Today was the first time since I began this program that I did not stick completely to the rules. Like, really not. The past 2 days – milk days – had been really hard for me, especially the second milk day. I really felt hungry. And my weight dropped even further down – below the healthy weight zone – not what I was aiming at. So, that was then my justification. I had too much fruit. Instead of 2 servings, I had something like… 5. And my body is barking at me for that: too much fruit sugar. Ugh. So tomorrow I need to clean that out again. The fruit was just so good. That was the second justification. Of course I am right now mad at myself. But on the other hand, it’s okay. I did it once, doesn’t mean I have to repeat it. Lesson learned: right now the focus is shifting from “wow, I can eat again, eat, eat, eat” to “eat only when and as much as needed to not be hungry“.
Archive for category Vegetables & Fruit
First time
Oct 1
Roasted Vegetables
Sep 21
Here is a nice vegetable recipe Janet posted to the email list only a few minutes ago:
Janet’s Vegetable Roast
Try doing a large roasting pan of cauliflower, broccoli, carrots, green & yellow baby summer squash, mushrooms, & lots & lots of unwrapped cloves of garlic.
Separate broc & cauli into florets & 1/2 inch slices of stems, cut carrot into thick slices or long strips 1/4ered.
Spray olive oil pam on big pan, mix it all together & roast at 425 for a long time = keep checking that they don’t burn, they just get brown on the edges.
When they are tender & browned along the edges, pick up the garlic cloves, peel off the papery wrapper, & squeeze & mix them all up in the dish.
It is so good hot, cold, room temp. – you can bring it to work & eat it cold, warmed, or just out of the tupperware. Looks pretty at a dinner with all the colors. & let me tell you it is so delish!!!!!!!
Non-Lentil Lentil Soup
Sep 17
Only a few minutes ago somebody posted a great looking recipe on the email list. Without further ado here it is:
Non-Lentil Lentil Soup
I’m culinarily-challenged but yesterday i accidentally made something that tasted like lentil soup.
i roasted carrots, onions, garlic and asparagus but the asparagus came out soggy. so i put them in the food processor along with the onions, carrots, garlic, juice of a lemon, cumin, lots of cheyenne pepper, a tiny bit of cloves spice, salt and pepper. pureed with spring water. then boiled it. and it really tasted similar and surprisingly good.
Baked Plantains
Sep 8
Great snack. On the email list they suggest to add it into a plastic bag with salty seasoning and eaten with salsa – but I really like it with cinnamon (mixed with Truvia) as a sweet snack.
Baked Plantains
Peel them and slice them thinly. Spray either a roasting pan with holes in it or any baking sheet you have with some Pam. Bake at 325 degrees for about 35 min., checking from time to time, moving the slices in the pan around and turn over if needed. Shake some cinnamon (mixed with your sweetener of choice) over it and enjoy.
One large plantain serves as 2 fruit servings.
Day TWENTY-SEVEN
Sep 5
It’s 6 PM and only now am I realizing that I forgot to post today!
I had a very bad night, did not sleep much and the little I did was restless. All for no apparent reason. This morning I felt very, very weak and not good. Then I remembered that I actually did not feel well the past 2 days and that this was since we had a visit from my brother-in-law who had a major flu last week. Once I realized that I stuffed myself with vitamin C and am now doing better. Still somewhat weak but not horrible anymore, I am taking it easy though, just in case.
Today is my last day from my 3rd set of beads. So far I have lost over 20 pounds. Had some Eggplant-Lasagna and decided that this is definitely not my favorite dish – way too much eggplant in it for my taste. I know that other people are really fond of it and for this reason I will post the recipe soon.
