T20 BP Day 1

 Day one of Dr. Furman's Transformation 20

Breakfast

Banana Walnut Breakfast

1serving

1 banana
1 tablespoon ground flaxseed
1 cup blueberries
1/4 cup walnut pieces
3/4 cup unsweetened almond milk

Slice banana into a cereal bowl. Stir in flax seeds, blueberries, walnut pieces, and non-dairy milk.

Thoughts:

This was good! The frozen blueberries made the almond milk turn a beautiful color of purple. It was tasty and filling.

5/5

Dinner

Creamy zucchini and corn soup

3 servings

1 large onion, chopped
3 cloves garlic,
2 lb zucchini (about five medium), chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cups no salt added vegetable broth
1/4 cup raw cashews
2 tablespoons unhulled hemp seeds
4 cups spinach
2 cups frozen corn kernels
1/4 tsp. Black pepper or to taste

Add onion, garlic, zucchini, basil, time, oregano and vegetable broth to a large soup pot. Bring to a boil, reduce heat, and simmer for 25 minutes or until zucchini is tender.

Pour into a high powered blender (in batches, if necessary), add the cashews and hemp seeds and blend until smooth and creamy.

Return soup to the pot, add corn and spinach, bring to a simmer and cook until spinach is wilted. Add water if needed to adjust consistency. Season with black pepper.

Thoughts:

I made this wrong. First, I sauteed the onion and garlic with about a Tbsp of avocado oil. I used fresh basil. I misread the recipe, and blended about half of the zucchini mixture with the cashews... Oh, and I used homemade chicken stock I had on hand. Also forgot the hemp seeds!

It was alright. Not the worst Dr fuhrman soup I've had. My alterations probably improved it a bit :)

3.75/5

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Best-Ever Chicken Salad

Chicken Salad Sandwich with Fruit, Kettle Chips, and Key Lime Soda

I'm not sure if it's because I'm pregnant or just love chicken salad, but I've been craving it for a while.

After a late night fall down the rabbit hole of the internet, I randomly came across a video on Youtube with two very entertaining guys making chicken salad. A serendipitous moment where preggo cravings and late night insomnia converged. I bought the few items (like fresh dill) that I didn't have on hand the next day.

Chicken Salad with homemade Mayo before being mixed in

I made mayo and that made a huge difference. Store bought would have been fine, but I was able to make the amount I needed and not have a ton leftover to gross out Andrew in the fridge. Also, making mayo with an immersion blender was so easy and I already had the all the ingredients. Win-win!

Best-Ever Chicken Salad all mixed and ready to eat

Best-Ever Chicken Salad
Recipe from How to Feed a Loon
Serves: 4 - 6

Ingredients
3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work
well) (you'll need about 3 to 4 cups of cooked chicken)
2 tablespoons quality olive oil
1 cup of seedless grapes, sliced in half (red and green varieties are great)
1 cup almonds, thinly sliced (optional)
2 celery ribs, chopped
3 scallions, thinly sliced, white and green parts
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
Freshly ground pepper

Instructions
1. Pre-heat oven to 350 F.
2. Rub oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes (internal temp should reach 165 F).
4. Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
6. In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
7. Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
8. Refrigerate for at least an hour.
9. Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
10. Enjoy!

Classic Homemade Mayonnaise
Recipe from How to Feed a Loon
Serves: 10

Ingredients
1 large egg*
1 large egg yolk*
1 teaspoon of white wine vinegar
1 teaspoon of lemon juice
½ teaspoon of Kosher salt
¼ teaspoon of onion powder
1 teaspoon of Dijon mustard
¼ teaspoon of hot sauce (optional)
1 cup of avocado oil, or olive oil, or combo of both
SPECIAL EQUIPMENT: Immersion Blender
*Although the risk of contracting illness from raw eggs is minimal, children, the elderly, and those with a
compromised immune system should avoid consuming them.

