Breakfast - Leftover black eyed peas that need to be eaten. Large handful of almonds, 1/2 banana that was rejected by the toddler, and a handful of raisins.
Lunch - Huge salad with olives, tomatoes, 1/2 avocado, carrot, and the lemon tahini dressing.
Dinner - Japchae without the sugar and baked tofu using tapioca starch instead of cornstarch.
Snacks - lot of pomegranate seeds.
I was feeling a little intestinal distress so I want to try to stay away from eggs for a day or two to see if that's what's causing it. We'll see how it affects me long term and also if I will continue to stick with the diet.
Monday, January 7, 2019
Saturday, January 5, 2019
MW30 Day 5
Breakfast - Three ghee-fried eggs, 1/2 avocado, leftover roasted veggies, and some butternut squash I had in the freezer. I tried putting some Trader Joe’s Everything But the Bagel seasoning on the squash, but it didn’t quite work, or at least I didn’t like it too much.
Lunch - I made a pretty good curried butternut squash soup with the freezer squash because it was a little stringy. It was really good, I had two bowls! I also had a kale salad with tomatoes and the tahini dressing.
Snacks- I was a little hungrier today, so I had a few snacks. Some pomegranate seeds and a handful of nuts before dinner. After dinner I had an apple with almond butter.
Dinner - trout filet fried in ghee with some garlic, steamed carrots, sautéed kale and tomatoes.
Lunch - I made a pretty good curried butternut squash soup with the freezer squash because it was a little stringy. It was really good, I had two bowls! I also had a kale salad with tomatoes and the tahini dressing.
Snacks- I was a little hungrier today, so I had a few snacks. Some pomegranate seeds and a handful of nuts before dinner. After dinner I had an apple with almond butter.
Dinner - trout filet fried in ghee with some garlic, steamed carrots, sautéed kale and tomatoes.
MW30 Day 4
Breakfast - 3 ghee-fried eggs with Tabasco, 1/2 avocado, and lots of the roasted vegetables from the other night's dinner
Lunch - Leftover salad from last night's dinner with the added roasted cauliflower. I wasn't sure if I would eat the whole cauliflower, because that seems like a lot, but I did. It was delicious!
Dinner - I had another salad. Kale with roasted butternut squash, fresh grape tomatoes, toasted walnuts, a hard boiled egg, and olives. I made more tahini dressing because it was so good!
Lunch - Leftover salad from last night's dinner with the added roasted cauliflower. I wasn't sure if I would eat the whole cauliflower, because that seems like a lot, but I did. It was delicious!
Dinner - I had another salad. Kale with roasted butternut squash, fresh grape tomatoes, toasted walnuts, a hard boiled egg, and olives. I made more tahini dressing because it was so good!
Friday, January 4, 2019
MW30 Day3
Breakfast - 3 ghee-fried eggs with Tabasco, 1/2 avocado, the last of the technically non-compliant potato and sweet potato wedges from last week that I don't want to go to waste.
Lunch - Black eyed pea stew from New Years Day, 1/2 avocado, 2 hard boiled eggs, and a handful of almonds.
Dinner - Great salad with a lemon-garlic-tahini dressing! Massaged kale with olive oil and s&p, roasted red pepper from yesterday's dinner, carrot strips, sugar snap peas, olives, toasted walnuts
Putting everything together took quite a while, so I should really try to prep the salads ahead of time. Everyone else was eating pizza while I was still assembling my dinner. I also started roasting a whole cauliflower before E went for the pizza, but it wasn't done in time, so I decided that it was for tomorrow.
Dressing -3 Tbsp. tahini, ~1-2 Tbsp. olive oil, juice of one lemon, 3 garlic cloves, salt, pepper - put everything in a tall bowl and blended with the stick blender
Lunch - Black eyed pea stew from New Years Day, 1/2 avocado, 2 hard boiled eggs, and a handful of almonds.
Dinner - Great salad with a lemon-garlic-tahini dressing! Massaged kale with olive oil and s&p, roasted red pepper from yesterday's dinner, carrot strips, sugar snap peas, olives, toasted walnuts
Putting everything together took quite a while, so I should really try to prep the salads ahead of time. Everyone else was eating pizza while I was still assembling my dinner. I also started roasting a whole cauliflower before E went for the pizza, but it wasn't done in time, so I decided that it was for tomorrow.
