afternoon juice will help wash things down!!!

Speaking of juicing…. I ran out of Carrots yesterday and made juice with Asparagus, Celery and Apples. It was really good… it tasted different but good!!!

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Another lunch of Fresh Vegetable Salad and Asha Reshteh and then up to Jacksonville to pick up Mike’s son.

But before we hit the airport, we went to have dinner with Mike’s other son at Wasabi a Japanese Steakhouse. We had met up with him several weeks ago at the same restaurant.

Filet & Shrimp Hibache

Wasabi Japanese Grill

Vegetable Hibache

And we had the same thing… Filet and Shrimp Hibache…. I of course had the vegetables, Zucchini, Squash, Carrots, Onions, and Broccoli. Before hand I asked for a Seaweed Salad and I had cold Sake.  I also asked the chef to make the Rice with no Egg. But I couldn’t say anything about all the butter he used… because there’s a table full of people waiting for him to cook for them.

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Yesterday was bad!!!  I ate way too much food. For lunch I had a hearty helping of my Fresh Vegetable Salad and another hearty helping of Mike’s Asha Reshteh.

Fresh Vegetable Salad

Fresh Vegetable Salad

Asha Reshteh Ugh!! I was so bloated after that meal, after which I vowed I wasn’t going to eat anything for dinner.

But as luck would have it, Mike made a dish with Okra, Brussels Sprouts, Zucchini and Eggplant. He actually tossed all the vegetables in flour and put it on the Coleman Grill he has. 

Mike's Okra

Mike's Okra

Mike’s Okra:

Ingredients:

Okra

Brussels Sprouts

Zucchini

Eggplant

Flour

Olive Oil

Directions:

Cut up the vegetables and wash, blot with paper towel and roll into a cup of flour. Fry in a pan/grill with Olive Oil until tender. 

Red Bell Pepper SaladThen he finely chopped up some Red Bell Peppers and Orange Bell Peppers with Cucumber for a Salad. He added an Oil and Lemon Dressing to it. And then I added some Avocado and Paprika, Cumin, Celtic Salt, and Dried Onions to the Dressing mix.

Bell Pepper Salad:

Ingredients:

Red & Orange Bell Peppers

Cucumbers

Olive Oil

Lemon Juice

Paprika

Dried Onions

Cumin

Celtic Salt

I ate a much smaller amount of  THIS food… which was really good. But I was ultimately thinking about lunch and how much I had eaten.

Then to make matters worse, I didn’t work out last night. Because I had soo much food, I felt really tired and couldn’t bring myself to it.

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What a great day here in Central Florida! Mike wanted to make Minestrone Soup and started his cooking around 11 this morning.  So I let him do his thing and it turned out wonderful. Mike’s Minestrone Soup turned out very well, and I actually ate a bowl for lunch and another for dinner. I paired the soup with a couple of pieces of Whole Grain Wheat Bread…. too good!

Mike's Minestrone Soup

Mike's Minestrone Soup

Mike’s Minestrone Soup:

Ingrediants:

1Can Red Kidney Beans

1/2Can Chick Peas

1Tomato, quartered

1Can Diced Tomatoe

1Can Tomato Paste

2Carrots, diced

2Zucchini, choped

1Yellow Squash, chopped

2Cups Spinach

2Spoons Minced Garlic

6Red Potatoes, diced

1Red Onion, chopped

1Tbls. Dried Mint

2Tbls. Dried Parsley

1Tbls. Italian Seasoning

1 Bay Leaf

Celtic Salt

2Tlbs Olive Oil

Directions:

Wash and chop Onion, Potato, Zucchini, Squash into pan with Olive Oil and fry until Onions transparent. In a pot fill with 8 cups water, Kidney Beans, Chick Peas, Tomato, Diced Tomatoes, Garlic and other seasonings. Bring to boil, reduce heat to medium and add fried vegetables for another 45 minutes.

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While we were in Daytona running some errands we came across a new restaurant called Vince Carter. It’s a very spacious piano bar, sports bar and steak restaurant all in one. The food was great too.!!!

 

 

Riesling Wine

Riesling Wine

I had a glass of Riesling Wine, which I didn’t finish; it was just a bit too soon to be drinking after Saturday’s binge. Then we ordered this great appetizer of Roasted Vegetables (Bell Peppers, Zucchini, Squash and Mushrooms) with a homemade Hummus and Bread.

Roasted Vegetable & Hummus

Roasted Vegetable & Hummus

But when I took the picture, I had already eaten all the Vegetables and bread.

 

 

For dinner I had a wonderful Central Salad, which consisted of

Romaine Lettuce, Artichoke Hearts, Cucumbers, Bell Peppers, Red Onion, Tomato and Almond Slices with a very tart Vinegarette. 

Vince Carter Center Salad

Vince Carter Center Salad

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