Instructions
1. Place all the ingredients in a vessel just large enough to fit the immersion blender.
2. Place blender all the way in, so the blades are touching the bottom of the vessel.
3. Turn on blender, and gently move it up, so the eggs are incorporating, and the oil and the egg begin to emulsify.
4. Continue, gently moving up and down, until thick.
5. Will keep in the fridge for up to 1 week.
6. Enjoy!

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Day 11 of Dr. Fuhrman 10 in 20: Berry Bowl, Sweet Kale Salad, Easy Vegetable Pizza

Fresh Berry Bowl with Flax, Walnuts, and  Almond Milk

Back home from my trip to Oregon, and back on plan :)

Breakfast: Berry Bowl

1 ½ cups blueberries, strawberries, blackberries  and/or raspberries
1 banana, sliced
¼ cup unsweetened, unflavored or vanilla soy, hemp or almond milk
2 tablespoons chopped walnuts
1 tablespoon ground flax or chia seeds

Top berries and banana with non-dairy milk and sprinkle with the walnuts and flax or chia seeds.

Score: 9.5/10

This is a repeat from Day 2 (click here to see it). This time I made it slightly different. I had chopped walnuts, so I used those instead of substituting pecans (like last time).  I had fresh strawberries, blueberries, raspberries, and blackberries... so good! Last time I had fresh strawberries and frozen blueberries. Both ways were tasty. I know I've said this before, but I'm saying it again. I love fruit.

Yum!

Here's the salad unmixed with most of the ingredients off to the side. The apple got cropped out, just know that it was there in all its pink lady glory ;)

Lunch: Sweet Kale
5 cups chopped kale, tough stems and center ribs removed 

1 tablespoon lemon juice 

1 small apple, cored and sliced 

1 tablespoon raw sunflower seeds or pumpkin seeds 

1 tablespoon raisins 

½ avocado, peeled and chopped 

Balsamic or fig-flavored vinegar 

Toss together all ingredients except vinegar. Finish with a splash  of vinegar.  Salad

Score: 6.5/10

This salad was alright. Good, but not great. I am not a huge fan of straight up kale salads anyway. The Sweet Kale Salad Mix by Eat Smart (we usually get it at Costco) is an exception. That salad does have a creamy poppy seed dressing going for it. This salad had a nice mix of sweet and sour. The acid from the lemon and vinegar balanced out the sweet apple and raisins. It could've used some more avocado. I didn't even know it was there most of the time. Also, 5 cups is a lot of kale. I got a bit burned out and wasn't able to finish the last bit of salad.

Another Veggie Pizza with Multigrain Flatbread Crust

Dinner: Easy Vegetable Pizza  (supposed to be Lazy Lentils)

1 large (100% whole grain) tortilla or pita 

½ cup low sodium pasta sauce 

¼ cup chopped mushrooms 

¼ cup chopped red onion 

½ of a medium tomato, chopped 

1-2 tablespoons mozzarella cheese, cubed 

1 Tablespoon dried basil

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.

Score: 9/10

So, I keep making different variations of this pizza, because I keep craving pizza! This time I used Flatout brand flatbread (the Multigrain with Flax). It's only 100 calories, has 9 g of protien, 8 g of fiber and only 1 g of sugar. Not too shabby. It was crispy everywhere except the middle when I took it out of the oven. I put a lot of sauce and fresh tomatoes on top. I think that's what made it soggy. The sauce I used, Classico Riserva Roasted Garlic, had big chunks of delicious roasted garlic in it. The ingredient list on the sauce is pretty short. There's no added sugar, just tomatoes, roasted garlic, extra virgin olive oil, spices and sea salt. 

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Word of Mouth... Best Restaurant in Salem, OR?

