Join me as I blog my way through Dr. Furhman’s Eat to Live plan (again, yup I did this before and lost over 21 pounds)! My goal is to reach my ideal weight by doing the 6 week Eat to Live plan by Dr. Fuhrman until I reach that magic number! I will be posting what I eat each and every day (or as close as I can get) with pics! If you are currently on the plan we would love to hear from you–please comment and post pics below!
Breakfast: Today I was so lucky to enjoy this fresh, locally-grown grapefruit! Yesterday, Kysen’s teacher gave us a whole bag full of these super-sweet citrus fruits! She claimed that it’s hard for her to give away the grapefruits from her backyard tree and I told her I will always be appreciative of any she sends my way! Being a Florida-born girl, I’ve had my share of the ruby wonders, but these were absolutely exquisite! I noticed that I was able to go much longer than usual between breakfast and lunch–I guess the grapefruit diet was on to something!
Lunch: Mexican lettuce wrap salad (see first pic in this post). If you haven’t noticed already, I’m in a lettuce wrap phase (just check Day 15 and Day 16 for further evidence). This time I had to improvise because all of my butter lettuce was gone.
I had this red oak lettuce, but the leaves are not as “cuppy” for actual wraps. So I made fan arrangements, making sure to layer well. I “glued” it all together with a mixture of Trader Joe’s Fat Free Refried Beans and fresh Pico de Gallo (see pic above). I topped my two bundles with some leftover Mexican tofu (see Day 16, lunch for recipe) that I re-heated in a frying pan with some low-sodium broth and added some sliced red peppers to the mix! Then I finished off my bundles with some TJ’s Tomatillo Salsa, 1/4th Hass avocado, and chopped green onions.
Dinner: Mixed baby greens salad with sliced cucumbers, yellow grape tomatoes, and 1/2 ounce raw pistachio pieces; dressed with Balsamic vinegar. Trader Joe’s flaxseed tortilla with leftover (from lunch) TJ’s Fat Free Refried Beans mixed with pico de gallo, 1/3 rd cup wholly guacamole, topped with fresh salsa and chopped green onions.
Dessert: 6 fresh strawberries
Thoughts: I was too lazy today to come up with something different for dinner so I just re-purposed some of the ingredients from lunch and made it a Mexican food day!