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: 1/2 cup Trader Joe’s organic steel-cut oatmeal, 1 cup TJ’s un-sweetened vanilla almond milk, fresh blueberries and strawberries, 1/2 tbsp. raw hemp seeds (see Day 18)
Lunch: (see picture above) mixed baby greens salad with raw pine nuts, cucumbers, radishes, beets, grape tomatoes, and 1/4th Hass avocado; dressed with balsamic vinegar. 1 can Annie’s minestrone soup (Note: the pasta shells in this soup are made with white flour and not Dr. Fuhrman-approved–I let it slide because I was eating a mega-giant salad first and the soup had lots of high-fiber, high-protein beans in it to counter-balance the effects of the white flour). 2 clementine oranges.
Dinner Salad: mixed baby greens with raspberries, pomegranate seeds, white onions, garbanzo beans, shredded carrots and raw pepita seeds. Following Dr. Fuhrman’s G-BOMS recommendation when dressing your salad creates the best synergy for metabolizing all the health-protective phytochemicals! G-greens, B-berries, O-onions, M-mushrooms (that’s the only one I forgot!) and S-seeds.
Dinner: Trader Joe’s flaxseed tortilla topped with 1 can TJ’s red kidney beans, 1/2 cup cooked white quinoa, 1/2 can diced tomatoes and green onions (saute on high heat with veggie broth), 1/4th Hass avocado.