Hi, grinding didn't go so good. Played a couple MTT's, played 50 games finished the day down a few buy-ins. Keeping on the grind today, hopefully get another 50 games in.
I'm on day 2 of my juice reboot, and I just want to say I feel AMAZING. The foods that we made yesterday turned out to be quite delicious.
June Goals:
94/1500
-$6.19
Yesterday:
Food Porn:
Breakfast:
Lunch:
First Thing in the Morning:
Herbal Tea or hot water with lemon
Breakfast:
Cherry Cinnamon Apple BakeThis dish is delicious warm or cool.
Double the recipe for an extra serving.
1 cup Cherries (cut and discard pit)
2 Apples cored and chopped
3 Tbsp. Raisins (choose golden variety for a twist)
1 Tbsp. Cinnamon (or more to taste)
1/2 tsp. Nutmeg
Spray baking dish with expeller pressed canola oil
Place into oven safe baking dish and cover
Bake at 375 degrees for 45 minutes or until apples are soft
Cool and enjoy!
Calories: 249
Protein: 2 g
Fiber: 9 g
Mid-Morning Juice:
Green Juice
6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root
Calories: 180
Protein: 12 g
Fiber: 1 g
Lunch:
Arugula Spinach Salad and Mustard
Vinaigrette Dressing
2 cups Arugula
1 cup Spinach
1/3 Avocado
1/2 cup thinly sliced red Onion
1/2 cup chopped Tomato (heirloom in the summer)
1/2 cup Jicama
Mustard Vinaigrette:
1/3 cup Apple Cider Vinegar
1 1/2 Tbsp. Grain mustard
2/3 cups Cold Pressed Olive Oil
Sea Salt & fresh ground Pepper to tastePuree the vinegar and mustard in a blender. With the blender running,
slowly pour in the olive oil. Season to taste with the salt and pepper.
Keeps up to 1 week in the refrigerator. For Honey Mustard
Vinaigrette: Add 3/4 Tbsp. Raw Honey.
Makes 8-9 servings
Salad and 2 Tbsp. Mustard Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g
Raw Carrot Ginger Soup:
Makes 2, 1 1/2 cup servings – save 1 for dinner
3 cups Carrot Juice
1 ripe Avocado
2 Tbsp. Agave Nectar
1 Tbsp. Ginger, minced
1/4 tsp. ground Cayenne Pepper
1/4 tsp. Sea Salt
1/2 cup Coconut Meat, optional
2 Tbsp. Avocado or Olive Oil, for garnish
2 Tbsp. Fresh Cilantro, chopped, for garnish
Puree the first seven ingredients in a blender until completely smooth.
Taste and adjust the seasonings if necessary. Garnish the soup with a
drizzle of oil and the chopped cilantro.
Calories: 234
Protein: 2 g
Fiber: 7 g
Dinner:
Reboot Green Salad
Make it big! Any greens you like such as romaine hearts, baby
romaine, baby spinach, baby arugula, add any veggie you like:
cucumber, carrot, celery, pepper, tomato, fennel, radish, sprouts (not
bean sprouts), onion, fresh herbs. Avocado may also be added for
more substance. Dress with Ginger Honey Soy Dressing.
Salad and 2 Tbsp. Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g
Steamed Snow Peas, Broccoli and Green
Beans with Ginger Honey Soy Dressing 1/3 lb. Snow Peas, ends trimmed
1/3 lb. Green Beans, ends trimmed
1 head Broccoli, cut into florets
Heat a pot with boiling salted water and cover with a steamer basket.
Add the vegetables and steam about 5 minutes, until the vegetables
are cooked but still green and crisp. Drizzle with the Ginger Honey
Soy Dressing.
Steamed Veggies and Dressing:
Calories: 203
Protein: 3 g
Fiber: 4 g
Ginger Honey Soy Dressing
2 Tbsp. Minced Fresh Ginger
2 Tbsp. Minced Fresh Garlic
2 Tbsp. Raw Honey
4 Tbsp. Nama Shoyu or Tamari
4 Tbsp. Olive Oil
Puree the first four ingredients in a blender. With the blender running,
slowly add the oil until the dressing is emulsified. Keep up to 1 week in
the refrigerator.
Makes 5-6 servings
Per serving:
Calories: 133
Protein: 0.5 g
Fiber: 0 g
Last edited by fluffheadsr; 06-03-2012 at 08:59 AM.