Monday, 1/25, Day 16
Oatmeal with soy milk and raisins
Salad with basic balsamic dressing
Black Bean and Mango Salsa with potato slices
B: oatmeal with soy milk and raisins
L: salad with basic balsamic dressing
D: black bean and mango salsa with corn chips, potato slices
S: banana
Sunday, 1/24, Day 15
Potato Skins
Thinly sliced potato with some brushed across top, seasoned with salt, pepper, onion, powder and garlic powder. Baked in oven at 350 degrees F for about 20 minutes or desired tenderness/crispiness. Tasted great.
B: banana
L: oranges
D: baked potato with salsa, salad, potato skins
S: corn chips
Saturday, 1/23, Day 14
Breakfast.
Lunch was Carrot and Squash Saute.
Dinner. Sauteed portabello mushrooms and corn.
B: banana, apple and orange
L: carrot and squash saute
D: sauteed portabello mushrooms and corn
S: corn chips
Friday, 1/22, Day 13
Breakfast.
Lunch and dinner was leftover Vegetarian Leek and Lentil Soup from day 12.
B: rice cakes with peanut butter and banana
L: leftover soup
D: leftover soup
S: corn chips
Thursday, 1/21, Day 12
Oatmeal with soy milk and raisins.
Lunch is leftover spaghetti from day 11.
Vegetable Lentil and Leek Soup
8 cups vegetable stock
1 leek, sliced white and light green part
2 celery stalks, diced
2 carrots, peeled and diced
1 onion, diced
1 cup lentils
1/2 cup barley
2 tsp garlic powder
1 1/2 cup diced tomatoes with juice
1/4 tsp celery seed
1 tsp salt
pepper to taste
Cook all ingredients uncovered in large pot for 35-45 minutes or you could could in crockpot. This made for a fairly thick soup so if you would like to thinner you could just add a cup or more vegetable stock.
My husand absolutely loved this dish. He said it tasted meaty, probably because of the lentils and barley.
Snack. Air popped popcorn.
B: oatmeal with soy milk and raisins
L: leftover spaghetti
D: Vegetarian Lentil and Leek Soup
S: popcorn and nuts
Wednesday, 1/20, Day 11
Breakfast.
Lunch was leftover acorn squash from day 10.
Chunky Veggie Sauce
2 cups diced tomatoes with juice (from can)
1 cup tomato sauce
1/2 onion diced
1/2 cup mushrooms diced
1/4 green bell pepper, diced
1-2 Tbsp fresh parsley, chopped
1-2 Tbsp italian seasonings
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
Can cook in pan on stove or in crockpot. Top on whole wheat spaghetti.
B: grapes and mixed nuts
L: leftover quinoa salad
D: chunky veggies sauce with whole wheat pasta
S: mixed nuts
Tuesday, 1/9, Day 10
Recipe for oatmeal can be found on Day 7 and this time I added a dash if cinnamon.
Lunch was left-over quinoa salad from Day 9.
I wanted to try something new so I did some stuffed acorn squash and for the life of me I don't know where I put this recipe. I wrote it down on a piece of paper...if I find it I will update but I try to remember what I used off the top of my head. I cut two acorn squash in half and I scraped out the insides. In a seperate pan cooked up some grated carrots, diced celery, diced onion, mushrooms, cooked bulgar wheat with some salt, onion powder, garlic powder and ground pepper. Stuff each squash and placed on a cookie sheet with about 1/4 inch of water and covered in foil at 400 degrees F for about 45-60 minutes. This tasted fantastic! I did have to put a little extra salt on them at the end but other then that, perfect!
B: oatmeal with soy milk, kiwis and strawberries
L: leftover quinoa salad
D: stuffed acorn squash
S: banana and corn chips
Hashbrowns
1-2 potatoes, grated, rinsed and drained
1/2 green bell pepper, diced
1/2 onion, diced
1/2 tsp salt
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp evoo
Saute all ingredients in pan for about 15-20 minutes, top with salsa.
Lunch with clementines.
I couldn't figure out what to do for dinner so I tried to see what I had in the fridge that I could throw together and here is it.
