Wow, 6 days since my last blog post.  How time flies when you are having fun.  I have been offered a few writing gigs, one of which combines writing with food, my two favorite pastimes and have been busy with articles and recipes.  When I know where they will be posted, I will let you all know.  Back to my challenge!

Weighed in this morning and total weight loss is 3.0 lbs.  Doesn’t look like I am going to reach my weight loss goal of 15 pounds by Memorial Day, but I am not a quitter so onward I go.  As far as pain, I am still experiencing some minor muscle spasms (level 3 pain) in between my ribs in the middle back, and near my right shoulder blade.  And the pain at the bottom of my right thumb persists although it is still only about a 2.  Pain in the back is better with ice and stretching so I assume it is from the use of a new machine at the gym, a seated elliptical which has just been returned to use after being out of order for two months.  Although I have used it in the past for strength and stretching of upper and lower limbs, this was my first time back in the saddle and I think I worked too fast and too long for the first time back.  We’ll have to wait and see.

Menu for Day 20

Breakfast:  What?  PB and whole grain toast, you say?  Quel surprise!  Wait, I added half a grapefruit, as well.

Lunch:  4 oz of chicken salad prepared just the way I like it with celery, parsley, a touch of Dukes mayo, and scallions, vinegar and chopped pepper,  served on baby spinach and topped with fresh cucumber salsa, Yummm!

Dinner:  Baked haddock with tomato salsa fresca, more mixed salad greens, fresh tomato slices, sprinkled with fresh cilantro, a touch of tartar sauce I make with dill pickle, Duke’s, horseradish, lemon and lots of cracked black pepper, topped with pickled red cabbage

My basic pickling recipe is vinegar, jalapeno slices, a small amount of brown sugar and sea salt, bay leaf and whole peppercorns.  Thin slices of red onion are my favorite, but you can pickle green beans, red cabbage, cucumbers, radishes, and any of your favorite veggies that can be sliced thin enough to absorb the liquid but still stay crunchy.  It adds zing and an extra texture to any food. 

Buon Appetito, Angela B

After taking three days off, I’m back.  Writing for others sometimes, which I also do, takes all of my time so I have been neglecting my own blog.  Days 11 and 12 menus were borrring so you haven’t missed anything.  I weighed myself on Day 11 and the result was sad.  I had lost 1 lb.  Friends and family encouraged me and said how great that was, but, I was clearly disappointed.  I knew at this stage it would be a slower rate of weight loss, but 1 lb.? 

But, let’s not forget the first goal was to lower the amount of inflammation in my body and weight loss was a side benefit.   As of this morning, the only pain I experienced on waking was at the base of the right thumb and I would give it about a 2.  That, is definitely a big improvement and the result of the higher ratio of alkaline producing foods.  Imagine in 43 more days how much better I will feel?

Back to weight loss.   Time for an adjustment.

First, I am going to reduce the amount of the starchy carbohydrates to ¼ cup at dinner time.   If I am hungry before bedtime, I will cut that to a 50 calorie snack, maybe a few almonds instead of the popcorn which is inflammatory.  And second,  I am going to eliminate all dairy (no more pot de crème) EXCEPT the cream with brown sugar in my coffee and an occasional pat of unsalted butter.  I said occasional. 

Menu for day 13, today

Breakfast:  Coffee with cream, brown sugar and cinnamon the usual peanut butter and whole grain toast, fresh strawberries

Lunch:  Roasted chicken breast, steamed broccoli and tomato, cucumber and basil salad, oil and vinegar

Dinner:  Haddock filet, roasted with lemon, unsalted butter (I know it’s dairy), Italian flat leaf parsley and lots of black pepper, mixed green salad with creamy raspberry vinaigrette (small amount of goat cheese, not cow), steamed medley of yellow and green squash and onions

Menu Day 14

Breakfast:  Black coffee, scrambled eggs with tomato salsa fresca (lots of cumin and cilantro), whole grain toast

Lunch:  Tuna salad on arugula with raw unsalted sunflower seeds, oil and vinegar, fresh strawberries

Dinner:  Twice roasted eggplant with garlic granules, black pepper and toasted sesame seeds, chicken livers with raisin sauce over salt and vinegar kale, mixed green salad with oil and vinegar

For those of you who are following along for your good health or to support me in this challenge (and I know you are there from the analytics), give me a shout out and let me know how you are doing on your challenge as well. 

Buon Appetito, Angela B

Menu Day 9

Leftovers!  Breakfast:  peanut butter and whole grain toast

Lunch:    Tomatoes, chicken breast and arugula

Dinner:  Leftovers for my hubby and Digger… for me,  tuna salad on mixed greens, yellow squash and garlic sauteed escarole

Weigh in tomorrow!

Still snacking on dried apricots, dried figs, cucumber, celery, nuts and seeds and no starchy carbohydrates after dinner.    Still drinking 6 glasses of water a day.  Pain in right thumb is a 3, tightness in left knee and upper right arm is gone, pain in right ankle is gone.  Still having mild muscle spasms in ribs and upper back. 

Menu Day 10

Breakfast:  two eggs scrambled with tomato salsa fresca, whole grain toast

Lunch:  tuna salad with cucumbers on arugula, sunflower seeds, oil and lemon

Dinner:  4 oz of sesame tuna steak,  pickled onion, raisin sauce, quinoa, scallions and mushrooms, yellow squash, iceberg wedge with basil green goddess dressing

Buon Appetito, Angela B

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).