Day 26 Tuesday

Did a 60 min workout including 6 miles on recumbent bike, upper body and abs. Off to eye doctor who reports my eye pressure is low (very good). Lots of clients today

Breakfast: Protein drink with pineapple and spinach

Lunch: Arugula Salad with roasted fennel and quinoa

Dinner: Trader Joe's Latin Bean Soup, apple

Day 27 Wednesday

Walked 3.5 miles with my dog, Mags. Have successfully completed two CEU's. These are 12-15 page papers which will be published on the internet on a site where people like me can get credits for reading them and answering 20 questions. We have to do 36 units every 2 years so this may be a good way to make passive income. My first one is on Trauma and the Brain, treating clients with severe childhood trauma and the second one is a step by step guide to working with entrenched couples through communication. My third will be about Aging and the Brain.

Breakfast: Protein Drink with strawberries, banana and spinach

Lunch: Roasted Sweet Potatoes with West African Peanut Sauce

Dinner: Salad with everything in it, including freshly ground flax seed and sunflower sprouts

Sweet Potatoes with West African Peanut Sauce

4 medium sweet potatoes

1 t. olive or canola oil

1/3 c. chopped onion

1 T. freshly grated ginger

2 garlic cloves, pressed

1 1/2 t cumin

1 1/2 t. coriander

dash red pepper and salt

3/4 c. water

3/4 c. tomato sauce

1/4 c. peanut butter

2 T. freshly chopped cilantro

Preheat oven 375. Pierce potatoes and bake for 1 hour.

Saute onion, ginger and garlic in oil about 3 min on medium

Add spices, water, tomato sauce and peanut butter and cook 2-3 min.

Split potatoes open, spoon in sauce, top with cilantro. Yummm

Day 28 Thursday

Did my usual 60 minute workout and also practiced Tai Chi for a while.

Breakfast: Protein Drink with Pineapple and spinach

Lunch: Leftover sweet potato with peanut sauce

Dinner: Avocado-Tomato Salad, corn chips

Snacks: apple, nuts and chips

Avocado-Tomato Salad

2 large slightly underipe avocados, cut in 1/2 inch cubes

4 tomatoes, seeded and cut in 1/2 inch cubes (I used 2 red, 1 yellow, and 1 orange)

1-2 T. capers, drained

1 T. olive oil

1 T. basalmic vinegar

Mix it all together and scoop it up with chips

Day 29 Friday

Getting down to the wire. Only 2 days to go. The thing I miss the most, believe it or not, is fish. And Chardonnay. And the occasional gluten-free cookie. I have really learned to eat out easily by trying things I wouldn't ordinarily try, such as curried vegetables or grilled vegetable tacos. I have a new appreciation for vegans and the challenges they face.

Breakfast: Protein Drink with raspberries and spinach

Lunch: Leftover avocado-tomato salad with chips

Dinner: Roasted Mushroom and Potato Salad, grilled bok choy

Roasted Mushroom and Potato Salad

10 oz. mushrooms, roughly chopped (I used shitakes and oysters)

2 T. olive oil

1 pound red new potatoes, quartered and unpeeled

1/4 c. chopped parsley

2-3 T. red wine vinegar

2 T. drained capers

salt and pepper

Put potatoes on one cookie sheet and mushrooms on another. Toss each with 1 T. oil and liberally salt and pepper them. Put one in top half of oven and one in bottom half and roast at 450 for about 12 min. Exchange pans and roast another 12 min. In bowl, toss potatoes, mushrooms, and rest. Yummm

Day 30 Saturday

Today I ran 3.5 miles, the whole four laps at Pepper Tree Park. Yay for me. I will now seriously look for a 5K run in the next 3-4 months. I will keep training once a week until the last 3 weeks where I will train 2x a week, meanwhile keeping up on my regular workouts. My dog sure was tired today.

Breakfast: Soy yogurt with blackberries and blueberries

Lunch: Leftover potato-mushroom salad and last of the avocado-tomato salad

Dinner: Going Out to P.F. Chang's which has a wonderful vegetarian menu. Will let you know how dinner was tomorrow.

Day 23 Saturday

Actually ran 2.5 miles!!!!! Only one more time around the track to make 5K. I also finally went to the Farmer's Market in Camarillo and bought wonderful goodies: Jujube fruits (dried) which I saw on Iron Chef America and was told by the vendor that they revitalize the liver and cure insomnia when made into a tea. I also bought large, beautiful organic sunflower seed sprouts and pea shoots for salads, huge organic apples, fennel, lacinato kale and other yummy stuff. This diet has really made me focus on fruits and vegetables which was my goal.

