Food Log

Day 5

Breakfast: 

  • 8:00am – 8 oz. green juice
  • 8:15am – 2 eggs, 2 oz. DFM chicken sausage, 2 slices Ezekial Bread, 2 pats butter

Lunch:  2:00pm – White Bean Turkey Chili

Snack: 

  • 7:30pm – 3/4 c. plain 2% yogurt, 1 mandarin orange
  • 9:00pm – 2 c. grain free tabouli (chopped parsley, diced cucumbers, grated carrot, EVOO, FSO, ACV, lemon juice, dried mint leaves, minced garlic)
  • 9:45pm – 1 small apple, 4 T. peanut butter

I was all messed up today with my schedule and meals.  Today was just too off plan.  I was too hungry by nighttime, and didn’t know what I should eat to balance my nutrition and satisfy my hunger at that late hour.  I think there’s a little wiggle room, but not this much.   

I just didn’t want to hold the DVD I was watching to cook dinner, and I still had the yogurt and mandarin orange made up from not eating it at breakfast.  The green juice makes me not miss them in the morning.  Maybe I’ll have green juice and no fruit for awhile.  That’s got to be more alkalizing.

I can skip a snack, but I don’t think skipping dinner is a good idea from now on.  Lesson learned.

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Day 4 – 4 January 2012

Breakfast:

  • 8:00am   10 oz. green juice (cucumber, celery, ginger, sprouts)
  • 8:30am   1/3 portion (too late to eat before work) of

KS inspired Pumpkin Pie:

1 c. cooked amaranth (spray oil, then press evenly into pie plate or custard pan as a “pie crust”)

2 eggs, 1 c. 2% milk, 6 oz. pumpkin puree, 2 t. pumpkin pie spice, 1 dropper liquid stevia (whisk well or blend, pour mixture onto amaranth in pan)

Bake at 400 degrees for 30 mins.

  • 10:00am   8 oz. more green juice
  • 12:45pm   remaining Pumpkin Pie

Lunch:  6:30pm

  • 4 oz. ground turkey patty, 1 T. clean pesto, 2 slices Ezekial bread, 2 c. steamed collard greens, 1 T. NO

Snack:  9:00pm

  • Smoothie:  4 oz. unsweetened chocolate almond milk, 8 oz. 2% milk, 4 oz. cherries, 2 oz. blueberries, 1 T. FSO, 1 dropper LS

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DAY 3 – 3 January 2012

Breakfast:  8:30 am

  • 10 0z. green juice (cucumber, celery, ginger, sprouts)

Ginger Pear Muffin Tops (inspired by Kay Sheppard):

  • 1/2 c. dry steel-cut oats/oat bran
  • 1/4 c. nonfat dry milk
  • 2 eggs
  • 6 oz. ripe red pear
  • 1 t. minced fresh ginger
  • 1 dropper liquid stevia

(baked at 350 degrees for 18 minutes)

Lunch:  2:00pm

  • 4 oz. king salmon broiled with Chef Paul Prudhomme‘s Seafood Magic
  • 1 c. Body Ecology millet quinoa “holiday dressing” (sautéed onions, thyme, rosemary, herbs de Provence)
  • 2 c. mixed baby field greens with sliced beets, 3 T. fresh cilantro
  • 1 T. flax seed oil & extra virgin olive oil/lemon & apple cider vinegar dressing

Dinner:  7:0opm

  • White Bean Turkey Chili (1/2 c. sauteed onions, celery, portobellos,  4 oz. ground turkey, 1/2 c. chicken broth, 1 T. cumin, 1 t. chipotle pepper, 1 c. cannellini beans, 2 T. fresh chopped cilantro, sliced jalapenos or hot sauce to taste, 2 oz. diced fresh avocado – optional)
  • 1-1/2 c. Great Cleanse Blender Salad

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DAY 2 – 2 January 2012

Breakfast:  9:15am – 10 oz. green juice (cucumber, celery, ginger, bean sprouts), 2 T. cultured vegs., 2 oz. chicken sausage, 2 lg. eggs, 2 slices Ezekial toast, 2 pats butter

Lunch:  3:00pm – 3 c. salad, 4 oz. chicken breast, Thai peanut sauce, 1 T. balsamic vinegar

Snack:  4:00pm – 3 c. popcorn at Target (poor choice but very hungry for not having eaten a grain at lunch)

Dinner:  8:00pm – 5 DFM herb chicken wings (baked), 1/2 c. “smoked” hummus (the usual chickpeas, tahini, garlic, olive oil, plus amazing smoked Hungarian paprika), 1 c. celery and carrot sticks

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DAY 1 – 1 January 2012

Breakfast: 12:45 pm – 2 lg. eggs, 2 strips uncured turkey bacon, 2 slices Ezekial bread, 2 oz. part skim mozzarella, 1 medium mango

Lunch: 6:00pm – 4 oz. broiled turkey breast, 2 c. cooked collards, 1 c. black eyed peas (for good luck!)

Snack:  8:30pm – 8 oz. unsweetened almond milk chocolate, 4 oz cherries, 2 oz. blueberries, 1 scoop whey protein powder, 1 dropper liquid stevia

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