Plate O Love

So, Dr. Fuhrman's plan is out the window. Or at least on hold. Mom, Avery and I stopped by one of my favorite places to eat in Salem, Word of Mouth Bistro. The place is set up in a house and the decor is quirky. The wait is long and they are only open Wednesday through Sunday until 3pm, but the food is worth it. Last time we were here there was a book in the waiting area that was all about hash (not the marijuana  kind). It was older, had a simple tan hardcover binding. It had a bunch of interesting recipes and I remember thinking, how long till this just walks out the door with someone. Well, it wasn't in the stack of books this time.

I usually get the Plate O' Love which has Crème Brûlée French Toast and a veggie hash with eggs made to order (over medium, please). The Heavenly Veggie Hash (as it's called on the menu) is made up of fresh veggies, (broccoli, cabbage, zucchini, caramelized onion, bell pepper, spinach, carrot) and spices chopped together with baby Yukon Gold potatoes, pan-fried, and topped with diced Roma tomatoes, grilled artichoke hearts and grilled baby Portobello mushrooms.

Veggie Hash with Fruit and Toast

My mom got the veggie hash with seasonal fruit and fresh baked breakfast bread with Mother Teresa's Strawberry Freezer Jam.

Cinnamon Roll Pancake with Cream Cheese Icing

My daughter got a single cinnamon roll pancake glazed with cream cheese icing that was as big as her head, seasonal fruit and some fresh squeezed orange juice. We were all very happy!

Veggie Patty our server gave us as a "Random Act of Yum-ness"

We got a random act of yum-ness from our server, which was a nice surprise. It was a house made veggie burger made with chopped broccoli, julienne zucchini, quinoa, sunflower seeds, carrots, artichoke hearts, black beans, parmesan cheese, fresh spinach, Portobello mushrooms and spices, topped with Hollansaise sauce and chopped Roma tomatoes. It lived up to it's yum-ness label :)

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Day 9 of Dr. Fuhrman 10 in 20: Chocolate Cherry Smoothie, Salad Stuffed Pita with Russian Dressing, and Buenas Noches Black Bean Soup

Breakfast: Chocolate Cherry Smoothie

3 cups chopped kale, tough stems removed
1∕3 cup unsweetened, unflavored or vanilla soy, hemp or  almond milk
1∕3 cup pomegranate juice or ½ cup pomegranate kernels
1 tablespoon natural cocoa powder
1 cup frozen cherries
½ ripe banana

Blend ingredients in a high-powered blender.

Score: 8/10

First things first, the color isn't very appealing. The cocoa powder was an interesting flavor, but I wish there was some honey or something to make it a little less bitter. Overall, a good green smoothie. I do love dark cherries :)

Lunch: Salad Stuffed Pita

1 (100% whole grain) pita
4 avocado slices
2 tomato slices
1 cup shredded lettuce or spinach
2 onion slices
Russian Dressing (see other recipe)

Lightly toast the pita*. Cut pita in half to form a pocket. Stuff with Russian Dressing and other ingredients.

*I chose not to toast my pita because last time I did, it turned into a cracker.

Score: 8.5/10

Eh. It was good. Tasted like a pita and veggies. The Russian dressing was a nice change of pace, but very strong on the balsamic flavor. Not sure I'd want it on a salad.

A serving size of the Russian Dressing

Russian Dressing

2 servings

4 tablespoons low sodium pasta sauce
3 tablespoons raw almond butter or 1∕3 cup raw almonds
2 tablespoons balsamic vinegar

Blend together with a fork or whisk if using almond butter. If using raw almonds, blend in a high-powered blender.

Dinner: Buenas Noches Black Bean Soup

4 servings

1 small onion, chopped
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
4 cups water
2 (15 ounce) cans low sodium black beans, drained, divided
1 cup low sodium salsa
1 cup frozen corn, thawed
1 cup diced tomatoes

In a large soup pot, combine onion, celery, carrots, garlic, cumin, chili powder, black pepper, water, and 2 cups of the beans. Bring to a boil, reduce heat and simmer for 15 minutes. Place remaining black beans and the salsa in a blender or food processor. Blend on high speed until smooth. Stir into soup mixture along with the corn and tomatoes. Simmer for an additional 15 minutes.