Breakfast: Soy yogurt (agave sweetened) and blackberries (from mkt)

Lunch: Leftover quinoa risotto

Dinner: Fire-Roasted Artichokes, spinach salad with peanut dressing, and leftover black beans

Snacks: Apple, orange, and berries, nuts

Fire-Roasted Artichokes

2 large artichokes, preferably with long stems, stems peeled, cut in half lengthwise and choke removed, outer tough leaves removed, top cut off about 1"

Olive oil

crushed red pepper, paprika, salt and pepper

Lay artichokes cut side down on steamer in large pan. Put in 1" of water and cover. Steam about 20 minutes. Brush entire artichoke with olive oil, pushing in down between the leaves and leaving small puddle in choke area. Top with all the spices to taste. Broil about 5-8 min until leaves are crispy and browned.

Sunday Day 24

Tried to walk today but too muddy, almost got stuck. Instead strolled for about 30 min with Geoff and Maggie. I had a wonderful day with my daughter, Bethany, and watched my favorite cooking shows although when the meat or fish looks delicious, it is a little hard.

Breakfast: Soy yogurt and raspberries from Farmer's Market

Lunch: Out to Lunch to Natural Cafe: Had vegan chili, no cheese or onions, and chips and salsa

Dinner: Out to Dinner at Roma Deli: Had Roasted Butternut squash soup and a grilled eggplant salad with Tahini dressing. Both were delicious.

Monday Day 25

Walked 3.5 miles with my dog and my friend, Kathy. Then I did an hour of Tai Chi with my favorite instructor, Stella, through Park & Recs. Off to the eye doctor for a good report on my eye pressure and home to cook and work.

Breakfast: Protein Drink with strawberries and spinach

Lunch: Arugula Salad with Oranges and Carmelized Fennel

Dinner: Leftover Grilled eggplant salad

Snacks: Apple, nuts

Arugula Salad with Oranges and Carmelized Fennel

2 large fennel bulbs, trimmed and cut into 12 wedges with some core attached

6 fresh thyme sprigs

6 T. olive oil, divided

1/4 c. sherry wine vinegar

1 T. dijon mustard

3 oranges (I used tangerines from my tree), divided into segments

1 7 oz. bag arugula (you could substitute spinach or other lettuce)

Toss fennel wedges with 4 T. oil on baking sheet. Bake 400 for 40 min.

Make dressing by mixing vinegar and mustard, salt and pepper to taste. Whisk in olive oil (last 2 T) until slightly thickened. Toss arugula, oranges and fennel with dressing.

Day 19 Tuesday

This is getting old, I have to say. The rain is really coming down so no walk today although I did do 6 miles on recumbent bike and 40 min. upper body and abs, followed by lots of stretching.

Breakfast: Protein Drink with pineapple and spinach

Lunch: Went Out to Exotic Thai and had Sizzling Plate: Sauteed vegetables in coconut peanut sauce over a bed of fresh spinach, topped with cucumbers and onions and with brown rice

Dinner: Thai Tofu Salad

Snacks: Banana, chips, nuts

Day 20 Wednesday

Still raining. By this weekend there will be snow on the mountains I can see from my bedroom. The creek below my house is about 3' deep and about 4' wide with many small waterfalls. I want candy. I had a gift certificate to Sur La Table so went and bought myself a seed grinder (Cuisinart, $29.95) to grind flaxseeds. Andrew Weil says that flaxseed meal and oil go rancid very quickly and does not recommend them and, even though I keep mine in the fridge, I decided to try it his way.

Breakfast: Soy yogurt with bananas and freshly ground flaxseeds

Lunch: Out to lunch with my daughter to Natural Cafe: Grilled veggie enchiladas with blue corn chips and salsa.

Dinner: Skipped Dinner and had a large bowl of chips with guacamole : }

Day 21 Thursday

This rain is making me crazy. Still working out inside but miss the long walks with Maggie. I am busily working on CEU's (Continuing Education Units) that I am writing to offer on the internet. Just trying to create some passive income, but man, these things are a lot of work, like writing term papers. The first one is on Trauma and The Brain and is about 15 pages long. The second one is a step by step guide for treating entrenched couples. It feels like being back in school.

Breakfast: Protein Drink with Strawberries and Spinach

Lunch: Quinoa Risotto with Mushrooms and Thyme (recipe follows)

Dinner: Leftover Enchilada and leftover Thai tofu salad

Day 22 Friday

The rain is stopped Yayy. The mountains are covered with snow. I only have 3 clients today and I am looking forward to the weekend.

