- A grapefruit (Yes a whole grapefruit, mostly pink, sometimes yellow)
- Pineapple and Coconut Yogurt dumped on top of
- 1 small very green banana- chopped up over
- 1/2 cup cottage cheese
- 3 slices of bacon
- 1 large glass iced tea with 4 lemon wedges
While eating this I was able to up my 1/2 mile huffing and puffing walk to 4 miles a day (2 miles after breakfast. 2 miles after lunch). Also I saved my coffee until after the walk, so part of the goal, besides feeling better, more energy, etc. was the reward of a cup of coffee.
We would play a game out of the many choices offered. Tennis, racquet-ball, ping-pong, volleyball or basketball after our morning walk then trek up 6 flights of stairs for my coffee. At about 10AM or so I would have hot green tea.
We ate lunch about 1PM:
- Green salad with various greens
- Balsamic Vinegar and Olive oil
- (Added at times: Tomato, Cucumber, black or green olives, mushrooms, bleu cheese)
- Beef of the day
- Green vegetable of the day
- 1 large iced tea with 4 lemon wedges
We did our other 2 miles, walked up 6 flights of stairs to the room and collapsed until the evening meal, which was pretty much the same as lunch with an occasional sugar free pie, cake or ice-cream for dessert. (4 times during a 3 week period) I had some coffee and some more green tea in there too. I use two tea bags for each cup. I have been a green tea drinker for over 20 years, so I like it strong, hot or iced. Sometimes I add lemon or cream (real cream) and 2 scoops 100% organic Stevia from +Trader Joe's .
After the evening meal we would hang out and do whatever every one else was doing. Billiards, another long walk, racquet-ball, ping-pong, volleyball, sauna, jacuzzi, etc.
The weekend was another story. We would go out to eat at least once. We usually ate jerky, protein bars, sunflower seeds, cheese and low carb cheese snacks along with our usual coffee and green tea with an occasional black tea, earl grey or peppermint. One weekend we BBQ'd various hot dogs and sausages at the lake. We always looked forward to getting up early Monday morning for our breakfast of many choices, but I always stuck with my usual!
It was nice...for 3 weeks, no cooking, no dirty dishes. It felt a little strange, but I quickly embraced it. Now that I am back to reality, shopping, cooking, cleaning, it's all good because I love cooking and I love eating. It has been a little hard adjusting, but I do look forward to my own roasted coffee beans, freshly ground, made into a yummy double espresso. +Sweet Maria's Coffee has the BEST green coffee beans. I am a fan.
Beer Batter Chili Rellenos awaited us, so I haven't had to cook much. But soon I will try making some lentil soup.
Dave's Chili Relleno Recipe:
- Extra Cold Beer
- Flour
- Salt
- Canned whole Anaheim Chilis
- Sharp cheddar Cheese
- Vegetable Oil
- +La Victoria Salsa Supreme
- +La Victoria Salsa Hot
- 1 tiny can tomato sauce
- Garlic Powder
- Pepper
- Chili Powder
- Ground Cumin
- Paper Towels
I have never made these, but have bought the ingredients and watched the maestro at work. Everybody loves these...they are beyond good!
He starts off adding all the sauces and spices into a heavy pot. I do not know the amounts, but I know he puts in a lot of ground cumin. He simmers and stirs this on very low for hours until everyone comes out of their rooms and starts eyeing him in the kitchen. No one says anything, for we do not want to disturb his work. I guess that is the sign for him to start preparing the chilis.
He opens and drains the cans of chilis, stuffs them with cheese and puts them in the freezer. He gets the iron dutch oven and pours quite a bit of oil into it, and starts heating the oil. He has marked the MED on the stove to show where the correct temp is, each stove would be different. Next he adds flour to a bowl (amount unknown, maybe half a bag of flour?), he sprinkles some salt and then stars pouring beer until the consistency is a very thick batter. Everything is very cold. He dips the stuffed chilis into the batter and very gently into the hot oil.
It all happens rather quickly. He uses tongs to remove each toasty brown relleno onto the awaiting dish covered with a thick layer of paper towels. He serves them immediately with the simmering salsa. Three is a nice number for each person. He sometimes will go crazy and fry up stuffed jalapeños, mushrooms, zucchini, yams, onions...you name it.
I don't think that even he knows the actual measurements. He goes by taste and has been making these for as long as I have known him (over 30 years). I would say that they have improved over the years, but he is never satisfied with the results. We are, we keep coming back for more!!
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