The Beads Diet

me, myself and my diet

Posts Tagged veggies

Roasted Vegetables

Sep 21

Posted by marlyse in Vegetables & Fruit | No Comments

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!!!!!!!

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TRANSITION : Week 1 – Day 1

Sep 17

Posted by marlyse in Journal, Positive, Wins | No Comments

It has finally arrived.

Once again. A first day of something new. T-R-A-N-S-I-T-I-O-N !!! It feels wonderful and exhilarating.

Only 7 more days of rubbing beads and then they are gone, gone, gone. Of course, it’s not “back to normal” and I still can’t have my frittata nor some chocolate nor can I mix dairy and veggies. But I can have PROTEIN – fish or chicken. WOW. And I can eat until 8 pm. NICE. There is even some (light) allowance on VINEGAR. Yumm, Balsamic Vinegar and salads! One thing back to ‘normal’. Even more! I can have a fruit at any time, even after 8 pm.

Having some of the restrictions removed truly feels like heaven. And I celebrated it accordingly. After my swim this morning I stopped by Whole Foods Market to grab some fresh fish, nice veggies and delicious fruit. I am ready for the next 5 days! And I had my first fish! Wonderful.

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Non-Lentil Lentil Soup

Sep 17

Posted by marlyse in Vegetables & Fruit | No Comments

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.

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Day TWENTY-THREE

Sep 1

Posted by marlyse in Journal, Vegetables & Fruit | No Comments

I am very, very glad it’s again a veggie day. Though all that roughage makes my stomach work like crazy and uhm, yeah, makes me air too. Embarrassing. But solid food! Was going to cook the Killer Chili today but had client conference calls keeping me nailed to the office chair. As the chili will take 3 hours of cooking I’m considering to make it only tomorrow and for today to get one of the other prepared foods out of the freezer.

One thing I did notice which I have had almost since the beginning of this program is elevated heart rate. This might be also a contributing factor to my sweat and chill spells. Usually, when I start with the treadmill, after moving already around a bit, my heart rate will be just above 90 – now, it is already above 150 when I begin. For this reason I’m keeping my routine light, ensure that I don’t get too high with the heart beating. Having a heart rate at resting being above 90 could also mean that very often during the day it will be between 125 and 135, the perfect fat burning rate – without even exercising!

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Portobello mushrooms gourmet style.

Aug 12

Posted by marlyse in Vegetables & Fruit | No Comments

You guessed right, I am on the hunt for all the goodies which make it possible to enjoy this adventure. So here is another great recipe from the mailing list:

Portobello Mushroom with Spinach

Try sauteing a large portobello mushroom cap in a little veggie broth, then separately saute some spinach and minced garlic in another pan. Put the spinach mixture on top of the mushroom cap and enjoy.

For a twist you could grill the mushroom while sauteing the other veggies and when done fill the portobello with it.

For a different taste, you could put onions or green peppers or any other veggie with the spinach and/or add some tomato sauce on top. It’s yummy, fast and satisfying. You can bring it to work and re-heat it in a microwave or toaster oven.

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