Score: 7/10

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Day 6 of Dr. Fuhrman 10 in 20: Blended Mango Salad, Turkey Burgers with Black Beans and Mushrooms, Banana Walnut Ice Cream

Mango, Spinach, and Romaine Smoothie

Breakfast: Blended Mango Salad

1 ripe mango, peeled and chopped or 1 ½ cups frozen mango chunks
2 cups spinach
1 cup chopped romaine lettuce
¼ cup unsweetened, unflavored or vanilla non-dairy milk or coconut water
½ tablespoon ground flax seeds

Blend ingredients in a high-powered blender or food processor.

This was a decent smoothie. I put about 2 cups romaine and between that and the spinach, the greens took over the flavor. With less lettuce I might have enjoyed this more.

Score: 7/10

Quick and Easy Vegetable Pizza

Lunch: Easy Veggie Pizza (should have been a Mixed Greens Salad with Pears, Apples and Walnut Vinaigrette)

I wasn't feeling a salad and I've been craving pizza

1 large (100% whole grain) tortilla or pita
½ cup low sodium pasta sauce
¼ cup chopped red onion
½ cup artichoke hearts
½ cup fresh tomato, chopped (I used a yellow heirloom tomato)
 1 oz fresh mozzarella cheese

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.

I broiled it at the end. I let it get a bit burned. The pita wasn't very good (just like Day 1's veggie pizza)


Rest coming soon...

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Day 4 of Dr. Fuhrman 10 in 20: Chia Breakfast Pudding and Chickpea Curry in a Hurry

Chia Seed Breakfast Pudding( after sitting 15 minutes for the chia seeds to congeal the almond milk)

 Breakfast: Chia Seed Breakfast Pudding

½ cup unsweetened, unflavored or vanilla soy, hemp or  almond milk
2 tablespoons whole chia seeds
2 tablespoons uncooked old fashioned or steel cut oats
½ banana, sliced
½ cup fresh blueberries or frozen, thawed

In a bowl, mix together non-dairy milk, chia seeds and oats. Let mixture sit for 10 minutes or for an on-the-run breakfast, make the night before and refrigerate. Stir in banana and blueberries.

This was good. I've really liked all the breakfasts so far on the 10 in 20 program. It reminded me of the chia pudding mom and I made about 5 years ago... wow, has it been that long?

Score: 8/10

Hummus Wrap with Avocado

Luch: Hummus Wrap (repeat from yesterday, should've been a portobello salad with walnut vinaigrette)

I was short on time, so I just repeated yesterdays lunch and added some avocado. The avocado made this even better. The creaminess seemed to cut the onions. I didn't add the vinegar, but didn't really miss it.

Chickpea Curry in a Hurry

Dinner: Chickpea Curry in a Hurry

2 servings

1 ½ cups cooked chickpeas or 1 (15 ounce) can low sodium chickpeas, drained
½ cup low-sodium vegetable broth
1 ½ cups diced tomatoes
1 teaspoon garlic powder
2 teaspoons curry powder
1∕3 cup unsweetened dried coconut
1 10-ounce box or bag frozen chopped spinach*

Combine all ingredients except spinach in a large saucepan. Cook for 5 minutes, then add spinach. Cover and continue cooking until spinach is thawed and curry is warm, about 5 more minutes.

Score: 8.5/10

*Instead of frozen spinach, I used fresh. A 10 oz package of frozen spinach is about 1 1/2 cups. After cooking down fresh spinach with a bit of water, that's how much you should be left with.  (many places online say to saute spinach with a tablespoon of oil, but I used a few tablespoons of water and it worked out fine. So, 1 lb fresh spinach = 1.5 cups cooked and drained = 10 ounce frozen package.