Breakfast: Protein Drink with Pineapple and Spinach

Lunch: Salad with Peanut Dressing (recipe follows)

Dinner: Black Beans and Escarole Salad (recipe follows)

Snacks: POPCORN NIGHT!!!

Quinoa Risotto with Mushrooms and Thyme

1 c. quinoa, rinsed

1T. olive oil

1 c. chopped onions

2 cloves garlic, pressed

8 oz. crimini mushrooms, sliced

6 oz. shitake mushrooms, sliced

3 T. fresh thyme or 1 T. dried thyme

1 c. vegetable broth

Bring 2 c. water to a boil, add quinoa, cover and cook about 15 min.

Heat oil and saute onions 5 min. Add garlic. Add mushrooms and thyme and cook for about 5-6 min until tender. Add broth and reduce somewhat. Add cooked quinoa and salt and pepper to taste.

Peanut Dressing

3 T. water

2 T. rice wine vinegar

1 T. chopped green onions

1 T. peanut butter

1 T. soy sauce

1 t grated ginger

1t. Sriracha chili sauce

1 t. dark sesame oil

2 t. dry roasted peanuts

Put it all in blender or mini-prep and whirl until smoothe

Black Beans and Escarole Salad

1 15 oz can black beans, drained and rinsed

1 clove garlic, pressed

dash salt

1/2 red onion, chopped

1-2 T. white wine vinegar

1/2 t. pepper

2-3 T. olive oil

1 T. chipotle chilies in adobo sauce (less if you're chicken)

2 T. chopped fresh cilantro

1 head escarole, washed and trimmed

6 oz. guacamole (your favorite recipe or storebought)

1 avocado

1 lime, cut in wedges

Put black beans in bowl. In another small bowl combine garlic, salt, onion, vinegar, and pepper. Whisk in oil. Pour 3/4 of dressing over beans. Add the chipotle and cilantro. Toss. Preheat a grill pan over medium heat. Toss the escarole with the remaining dressing and grill 3 min, turning constantly until wilted and browned Serve with the beans, sliced avocados and lime wedges.

Any of my recipes could have cheese or meat added to them. Enjoy!

Day 16

Saturday, yay. Hope to do some writing today. Started the day with a 3.5 mile walk/run. I actually ran the first 2.3 miles of it. I would like to do a 5K this year if I can find one that is on dirt or sand. On the weekends I like to diverge from my protein drink and have something different.

Breakfast: Plain soy yogurt with 1 c. of blackberries and 1 banana.

Lunch: Got to go out to Natural Cafe with my daughter and grandaughter. Had black beans, brown rice and a grilled veggie tamale, salad with tahini dressing.

Dinner: Dr. Praeger's Tex-Mex Veggie burgers, salad with avocado, artichoke hearts, carrots, Persian cucumbers, red peppers and pepitas and olive oil, chardonnay vinegar dressing

Snacks: Geoff made popcorn again : }

Day 17 Sunday

Took Maggie for a walk, only a mile this time, and went out for breakfast. Lazed around all day, watching cooking shows and home shows on TV. Ended up watching 2 movies: The House Bunny, which I've seen before but was cute and Management with Jennifer Anniston and Steve Zahn, which started really slow but ended up being charming.

Breakfast: Oatmeal with fresh peaches and raisins (no milk or sugar is tough)

Lunch: Went out again to Natura Cafe and had grilled veggie tacos in corn tortillas, salad, and chips and salsa

Dinner: Huge salad with tons in it. Homemade pizza with gluten free crust: artichoke hearts, chopped red peppers and red onions, kalamata olives, fresh thinly sliced tomatoes, drizzled with olive oil and a couple of slices of almond mozzerella, fresh pepper and garlic salt.

Snacks: rice-adzuki bean chips and salsa, almonds, and an orange

Day 18 Monday (so far)

Whew! I haven't seen rain like this since El Nino back in 1996-7. Our cypress trees are practically bent over from the wind and there's an inch deep stream of water in the road. It's at times like these that I am glad we overengineered the foundation of our house. It's not going anywhere.

Breakfast: Protein Drink with peanut butter, bananas and chocolate flavored Vegn Meal replacement packet (which made it slimy and awful) I only drank half.

Lunch: Thai Tofu Salad (recipe follows)

Dinner: Leftover pizza and fresh fruit.

