Wed., Jan. 19th, 2011 – DAILY MENU

Key to Abbreviations:

Dairy Free – DF
Gluten Free – GF
Dandy Blend- Dandy (coffee sub.)
Macadamia Nut Oil- Mac Oil
No Salt Added- NSA
(Organic) Olive Oil – OO
Protein Powder – PP
Salt & Pepper – S & P
Sugar Free – SF
To Be Announced – TBA

(From Nov. 8)

7:30 am Had a workshop that afternoon, so I started the day off with a protein smoothie (PP, ground flax seeds, coconut water)

Went to the gym and lifted weights and then on the bike (30 minutes)
Back to preparing food for the food demo/workshop and munched on celery & hoomus and then later had GF toast with jam and Dandy Blend.

Noon- Loaded the car and went to The Wellness Community about 10 minutes from here. Set up all the food I had washed, cut, grated, etc.

1 pm After introductions, I made a green smoothie, which I tasted & then served, a fruit salad with coconut topping to represent snow, two veggie salads, and two dips with raw veggies for dipping, plus homemade tortilla chips from corn tortillas cut into triangles and baked in oven with olive oil drizzled over them.

3:30 pm- Ate the leftover salad and had a few ginger snaps with an apple sometime before dinner.

6:30 pm Not very hungry, so I just made some Shiritaki noodles (gluten-free from tofu) cooked in my soup stock I made a few days ago and keep in the frig or freezer. I added some frozen green peas and herbs, plus a little tamari and my “instant soup” filled the bill.

8 pm – macaroons & tea

Note: I decided to use this substitute posting so you could see what I served at my workshop and how I ate enough during the day that I decided to eat less in the evening.

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