Eat to Live, Week 1
First, we will share with you a recap of yesterday’s meals and activities, and then a preview of today’s exciting culinary adventures. Along with a recap of yesterday and a preview of today, I will share a few recipes including my modified version of baked kale chips, and my exciting new no oil, extremely low-salt salad dressing. In addition, finish with a preview of what today has planned with recipes and activities.
ETL Recap: Week 1, Day 2 (Monday)
We each ate about a whole pound of salad last night with a homemade dressing and some baked kale chips that added a great crunchy texture in place of what we normally would have with traditional croutons.
An ETL Salad
These salads are about one pound each of greens and vegetables, following in the simple guideline that Joel Fuhrman gives early in his book, “The salad is the main dish”. I had a serving of the Anti-Cancer Soup and salad, while Monique just ate salad. It was very filling indeed. Later in the evening, we both had a snack of a few Medjool dates.
The salad greens were a mixture of Bibb, romaine, and baby spinach, then some broccoli florets, cucumber slices, sliced button mushrooms, tomato wedges, peeled and sliced kiwi fruit. All the ingredients, which weighed over two pounds, with the exception of the tomato wedges and kiwi all coated with a half-cup of Fire Roasted Tomato Dressing. The coated greens were plated and then the kiwi and tomatoes arranged then garnished with a sprinkling of baked kale chips. See the recipe links below.
Last night I spent about 30 minutes playing tennis and bowling on Wii Sports, then spent an hour in the kitchen preparing the salad, dressing, and kale chips. While I was cooking, Monique was cleaning house. We ate dinner, and then Monique and I went for our neighborhood walk, which is typically 30 minutes, then we cleaned house for another hour or so. In all, physical activity accounted for about 2 hours 30 minutes last night. In addition, by 10:00 pm we were bushed.
ETL Pre-View: Week 1, Day 3 (Tuesday)
Continuing with our daily morning weight measurements, here are the updates for both of us today:
Ryan: lost another 2 pounds, and now at 229
Monique: lost another 1 ½ pounds
Breakfast in transition
Today we both ate a Clementine with three Medjool dates, a cup of tea sweetened with 2 teaspoons of honey, and a splash of skim milk, and a half-cup of orange juice. The honey replaces granulated sugar that we used to put in our tea. We are still weaning ourselves from eliminating dairy and fruit juices from the diet, however, Dr. Fuhrman says that slight modifications to the diet depending on individual metabolism is recommended. We will likely start using soymilk in our tea soon in place of the cow’s milk.
Today’s lunch is about a half-pound of salad for each of us that was left over from last nights meal, a half-ounce of walnuts with a half-ounce of macadamia nuts, a Clementine, and an immunity drink.
Making a batch of hummus tonight and will be serving a half-pound of Anti-Cancer Soup along with a half-pound of salad.
Baked Kale Chips
Fire Roasted Tomato Dressing