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.