Phase 1, Week 8, Day 3Breakfast @ 10:30 (really slept in today!) - Proti-Diet Oatmeal w/2 tsp WF Strawberry fruit spread stirred in Lunch @ 2:30 - IP Chicken Soup w/pureed roasted veggies & a salad Supper @ 6:30 - probably Pork Loin, salad, and something using either turnips or zucchini Snack @ 10:30 - IP Raspberry Jelly w/shredded cabbage in it
Phase 1, Week 8, Day 3Breakfast @ 10:30 (really slept in today!) - Proti-Diet Oatmeal w/2 tsp WF Strawberry fruit spread stirred in Lunch @ 2:30 - IP Chicken Soup w/pureed roasted veggies & a salad Supper @ 6:30 - probably Pork Loin, salad, and something using either turnips or zucchini Snack @ 10:30 - IP Raspberry Jelly w/shredded cabbage in it
hmmmmm how do you make that and i never heard of cabbage in jello??? intrigued!!! haha
Breakfast:
Shake: Jay Robb Strawberry
3 mile walk
Lunch big bowl with lettuce, 1 cup chopped red bell pepper, 1/2 cup red onion, 1/2 cup mushrooms, 4 oz ground beef, 1 slice vegie cheese, 2 TBSP WF 1000
Snack: Bar
Dinner: 4 oz chick breast grilled, rutabega fries(I hope), salad, spinach.
Breakfast: omelet
Lunch: lettuce salad with spinach vinegar estate dressing
Snack: cappuccino drink
Dinner: taco salad with 8 oz ground turkey 93/7 and 1/2 a tomato
Snack: dark chocolate pudding pop
Rainbowsmiles:
My mom would sometimes put shredded cabbage in orange jello when I was growing up. I didn't really like it then, but now I like cabbage better. Just shred up some raw cabbage (no more than 3/4 c) and stir it into the IP Raspberry Jelly (jello) right after the jelly dissolves in the warm water. Put in fridge to let it set up. A great way to get in more veggies in during the day
Rainbowsmiles:
My mom would sometimes put shredded cabbage in orange jello when I was growing up. I didn't really like it then, but now I like cabbage better. Just shred up some raw cabbage (no more than 3/4 c) and stir it into the IP Raspberry Jelly (jello) right after the jelly dissolves in the warm water. Put in fridge to let it set up. A great way to get in more veggies in during the day
Baked okra chips are amazing. I just take the whole okra spear, lightly salt it, and bake it! They're salty and delicious. I like to eat them when I'm watching a movie, my popcorn alternative.
Here's some really good information on okra (this makes me want to eat okra every day): http://www.asianhealthsecrets.com/okra-chips/
Okra, a slender green vegetable used in Creole, and Cajun cooking, is a member of the cotton family indigenous to the Nile in North Africa and the Middle East. It was discovered about 3500 years ago in Ethiopia. Early Egyptians, including Cleopatra, loved its taste and cleansing/beautifying effects. Okra came to North America via the slave trade and then to Europe, Asia and South and Central America. Okra is low in calories and is a good source of many nutrients including vitamins A, B6 and C, fiber, calcium, riboflavin, zinc and folic acid. It is very alkaline, a bulk laxative because of its slimy texture. Okra is good for the gut. The mucilage and fiber found in okra helps adjust blood sugar by regulating its absorption in the small intestine. The fiber maintains a healthy gastro-intestinal tract, facilitates probiotics similar to yoghurt in the small intestine, and helps biosynthesis of Vitamin B complex. Okra traps and eliminates toxins and frees bile so that it prevents constipation, bloating, and complexion problems. That makes okra an ideal vegetable for weight loss. Protein and oil contained in the seeds serve as a first-rate vegetable protein, enriched with amino acids such as tryptophan, cystine and other sulfur amino acids.
Baked okra chips are amazing. I just take the whole okra spear, lightly salt it, and bake it! They're salty and delicious. I like to eat them when I'm watching a movie, my popcorn alternative.
Here's some really good information on okra (this makes me want to eat okra every day): http://www.asianhealthsecrets.com/okra-chips/
Okra, a slender green vegetable used in Creole, and Cajun cooking, is a member of the cotton family indigenous to the Nile in North Africa and the Middle East. It was discovered about 3500 years ago in Ethiopia. Early Egyptians, including Cleopatra, loved its taste and cleansing/beautifying effects. Okra came to North America via the slave trade and then to Europe, Asia and South and Central America. Okra is low in calories and is a good source of many nutrients including vitamins A, B6 and C, fiber, calcium, riboflavin, zinc and folic acid. It is very alkaline, a bulk laxative because of its slimy texture. Okra is good for the gut. The mucilage and fiber found in okra helps adjust blood sugar by regulating its absorption in the small intestine. The fiber maintains a healthy gastro-intestinal tract, facilitates probiotics similar to yoghurt in the small intestine, and helps biosynthesis of Vitamin B complex. Okra traps and eliminates toxins and frees bile so that it prevents constipation, bloating, and complexion problems. That makes okra an ideal vegetable for weight loss. Protein and oil contained in the seeds serve as a first-rate vegetable protein, enriched with amino acids such as tryptophan, cystine and other sulfur amino acids.
Thanks for this...I tried making okra a while ago and made the mistake of chopping them up and preparing them wrong with the sliminess that turned me off them...need another way to try them for an okra reboot!
Thanks for this...I tried making okra a while ago and made the mistake of chopping them up and preparing them wrong with the sliminess that turned me off them...need another way to try them for an okra reboot!
I slice my okra fairly thin and toss with sea salt, pepper, garlic powder, onion powder and a little bit of olive oil. I spread the okra in a single layer on a cookie sheet. Then I roast it for 15 minutes in a 425 degree oven. It turns out a little crunchy and not slimy.
That being said I love okra any way any how, even slimy!
I slice my okra fairly thin and toss with sea salt, pepper, garlic powder, onion powder and a little bit of olive oil. I spread the okra in a single layer on a cookie sheet. Then I roast it for 15 minutes in a 425 degree oven. It turns out a little crunchy and not slimy.
That being said I love okra any way any how, even slimy!
Oh my goodness, that sounds so good. Definitely going to try that.
I love okra. It isn't very common up here in the PNW, so it's hard to find fresh okra that doesn't look totally bruised up. I used to love to put okra in my chicken noodle soup. Hmmmm, maybe I should try putting some in IP chicken noodle soup for lunch?
It's Sunday, July 15th! What are you eating today IPeeps?
