September 2011


Breakfast:

mixed berries shake (1 c frozen berries, 2 scoops Complete, 1 scoop Fiber, 1 c organic rice milk)

5 Green Food capsules

cheat: 1 peanut butter cookie Larabar

Lunch, kind of:

large salad of mixed greens, grape tomatoes and cucumbers w/ guacamole

Late snack:

frozen raspberry shake (2 scoops Complete, 1 scoop Fiber)

5 Green Food capsules

Notes:

Larabars are made of only fruit and nuts (some have chocolate).  The ingredients on mine were only dates, peanuts, and salt.  It’s a good, healthful snack.  The reason it was cheating is that SPPP does not allow dried fruit or nuts.  However, I was at Target and starving, and I felt like overall it was a decent choice.

But, I made the mistake of eating that Larabar around lunchtime, which meant I wasn’t hungry enough to eat lunch at a normal time.  Then Craig and I went out to Costco and Aldi for a couple hours in the afternoon, and I did get hungry, which caused me to cheat a couple times (sample of chocolate covered blueberries at Costco, a few Junior Mints that Craig got for the kids for movie night, a few potato chips).  Which is why I’m now eating my salad at 5 pm.  And I do still plan to have a piece of pizza!  Can’t be perfect everyday.

From bad to worse:  well, things just snowballed.  Two small pieces of pizza, one Chips Ahoy, 1 square dark chocolate, 2 Tbsp Nerds candy.  We’ll see if I notice any ill-effects. Back on the wagon tomorrow!

Okay, I made it through the first week!  Today I stop taking the Cleanse capsules (7 capsules 3x/day) and start the Green Foods capsules (5, 2x/day). Craig’s protocol, which he gives to his patients, allows lean protein to start today (fish, maybe chicken), while the general guidelines do not start protein until Day 11. I’m actually not missing meat, so I’m not going to change too much, but may occasionally partake.

Breakfast:

chocolate raspberry shake (1 c frozen raspberries, 1 c water, 2 scoops Complete, 1 scoop fiber, 2 T ground flax, 2 tsp cocoa powder)

5 Green Foods capsules

Snacks:

baby carrots, cucumber, grape tomatoes, guacamole

blueberry banana shake (frozen blueberries, 1/2 frozen banana, 8 oz water, 2 scoops Complete, 1 scoop Fiber)

Dinner:

1/2 c mixed brown rice/quinoa

ratatouille

mixed greens and veggies salad w/ vinaigrette

Snack:

strawberry banana shake (1 scoop Complete)

5 Green Food capsules

Suitable for SPPP Days 1-10.

This ratatouille recipe comes from Better Homes and Gardens.  I rarely follow a recipe exactly, and this was no exception.  I only loosely followed the given amounts and I used water instead of wine or broth. Also, instead of adding tomatoes, green pepper, and herbs, I used the leftover tomato sauce from the other night, which contained all of those and more.

You really can’t go wrong with this type of recipe.  In my opinion, eggplant is vital for a true ratatouille, but you could add mushrooms, different types of squash, herbs of your choice…whatever you have on hand.  If you aren’t avoiding dairy, parmesan would make a nice topping.

Ingredients

  • 1/2 cup chopped onion (1 medium)
  • clove garlic, minced
  • tablespoon olive oil or cooking oil
  • cups cubed, peeled eggplant
  • medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (1 1/2 cups)
  • 1  cup chopped, peeled tomatoes (2 medium) or one 14.5-ounce can diced tomatoes, drained
  • 3/4 cup chopped green sweet pepper (1 medium)
  • tablespoons dry white wine, chicken broth, or vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • tablespoon snipped fresh basil or oregano

Directions

In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil just before serving.