Thai Tofu Salad

3/4 lb. firm tofu, sliced in 3/4" slices, put between paper towels and weighted, about 30 min

Marinade: 2 T. lime juice, 1 T. soy sauce, 1 T. chili garlic sauce, 2 T. grated ginger, 2 cloves garlic, minced, and 1/2 t. crushed red pepper

After tofu has had water pressed out, cut in 3/4" cubes and marinate 2 hrs. at room temp.

Dressing: 1/4 c. lime juice, 3 T. chili garlic sauce, 2 T. soy sauce, 2 t. grated ginger, 1/4 t. salt, 1/4 t. crushed red pepper

While tofu is marinating, make dressing and cut up:

1 head romaine lettuce, thinly sliced, 1 c. shredded carrots, 1/2 red pepper, chopped finely, and

1/2 c. chopped cilantro.

Put 1 pkg. of rice sticks (noodles) in boiling water and let set 20 min. Roughly chop

Place 1 T. peanut oil in large skillet. Discard marinade and saute tofu squares on all sides until crispy. Drain. Mix the tofu, the dressing, the vegetables together and serve. Really good as leftovers. Enjoy!

Day 14 Thursday

Did the full at home workout including 6 miles recumbent bike. A little easier today now that I am back in the swing of things and the cold is subsiding. I find I am romancing the idea of cheating constantly. I guess I miss "treats" such as a KIND bar (nuts and dried fruit but also lots of sugar) and a nice crisp ice cold glass of chardonnay, and red vines.

Breakfast: Protein Drink with strawberries and spinach

Lunch: Sauted Polenta Rounds over organic pea shoots with olive oil and basalmic vinegar.

Dinner: Last of the Grain Salad

Snacks: Cashews and rice-adzuki bean chips

Late night: 10 long lost red vines I found in my nightstand. : }

Day 15 Friday YAY THE HALF WAY MARK

I have planned my groceries and menu and am heading for the Farmer's Market tomorrow to eat fresh and buy local. I am definitely feeling lighter and have lost about 3 lbs. Since I am so close to my goal weight, these pounds are the toughest to lose and seriously, I could gain all that back with one high-fat meal. But I am determined.

Breakfast: Protein Drink with blueberries, spinach and orange juice

Lunch: TJ"s Latin Style Black Bean Soup ( a tiny bit of sugar in this ), corn tortilla with almond cheese, melted and crisped in a bit of oil.

Dinner: Roasted Cauliflower with Kalamata Vinaigrette (recipe follows)

Kale and Roasted-Potato Salad (recipe follows)

Roasted Cauliflower with Kalamata Vinaigrette

1 head cauliflower (2-3 lbs.)

1/4 c. olive oil, divided

1 garlic clove

1-2 T. fresh lemon juice

1/4 c. kalamata olives, chopped

Preheat oven to 450 with rack in lower third of oven. Cut cauliflower into 3/4" slices and put on a cookie sheet. Toss with 2 T. oil and salt and pepper to taste. Roast, turning once about 25 min. Mince and mash garlic to a paste with a pinch of salt, then whisk together lemon juice, rest of oil, olives, salt and pepper to taste. Serve cauliflower drizzed with kalamata vinaigrette

(I think this would be great on crusty bread too)

Kale and Roasted Potato Salad

1 1/2 lbs. small potatoes, sliced 1/4" thick

1 red onion, halved and thinly sliced

2 T. olive oil

1 1/2 t. Dijon mustard

1 T. lemon zest

2 T. lemon juice

1 garlic clove, thinly sliced

1 lb. kale (I prefer Lacinato kale, which is the smoother one), rinsed well

Preheat oven to 450. Combine potatoes, onions, 1 T. oil and 3/4 t salt on baking sheet. Season with pepper and toss. Roast, stirring potatoes to keep from sticking, about 40-45 min until crisp. Combine mustard, lemon zest and juice in bowl. Heat remaining 1 T. olive oil in a large skillet. Saute garlic on low heat until slightly browned. Add kale and stir until wilted about 6 min. Add mustard-lemon mixture and toss to coat. Serve with kale on a platter, topped with potatoes and onions.

Friday nights we always have popcorn with Earth Balance margarine and salt.

Day 12

Got up this morning and did my hour of exercise: 15 minute walk for Maggie, 6 miles on recumbent bike, 2 sets of 16 reps of 6 different arm and chest exercises with 8-10 lb. weights, 2 sets of 20 leglifts and legswings for abs, and 10 minutes of stretching. I can see my arms gaining definition back after the Holiday slacking.

