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.