Right before we started the 10 in 20 program I made a vegan Indian chickpea dish called Chana Masala. The flavor was awesome. The naan might have also helped with how much I enjoyed it ;) This was a bit different. The sweet coconut (I did't have unsweetened in my pantry, so the stuff i used had too much sweet flavor) was okay, but I found it a bit distracting. The texture may have been the culprit there, really. The smell and flavor of this dish was pretty good.

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Day 3 of Dr. Fuhrman 10 in 20: Orange and Kale Smoothie, Hummus Wrap, Tailgate Chili

Orange and Kale Smoothie in a bottle, ready to take to the gym :)

Breakfast: Orange and Kale Smoothie

1 ½ cups kale

1 apple, cored and sliced 

1 navel orange, peeled (I use 3 clementines)

½ lemon 

1 tablespoon flax seeds 

2-3 ice cubes 

Water as needed for desired consistency

Blend ingredients in a high-powered blender

I had to take this to the gym with me since I was running late this morning. The bottle I pulled out didn't fit all of the smoothie, so I drank some before I left. Avery thought the little glass was for her and got excited, but as she got closer to it, she decided not to drink it. Probably a good thing, she likes green smoothies, but I put in a little extra kale you could taste it! Overall, this was very good. Tasted very green and fresh. Without the extra kale I put in and a bit more orange, this would've been even better.

Score: 9/10

Here's the leftover smoothie that didn't fit in my bottle. Check out that color!

Hummus Wrap

Lunch: Hummus Wrap

1 large (100% whole grain) tortilla

3 tablespoons hummus  

½ cup chopped romaine

½ cup sliced tomatoes

2 slices  red onion 

Splash balsamic vinegar 

Spread hummus on the wrap, top with chopped romaine, diced tomatoes, sliced red onion and a splash of balsamic vinegar.

So, I used the whole wheat pitas that I already have instead of a tortillas and switched out the romaine with spinach. The raw red onion was strong. I might have used too much. The balsamic vinegar was also strong. Not bad. On the plus side, it was simple and quick.

Score: 7.5/10

Tailgate Chili

Dinner: Tailgate Chili

5 servings 

½ cup uncooked bulgur or quinoa 

1 cup water 

3 cups chopped onions 

3 cloves garlic, minced 

2 green bell peppers, chopped 

26 ounces low sodium diced tomatoes 

3 (15 ounce) cans red kidney beans, no salt added or  low sodium, rinsed and drained 

2 cups fresh or frozen corn kernels 

2 tablespoons chili powder 

2 teaspoons ground cumin 

Combine bulgur or quinoa and water in a saucepan. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender. Meanwhile, heat 1∕8 cup water in a large saucepan and water sauté onions and garlic until almost soft, about 5 minutes. Stir in green peppers and sauté an additional 3 minutes, adding more water  as needed. Stir in diced tomatoes, beans, corn, chili powder  and cumin. Bring to a boil, reduce heat, cover and simmer for  20 minutes. Add bulgur or quinoa and simmer for an additional  5 minutes.

This chili was good. Very filling. Definitely tasted healthier and more bland than regular chili. The recipe made quite a bit. I replaced one of the cans of kidney beans with black beans and added some smoked paprika. I'll probably need to freeze some of this. Not sure how many days in a row I want to eat it. 

Score: 8/10

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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 

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Ode to a Sandwich

Classic BLT

O crispy frying strips of fatty striped meat candy
cut from the belly of a little piggy.
How delectable the smell, how delicious the taste.
A freshly spun head of  iceberg lettuce adds its crunch.
Torn to pieces, barely green, but crisp and fresh.
Next the big bright red orb from the neighbor next door.
Sliced and sampled before it even makes it to you.
So much better than it's store-bought cousins
and a flavor of summer that can't be replaced.
Tomato juices dribble down your layers.
Mayo glides onto the whole wheat bread that surrounds you
A brown, unassuming frock, for a simple, yet classy one such as you
No, that mayo may not slim your waistline,
but it adds that creamy goodness that binds
the B, the L, and the T into one great, craveable sandwich
Should you have cheese? Sliced Avocado?
Maybe, but without these extra adornments
You will always be tasty to me

lunch

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Garlic Butter and Bean Pasta AKA Lunch

It's been a while since I posted anything... So, here's what I made for lunch. Nothing fancy, probably not the healthiest, but it was tasty.