Makes 4 servings

Breakfast:
pumpkin pie shake (success!)
7 Cleanse capsules

Lunch:
spaghetti squash cucumber salad
baby carrots, cauliflower, celery w/ 1/4 cup guacamole

Snack:
Berry-Citrus shake (3/4 c frozen mixed berries, juice of 2 clementines (1/4 c), 3/4 c water, 2 scoops Complete, a little stevia)
6 Cleanse capsules

Dinner:
ratatouille
1/2 cup brown rice

Snack:
tropical shake (frozen pineapple, 1/2 frozen banana, 1/2 c orange juice, 1/2 c water, 2 scoops Complete, 1 scoop Fiber)
6 Cleanse capsules

Notes:
The berry-citrus shake was good, but I couldn’t taste the clementine juice too much. There would need to be more citrus juice to have much effect.

This is the last day of taking Cleanse capsules and I’m short a couple; I think Craig took them in the beginning when he was going to do the program with me.

This tropical shake was really good!  I think the orange juice really helped.  If I was going to put oil in it, I would definitely use coconut oil.

Suitable for SPPP Days 1-10.

I had some plain cooked spaghetti squash in the fridge (and I still have half of the squash uncooked) so I got looking on allrecipes for something different to do with it. This recipe sounded  interesting, and was actually quite good.  It would stand in well for a pasta salad.

I didn’t have olives, omitted the lemon zest and minced garlic, and used garlic powder and salt rather than garlic salt.  The original recipe makes 8 servings, but I used the tool on allrecipes to reduce it to 2 servings.


Ingredients (2 servings)

  • 1/4 spaghetti squash, halved and seeded
  • 2 ounces cherry tomatoes, halved
  • 1-1/2 ounces pitted kalamata olives, halved
  • 1/2 English cucumbers – peeled, seeded, and sliced
  • 1/4 small red onion, sliced thin
  • 1/4 clove garlic, minced
  • 1 tablespoon lemon juice
  • 3/4 teaspoon lemon zest
  • 1 tablespoon olive oil, or more if needed
  • 3/4 teaspoon garlic salt
  • ground black pepper to taste

 

Directions

Cook the squash in the microwave:  see this post.

  1. Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
  2. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

Breakfast:
Chocolate raspberry shake (frozen raspberries, 2 scoops Complete, 1 scoop Fiber, stevia, 2 tsp pure cocoa, 1 Tbsp EVOO, water)
7 Cleanse capsules


Lunch:
roasted tomato basil soup
clementine


Snack:
tropical shake (frozen pineapple, 1/2 banana, 1/2 kiwi, 2 scoops Complete, 1 scoop Fiber, water)
7 Cleanse capsules


Dinner:
grilled portobella mushroom cap
1/2 cup brown rice
spaghetti squash and cucumber salad
mixed greens/veggies salad



Snack:
Apple Cinnamon Shake w/ 1 scoop Complete
7 Cleanse capsules


Notes:
The thing about being the only person in the house doing the SPPP is that there are a lot of the same veggies that need to be eaten up, hence the tomato soup for lunch again, portobella two nights in a row and a salad made with spaghetti squash.


I discovered today that there is actually a limit on the amount of oil:  4-7 teaspoons a day.  If you put a Tbsp in 2 shakes a day, as recommended, you’re already at 6 teaspoons.  So what about salad dressing and any cooking that may done (like the asparagus fries, also their recipe, which calls for EVOO)?  So, since I don’t care to eat salad without dressing I’m not going to put oil in the shakes anymore.


The cocoa in my morning shake was, I thought, brilliant.  It was also delicious.  Later I remembered that caffeine should be avoided, but I don’t think this little bit is a big deal, at least on occasion.  It was pure baking cocoa, no other ingredients (not a hot chocolate mix).

Suitable for days 1-10 of the Standard Process Purification Program.

When vegetables are pretty much all you can eat, you start to look for new veggies and new ways to serve them.  I have had portobellas in or on things, but never grilled a cap.  I used this recipe, but scaled it back for just one mushroom. 


I cooked it on my Foreman Grill, and instead of oiling the grill, I brushed some of the oil mixture on the top before I turned the cap over and put the rest of it on the gill side. It was delicious and satisfying!  I’m hooked.



Ingredients

  • 1/2 cup finely chopped red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 portobello mushroom caps

Directions

  1. Preheat grill for medium heat.
  2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.


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