Wed., March 9th, 2011-DAILY MENU

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

Note: Last night’s snack consisted of one organic apple, a date and 2 halvah balls. Too heavy! I should have stopped after the apple & date.

6 a.m.- Lemon juice & water followed by 1/2 orange left from yesterday’s Sangria I served at Women’s International Day luncheon in our apartment.
6:30 am-
Creamy buckwheat cereal (no cream, though)
Today I went to the MANNA kitchen @ 7 am to help pack food. Had a small hot chocolate while working and then a clementine on the bus going home @ 10 a.m.
Early Lunch (11:30 am) –
Piece of bell pepper stuffed with hoomus from luncheon; small bowl of curried cauliflower/squash soup that I made last week and froze half.
Took an early nap, since working & standing on concrete @ MANNA always makes me tired. When I got about an hour later, I had a another bowl of soup, because I was still hungry.
2 pm– Made a green smoothie which I have not had in several days and missed it. This one I made from dandelion greens, mango & kiwi, with one date for sweetness.
5:45 pm Dinner was a one-dish affair, a recipe I made last week or so when I was reviewing a charming book called Lunch in Paris by Elizabeth Bard, subtitled: “A Love Story with Recipes.”
If you want the exact recipe, go to my website: and either click on Kitchen Nutrition with Recipes and scroll down a page or so, or type in the Search Bar the name of the recipe: Pasta with Fresh Peas, Arugula, and Goat Cheese. The dish is made with fresh pesto, which I made, and fresh English peas I purchased @ Trader Joe’s, and fresh arugula, which wilts when mixed with the pasta.  But I used so much arugula it was like having pasta with fresh greens. Perfect for a potluck dinner.

Snack will be posted tomorrow.

3 thoughts on “Wed., March 9th, 2011-DAILY MENU

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