It was such a gorgeous day outside. It felt like summer with warm breezes from the south keeping the temps in the 70s. I dragged the dog out for another long walk along Lake Michigan’s beaches. Being a chihuahua, she’s not totally enthused about long, brisk walks. She passed out when we got home.
I realize that I’ve been forgetting to report in these recaps whether I’m hungry while following this program and whether I have enough energy. I guess that’s because both of those things are so far from my mind that I don’t think about them. I was a little concerned after the time change this weekend that getting dark early would throw off my eating cycle for a couple of weeks until I adjust. It really hasn’t been much of an issue so far. With one or two exceptions, I just don’t get hungry between meals. And my energy level is higher now than before I started the program. I think when you eat foods that are loaded with nutrients, your body just sucks them in and makes you feel great!
Exercise
As mentioned above, I went for another long walk today to soak up the last of this incredible weather. The dog insisted on a couple of slow-downs, but I put in a good 30 minutes of power-walking.
Mid-Week Grocery Run
I made a quick trip to the store this afternoon as I finished up my massive bowl of Basic Salad at lunch. I picked up a bag of Herb Mix salad greens, a bag of baby spinach, 2 pints of grape tomatoes, bananas and almond milk. Last week I picked up a delicata squash that I’ve been wondering what to do with, and I figured it out. Check back tomorrow to see what it is!
Today’s Recipes
Breakfast: Banana Avocado & Raw Cashew Smoothie
I wasn’t sure how this would turn out – combining banana with avocado. But it worked really well. I used 1 banana, 1/2 an avocado (I know that’s double the amount allowed on the program, but what are you gonna do!), 1 tablespoon raw cashews, 1/2 cup almond milk and 1/2 cup water. Blend it until it’s completely smooth. If it’s too thick, you can add more water or almond milk to thin it out. Let me warn you, this is a gut bomb!
Lunch: Wild Rice with Tofu & Mushrooms
The recipe for the wild rice pilaf is in this post. I paired it with a large Basic Salad that I topped with a full 14-ounce can of chickpeas. I was just really in the mood for them, so I didn’t hold back!
Dinner: Basic Salad with Artichoke Hearts & Tomatoes; Ratatouille Soup
I dressed up the Basic Salad with 4 artichoke hearts (1/2 of a 14-ounce can packed in water) and extra grape tomatoes. Even though the Basic Salad has tomatoes already in it, the batch I picked up today was super sweet, so I threw more on top. For the dressing, I used red wine vinegar with a nice sprinkling of Greek oregano. It was a vibrant and super-delish salad! I also had a large bowl of the Ratatouille Soup.
Check back tomorrow night for a recap of Week Three Day Four!
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