Week 2

Tomorrow I go camping and here is what is on the menu:
Wed.
B - blueberry smoothie
L - big salad, honey lime salad dressing
D- Gumbo

Thurs.
B - Mango smoothie
L - Big Salad, balsamic vinegar dressing
D- Chili

Fri.
B - Grapes, Apples and Yogurt
L - Homemade Tomato soup
D- To be determine based on what we can get at whole foods in Basalt

Sat.
B - Breakfast Burritos
L- Mango and Yogurt
D - Whatever Terri's bringing, bag salad from whole foods

Sun,
B- Eggs, Sausage, Tomatoes, cantaloupe
L - Whatever is left

For snacks, I am bringing grapes, apples, celery, carrots, hummus, boiled eggs, nut bars, and peanut butter.  Lots of herbal tea, kombucha and Lacroix water to drink.

Wish me luck

Week 1 Slim Down

I am happy to report that week one was very successful.  I am eating well and have followed my diet plan.  I have hiked 3x, done yoga 5x, ridden 4x,  and done pilates and weights 3x.  I have not had a drink of booze and only cheated with a few pretzels.  I have lost about 2 pounds.

Next week will be a challenge as I am camping.  As always when one travels, the temptation to indulge in a marshmallow, a beer, and a bag of chips will be strong.  I must plan well and take plenty of healthy snacks to keep the cravings at bay.

A night at the Sun Mountain Center

Our meal and tour of the Sun Mountain Center far exceeded expectations.  Even Lord M, who was a little skeptical had to admit it was a very enlightening evening.  We started with a farm tour and learned about bio dynamics.  The principals of which are to throw nothing away.  That everything, even weeds, have a purpose.  The place did look like a hot mess and being as anal as I am, I don't think I will ever be able to totally garden this way.  They were, however, growing a lot of interesting things like nematicidal marigolds. 

They had goats for milk, chickens for eggs, a pig to make soil, rabbits for fertilizer and ducks for eggs and fertilizers.  They hope to be 90% self sufficient in a few years.

Our farm to table meal was great.  First was a tomato and fresh goat cheese salad followed by a salad that contained such a fascinating variety of greens.  It had an apple caraway seed dressing.  The dragon tongue mustard greens were especially spicy and the merlot lettuce was such a dark red - full of antioxidants.  The salad was topped with beautiful edible flowers.

Next we had roasted root veggies - his Lordship was especially enamored because they left the skins and tops on.  Just the way he likes them.  Then we had Jun - like kombucha but made with honey. The kind I had was infused with eucalyptus.  It was so delish.

The two last courses were a risotto with a poached egg and winter squash in a hazelnut butter sauce and a pots de crème coco topped with raspberries and honeycomb.  The dessert was probably my least favorite as I did not really like the pots de crème coco - it was a bit rubbery.  The honeycomb was in large chunks which made it overwhelming.  It was much better when in tiny pieces.

Overall, though, a very good and very filling meal.

biodynamic farming

As you know, Neale and I moved to a house with a big back yard so we can have a veggie garden.  On Thursday, we are going to the Sun Mountain Centers Farm to Table dinner to learn about biodynamic gardening.  It is a vegan meal made with produce they have raised. Can't wait to learn the science behind these techniques.  Glad we got our tickets because they are sold out!

New Hair

Time to slim down and spruce up so I got a haircut.  We had a nice coupon in the paper for $5.00 off a place that just opened in Manitou so I thought I would try it.  I have yet to find my stylist here in Colorado.  It is not a perfect cut but I will give her a chance - I liked her.  My hair is difficult at best.

Can you say possessed by a demon?

menu plan next six days

Tues 19
breakfast - thrive blueberry smoothie
lunch - big salad with balsamic vinaigrette
dinner - dolmades, cream less spinach soup, roasted citrusy sweet potato

Wed. 20th
breakfast - mango chia seed smoothie
lunch - veggie dolmades
dinner - lamb kofta with harissa sauce, large salad, mushrooms

Thurs. 21st
breakfast - yogurt and fruit
lunch - large salad
dinner - out farm to table vegan dinner

Fri. 22nd
breakfast - smothered omelet and berry smoothie
lunch - Jeanne's soup
dinner - grilled cumin chicken with tomatillo sauce
mango avocado salad and big green salad

Sat. 23rd
breakfast - yogurt and fruit
lunch - spinach salad with kiwi and pomegranate seeds
dinner - salmon moqueca

Sun 24th
breakfast - orange and kale smoothie
lunch - kale avocado salad
dinner - spicy Thai chicken wraps

I want to share the results of my recent thermogram. Below are before (july 2016) and after (aug 17):
1. Boobs. Doctor said they were " profoundly cooler"

2. Liver/Gallbladder. Last years dysfunction completely resolved.

3. Colon. Looks a lot calmer

I've done a bunch of stuff, but a big factor is cutting down on animal, more juices, more raw meals.

Slim down to Halloween

I think it is time for the annual slim down to Halloween where I attempt to lose weight so I can wear a corset.  Right now I am 134 lb.  My body likes this weight so shaking it out of its routine will be tough.

My diet rules are like last year:

1. No booze Sept 18 through Oct. 9 - 4 weeks of liver detox!!!

2. Eat a Furhmanesque breakfast and lunch followed by a zone dinner.  At least I am going to give some of the Furhman recipes a try and see how they go.  I worry that the dinner recipes will not be filling enough so I am going to add 4 oz. of protein.

3 .Exercise - weights/pilates 3x
 Hike 3x
Yoga - 4x
Ride - 4x

4. Keep a journal of recipes, menu plans and exercise

Starts Tomorrow - wish me luck.

Bumper Crop

His Lordship planted some tomatoes and peppers at Doug and Annie's Flying Pig Farm and they have done so well that we have a bumper crop.

Time to make some salsa to take to Twisted Sister number 1.
 First peel the tomatoes by immersing them in boiling water for a minute.  The skins come right off. Then pull out the seeds with a spoon.

 

Then I throw them in the vitamix with cilantro, garlic, cumin, salt, powdered ancho chili and  fresh jalapeno pepper.  Blend it all up on a low setting - 6 or less and add some minced red onion.  Easy Peasy.