My Lent Food Diary

Wednesday
Breakfast:
¾ cup Steel Cut Oat Blend – Take ½ cup steel cut oats, ½ cup pot barley, ¼ cup rye, quinoa, kamut or any kind of large flake slow cooking oats, ¼ cup red river cereal in a small crock pot on low with 4 cups water and a sprinkle of seas salt. Put it on at night and in the morning, hot healthy yummy oats plus!
1 tbsp. raw nuts
1 tsp. chia seeds
1 cup coffee with 1 tbsp. half and half cream (which I found out is processed so no more!) and ¼ cup milk
Lunch:
Omelette with 2 farm fresh eggs (my friends have chickens!), ½ cup frozen kale (again from another friends garden), ½ cup chopped red pepper and ½ cup chopped mushrooms, ¼ cup artisan cheese
Snack:
Banana
Dinner:
Roasted chicken breast with mashed potatoes mixed with spinach and shallots (called Colcannon, if you’ve never tried you have to, it’s yum!)
Dessert:
Small Blueberry-Peach Smoothie with ¼ cup frozen blueberries, ½ a frozen peach (that I preserved earlier in the summer), milk, 1 tsp. honey and 1tsp. coconut

Thursday
Breakfast:
2/3 cup All Bran Cereal with 1/3 cup Granola (I know the All Bran is processed, but until I find a substitute, it’s a necessary evil!)
1 cup milk
1 tbsp. raw nuts
1 tsp. chia seeds
1 cup coffee (this time I substituted cream and 1%milk for Homogenized, very good replacement, thanks Dad for the suggestion!)
Lunch:
Medium Peanut Butter Banana Smoothie with natural PB, milk and organic plain yogurt
Snack:
¼ cup homemade trail mix
Banana
Dinner:
Homemade Whole Wheat Ravioli filled with chicken, spinach, mushrooms, shallots, red peppers, garlic and ricotta cheese (which I couldn’t find a last minute substitute for at the grocery store when I read the label and realized it’s full of gums!! Grrrr! I will find one eventually!)

Fish Friday
Brunch:
Homemade Whole Wheat bannock with omelette (same as above)
1 cup coffee with homo milk
Dinner:
Sole steamed in tin foil with shallots, organic lemon slices, olive oil and asparagus
1/3 cup brown, wild and red rice blend
1 ½ slices of homemade whole wheat bread (recipe to follow, it turned out soooo good!)
Snack:
1 glass of organic red wine (after reading that article about how processed most wines are!)
6 tortilla chips and homemade hummus (I know tortilla chips are processed, but we were at a friend’s house and they didn’t realize we were doing the unprocessed experiment!)

Saturday
Brunch:
Scrambled eggs with mushrooms and artisan cheese
1 slice whole wheat toast with butter
1 cup coffee
Snack:
8 dates with almonds (think deconstructed Larabar!)
½ cup cottage cheese (I realize this is a little processed, but it was still in my fridge from before and the expiry date was long due…I am not wasting good food! Lol)
Dinner:
2 Tacos with homemade tortillas! (my husband rocks!)
Taco salad
Dessert:
Chocolate Chip Muffin (a little story on that in the blog, I thought they’d be less processed than they turned out to be, might need some more tweeking of the recipe for next time)

Sunday:
Breakfast:
Boatmeal (yummy, recipe to follow!)
1 cup coffee
Lunch:
Chocolate Chip Muffin
½ a banana
1 natural pomegranate Greek yogurt (not quite as unprocessed as plain Liberte organic, but I was at the Outdoor Show and it was the best I could do since I was starving!)
Snack:
8 dates with almonds
2 sundried organic apricots (not quite as tasty or nice looking as normal dried apricots, but better for you…I’m sure they grow on me!)
Dinner:
Paella with brown, wild and red rice, chicken, shrimp, peppers, asparagus, shallots and peas

Meatless Monday:
Breakfast:
2 slices homemade bread with natural peanut butter
1 cup coffee
Lunch:
¼ colcannon
1 cup cottage cheese
2 cups salad with 1 tbsp. homemade oil and vinegar dressing
Snack:
LOTS of dates and almonds! (I was starving!)
Dinner:
Paella without the shrimp and chicken and lentils instead
Dessert:
½ orange

Tuesday
Breakfast:
2 eggs + 2 egg white omelette with mushrooms, red peppers, kale and artisan cheese
2 cups coffee
Lunch:
Homemade bread with butter
1 banana
Dinner:
Shrimp stir fry with homemade mung bean sprouts and brown, red and wild rice
2 glasses of organic wine
2 homemade healthy chocolate peanut butter balls (recipe to follow, thanks for the inspiration Chocolate Covered Katie!)

Wednesday
Breakfast:
1slice homemade bread with peanut butter
1 cup coffee
Lunch:
Salad with spinach, apples, dried fruit, walnuts, sunflower seeds and blue cheese
1 cup coffee
Dinner:
Venison Burger with homemade mayonnaise, homemade mustard, lettuce, tomato, English cheddar and homemade whole wheat bun
Salad with oil and vinegar dressing

Thursday
Breakfast:
1 slice homemade toast with butter
2 egg + 1 egg white omelette with mushrooms, kale and English cheddar
1 cup coffee
Lunch:
Fruit smoothie with 1 banana, 1 cup cherries, 1 cup blueberries, 1 cup kale, 1 cup milk, 1 tbsp. natural peanut butter, 2 tbsp. cocoa, 1 tbsp. maple syrup
Snack:
4 almonds
Homemade Chocolate Cherry Muffin
Dinner:
½ venison burger with homemade mayonnaise, homemade mustard, lettuce, tomato, English cheddar and homemade whole wheat bun
Salad with oil and vinegar dressing
1 chicken breast

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