Day 1 ~ eat2live: truly healthy eating for truly healthy living
Over the next seven days we are going to provide a strict vegetarian daily menu (for aggressive weight loss) for us to follow together. This menu is essentially the menu offered in the Eat To Live book by Dr. Joel Furhman. We will try to make the plan even easier to do in places. Some of the meals will have recipes that will follow the meal plan, and we will be doing 'how to' videos for some of the recipes as well.
After this first week, we will do another seven day menu plan. This one will be less strict, for moderate weight loss - introducing meats and dairy into the recipes.
So, for the remaining 4 weeks of our challenge, we will have 14 days of meal choices to work with. We will also provide many more recipes making it easier to customize our meal plans....Eating more of the meals we find easiest, tastiest or healthiest.
Click below on: Read More for Day 1 Menu & Recipes.
(Most of the recipes yield 2 to 4 portions...eat as much as you want. Experiment, substitute your favorite fruits & veggies. *Recipes follows)
A plate of: Strawberries (fresh or frozen organic), Orange and Grapefruit
Apple Pie Salad dressing* with Romaine lettuce and tomatoes
Whole-wheat pita pocket stuffed with tasty Hummus Spread* or Eggplant Dip*
1 or 2 fresh fruits
Salad with lemon and shredded pear
Steamed Swiss chard and zucchini cooked with onions, mushrooms, and stewed tomatoes
Acorn Squash Supreme*
Apple Pie Salad Dressing
2 peeled apples
1/4 cup fresh-squeezed orange juice
cinnamon to taste
Mix this salad dressing with lettuce, tomatoes, avocados, walnuts, and raisins. If you are trying to lose weight, don't use as much of the higher-calorie nuts and avocados.
Tasty Hummus Spread or Dip
1 cup cooked or canned garbanzo beans (chickpeas)
1 tbsp. tahini (sesame seed butter)
2 tbsp. lemon juice
2 garlic cloves, finely chopped
1/3 cup bean liquid (from the can) or water
1 tsp. horseradish (optional)
Blend all ingredients in a blender until creamy smooth. Makes a spread or a dip for raw and lightly steamed vegetables.
Grandma Tillie's Eggplant Dip
1 tomato, diced
1 green or red pepper, diced
1 large onion, diced
dash of Mrs. Dash seasoning
Bake the eggplant in the oven at 350 degrees for 1 hour, or microwave it for 8-11 minutes. In a covered, shallow pan or pot, steam-fry the tomato,pepper, and onion until soft. Scoop out or peel the eggplant and blend it with the steamed vegetables and seasoning.
Acorn Squash Supreme
1 large acorn squash
4 tbsp. diced dried apricots
2 tbsp. chopped raw cashews
1 (15 oz) can unsweetened, crushed pineapple, juice reserved
2 tbsp. raisins
Cut squash in half, remove seeds, and bake facedown in 1/2 inch of water for 45 min at 350 degrees.
Cover the apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews. Let stand and soak while the squash is cooking.
After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash's center. Cover with aluminum foil and bake covered for an additional 30 minutes. Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.