Breakfast: Protein drink with blackberries and parsley. Added nutritional yeast

Lunch: Last of the Sweet Potato Chipotle Soup (boy was that good!), salad and avocado

Dinner: Last of the Braised Lentils and Roasted Squash, last of the carrot slaw

Snack: 1 corn tortilla with shredded almond cheese, broiled until crisp and roasted tomato salsa

Other snack: almonds and pecans

Other snack: Rice-adzuki bean chips

Lots of green tea, roasted dandelion root tea and milk thistle tea (for liver rejuvenation)

As you can see, the snacking gets a bit out of control at times. Nevertheless, I believe I have lost another pound, only 2 in 12 days but still not bad considering.

Day 13

Flaked on the walk this morning due to rain. Went on a quick 15 min. walk for dog's sake

Breakfast: Protein Drink with strawberries and spinach

Lunch: Polenta rounds sauteed in Earth Balance margarine on a bed of organic pea shoots with olive oil and basalmic dressing (already prepared polenta bought at TJ's)

Snack: Bowl of fresh pineapple, nuts, chips and lots of tea.

The cold is finally on its last legs. I feel very energetic and as long as I am eating tasty things, don't miss anything. I think I'm off coffee for good except for occasional times with friends. My teeth are whiter, my energy more even and my heart more regular. I also think I will cook vegetarian at least 2-3 times a week. I feel lighter, healthier and it's easier.

Day 9

Saturday morning woke up even sicker.

Breakfast: Had berry soy yogurt and 1 1/2 c. blackberries

Lunch: Leftover Thai vegies over brown rice

Dinner: Braised Lentils with Roasted Butternut Squash (recipe follows)

Green Salad with pepitas, oil and vinegar dressing

Braise Lentils with Roasted Butternut Squash

For the lentils: 1 rib celery, chopped

1 lg. carrot, chopped unpeeled

1 small onion, chopped

Saute vegies in 2 T. olive oil. Cook 5 min. on medium

1 c. green lentils

3 c. vegetable broth

2 cloves garlic, minced or crushed

1 bay leaf

2 sprigs fresh thyme (or 1/2 t, dry)

Add the next 5 ingredients. Cover, simmer about 40 minutes.

For the squash: 1 medium butternut squash, peeled and chopped medium

4 T. olive oil

1 t. cumin

1 t. paprika

Place cut-up squash on baking sheet. Mix olive oil with spices and pour over squash. Use hands to mix it all together and bake 350 about 30-40 min.

Place finished lentils in bottom of casserole. Top with squash. If you wish add grated ricotta salata until liberally covered and bake until melted (I left off cheese)

Interestingly enough, if you cook enough things with the "umami" flavor, it gives you a meaty taste without the meat. In case you don't know, there are 5 basic flavors: salty, sweet, sour, bitter and umami. This is a Japanese word that means "deliciousness" and refers to earthy flavors such as mushrooms, lentils, beans etc. I topped mine with vegan sour cream just for some additional umami and a bit of salt.

Day 10

Woke up feeling marginally better. I guess I wont buy stock in Kleenix after all. Still don't miss the stuff I'm avoiding very much, but occasionally I feel like a piece of fish. I know I don't look like a piece of fish (groan) but you know.

Breakfast: Old-fashioned oatmeal with white raisins, cinnamon and walnuts, almond milk

Lunch: Leftover lentils and squash

Dinner: Sweet Potato and Chipotle Soup (recipe follows)

tortilla chips and guacamole made from avocado and prepared salsa

Fresh Pineapple with almonds

Sweet Potato and Chipotle Soup

2 T. olive oil, divided

1 medium onion, chopped

salt-pepper

2 garlic cloves, crushed or minced

4 lg. sweet potatoes (about 2#)

1 chipotle chile in adobo sauce, chopped fine (small can in ethnic aisle)

7 c. vegetable broth

vegan sour cream and tortilla wedges for serving

Saute onion in oil about 7-8 min. Add salt and pepper, cumin and garlic

Stir in sweet potatoes and broth and add chile. Simmer about 30 min.

Pulse carefully in blender until smoothe

This is an amazing soup for clearing the sinuses. If you don't like things too hot, only put in 1/2 chile or substitute cayenne pepper.

For exercise today, my husband and I took Maggie, our dog, to Pepper Tree Park and walked 1 mile or so. I would have walked further but Geoff had already exercised.

When I looked at my meal plan for the week I realized I had 3 excellent sources of Vitamin A: the butternut squash, the canned pumpkin for smoothies, and the sweet potatoes. My body must be needing this because it all sounds delicious.

