Breakfast
-Steel cut oats with brown sugar, cinnamon and handful of frozen blueberries-Used overnight cooking method- no waiting or measuring in the morning. Click here for the recipe. Used NO salt and no milk.
-Healthy Balance cranberry apple juice (see photo below)
Lunch
-Pumpkin black bean soup- We have been making this tasty Rachel Ray five star rated Food Network soup for several years. Click here for the recipe. See entry on Day 9 for LID recipe modifications.
-Pumpkin black bean soup- We have been making this tasty Rachel Ray five star rated Food Network soup for several years. Click here for the recipe. See entry on Day 9 for LID recipe modifications.
-Water
Snack
-Unsalted nuts
-Diet Coke
Dinner
-Beef roast made in crock pot with Herb Ox salt free beef bouillon (see photo below), Kosher salt, onions. Gravy made from crock pot stock and thickened with plain/ all purpose flour.
-Rice made with water, Kosher salt, 2 tsp. olive oil.
-Fresh oven roasted green beans with onions and Kosher salt (To make the beans- clean and wash; place in single layer in large baking pan. Lightly drizzle with olive oil and Kosher salt. Add chopped/sliced onions. Toss. Place in 400 degree oven for about 20-30 minutes or desired tenderness. Toss at about the 15 min. point. We make these often- very delicious.)
-Fresh peach and blueberry crumble. (For two: 2 ripe peaches peeled and chopped, 1/2+ cup blueberries. Place fruit in two large ramekins. Mix 2 T. plain/all purpose flour, 1/4 chopped unsalted, chopped nuts, 1/3-1/2 cup brown sugar and 1/4 cup oatmeal in small bowl. Mix and layer over fruit. Bake at 350 for about 20 minutes. When not on the LID, I use about 2 T. softened butter in the topping and serve with ice cream.)
 |
| Fresh peach and blueberry crumble. Use any fruit combination you have on hand. |
New Products Used Today
 |
| Zero % sodium; low sugar. No red dyes. |
 |
| Salt free, Beef flavor bouillon. No MSG and Gluten free. |
