I went to bed with a headache again. I did not have chills through the night, so that was good. I also didn’t wake up starving. I am down 3.2 pounds from my starting weight. This leaves me only 13.6 pounds from my goal weight.
For breakfast, I used parsley after reading about rotating my greens to avoid alkaloid build up. The parsley added a sharp and spicy flavor to my smoothie. It was different and took some getting used to. I felt very energetic throughout the morning.
I made a very delicious salad for lunch. I enjoy fruit in my salad, these will be my favorite meals during this challenge. I was very pleasantly surprised by the taste of my dressing. It was made with the juice of one lemon and one mandarin orange. I was also happy that I used my very first, home-grown leek! It was a small leek and really gave some zip to my salad…and my breath. My afternoon snack of raw almonds knocked out the leek breath.
I really experimented for my dinner. I had cold carrot and ginger soup. The soup was made with our juicer and the Vitamix. The first bite was good. My 6 year old son also thought the first bite was delicious. After half of the bowl, I was done with the texture. There was some substance to the soup, but nothing to chew. It also wasn’t good to slurp up like hot tomato soup. I did have to muster up some courage to finish my bowl.
Today’s Menu
Breakfast – 172 calories
- 1/2 cup water
- 2 small mandarins
- 1/2 medium banana
- 1 cup parsley
- 1/2 cup raspberries, frozen
- 1 cup ice
Lunch – 230 calories
- 2 cups mixed baby lettuce and spinach
- 2 small mandarin
- 1 small leek
- 1/8 cup raw almonds, coarsely chopped
- Dressing – Juice from one small lemon and one small mandarin
Afternoon snack – 57 calories
- 1/8 cup raw almonds
Dinner – 534 calories
- 8 carrots, juiced
- 1 green apple, juiced
- 1 small avocado
- pinch salt
- cilantro garnish