Day 11

The cold is finally on its way out. This morning I walked with my dog on the trails 3.5 miles, up and down hills which is great for everything and makes me happy. I also went to a one-hour Tai Chi course that will run indefinitely through Parks and Recs. I read recently that Tai Chi boosts brain health by balancing brain chemicals and by creating new brain cells. It also helps lower blood pressure, improve balance and coordination, and promotes social engagement. I feel so not-Asian when I do this but am heartened by a more advanced student that is tall like I am and still manages to look graceful. Most of the time I feel like an ungainly pelican. I followed this at home with lots of stretching.

Breakfast: Protein drink with papaya, canned pumpkin, spinach. I also added Nutritional yeast

Lunch: Grain Salad (Recipe follows)

Dinner: leftover Sweet Potato Soup, salad of greens, avocados, carrots, nuts

Grain Salad

Cook 1 c. of grains in water or vegetable broth (I used Farro, an Italian grain similar to barley, be sure to use "semi-perlato" which means cracked as opposed to completely denuded of nutrients.

Add 3-4 T. Trader Joe's green olive tapenade

2 T. capers

3 T. thinly sliced fresh basil

1/2 c. or so of halved cherry tomatoes

Mix it all together and enjoy. Parmesan cheese would be really good on this : }

Feeling good. Going to work. See ya tomorrow

Day 8

Breakfast: Protein Drink with blackberries, spinach and canned pumpkin (Vit. A)

Lunch: (You're going to laugh) longboard chips at Trader Joe's (sampling bar), small amount of leftover tomato soup, a scoop of fresh pineapple, and some almonds (This was a very sick day and not wanting to actually cook lunch, just settled)

Dinner: Energy back so cooked spaghetti squash with carmelized onions and shitake mushrooms, with a bit of white wine (cooked off) and almond milk, salt, pepper. Carrot salad: Shredded carrots, fresh pineaple, raisins, and a dressing made of lemon juice, olive oil and 1/2 t. maple syrup. Kale: Sauteed onions and garlic, toasted pinenuts and sauteed kale, all mixed together with salt and pepper.

Ok. I have a confession. For the first time in 8 weeks, I mean days (it feels like weeks), I cheated. I had 2 glasses of white wine with my dinner and I am ok with it. I am sick and feeling sorry for myself and just said forget it. Actually I said F___ -it, but want to keep this friendly. I am still optimistic about the food challenge and still hope to lose weight and feel healthier. It is a shame that I wont know that until my cold goes away, but I am happy for the evening anyway.

Have a wonderful day and evening and keep reading. Tomorrow I am going to try a new vegan recipe for braised butternut squash and lentils. K

Day 7

Breakfast: Usual protein drink this time with papayas, parsley, and frozen banana

Lunch: Leftover Tomato soup with vegan sour cream and newly fried tortilla crisps

Dinner: Salad of Arugula, pineapple, avocado, thinly sliced mini bell peppers (extra good taste), toasted walnuts and dressing: splash of blood orange olive oil and chardonnay vinegar, salt, pepper. Followed by almond cheese and nut-thins as a snack.

Yayyy, I finally lost 2 lbs. (This is Day 8 morning) which is heartening since I had actually gained 2 lbs. on a vegan diet!!!!! Aaarrrrggghhhhhh!!!

The bad news is that I am still sick with a head cold. This is so ironic and half convinces me that all that bad (my bad wasn't actually very bad) was keeping me going. Or maybe it is delayed detox or maybe I just got sneezed on once too often. In any case, I am still working because obviously counselors do not have PTO and being self-employed, every hour counts.

Alas. I am otherwise doing well. Thanks for reading this. Please sign up as a follower so I know who you are and feel free to ask me questions K

Day 6

As you can see, I am one day behind. That's because by the time I've worked until 9 pm I am completely fried and the thought of logging on is not appealing. Yesterday I got worse, my first cold in 20 years. I guess the sugar, meat, alcohol etc. was keeping me together. My vegan self is not doing well. Could this be part of a detox? Who knows? I will, however, persevere and finish my 30-day challenge.

Breakfast: My usual protein drink this time with pineapple and parlsley (chlorophyll)

Lunch: Leftover Spicy Tomato Soup (recipe on Day 5) with vegan sour cream and crispy tortilla strips and an arugula salad

Dinner: Potato-Apple Latkes with vegan sour cream. Delicious and a little high fat but

comforting to my cold.

