Breakfast:
Lemon & Hot Water
Greek Yogurt + Banana + Honey
1 hard boiled egg (Dr. Joshi says you can have 3 - 4 eggs a week)
Lunch:
Same lunch from yesterday.
This is the beauty of making a pot of beans - there is always leftovers.
And I find it totally necessary to cook and make enough for leftovers while doing this diet. Dr. Joshi prefers all freshly cooked foods - but i have a job. I can't make every meal right when I'm ready to eat!
Snack:
1/2 banana
Veggie Green Juice: 12 oz of celery, spinach, wheatgrass and carrot. No FRUIT. Might be my first ever just veggie juice.
Dinner:
Heidi Swanson's Kale Market Salad that I mentioned yesterday! Pretty pics of it on her site here.
I took a pic of mine too. Not as pretty as hers.
Did i love this salad? It was pretty good. But i think i prefer kale sauteed or steamed and NOT in a salad. But good.
I did poach an egg on top - her suggestion to make it a more "complete meal". I have never had a salad w/ a poached egg on top, but i'd def do it again.
Modifications and notes on ingredient list:
I used brown rice instead of farro. (farro has gluten). For this receipe, brown rice that is NOT sticky seemed key....so i used a method that I found on Saveur awhile back. Perfect.
There is tons of avocado in this receipe - which Dr. Joshi says you can have occassionally on this diet....so i left it in.
Another question i have is about the almonds - i have read on other blogs that you can have almonds and walnuts on this plan. You don't necessarily read that in the book, it just says no nuts. But many blogs say you can - and talk about eating almond butter too (fresh ground of course!) . I had intentions on throwing almonds in, but I completely forgot.
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