Quinoa Salad
2 cups cooked, chilled quinoa
1 cup broccoli florets
1/8 cup sliced red onion
1/2 cup grape tomatoes
2 Tbsp pine nuts
1 tsp evoo
1/2 tsp lemon juice and zest of 1 lemon
B: hashbrowns with salsa and grapes
L: rice cakes with banana and peanut butter, clementines
D: quinoa salad
S: corn chip and salsa
Sunday, 1/17, Day 8
Breakfast.
Lunch.
Carrot and Squash Saute
1 medium zuchinni, diced into thin quarters
1 medium yellow squash, diced into thin quarters
2 carrots, thinly sliced
2 tsp EVOO
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Cook carrots in pan with evoo for about 5 minutes then add remaining ingredients and cook an additional 10 minutes or until desired tenderness.
Spiced Potato Cubes
2 medium russet potatoes, cubed
1 tsp EVOO
1/2 tsp salt
1/4 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp italian seasoning
In bowl add all ingredients, toss to coat and bake in oven at 400 degrees F. for 30-40 minutes or until desired tenderness. Enjoy!
Dinner.
B: strawberries, banana and clementines
L: carrot and squash saute with spiced potato cubes
D: rice cakes with banana and peanut butter, strawberries
S: corn chips
Saturday, 1/16, Day 7
Oatmeal with Soy Milk
1/2 cup rolled oats
1/2 cup plain unsweetened soy milk
1/2 cup water
1 Tbsp ground flaxseed
On stove bring soy milk and water to a boil, than add rolled oats and ground flaxseed. Simmer with a lid for about 10 minutes. Stir as often as needed, make sure liquid doesn't boil over! Delicious:)
Lunch was just some carrots, celery and peanut butter (Smucker's Natural is just peanuts and salt.).
DF Friendly Stir Fry
2 tsp EVOO
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, thinly sliced
2 cups broccoli florets
1/2 tsp sesame oil
1 tsp low sodium soy sauce
1/2 tsp groun ginger
1/4-1/2 tsp salt
Cook peppers, onion and broccoli in a skillet with the EVOO till somewhat tender then add remaining ingredients and cook till desired tenderness. Place on top of cooked brown rice. (The ingredients make for a very mild flavored stir fry so if you prefer more flavor then you might want to add more of the last few ingredients. If you like a little spice you could add some red pepper flakes.)
B: oatmeal with soymilk and strawberries
L: carrots, celery and peanut butter
D: stir fry with brown rice
S: corn chips
Friday, 1/15, Day 6
For breakfast, oatmeal seems to be something to help keep me filled till the next meal. So today I made it a little sweeter.
Oatmeal with Berries
Boil 1 1/2 cups water
Add 1/2 cup rolled oats and 1 Tbsp ground flaxseed
Cook on low for about 10 minutes or until desired consistency.
Finally add some frozen unsweetened mixed berries. Enjoy!
Lunch was a total mess. I had reheated some polenta and put some tomato sauce on it. Yuck! For those of you who might like this, great, but it just didn't taste good at all. So I just had an apple instead.
Here is what my mess looked like.
Went to a friends and made them some of the Vegetarian Choup and put that on top of a baked potato again. This meal just hits the spot for me.
I also made some Indian Flat Bread from Susan Gregory's Daniel Fast 2 Cookbook. This gets very sticky and cooks quick. It is a different texture but I had some with a little bit of peanut butter over the top and it tasted fine. This is something for those who miss bread. This isn't bread but a close substitute.
Lastly, my snack for the day was some carrots and celery with some natural peanut butter. Mmmmm.
B: Oatmeal with mixed berries
L: apple
D:Potato with vegetarian choup and flatbread with peanut butter
S:carrots, celery and peanut butter
Thursday, 1/14, Day 5
Breakfast was a little different today. I have never had polenta before so I gave it a try. I think this would taste better with sugar but since I am cutting that out I decided to eat the polenta with some wonderful strawberries and pears.
