Wed., Dec. 29th, 2010-DAILY MENU

Key to Abbreviations:

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

Last night’s snack: Organic apple and 4 small caroballs made with tahini, honey, carob and rolled in coconut.  Here are the ingredients: 1/2 cup tahini, 1/3-1/2 honey,
1/3- 1/2 unsweetened carob or cocoa powder, small dish of (unsweetened) dried coconut. Combine all but coconut and add more carob powder if needed to roll the mix into balls. Roll in coconut (or sesame seeds) and freeze for one hour.

7:30 a.m. – One glass of Green Smoothie I made yesterday. (Check yesterday’s menu for ingredients.)
8:30 a.m. – One egg (lightly fried on a cast iron pan with a spray of olive oil); sprouts, followed by GF/DF toast topped with Omega 3 oil; Dandy drink with Rice Dream.
9:15-10:15 a.m. – Pilates class downstairs in our condo social room. (Probably should have eaten after the class instead of before.)
12:30 p.m. – Seaweed Wrap (Sheets of nori used to make sushi) consisting of a leaf of red Romaine, sprouts, radishes, scallions and shredded ginger topped with olive oil.

Also, simmered two slices of delicata squash, diced, in soup stock and added the last half cup of my winter storm soup from the other day. Finally, I had a thin corn cake.

4p.m.-Out shopping & stopped into the French bakery nearby and had a ginger snap, gluten-free. Very snappy!
6 p.m. Made   tostados (used masa harina and made my own, but you can buy tortilla kins everywhere). Topped them with black beans & rice, shredded lettuce and carrots, and avocado. Also ate some of the marinated olives I made the other day.


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