Potato-apple Latkes

3 c. shredded, unpeeled potatoes

1 c. shredded, peeled apple (I used green because of the extra enzymes)

1/2. t. salt

dash pepper

1/4 c. (or so) of gluten free flour

3 T. canola oil

Mix first 5 ingredients thoroughly. Fry in oil. Serve with sour cream

I am, so far, not missing anything. Occasionally I see some fried chicken or a crisp glass of icy chardonnay and get wistful but no serious cravings and no serious withdrawals. I am not even fantasyzing about my first "meat" meal. I think I will eat less fish and chicken when I complete this challenge and pork or beef only rarely.

Day 5

Woke up sick. What's the deal with that? You eat like crap and stay healthy and then clean up your act and get the first cold you've had in 20 years? Usually I fight things off in a day or two so we will see what happens. Also, I gained a pound UUUGGGHHHH!!! Too many nuts, I think. Here's the food for day 5

Breakfast Usual protein drink with blackberries, parsley and spinach

Lunch was a beautiful soup:

Tomato Soup with Toasted Cumin and crisped tortilla strips

1T. cumin seeds, toasted til browned and start to pop

3 T. olive oil

2 c. chopped onions (about 1 lg or 2 small)

3 large garlic cloves, minced

1 t. achiote paste (I substituted ancho chile powder)

dash allspice

1 28 oz. can chopped tomatoes

2 c. vegetable broth

1 dried ancho chile, torn into 3-4 pieces

Saute onions in oil about 8 min, add garlic achiote and allspice

Cook 1-2 min Add tomatoes, broth and dried chile

Simmer 15 min.

Blend in blender carefully just a bit

Add cumin, salt and pepper to taste

2 8" corn tortillas

3-4 mini bell peppers

Cut tortillas and peppers in very thin strips

Fry in hot oil until crisp. Top soup with these and soy sour cream

Dinner was leftover tofu with pepper sauce and arugula salad

Snacks were nuts and rice adzuki bean chips and acai juice

I am noticing that I am not tired (Thank God for green tea in the afternoon however) and that I do not miss meat, sugar, alcohol, dairy, coffee or gluten. I am back to my usual exercise program which is Monday, Wed, Fri, & Sat 3.5 mile hike with dog and friends and Tues-Thurs 15 min walk (for Maggie) 6 miles on stationary bike and 30 min of upper body. Sundays we try to walk on the beach or hike or just be active in the yard.

Have a beautiful day!

Day 4

Day 2

I ended up having lovely Thai food for dinner: Vegetables in yellow curry (with healthy turmeric) over brown rice and a beautiful salad with peanut dressing. Day 2 ended well.

Day 3 I had a different smoothie: 1 c. frozen papaya (great digestive aid), 1/2 c. canned pumpkin (Vit. A) and 1/2 banana (potassium) added to usual supplements. It was delicious.

For Lunch I had leftover risotto which nukes very well and actually tastes better after a few days

Afternoon I had a crisp green apple with 2 T. peanut butter and later a handful of pecans.

Dinner was Crisp fried (and marinated) tofu steaks with walnut-pepper sauce (really good) and grilled brocolli. I followed it with an arugula salad with avocado and pinenuts with olive oil and vinegar dressing. Here's the recipe for the tofu:

Crisp-fried tofu with walnut-pepper sauce (from Cooking Light Dec. 2008)

1 14 oz. extra firm tofu

1/4 c. chopped fresh bail

1/4 c. water

2 T. chopped fresh parsley

1 T. chopped fresh thyme (from my garden)

2 T. white wine vinegar (I used chardonnay vinegar)

1 T. Dijon mustard

1/2 t. salt

1/2 t. crushed red pepper

8 garlic cloves, minced

Put tofu between paper towels and press from time to time about 30 min.

Mix next ingredients thru garlic and place in a zip bag

Cut tofu into 4 steaks and place in bag and then in fridge 1 hour

1/2 c. gluten free flour

1/2 c. egg substitute

2 c. gluten-free bread crumbs

Place flour in shallow dish

Place egg substitute in another shallow dish

Place crumbs in another shallow dish

Remove tofu from marinade (save marinade)

Dredge tofu in flour, shake off excess. Dip in egg stubstitute, allowing

excess to drain off. Dredge in crumbs.

2 T. olive oil

Heat oil in large nonstick skillet. Fry tofu on all four sides.

1 12 oz. bottle roasted red peppers, drained

3 T. chopped walnuts, toasted

In food processor or mini-prep, whirl peppers, walnuts and rest of marinade

Serve tofu steaks with pepper sauce over.

For snacks I continue to have handfulls of pecans, almonds, and walnuts and the rice-adzuki bean chips from Trader Joe's.