Dressing -3 Tbsp. tahini, ~1-2 Tbsp. olive oil, juice of one lemon, 3 garlic cloves, salt, pepper - put everything in a tall bowl and blended with the stick blender
Thursday, January 3, 2019
MW30 Day 2
Day 2 food:
Breakfast - 3 ghee-fried eggs with Tabasco, 1/2 avocado, leftover collard greens from last night, technically non-compliant potato and sweet potato wedges from last week that I don't want to go to waste. Roland ate several of my sweet potatoes.
I have been super full so far, but I still have a ways to go to lunch.
Lunch - leftover egg salad from yesterday, romaine lettuce, 1/2 avocado, sugar snap peas, 7 olives, and tomato soup
Dinner - A huge plateful of roast vegetables - potatoes, sweet potatoes, carrots, Brussels sprouts, onions, red pepper, and zucchini.
I started brushing my teeth with the kids, so I'm less likely to eat more when I finish putting them to bed.
Tuesday, January 1, 2019
Modified Whole 30
I need to get back to eating better, but the vegetarian version I did the last time didn't end well for me. I'm opting to eat beans/legumes for protein in addition to the many eggs I plan to eat. I will be tracking what I eat again, as it's helpful for me and others in the future. Starting weight is 165.2.
Day 1
Breakfast - 3 eggs, 1/2 avocado, 1med-large sweet potato
Snack- pomegranate seeds
Lunch - egg salad (probably 2-3 eggs worth) over romaine lettuce, 7 olives, 1/2 carrot, 1/2 avocado, handful of sugar snap peas, and some tomato soup.
Snack - stalk of celery
Dinner - black eyed peas with collard greens. I took the recipe for the beans from the Rancho Gordo Bean email but is also available here. It was ok, but only me and the toddler ate it. Now I have a lot left for the week.
I felt pretty good today, I felt a little hungry after dinner but I didn't eat anything, so off to a good start, I guess.
Day 1
Breakfast - 3 eggs, 1/2 avocado, 1med-large sweet potato
Snack- pomegranate seeds
Lunch - egg salad (probably 2-3 eggs worth) over romaine lettuce, 7 olives, 1/2 carrot, 1/2 avocado, handful of sugar snap peas, and some tomato soup.
Snack - stalk of celery
Dinner - black eyed peas with collard greens. I took the recipe for the beans from the Rancho Gordo Bean email but is also available here. It was ok, but only me and the toddler ate it. Now I have a lot left for the week.
I felt pretty good today, I felt a little hungry after dinner but I didn't eat anything, so off to a good start, I guess.
Monday, November 5, 2018
Raw, Vegan, Gluten free Carrot Cake
I have been craving carrot cake recently and decided that would be what I would make for my birthday cake. Yes, I make my own birthday cake.
Since no one else in my house generally eats these things, I wanted to bring it to work. There are a couple folks who follow gluten-free and dairy-free diets, so I wanted to make a GF, DF cake.
I found a carrot cake recipe from Paleo Running Momma, that looked pretty good, but I just couldn't bring myself to make it. It seemed a bit involved and there were a couple ingredients I needed to get from the store. I made the frosting though and put it in the freezer until I made the cake part. After a couple weeks, Dana from Minimalist Baker posted a raw carrot cake. I had all the ingredients, so I decided to switch gears and make that instead.
It turned out pretty well. My food processor is pretty small, so I had to make everything in several batches. This made things take quite a bit longer. I don't think I will make this cake again, because of the food processor issue, and it's fairly dense, but it is tasty. The frosting is very "coconutty" and not very "cream-cheesy." I might try to use tofutti/Trader Joes non-dairy cream cheese if I were ever to try a non-dairy "cream cheese" frosting again.
Since no one else in my house generally eats these things, I wanted to bring it to work. There are a couple folks who follow gluten-free and dairy-free diets, so I wanted to make a GF, DF cake.
I found a carrot cake recipe from Paleo Running Momma, that looked pretty good, but I just couldn't bring myself to make it. It seemed a bit involved and there were a couple ingredients I needed to get from the store. I made the frosting though and put it in the freezer until I made the cake part. After a couple weeks, Dana from Minimalist Baker posted a raw carrot cake. I had all the ingredients, so I decided to switch gears and make that instead.
It turned out pretty well. My food processor is pretty small, so I had to make everything in several batches. This made things take quite a bit longer. I don't think I will make this cake again, because of the food processor issue, and it's fairly dense, but it is tasty. The frosting is very "coconutty" and not very "cream-cheesy." I might try to use tofutti/Trader Joes non-dairy cream cheese if I were ever to try a non-dairy "cream cheese" frosting again.
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