Garlic Butter and Bean Pasta
Whole wheal spaghetti noodles
Butter
Garlic
Lemon pepper Seasoning
Dried country herbs
Frozen yellow and green beans
Aged white cheddar cheese (not pictured)

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Holiday Challenge Second Week+

Here is what I ate this week. Well, I guess it's technically a week plus two days... but who's counting (obviously me). Didn't do well with the Holiday Challenge Do's, but I did avoid white flour, sugar and excess oils.

Thoughts for the week: I'm addicted to cheese! I need to cut it out and maybe cut out dairy all together.  There were a lot of nights that I couldn't sleep. Luckily I'm not prone to late night binges. Went to the gym three times. Went out to eat three times, once with Andrew (made a good choice - healthy salad with lots of veggies), and twice with Kendra (not so healthy Kneaders breakfast and lunch, and a semi-healthy salad at Carraba's). Non-food related news: Got our Christmas shopping done, yea!

(BTW an * means that an ingredient list is located at the bottom of the post)

Monday, Nov. 28th

Wheat Thins (reduced fat variety) with pepper jack and aged provolone cheese (no picture).

Hot Pink Smoothie*

Black Bean Soup*

Tuesday, Nov. 29th

Berry Smoothie*

Kashi Roasted Vegetable Pizza with Whole Wheat Crust

Chipolte Seasoned Sweet Potato Fries

Romaine & Boston Lettuce with Italian Caesar

Wednesday, Nov. 30th

Half a banana (do you really need a picture?)

Cheese quesadilla (no picture)

Oatmeal Chocolate Peanut Butter "cookie" Shake *

Added Banana to Shake - better without i

Salsa Verde Fajitas - added garlic, soy sauce, and fajita seasoning to rest of salsa verde, then marinated chicken in jar

Thursday, Dec 1st

Three whole wheat tortillas with leftover vegetable fajita mix, lime, cilantro, and Valentinas (see above).

Art City Trolley restaurant: Spring veggie salad (no picture).

Friday, Dec 2nd

Kneader's bacon, egg, and cheddar cheese breakfast on whole wheat bread (no picture).

Kneader's loaded baked potato soup (no picture) and 1 1/2 clementines.

Ate a ton of original sweet potato fries
with Sweet Baby Ray's BBQ sauce

Saturday, Dec 3rd

Leftover black bean soup (see Nov 28th) and orange juice (yes, soup for breakfast).

Strawberry Honey Smoothie*

Whole Wheat Gnocchi with Pasta Sauce
and grated Parmesan Cheese

Sunday, Dec 4th

Black Bean Tacos

Green Smoothie (no picture)*.

Quesadilla (no picture).

Monday, Dec 5th

Quesadilla (no picture) and a banana.

Plain Greek Yogurt with Frozen Blueberries

Roasted pineapple, sweet onions, red and yellow peppers with
 Aidells chicken meatballs and teriyaki sauce made with honey
on Jasmine rice

Tuesday, Dec 6th

Multi-Grain and Flax Wheat Toast with
Homemade Peanut Butter (peanuts blended in Vitamix)

Carrabba's Insalata Fiorucci - Romaine, spinach,
artichoke hearts, roasted red peppers, grilled eggplant,
Parmesan, and a hazelnut goat cheese medallion

Mixed Berry Smoothie*

Whole wheat thin spaghetti with marinara sauce and some shredded cheese (no picture).

 *Ingredient lists:

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