Day 1 of Dr. Fuhman 10 in 20: Soaked Oats, Mexican Salad, and Easy Vegetable Pizza

Soaked Oats and Peaches (Overnight Oats)

Breakfast: Soaked Oats and Blueberries (or peaches?)

½ cup uncooked old fashioned or steel cut oats
½ cup unsweetened, unflavored or vanilla soy, hemp or  almond milk
½ cup blueberries
1 small apple, chopped
½ tablespoon ground flax seeds

Combine oats and non-dairy milk. Soak for at least 30 minutes or overnight. Mix in remaining ingredients.

I didn't go shopping last night, so I  used peaches in my overnight oats instead of blueberries. I happened to have a ton of peaches from our peach tree in our freezer. They added a much needed sweetness to the oats. 

After eating breakfast I looked at the Day 1 recipes and realized I forgot the apple, so I just ate it afterward.

When I've had overnight oats in the past, I've added a pinch of salt, cinnamon or vanilla, and honey to them. Along with frozen fruit I usually have a banana, nuts and chia seeds. This 10 in 20 recipe wasn't bad. I just missed the stuff I usually put in. Especially the salt and honey!

Score: 9/10

Soaked oats (overnight Oats) with peaches instead of berries

Mexican Salad before I mixed it up

Lunch: Mexican Salad

1 head romaine lettuce, chopped
½ cup cooked black beans
1∕3 cup frozen, thawed corn kernels
¼ cup low sodium salsa
½ avocado, peeled and chopped

Toss lettuce with beans, corn and salsa. Top your salad with the chopped avocado.

 So, this was a very simple salad. I didn't have an avocado, so I used some chopped almonds.

I was surprised how much I enjoyed salsa as a salad dressing! So, after getting this salad ready, I didn't have time to eat it before I had to rush my child to preschool and make it to the gym to meet my workout partners. I'm not sure if having a 6 hour gap between breakfast and lunch made it taste better or not (9:30 am to 3:30 pm). Surprisingly I wasn't very hungry until about 30 minutes before I had my salad. I also ate a clementine and a few strawberries. Needed to get the berry portion of my GBOMBS in :)

Score: 9/10

Salsa did a decent job coating lettuce and acting as a dressing

Dinner: Easy Vegetable Pizza

1 large (100% whole grain) tortilla or pita
½ cup low sodium pasta sauce
¼ cup chopped mushrooms
¼ cup chopped red onion
1 cup frozen broccoli, thawed and chopped
1 tablespoon shredded non-dairy mozzarella-type cheese, optional

Preheat oven to 200 degrees F. Place tortilla on a baking sheet and warm for 10 minutes. Remove from oven and top with remaining ingredients. Bake for 30 minutes.

After watching a vlog about day 1 of this plan by Cheri over at the watering mouth (video link here) I expected not to like this pizza. So, confession time - I was a cheater cheater, pumpkin eater. Instead of buying vegan cheese, which is usually just oils and chemicals (who needs artificial chemical flavor in any of their food), I opted for regular dairy. I know! Not even CLOSE to being on plan. Now If I'd had the time I'd break out the nut milk and agar powder to make my own. As a side note, Kite Hill's vegan ricotta and Parma's vegan Parmesan actually look pretty good if I ever need to buy vegan cheese.

Okay, the whole wheat pitta was pretty much cardboard when compared to regular pizza crust, but overall I liked it. Okay, My tomato sauce wasn't no or low-sodium or oil free, and having real mozzarella really upped the flavor too. Also, I didn't have dinner until 9 pm, so I was pretty hungry.

Score: 8.5 (if this were really Dr. Fuhrman approved, I probably wouldn't have liked it so much)

Yes, I used dairy cheese and the Organic Kirkland tomato sauce I had on hand

My pizza topping station! 

 I decided to have the broccoli on the side, steamed with some Ms. Dash