So far this has not been hard. I'm probably in a honeymoon period. I walked 3.5 miles today with friends after morning green tea. The mountains are clear. In the morning they turn from dark purpley gray to lavender to pink, then slowly to the warm gray-brown that is the quintessential California mountain color of daytime. I feel energetic and happy

This is Day 2. As you can see, I am new to blogging and my recipes from yesterday were messed up. I think the soup was pretty readable but the risotto will need to be rewritten and since I am eating leftovers today, I will retype it. As for me, no withdrawal from anything, not even the caffeine headache. I slept 9 hours last night and woke up feeling good. Breakfast this morning is the same smoothie, only I used blackberries instead of pineapple.

Some thoughts on yesterday. I noticed some boredom setting in which tells me I am eating out of boredom, self-medicating my need for stimulation. In addition to what I already listed, I added 2 T. peanut butter to my apple and a small bowl of toasted almonds in the evening. I will be busier today, working 5 hours and shopping at Whole Foods this afternoon, a movie tonight and of course, the last of Christmas 2009 will be put away. I looovvve putting Christmas away. The Norwegian in me wants to sweep out the old and put down new straw on the floor, clean out closets, throw out old clothes. The Japanese have a word for it: Mooda (probably not spelled right). This means anything that clogs up our lives, whether it's toxic relationships we hang onto, outmoded ways of doing things, or just clutter. To get rid of it opens up new sources of energy and unblocks clogged energy. This year is all about energy. After building a house, furnishing it and working a lot to pay for it, I want to increase my energy.

YAAYYY! I lost 1.2 lbs. yesterday. I went from my starting weight of 143.4 to 142.2. My goal is around 135-137. Although weight loss is one of my goals, health is the number one goal along with eating less animal protein and lowering my cholesterol.

Lunch today will be soup or risotto and I will post later re dinner. Have a wonderful day

Still Day 1, feeling good, had to take down the Christmas tree UUGGHHH!!! Lunch was a delicious cauliflour/brocolli/mushroom soup and now I am making a pecan/spinach risotto for dinner. Here are the recipes:

SOUP

2 T. olive oil

1 c. mushrooms

1/2 onion, sliced finely

2 cloves garlic minced

1 lb. (about 4 c.) cauliflour and brocolli in large pieces

1 qt. vegetable broth

salt pepper to taste

1/2 t. thyme

Saute onions, garlic, and mushrooms in olive oil 5 min.

Add rest of ingredients and simmer 30 min

Blend (carefully) in blender

RISOTTO

1 1/4 c. raw pecans

1 c. sliced brown mushrooms

3T. olive oil

5 C. vegetable broth

1 medium shallot, thinly sliced

3 cloves garlic, minced

1 1/4 c. brown rice, prepared

3 c. spinach or kale, stems removed

1/4 t. pepper

Toast pecans in skillet about 5 minutes. Remove to bowl.

Saute mushrooms in 1 T oil. Remove to same bowl.

Heat broth in saucepan to boil. Turn low and keep simmering.

Saute garlic and shallot in rest of oil in stockpot (3 qt)

Add prepared rice (To use brown rice, bring to a boil earlier in day,

covered in water about 1" turn off and let sit for 1 hour)

Add 1 c broth and stir, stir, stir

Keep adding broth until it's gone

Add spinach, cooked mushrooms and pecans to rice.

Add pepper and serve.

Before dinner I will have a room temp green apple & peantut butter

Tonight for a snack, I will have some almond cheddar cheese and nut-thins

Good-Night Day 1

Day 1

Today is the first day of my 30 day food challenge. This is what I am not eating: gluten, sugar, dairy, all animal products, alcohol, and coffee. Last night I overindulged, after all it was New Year's Eve and so I expect some withdrawal today. Interestingly enough, after 3-4 bites of my filet mignon last night, I wasn't so keen. I think a break from these foods will give me (and my liver) a new lease on life.

You might wonder what I am eating. I will post my food each day and hopefully figure out how to add photos so you can follow my challenge. This morning I had a protein drink:

1 c. pure water

1 c. frozen pineapple

1 T. flaxseed oil

1 T. flaxseed meal

1 heaping T. lecithin (to help cholesterol)

1 scoop super greens

1-2 scoops organic hemp protein

1 heaping T. fiber

2 c. fresh, organic spinach All in the blender for 1-2 minutes

Since I love to cook, I will be making dishes that are tasty and balanced. I will also try to make things ahead that I can eat quickly between clients since I see about 35 a week