Cook 90 2020

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    January 19 menu:

    Breakfast: quinoa with raspberries, blueberries, almonds, pumpkin seeds, cacao nibs, high protein Silk, and no-fat Greek yogourt

    Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; slice of low-fat Swiss; 2 slices of aged Gouda; 2 slices of Cheshire cheese

    Dinner: baked apple with whole cranberries, coconut, cacao nibs, cashews, and 5-year-old cheddar

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      January 20 menu:

      Breakfast: quinoa with pineapple, kiwi, banana, cashews, pumpkin seeds, coconut, cacao nibs, high protein Silk, and no-fat Greek yogourt; slice of low-fat Swiss

      Welcome Back America Toast: Tyrcuill Noir

      Lunch: salad (spinach, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices of aged Gouda; 2 slices of Cheshire cheese

      Dinner: baked eggs; 2 black bean brownies with Rainforest Nut Butter


      Every now and then I toy with the idea of placing some kind of limit on the amount of cheese I consume. It's likely something less than the amount I have eaten over the past couple of days would be more healthful. I have not decided yet what I would be willing to commit to. (Apparently not much in this regard today!)

      Also: I am worried about what the amount of acid I have been eating is doing to my teeth. The increase in fruits and vegetables has definitely been good for my health in other ways. But my tooth enamel was never thick to begin with. Last night I thought I had convinced myself I would stop dousing my salad greens with vinegar. But when push came to shove at lunch time today, I did not follow through. (The nutritional yeast and hemp hearts won't stick to the greens if I don't wet the greens down in some fashion, and oil without vinegar does not appeal. For that matter, raw greens without dressing doesn't so much appeal either, but I definitely don't want to give up eating them!) Why can't food that's good for the rest of my body also be good for my teeth?

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        January 21 menu:

        Breakfast: quinoa with raspberries, blueberries, cranberries, pomegranate, almonds, pumpkin seeds, high protein Silk, and no-fat Greek yogourt

        Lunch: hard-boiled egg; smoked salmon; Cheshire cheese; apple

        Dinner: paneer and spinach in tomato sauce; spicy roasted potatoes; lentil loaf; 2 black bean brownies with Rainforest Nut Butter

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          January 22 menu:

          Breakfast: quinoa with raspberries, blueberries, cranberries, almonds, pumpkin seeds, cacao nibs; high protein Silk, and no-fat Greek yogourt

          Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, scallions, chives, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices of aged Gouda; smoked salmon; 2 black bean brownies with Rainforest Nut Butter

          Dinner: chicken fajitas

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            January 23 menu:

            Breakfast: quinoa with raspberries, blueberries, cranberries, pomegranate, almonds, pumpkin seeds, coconut, cacao nibs, unsweetened vanilla cashew Silk, and no-fat Greek yogourt; 2 slices of aged Gouda

            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, scallions, chives, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 black bean brownies with Rainforest Nut Butter

            Dinner: baked eggs; 2 black bean brownies with Rainforest Nut Butter

            Comment


              January 24 menu:

              Breakfast: quinoa with pineapple, kiwi, banana, cashews, pumpkin seeds, sunflower seeds, coconut, unsweetened vanilla cashew Silk, and no-fat Greek yogourt

              Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, scallions, chives, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; wedge of Truffle Trove cheese; 2 black bean brownies with Rainforest Nut Butter

              Dinner: baked eggs; apple baked with raisins, chocolate chips, cashews, and cheddar

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                January 25 menu:

                Breakfast: quinoa; eggs scrambled with turmeric, cayenne, cumin, mixed peppercorns, tomato, onion, and feta

                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, scallions, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices black pepper cheddar; 2 black bean brownies with Rainforest Nut Butter

                Dinner: clapshot; mashed potatoes with sour cream and chives; a spoonful of haggis ("just enough to show willing," as my mother would say); celery cheese bake; spinach and apple salad with maple pepper smoked salmon, walnuts, maple balsamic vinaigrette, and cheddar; cranachan

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                  Could you make a vinegrette dressing - oil, vinegar, some water, and a tiny bit of some emulsifier like mustard, mayo, or egg yolk to hold it together (maybe w some seasonings to make up for lost flavor in less vinegar)- to decrease the amount of vinegar but keep the amount of wet?