Lunch today was a little different. I have PWOC (Protestant Women of the Chapel) and it was our kick-off so there was tons of desserts and they had a potato bar with all the fixings. Praise God, I just got a plain baked potato and topped that with some salsa and some extra red onions, I also had some steamed broccoli and red grapes. That tasted wonderful. Thank goodness someone brought some fruit which just so happened to be placed in with all of the desserts. Lol, but that is okay, I said, "No!" to the flesh.
Dinner was nice. I had cooked up some veggie noodles and made some spaghetti sauce. A little on the acidic side so only put a little bit of sauce on your noodles.
Simple Spaghetti Sauce
2 cups diced tomatoes with juice
1 1/2 cups tomato sauce
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
optional: diced mushrooms, peppers, squash, etc.
B: Polenta, strawberries and pears
L: Potato with salsa and red onions, steamed broccoli, grapes
D: Veggie noodles with spaghetti sauce
S: corn chips
Wednesday, 1/13, Day 4
I love banana bread and wanted to do something similar in an oatmeal so I came up with my own little version.
Banana Walnut Oatmeal
1 cup cooked rolled oats
1 banana, sliced
1/2 cup walnuts, diced
1 Tbsp ground flaxseed
Lunch was a little bit of leftovers of the Vegetarian Choup but I decided to try it over a baked potato with a few clementines for some sweetness. This was very delicious and filling.
Snack for the day was a few corn chips.
For dinner I wanted something a little lighter then what I had at lunch so I made a strawberry salad. I think this would have tasted better with spinach but I didn't have any at the house.
Strawberry Salad
1 head lettuce
1 cucumber, peeled, seeded (scrape spoon to get middle out), and sliced
1/4 red onion, sliced
As many or as few strawberries as you like, I put about a quart in the salad.
Dressing, Basic Balsamic Dressing
B: Banana walnut oatmeal
L: Potato with Vegetarian Choup and clementines
D: Strawberry Salad with Basic Balsamic Dressing
S: corn chips
Tuesday, 1/12, Day 3
This morning I wasn't too hungry but still had a wonderful breakfast. I had two plain brown rice cakes with some natural peanut butter (just nuts and salt) and topped each with slices of banana. The sweetness of the banana paired with the saltiness of the peanut butter and had some crunch from the rice cake. Mmmmmm. Oh yes, I had some clementines with this too.
For lunch I had an oldie but goody. Drizzled a tiny amount of olive oil in a pan and sauteed some sliced onion and cabbage and put some salt and pepper on top. Very basic but good.
Dinner turned out great. I was aiming to try and make a chili but it turned into something between a chili and a soup. I was going to use chili powder but there were things in the chili powder that were questionable so I just used some cumin instead. So here is my recipe.
Vegetarian Choup (chili-soup)4 large servings (7 pts per serving)
1 Tbsp olive oil
1 medium onion, diced
2 cups diced tomatoes with juice (can get from can)
1 1/2 cups tomato sauce (no sugar)
1 - 15 oz can black beans, drained and rinsed
1 - 15 oz can kidney beans, drained and rinsed
1 - 15 oz can pinto beans, drained and rinsed
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp garlic powder
2 tsp ground cumin
1/4-1/2 tsp of salt or about 15 twist on grinder
1/4-1/2 tsp or pepper or about 15 twist on grinder
Turn crockpot to high and combine all ingredients, stir well and cook on high for 4 hours.
This would also go well over a baked potato or with some corn chips. It tasted great by itself.
Enjoy.
For a snack I had some more clementines.
B: rice cakes with peanut butter and banana slices, clementines
L: sauteed cabbage and onions
D: vegetarian choup with corn chips
S: clementines
Monday, 1/11, Day 2
Breakfast was a bowl of cooked rolled oats and I tossed in some frozen strawberries (no sugar) and I also had a banana with that. All in all it tasted just fine but the pink hue the strawberries gave the oats was a little different.
For lunch I wasn't all that hungry so I just had a salad with some dressing (refer to DF Day 1 Food post) with carrots and raisins.
For a snack I had some tostitos and salsa. This taste soooo good. You will probably see this more as a snack for me.
