I have to admit that my appetite came back in full force today. Yesterday I had a flu bug which really diminished my appetite. I pretty much picked at my food and didn’t eat everything. But this morning, I felt back to normal and woke up pretty hungry. I ate a whole banana before I even had breakfast. And by lunch, I was still hungry and ate almost double what I normally would have, but everything I had was still on the program, so I’m not feeling guilty at all.
Today’s Recipes
Breakfast: Fruit & Cucumber Smoothie
So after I already had a banana before breakfast, I had another one incorporated into this breakfast smoothie. It’s the same one I had yesterday, so you can get the recipe in this post. I get many questions on my blog about whether bananas are allowed on the Eat To Live program, and yes, they are. But are you allowed to have 2 in one day? Well, Dr. Fuhrman gives a list of fruits you are allowed to eat liberally, and bananas are on the list. If the past is any indication for me, having 2 bananas in one day shouldn’t be a problem. I’ll let you know if I’m wrong on that!
Lunch: Middle Eastern Salad Wrap and Vegetable Soup with Kale & Butter Beans
I had a sprouted grain tortilla wrap stuffed with Middle Eastern Salad and tahini dressing (get the recipe in this post), along with a large bowl of Vegetable Soup with Kale & Butter Beans. I don’t usually have such a big lunch, but I was hungry. And since everything I made was on the Eat To Live program, I didn’t feel guilty. Here’s the soup recipe:
6 cups water
1/2 pint cherry tomatoes (diced)
2 14-ounce cans no-salt diced tomatoes
2 carrots – sliced
3 celery stalks – sliced
1 sweet onion – diced
2 cans butter beans – rinsed & drained
5 ounces kale – chopped
1/2 teaspoon chili pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tablespoon Italian seasoning
Directions
- Place all ingredients, except the kale, in a soup pot and bring to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and cook for 20 minutes.
- Turn off the heat and stir in the kale so it is submerged in liquid. Let site for 3 – 5 minutes until the kale is wilted.
- Serve hot and season with a pinch of salt.
Dinner: Vegetable Soup with Kale & Butter Beans
Because I had such a large lunch, I wasn’t that hungry for dinner, so I just had more soup. It was plenty for the day!
Check back tomorrow night for a recap of Week Five Day Three!
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