                  Comment


                    Yes. That is a good idea, 'rin . Probably I would need to reduce the amount of oil too. (I think the vinegar cuts the oiliness more than water and spices would do. I've been doing 50% EV olive oil and 50% balsamic vinegar--which is way more vinegar than any recipe I've seen anywhere else. But I really don't like my salad greens--or anything else--to be too greasy.) I must do some experimentation.

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                      January 26 menu:

                      Breakfast: quinoa with raspberries, blueberries, pomegranate, almonds, unsweetened vanilla cashew Silk, no-fat Greek yogourt, pumpkin seeds, and cacao nibs

                      Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, scallions, chives, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices black pepper cheddar; 2 black bean brownies with Rainforest Nut Butter

                      Dinner: mashed potatoes with sour cream and chives; celery cheese bake; eggs scrambled with turmeric, cayenne, cumin, mixed peppercorns, tomato, onion, and feta

                      Comment


                        January 27 menu:

                        Breakfast: quinoa with raspberries, blueberries, cranberries, almonds, unsweetened vanilla cashew Silk, no-fat Greek yogourt, pumpkin seeds, and cacao nibs

                        Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, chives, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices black pepper cheddar; slice of low-fat Swiss; maple pepper smoked salmon

                        Dinner: Stilton, apple, & parsnip soup; apple baked with cranberries, raisins, cacao nibs, coconut, cashews, and cheddar

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                          January 28 menu:

                          Breakfast: banana cacao nib whole wheat pancake topped with raspberries, blueberries, banana, no-fat Greek yogourt, pumpkin seeds, and cacao nibs; maple pepper smoked salmon; scrambled eggs with cayenne, cumin, and mixed peppercorns

                          Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, chives, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 black bean brownies with Rainforest Nut Butter

                          Dinner: vegetarian chili with cheddar

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                            January 29 menu:

                            Breakfast: 2 banana cacao nib whole wheat pancakes topped with raspberries, blueberries, no-fat Greek yogourt, pumpkin seeds, and cacao nibs; scrambled eggs with cayenne, cumin, and mixed peppercorns

                            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, chives, hemp seeds, nutritional yeast, yogourt dressing); wedge of Red Devil cheese; 2 slices black pepper cheddar; 1 black bean brownie with Rainforest Nut Butter

                            Dinner: 2 whole wheat apple pancakes topped with raspberries, cranberries, and no-fat Greek yogourt; 1 black bean brownie with Rainforest Nut Butter

                            I was cold and hungry when I got back from my run and so decided to basically just repeat my breakfast instead of making anything new. (I had other leftovers in the garage still that I could have nuked in a matter of minutes, but I really wanted the pancakes, and the whole wheat batter doesn't keep well, so...)

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                              January 30 menu:

                              Breakfast: 1 blueberry whole wheat pancake topped with raspberries, cranberries, no-fat Greek yogourt, pumpkin seeds, and cacao nibs

                              Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; 2 slices black pepper cheddar; 2 black bean brownies with Rainforest Nut Butter

                              Dinner: barley with spinach, lemon, and feta; 3 slices whole wheat baguette with pesto, tomato, and black pepper cheddar; maple pepper smoked salmon; 2 black bean brownies with Rainforest Nut Butter

                              We have a working refrigerator in our kitchen once again!

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                                January 31 menu:

                                Breakfast: oat banana pancakes topped with raspberries, blueberries, no-fat Greek yogourt, and pumpkin seeds

                                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, no-fat Greek yogourt); wedge of Red Devil cheese; 2 slices black pepper cheddar; 2 slices whole wheat baguette with pesto

                                Dinner: Stilton, apple, and parsnip soup; 4 slices whole wheat baguette with tuna salad and tomato; 2 black bean brownies with Rainforest Nut Butter

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