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. I will be posting what I eat each and every day (or as close as I can get) until I reach that magic number! If you are currently on the plan we would love to hear from you–please comment and post pics below!
Breakfast: Cherry Pie Lara Bar (see my journal entry for Day #38 for more on how awesome these bars are!)
Lunch: Today was a day of leftovers, didn’t get around to making a salad though. Leftover “Mexican” style tofu (see Day 27) with fresh pico de gallo. Leftover split pea soup with sweet potatoes (see Day 24) topped with leftover sauteed kale (see Day 27); fresh berries
Dinner Salad: mixed baby greens, diced beets, red onions, red bell peppers, yellow raisins, and sun dried tomatoes; dressed with balsamic vinegar
Dinner: Vegan Veggie Pizza! I used Trader Joe’s whole wheat vegan pizza dough (just let it rest for 15 minutes on the counter then roll out with a rolling pin and about 1/3 cup whole wheat flour to make sure it doesn’t stick). I topped the pizza with fresh broccoli, sliced Crimini mushrooms (Trader Joe’s has a handy bag all pre-sliced), yellow onion, red pepper and jalepenos. For the sauce I used Trader Joe’s No Salt Added Organic Marinara! We skipped the cheese tonight but you could also sprinkle with TJ’s Vegan mozzarella shreds!