Grilled asparagus with melted cheese from my website: www.menupause.info.

Dear Readers,

About three weeks ago, I made the decision to spend more time on my personal writing as well as go back to freelance writing for online and hard copy magazines. Many years ago I did freelance writing before the Internet, a complicated affair, but with email, the process is simpler.

Therefore, for the summer at least, I will suspend my DAILY MENU but hope to continue posting my articles on Food Plans & Diets, a series I started a couple of months ago.

Broccoli Slaw & Tempeh Stir Fry from www.menupause.info

If you need guidance on your daily menu, feel free to go into the archives and check out days or weeks already posted.  My diet does not change too much, except I am no longer experimenting with a vegetarian Atkins and instead back to less dairy & eggs and closer to vegan than I have been. My experiment with Atkins raised my cholesterol 25 points and this summer I am working to put it back into a closer to normal range, even though my ratios are still ok.

Italian Salad from www.menupause.info. Also part of my Italian journal in Menupause, under Travel Tales

For recipes, please go to my website: www.menupause.info and click on Kitchen Nutrition with Recipes. I usually post one new recipe each week or a recipe from a cookbook I review, so you can also look into Reviews.

The three photos here are from my most recent recipes in Menupause under Kitchen Nutrition with Recipes.

Happy, healthy summer eating and check back weekly for my series on Food Plans & Diets. This week I will post information on the Fat Flush Diet by Louise Gittleman.

Friday, June 24th, 2011- DAILY MENU

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

My son is visiting from Reno, so I wasn’t paying attention to the times we ate.

Breakfast: Fresh fruit salad I made from 7 organic fruits. My husband made a Julie Childs-stye cheese omelet and I had a couple of bites and then my son & husband ate most of it; GF toast with DANDY blend.
Lunch: I made a salad bar style Mexican meal: tortillas with small bowls of sprouts, grated carrots, tempeh strips, olives, avocado, rice and black beans
Snack: Green Smoothie from Mango, & berries plus lettuce
Dinner: Went to a middleastern restaurant & had a mixture of grilled & steamed veggies plus a small salad.

Snack will probably be grapes or the rest of the fruit salad from breakfast.

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