DAY FOUR

Day Four Thursday May 15, 2014

Breakfast:  Oatmeal with mango and walnuts and cinnamon and almond milk.

Snack:  veggies with the yogurt again- soooo good and filling

                                         Lunch:  Leftovers from the spaghetti squash dinner.

                                        Snack:  Coconut oil on popcorn instead of butter.  Yum!

I loved this easy dish because I just took my precut stuff out of the fridge and roasted it up!

 Dinner was roasted veggies, brown rice with lemon chicken on top and salad.   The kids didn't like the chicken.  I'll have to figure out how to season the rice and chicken better.

Day Three:  Wednesday May 14, 2014

Breakfast:  Banana pancakes-  Just two eggs to one banana and 1/4 cup oats, then cooked like a pancake.  You can see in the last post from yesterday what we put on top instead of syrup.  a few of the kids will have to get used to the consistency.


Snack:  Pre-made baggie of pepper, celery, carrot sticks and pea pods.  I don't have a ripe avocado yet so I dipped them in 1 TBS of Greek Yogurt.  SOOOO GOOD!  Not shown here.

Lunch:  Lemon Chicken Salad:  Spinach with chicken bits with lemon pepper and lemon juice mixed in with it, tomato, orange or yellow pepper, a little moza shredded cheese, cucumber with 1TBs of Olive oil and 1 TBS balsamic vinegar.  SOOOO yummy!

 Snack:  banana Chocolate Smoothie:  Two frozen nanners, 1 tbs of baking cocoa, 1 TBS of almond or peanut butter, almond milk.  Mix in blender.  This is like chocolate ice-cream.  Can be frozen too and eaten like a frozen treat.  Most of the kids loved this.

Dinner:  Spaghetti squash with a yummy spaghetti sauce on top.  The sauce was healthy with ground turkey, tomatoes, seasonings, veggies like onions, garlic, zucchini, and the orange peppers made it sweet because no sugar is added.  The kids liked it ok.  They had wheat spaghetti noodles too and liked that better.  I loved it with the squash.  We had the lemon pepper salad minus the chicken and wheat garlic toast but instead of butter we brushed the tops with olive oil and garlic salt.  Very filling dinner and tasty!

I was never hungry all day and I felt great going to bed!

Healthy Eating Project

A good friend of mine "RA" has been such an inspiration of eating healthy whole foods.  She has passed on to me some amazing recipes and knowledge.  She inspired this project.  

K and I (really all of the family) are trying out all healthy eating for two weeks to see how we feel at the end.  We are trying to do all whole foods and no sugar- some dairy like moza cheese, greek yogurt, 1 percent milk.

Day One:  Monday: May 12th, 2014

Breakfast:  Oatmeal with nanner and cinnamon and milk.

Snack: none yet.

Lunch: ate a wheat toast with tomato, spinach and yellow pepper (sooooo good)

Snack:  popcorn  with the coconut oil and sea salt.  Cooked in a paper bag for three 

             minutes.

Dinner:  Roasted carrots, broccoli, and cauliflower with olive oil and sea salt.

              Quinoa made in chicken broth, with chicken pieces seasoned with pepper and  

              garlic

              watermelon

FHE Dessert:  Purple grapes

Pictures of some things made so far.

 Yesterday (Tuesday May 13th) I cut up everything.  I did sweet potatoes in chip style and french fry style, broccoli, cucumbers (just a few-won't stay good all week), lots of carrots, peppers (four colors of the bell), I did a zucchini too.  I also baked seven or eight chicken breasts at the same time and bagged it and froze it to add to salads for lunch or for dinners.  It took two hours to do all this.  I made 21 baggies of veggies to eat for a snack each day to dip in avocado with sea salt.  All this should last seven days.

 This is the lettuce wrap taco from last night.  So good!  So easy because chicken was already cooked and ready to go.  I cut up these green onions and tomato and put in wrap with the salsa.

 These are the Banana Bite cookies.  Huge hit at our house.  Two ripe bananas, honey, some vanilla, baking powder, cinnamon, almond or peanut butter, and rolled oats.  SOOOO Good!  Oh, we added dark chocolate chips.

  Ingredients for the Banana Pancakes we made this morning (day three Wednesday May 14) that I will blog about tomorrow.

 Banana Pancakes and what we put on top:  yogurt and strawberries, or peanut butter or almond butter.  I can't have the almonds, so natural peanut butter for me.

The baggies of Veggies that are just grab and go.  I added a few snap peas to each bag.

Day TWO:  Tuesday: May 13th.

Breakfast:  Scrambled egg with the leftover roasted veggies from last night all mixed together.  

                  side:  1/2 mango

Snack:  banana, moza cheese stick

Lunch:  Brown rice cake with tomato, yellow peppers, and sprouts, spinach

             side:  pineapple

Snack:  Banana bites:  Sooooo good!  A healthy cookie

Dinner:  chicken, moza cheese, little salsa, green pepper, and tomato in a lettuce wrap.  

             side:  1/2 mango and pineapple