Menu Day 8 Happy Easter to All

Breakfast:  coffee, multigrain toast with peanut butter               

Lunch:  2 oz chicken salad over mixed greens, peppers and tomatoes, oil and vinegar  (light lunch and early dinner)

Easter dinner:  Red wine, goat cheese stuffed Portobello cap, 4 oz of chargrilled tuna with warm blueberry ginger sauce and arugula, ½ cup of whole grain angel hair pasta with meat sauce,  4 oz baked ham with peppered raisins sauce, garlic sautéed escarole and mixed green salad with sour creamy raspberry vinaigrette,  4 oz chocolate pot de crème with fresh strawberries.  Whew, that’s a lot of food, but still heavy on the alkaline side!  Thank goodness there are no more holiday meals before my deadline!

Buon Appetito, Angela B

Forgot today is Good Friday when I created the menu for today, day 6.  I am substituting tuna salad, made with lots of celery, scallions, horseradish and black pepper to substitute for  the chicken, topped off with the cucumber salsa and mixed greens and tomato salad.  Yum!  Tried half of one chocolate pot de crème for lunch dessert today.  Mouthwateringly delicious with just enough heat from the chilis.  Definitely a recipe to keep.

Menu for Day 7

Breakfast:  coffee with cream, brown sugar and cinnamon,  scrambled egg with tomato salsa and whole grain toast

Lunch:  chargrilled chicken breast, pickled red onion, on mixed greens and tomatoes,  oil and vinegar

Dinner:  Glass of red wine, sweet potato,  and sausage stuffed poblano (roasted),  ancho chili aioli, sage fried corn, salt and vinegar kale, side of arugula, black olive and scallions with lemon and oil

Buon Appetito, Angela B

No cocktails or wine today.  I am working on a new recipe for chocolate crème brulee (without the brulee, so I guess it would be a chocolate pot de crème) using cayenne, cinnamon, and dark chocolate (cocoa).   It kind of reminds me of a mole sauce.  A 4 oz serving is comparable to one egg yolk and 2 oz of heavy cream.  If that is the only dairy for the day, that’s not bad!  And since crème brulee is not something one would eat every day, even better.  Would like to know what you think?

Menu for Day 6

Breakfast:  Coffee black with cinnamon, scrambled eggs and whole grain toast  (boring, but traditional breakfast foods are all taboo).

Lunch:  chargrilled chicken breast, pickled red onion, on mixed greens and tomatoes,  oil and vinegar

Dinner:  Spinach stuffed flounder, cucumber salsa, brown rice, wedge of iceberg lettuce with basil green goddess dressing

Buon Appetito, Angela B

P.S.  Will let you know tomorrow how the brulee came out!

Menu for Day 5

Breakfast:  Coffee black with cinnamon, peanut butter on whole grain bread

Lunch:  chicken breast on mixed greens, tomatoes, olives and goat cheese crumbles, brown rice, oil and vinegar

Dinner:  Pork sirloin roast, peppery raisin sauce, steamed broccoli,  brussel sprout and red pepper salad

Day 3 Tuesday

As I suspected would happen, my husband is to blame for my falling off the wagon so to speak so soon!  We went on a day trip, yesterday, to explore the Hartwell Dam area.  Since we are new to this area, we try to get out every now and then and discover new sights.  Yesterday it was the recreation areas on the Savannah Basin around the dam and Lake Hartwell.  By the time we returned, it was past my usual dinner time, I had skipped an afternoon snack, and was famished.  It didn’t take much encouragement from my husband to join him in a couple of cocktails.  That, on top of the late hour, was my downfall.  I stuck to my diet plan, almost.  I think the portions were just a little too…large!  Well, today is back on the wagon day and so far so good.

Menu for Day 4

Breakfast:   Coffee black with cinnamon, peanut butter on whole grain toast

Lunch:  Avocado, tomato and sprouts sandwich on whole grain toast, side dish of pickled onion, cold roasted brussel sprouts and roasted red pepper slices

Dinner:  Skipping the wine tomorrow night!  Grilled boneless, skinless chicken breast, fresh tomato salsa, garlic spinach and grilled Romaine with Basil Green Goddess dressing

Buon Appetito,  Angela B

 Menu for day 3

Breakfast:  coffee with cinnamon, 4 oz cinnamon crème brulee (extra cinnamon on top),  made with one egg,  2 oz heavy cream, .4 oz sugar, fresh ground cinnamon  

Lunch:  4 oz whole pieces of chicken breast (leftover from night before),  over spinach salad with thin sliced onion and black olives, lemon and canola oil

Dinner:  6 oz crispy baked haddock fillet (frozen breaded ), fresh lemon, fresh cucumber salsa,  roasted brussel sprouts, tomato, basil,  arugula salad with oil and vinegar

Crème brulee is a custard that includes white refined sugar and dairy (cream), both highly inflammatory.  It is like having ice cream for breakfast (yum!).  But, eaten early in the day and offset by cinnamon, and more vegetables and fruits throughout the day, well, let’s just see what happens!

The breading on the fillet can be removed, but I am going to eat it as it is the only starchy carb at dinner.

Remember, my goal is a minimum of 60% alkaline so if I need to include some acid producing no nos for variety, texture, and familiarity, I will offset them with more alkaline producing foods.

Day 2 Monday                                      Weight loss 0.5 lbs.

Breakfast:   coffee with cinnamon, 2 eggs scrambled dry, 1 slice of whole grain toast with real unsalted butter

Lunch:  steak salad (leftovers from night before), arugula, clover sprouts and raw sunflower seeds, canola oil, fresh squeezed lemon, cracked black pepper, garlic granules, fresh cucumber salsa

Dinner:  2-4oz glasses of red wine with lemon, fresh steamed string beans, crispy split chicken breast with whole sage (under skin), roasted with carrots, celery and onions,  mixed salad greens, black olives and shredded red cabbage, balsamic vinegar and canola oil

Reminder:  everyday, water 6 16 oz per day, one before each meal, 2 snacks of dried fruit, nuts, grapefruit,  night time if necessary is popcorn (my favorite lately is sprinkled with cider vinegar and cracked black pepper).