Height: 5' 3"
Weight: 150lbs
Waist: 33"
Hips: 42.5"
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Breakfast @ 9:00 am
Cherry Cinnamon Apple Bake
This dish is delicious warm or cool.
Double the recipe for an extra serving.
1 cup Cherries (cut and discard pit)
2 Apples cored and chopped
3 Tbsp. Raisins (choose golden variety for a twist)
1 Tbsp. Cinnamon (or more to taste)
1/2 tsp. Nutmeg
Spray baking dish with expeller pressed canola oil
Place into oven safe baking dish and cover
Bake at 375 degrees for 45 minutes or until apples are soft
Cool and enjoy!
Calories: 249
Protein: 2 g
Fiber: 9 g
I didn't have cherries, nor did I have expeller pressed canola oil (whatever that is), and I only had 1 apple. As it turns out that was 1/2 an apple too much. As yummy as this sounded, it just wasn't as tasty as I'd hoped it was. Maybe it was the lack of cherries or the apple I used (Gala, for the record), I don't know. Didn't care for it. I choked down 1/2 of it and dumped the rest in the garbage. Headed out to the grocery store to buy my supplies for 5 days.
Total cost was somewhere around $120 maybe? I DID buy a few organic things, but mostly non organic since I think the cost could have been doubled if I had.
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Mid-morning shake at 12:15pm
Green Juice
6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root
Calories: 180
Protein: 12 g
Fiber: 1 g
I used 3 leaves of red kale, and 3 green. I left the cucumber peel on and seeded the apples. Peeled the ginger root since I don't think the skin is palatable. This...just wasn't good. lol Seriously. It's not that it tasted really bad, it was just so overly greeeeen tasting if that makes sense. The ginger was also pretty....THERE..and definitely present. There was a distinct burn going down and for a few seconds post gulping. Gulping is what I did in excess. The only way I got through this was by holding my nose and gulping as much as I could which came to about 8 oz. at a time. Considering this made a whopping 24 oz. it's moderately surprising that it took me close to an hour to get it all down.
I'm going to wishfully hope that this is the worst of it. XD
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Lunch at 2pm
Arugula Spinach Salad and Mustard Vinaigrette Dressing
2 cups Arugula
1 cup Spinach
1/3 Avocado
1/2 cup thinly sliced red Onion
1/2 cup chopped Tomato (heirloom in the summer)
1/2 cup Jicama
Mustard Vinaigrette
1/3 cup Apple Cider Vinegar
1 1/2 Tbsp. Grain mustard
2/3 cups Cold Pressed Olive Oil
Sea Salt & fresh ground Pepper to taste
Puree the vinegar and mustard in a blender. With the blender running, slowly pour in the olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in the refrigerator.
For Honey Mustard Vinaigrette: Add 3/4 Tbsp. Raw Honey
Makes 8-9 servings
Salad and 2 Tbsp. Mustard Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g
Raw Carrot Ginger Soup Makes 2, 1 1/2 cup servings – save 1 for dinner
3 cups Carrot Juice
1 ripe Avocado
2 Tbsp. Agave Nectar
1 Tbsp. Ginger, minced
1/4 tsp. ground Cayenne Pepper
1/4 tsp. Sea Salt
1/2 cup Coconut Meat, optional
2 Tbsp. Avocado or Olive Oil, for garnish
2 Tbsp. Fresh Cilantro, chopped, for garnish
Puree the first seven ingredients in a blender until completely smooth. Taste and adjust the seasonings if necessary. Garnish the soup with a drizzle of oil and the chopped cilantro.
Per Serving:
Calories: 234
Protein: 2 g
Fiber: 7 g
Ok. Let me start by saying I started making lunch at 1pm. That's right, it took me an HOUR to make soup and a salad, and it's not even cooked soup. Talk about working up an appetite! Of course, if you looked in my fridge, it's like a small jungle has taken root and flourished in there, so it's a hunting adventure when I'm trying to figure out if I've grabbed the Arugula, the parsley, or the Kale.
I'll start with the salad.
It's a salad. Doesn't get much more basic than that.
The trick came when the recipe brought up Jicama. This is a Jicama:
I have no idea what it is other than it's a vegetable. Or maybe it's a fruit. It looks like a weird crossbreed between a giant turnip, and a giant potato.
Anyway, on to google I went to figure out how to cut this thing. It turns out you have to peel it, but of course yours truly didn't read before she leapt and I grabbed my peeler only to find that wasn't gonna happen. I chopped off what I perceived to be a 1/2 C amount and used my knife to chop off the thin skin of it. I sliced it and hesitantly tried a piece. I had read it could be used in place of water chestnut, so I was expecting a somewhat bland taste but crunchy and wet. As it turns out it's a rather sweet...thing...and tastes quite delicious! I recommend backing down a little on the onion contents of the salad. I think I only put in about 1/4 C and probably could have halved that even.