By the time dinner rolled around I wasn't hungry at all but I knew I needed to eat and needed some vitamin C so I had a few clementines. Those little round things of goodness are so yummy.
The day in food doesn't sound that adventurous but it all tasted great.
B: rolled oats with strawberries, banana
L: salad
D: clementines
S: corn chips and salsa
Sunday, 1/10, Day 1
Well, I thought I was going to make a lovely breakfast. I had made steel cut oats with thinly sliced apple with some cinnamon and what I thought was a dash of salt. Somehow, somewhere along the lines, something went terribly wrong and the entire dish tasted only like salt. So as that was going in the garbage breakfast turned out to be a banana.
Here's is said salty oats. Note to self. Don't use salt next time when making this dish!
For lunch I made a wonderful salad that was just some green lettuce, cherry tomatoes, cucumbers and mushrooms. For a dressing I made my own very basic balsamic dressing. Tastes very delicious.
Basic Balsamic Dressing
1/4 cup balsamic vinegar
1/4 cup vegetable oil
1/2 cup olive oil
1/2 tsp salt
some pepper to taste
For dinner I had some Pumpkin and Black Bean Soup, a recipe from Susan Gregory in the first http://danielfast.wordpress.com/ DF cookbook. It tasted alright. One batch makes a lot. I added some frozen corn to it and if I had thought about it some more beans in there would have tasted fine. I had some Tostitos chips with the soup which tasted great. Along with that I also had another salad like at lunch but this time I added some raisins and sliced almonds to that and used the same dressing.
B: Banana
L: Salad w/ dressing
D: Pumpkin and Black Bean Soup, tostitos corn chips and salad
S: Corn chips with Pace Picante Salsa
3. Scrape out seeds and pulp.
4. Place cut side down on baking dish.
5. Poke holes in the rind.
6. Cook at 375 degrees F for about 40-45 minutes or until tender.
7. Take a fork and rake it along and spaghetti like strands will come out.
8. Place in a bowl or plate and cover with marinara sauce, freshly grated parmesan cheese, or add it to a recipe.
Two hours before cooking, place steak in the freezer. This makes it easier to slice very thinly. While that is freezing you can slice the peppers and onions into strips and set aside. Pull steak out of freezer and slice into very thin strips. Saute in med-large pan the peppers and onion in a tiny amount of olive oil till almost tender and then set aside on a plate. Next, cook the steak in a tiny bit of olive oil till almost cooked through, than combine the vegetables back in the pan with the steak and season with some salt and pepper. Place enough of the steak mixture on a roll and top with a slice of provolone cut in half, place two halves next to each other to cover roll and toast in the oven till cheese is melted. Now they are ready to serve. Enjoy!
If you are pressed for time then you can get some roast beef deli meat already slice.
This feeds a family and a little goes a long way. One sandwich will fill you up. If you can afford more points may I suggest the Bear Creek Potato Soup to go along with the cheese steaks. Yum, yum, yum.
-Cheese Steaks are about 7 points a sandwich (if you really wanted you could turn that into a salad and place the sauteed concoction on a bed of greens or you could just omit the cheese as one slice is 2-3 points).
-Potato Soup is about 2 points per serving.
I am finally posting one of my original recipes that many of you have asked for. Sorry it has taken so long for me to put this out. Forgive me;)
BLACK BEAN AND MANGO SALSA
1-15 oz can black beans, drained and rinsed
1 mango, diced
1 med red onion, diced (use less if you do not care for red onion too much)
1 red bell pepper, diced
1/2 cup cilantro, sliced (I tend to add more as I love the flavor)
1 lemon, zest and juice about 1/2-1/4 cup (you can use lime, but lemon taste great)
Salt and Pepper to taste.
*In medium to large bowl mix all ingredients together and add lemon juice, salt and pepper, give one last toss.
-Serve with tortilla chips, chicken, or seafood. This salsa has a very nice, light flavor that enhances whatever food you pair it with. Taste just as great the next day. You can also eat this as a side if you really wanted too. This is a great dish to serve at potlucks, just bring a bag of tortilla chips. Serves approx. 12 (that is with generous portions). Enjoy!
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