Thursday, 5/14/09

Little breakfast #1: Small grapefruit (maybe half the size of a regular one?)

Breakfast #2: "Warm cocoa":
young coconut meat
cacao powder
agave
maca powder
water

Snack: flax crackers topped with guacamole & sliced tomatoes - yum! - and Bubbies pickles

Lunch: 1 head cauliflower, chopped up & marinated in: olive oil, honey, ACV, salt, dill, cayenne & ginger

Dinner:
zucchini-flax "bread"
Bubbies pickles
almond cake: almond pulp, coconut, dates, agave, vanilla
kale salad: chiffonaded (sliced super into super thin ribbons) kale, avo, lemon juice, salt, black pepper - squish all together

Wednesday, 5/13/09

1 young coconut

Salad:
8 oz. spring mix
1 big avocado
1 red bell pepper
6 oz. cherry tomatoes
dressing (1 Tbsp. olive oil, juice of 1/2 a lemon, cayenne, RealSalt)

1 big avocado, sliced & sprinkled with cayenne & RealSalt (I know, I can't get enough of these!)

3 orange chocolates

3 Bubbies pickles

Tuesday, 5/12/09

Breakfast: 1 big avocado, sliced & sprinkled with cayenne & RealSalt

Lunch: pudding (blended in Vita-mix):
1 cup macadamia nuts (soaked a few hours)
1 cup coconut oil
the meat of two young coconuts
1 pound fresh strawberries
1/4 cup agave nectar

Snack: 1 young coconut (water + meat)

Dinner: Salad:
8 oz. spring mix
4 oz. cherry tomatoes, cut in half
1 red bell pepper, diced
1 big avocado, cubed
dressing: 3 Tbsp. olive oil, 1/2 tsp. RealSalt, juice of 1/2 a lemon, pinch cayenne

Monday, 5/11/09

Breakfast: 2 big avocados (Costco-size, they're bigger than the "large" avocados at the regular grocery store) sliced & sprinkled with cayenne & RealSalt

Snack: Water from one young coconut

Lunch: Salad:
8 oz. spring mix
1 big avocado, cubed
diced red bell pepper (maybe 1/2 of a pepper)
dressing: 1/4 c. olive oil, juice of half a lemon, 1/2 tsp. salt, 1/2 tsp. tarragon

Snack: flax cracker (golden flax, almond pulp, turmeric, salt, water - dehydrate)

Dinner:
the water from 4 young coconuts
the meat from 3 of the young coconuts
salad: 8 oz. spring mix, 1 big avocado (cubed), same dressing as lunch salad (1/4 c. olive oil, juice of half a lemon, 1/2 tsp. salt, 1/2 tsp. tarragon)

Sunday, 5/10/09

Breakfast: zucchini-flax flatbread wrapped around salted avocado slices
a few of my orange chocolates to stabilize blood sugar

Lunch (around 3 pm): wraps: collard leaves filled with falafel, macadamia nut "cheese" sauce, diced red bell pepper, sprouted mung beans & chopped lettuce

No dinner - I wasn't hungry.

Catching up - 5/09/09

Okay, so I experimented with Phase 1 according to Gabriel Cousens. Had weird symptoms & switched to phase 1.5 for a few days. I then remembered something I had heard before about enzymes & not being able to always eat the same foods, and I wondered if my body is just tired of agave & cashews, and if maybe it doesn't have much to do with the sugars in the fruit/agave. So I licked my fingers after cleaning off the edge of thehoney jar, and I didn't have any bad reaction. The next day, I ate my yummy marinated cauliflower salad (the marinade had 1/2 cup honey in it), and no heavy feeling like I was getting with high-carb stuff before. I had lots of energy. So I'm back to "listening to my body". I'm still feeling heavy after eating agave, but I've used it a little in order to get lots of other nutritious goodies into me more easily.

Saturday, May 9

Breakfast: Don't remember, sorry.

2 quarts of green veggie juice: lettuce, celery, cauliflower stems and cucumbers

Lunch: flax crackers

Dinner: zucchini noodles with macadamia nut "cheese" sauce, falafel & diced tomatoes
orange chocolates: cacao powder, coconut spread/butter (this is ground-up coconut meat & not just the oil), orange flavor oil, and agave

At a wedding celebration: strawberries (I asked the server if they had any that weren't dipped in chocolate yet & she was happy to oblige!) and more of my orange chocolates

Bedtime snack: the meat of a young Thai coconut

5/04/09

I have been doing though a lot of experimenting the last several days. I had strange symptoms my third day on phase 1 - they went away when I ate grapefruit on day 4, so I decided to move to phase 1.5 and add some low-glycemic fruit, sprouted grains, etc. to my diet.

Breakfast: falafel balls

Lunch: salad (5 oz. spring mix, 1 large avocado, dill-flavored seed cheese and dressing made of avocado, water, lemon juice, salt & pepper)
1 c. blueberries (thawed) in a bowl with 1 cup almond milk

Snack: another bowl of blueberries & almond milk

Snack: 1 large avocado, sliced & sprinkled with sea salt & cayenne (I used up the Mexican seasoning)

Dinner: salad (5 oz. spring mix, 12 cherry tomatoes, 1/4 of a red bell pepper, 1 large avocado, alfalfa sprouts, olive oil, lemon juice, salt black pepper) YUM!!!