The dressing is pretty straight forward. Once again I just leapt and didn't read and left out the whole 'add slowly while blender is running' thing. Meh. Tasted good enough to me. Actually no. It tasted quite tart to me, but surprisingly mellowed out a LOT once eaten with the salad.
The last part of my meal was the soup. The soup makes TWO servings. One is for dinner later. *insert me waving itty-bitty flag and near silent 'yaaay'* 3 C of carrot juice is about 8-10 med carrots, just an fyi there. I used the second 1/2 of my avocado from the salad, passed on the coconut meat left out the olive oil, and I think too much cilantro. It was less a garnish, and more a 'possibly trying to make this into a salad'. Once again the ginger is IN YOUR FACE in this one. It's also an almost overwhelmingly sweet soup. I'm not sold on it being cold though. Cold and sweet and spicy sort of didn't jive well with me. In the end I think I managed to only eat about 1/4 of the soup and about 3/4 of the salad. It was a LOT of food.
Currently, I'm feeling weird. I'm somewhat light headed and that's making me rather sleepy. I also have the inkling of a headache that I'm hoping doesn't come to full fruition. I noticed this midway through the green stuff and it's just sort of sitting there. Not enough to make me want to run for the ibuprofen (which I'm not supposed to take during this time anyway), but enough to annoy me.
I need a nap.
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Dinner at 6pm
Reboot Green Salad
Make it big! Any greens you like such as romaine hearts, baby romaine, baby spinach, baby arugula, add any veggie you like: cucumber, carrot, celery, pepper, tomato, fennel, radish, sprouts (not bean sprouts), onion, fresh herbs. Avocado may also be added for more substance.
Dress with Ginger Honey Soy Dressing Salad and 2 Tbsp. Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g
Steamed Snow Peas, Broccoli and Green Beans with Ginger Honey Soy Dressing
1/3 lb. Snow Peas, ends trimmed
1/3 lb. Green Beans, ends trimmed
1 head Broccoli, cut into florets
Heat a pot with boiling salted water and cover with a steamer basket. Add the vegetables and steam about 5 minutes, until the vegetables are cooked but still green and crisp. Drizzle with the Ginger Honey Soy Dressing.
Steamed Veggies and Dressing:
Calories: 203
Protein: 3 g
Fiber: 4 g
Ginger Honey Soy Dressing
2 Tbsp. Minced Fresh Ginger
2 Tbsp. Minced Fresh Garlic
2 Tbsp. Raw Honey
4 Tbsp. Nama Shoyu or Tamari
4 Tbsp. Olive Oil
Puree the first four ingredients in a blender. With the blender running, slowly add the oil until the dressing is emulsified. Keep up to 1 week in the refrigerator.
Makes 5-6 servings
Per serving:
Calories: 133
Protein: 0.5 g
Fiber: 0 g
Sorry I didn't take any pictures this time. I completely forgot to do so.
My salad consisted of arugula, spinach, and romaine. I added 1/4 of the tomato that was left from earlier and about 1/4 of the cucumber from earlier as well. Only a liiiittle bit of red onion this time. The salad dressing is AWESOME. However, I didn't have Tamari so had to sub with soy sauce. Tamari is a form of soy sauce only more raw or something. I had some at one point and thought I still had some which is why I didn't buy it at the store. Gonna have to go back and get it I guess. I made the dressing the PROPER way today, but frankly it didn't seem to make much of a difference.
Steamed my veggies for closer to 8 minutes on accident and they were overcooked. Still good, but limp, sadly. I wish I had (once again) read because I didn't see that it says to drizzle with the dressing. I ate them plain which was fine as I like plain veggies, but with the dressing I would have easily downed them all first. As it is I ate almost all the veggies and almost all the salad, but it turned out to be too much for me to eat. I didn't even get to the soup, which was ok with me since I wasn't a big fan of it to begin with.
Got some bad cravings as I started dinner prep. There's some baked Lays potato chips in the pantry that haven't been opened yet and the thought of biting into one of those tasty, crispy, processed potatoes was hard to resist, but I managed! The headache is still there. I can't say it's gotten worse, but doesn't seem to be getting any better either. Still coughing and clearing my throat from the reflux recovery, but it's not any worse which is surprising given the amount of ginger (which burned every time going down) and oily dressings I've consumed. I did take a nap earlier. I laid down around 2 and woke up at 5. I can't say for sure it's the diet, but I can say I haven't taken a nap THAT long in a long time. Hopefully I can get to sleep this evening and not be up till 2 or 3 am now.
Overall I say it's been a decent day.
But I really want something to snack on now.
That kinda sucks.
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