Week 1 is in the bag. Here is a description, plus a recipe, of what I ate for days 5-7:
Day 5: 2 cups light soy milk and 2 cups low-sodium V8
Day 6: 2 slices Ezekiel 4:9 sprouted bread with 1 tablespoon of Simply Jif peanut butter and 1 banana, 1 cup light soy milk, and 2 cups low-sodium V8
Day 7: 3/4 cup old fashioned oats, 2 oranges, 1 cup low sodium V8, and a cup of hot green tea
Day 5: Whole wheat pasta topped with steamed broccoli, steamed cabbage, steamed brussel spouts, and marinated artichoke hearts
Day 6: Three-bean chili with Saltine crackers (recipe to follow)
Day 7: Three-bean chili and an apple
Day 5: Three-bean chili with Saltine crackers
Day 6: Domino’s Thin-crust pizza topped with spinach and green peppers (from my limited on-line research, it appears that Domino’s thin-crust and their basic tomato sauce is vegan. I admit, however, that I do not 100% know this to be the case. At any rate, this may have been a foul-up on my part, but it remains immensely healthier than a 4-meat, extra-cheese pizza. I might add that a cheese-less pizza wasn’t so bad. Although it could have used more toppings [I had a coupon for 2 toppings only])
Day 7: Rice mixed with kidney beans, black beans, southerwest corn mix (corn, tomatoes, black beans), fire roasted tomatoes, a salad with tomatoes and bac-o’s, and blackberry raspberry cobbler (recipes here)
Blackberry Raspberry Cobbler
I actually did not snack much aside from eating a bit more of the chili on day 5. For the Super Bowl, I just ate the pizza and nothing else. On day 7 I had an orange.
I felt hungry for most of days 5 and 6 – even after eating the entire medium pizza on day 6. Until day 6, I had not exercised at all since starting this plan. On day 6 I went for a 21 mile bike ride and I felt strong throughout the ride. This might have been why I was still relatively hungry not long after finishing the pizza. Overall, in one week, I have lost 5 pounds. Not bad!
As noted, I had a three-bean chili for dinner on day 5. I have also eaten it every day since. It is a combination of two recipes (first recipe here, second here) that I altered to fit my tastes. I believe it is one of the best tasting batches of chili I have ever had. It’s hearty, perfect with Saltine crackers, a bit spicy, and overall delicious. I think it would also go well stuffed in a tortilla wrap and eaten as a burrito or eaten as a thick and hearty bean dip. I will have to make more though to find this out, as I just finished the last of it!
Pepper and spice mixture for three-bean chili
1 can pinto beans, black beans, and kidney beans (I had made a batch of kidney and black beans earlier in the week, so I used then instead of canned. I did use a can of pinto beans, however)
8 oz can tomato paste
12 ounces beer (I used Yuengling Light – I think a darker beer would have been a better choice)
12 ounces water
1/2 red pepper, diced
1/2 yellow pepper, diced
1/4 green pepper, diced
1 orange pepper, diced
1 jalapeno pepper, minced
1 medium onion, diced
1 package frozen whole kernel corn
1 tablespoon vegetable oil
2 teaspoons minced garlic
1/2 teaspoon red pepper
3-5 tablespoons chili powder, or to taste
1/2 teaspoon dried oregano
1 tablespoon dried cumin, or to taste
salt and black pepper, to taste
- Add oil and onion to large boiler on medium heat, cook onion until translucent (5-6 minutes)
- Add garlic, all peppers, and all spices. Stirring frequently, cook for 3-5 minutes
- Add beer, water, tomato paste, and beans. Stir mixture well, reduce heat to low for a slow simmer. Allow to simmer for at least 45 minutes. I allowed mine to simmer for almost 2 hours.
- Serve topped with cilantro, crackers, or corn chips.