Day 29: High on a Feeling!

Today I weighed in and lost 3.6 pounds!  This is my second most successful week on the “Eat to Live” plan (second only to the first week when I lost 7 pounds).

As I explained last week, I have gained and lost major amounts of weight over 3 times in my life.  I can say from experience that this diet does something extraordinary!  Usually to achieve these kinds of results I would have had to workout at least 4 days a week.  Because this diet is so strict and so clean you can get the same results without working out!

Dr. Fuhrman advises starting to “sculpt the body of your dreams” after you loose at least 25 pounds, because you’ll feel better and have more energy.  Then, if your body is not hyper-reactive to carbs, you can increase your portions of whole food carbs.

What to Eat:

Breakfast: 1 cup rolled oats, 1 cup unsweetened almond milk, 1/2 cup blueberries

Lunch: Mixed baby green salad, grape tomatoes, sliced cucumber, sliced carrots, 1/2 avocado, diced red onions, pistachios; dressed with balsamic vinegar.  Tofu sauteed with veggie broth, diced onion, mushrooms and baby kale.  “Fruit Freezer” with banana, pineapple and strawberries, blended with almond milk and ground flaxseed.

Dinner:  Leftover Tofu saute from lunch.  Mixed greens salad with grape tomatoes, red onion, shredded carrots, red cabbage and raw pistachios.

Day 30: It Happened–I Don’t Want to Stop!

Exactly as I had hoped, now that I’m 2 weeks out from my 6-week goal–I am afraid to stop the 6-week plan!  Dr. Fuhrman’s “Life Plan” allows you to “cheat” with nutrient-void foods 10% of the time.  Meaning 10% of your total calories can come from foods like meats, dairy, and refined carbs–you know, a.k.a. the stuff that made you fat to begin with.  So here’s my dilemma: I’m afraid to taste those 10% and then go straight back to square one where I am adjusting to the way things taste without loads of salt!

The militant side of me says to keep on the 6-week plan until I reach my ideal weight–and I have a long way to go.  This is also what Dr. Fuhrman advises in the book.

What I Ate:

Breakfast: 1 cup steel cut oats, 1 cup soy milk, 1/2 cup blueberries, 1 banana, 2 tbsp. raw creamy almond butter

Lunch: Mixed baby greens salad with strawberries, 1/2 avocado, red onions, sunflower seeds,

Dinner: Salad with mixed baby greens, grape tomatoes, chopped Crimini mushrooms, cucumber, unsalted dry-roasted pistachios, red pepper, sliced strawberries, thin sliced red onion and dressed in balsamic vinegar.  Broccoli sauteed in veggie broth with minced onion and garlic powder.  1 1/2 cups green lentils with mushrooms, kale and chopped spinach in veggie broth.

Day 32: Nutritarian Traveling

This morning I woke up super-early to begin my business-trip bonanza!  Traveling from San Francisco to Portland, doing a training, and then taking a rental car up to Seattle is a task-and-a-half!  Luckily, I was able to stick almost entirely to Dr. Fuhrman’s 6 week plan even though I was far away from the safety of my kitchen!

What I Ate:

Breakfast: 1 banana with 2 tbsp. raw creamy almond butter

Lunch: at “Freshii.”  The “Superbiotic Vegan” spinach and romaine salad with garbanzo beans, sun-dried tomatoes, cucumbers, corn, artichoke hearts, roasted red peppers, red onion and tofu; dressed with 2 tbsp. balsamic vinegrette (I really tried to limit the dressing because it did have oil).  Check out if there is a Freshii in your area and enjoy their Superbiotic salad with tofu, pretty much guilt-free!

Dinner: Chipotle salad: romaine lettuce, double portion black beans, veggies, corn, mild salsa, guacamole and (more) lettuce.  Baby carrot sticks with 3 tbsp. hummus.  Strawberries.

Day 33: Eating to Live While Traveling for Work

Breakfast: Banana, strawberries.

Lunch: Whole Foods: Salad bar salad with mixed baby greens, mushrooms, shredded carrots, red cabbage, radish, grape tomatoes, celery, corn, tofu, raisins, and pepita seeds; dressed with Balsamic vinegar.  Kale and white bean soup (no oil or salt added–score!).  Fresh cantaloupe.

Dinner: Whole Foods: Ginger rice (brown rice with brocoli, carrots, peas, ginger and garlic).  Indian-style lentils.  Broccoli with garlic and red pepper.  Steamed veggies.

Day 34: Still on the Go

Breakfast: 1 banana with 2 tbsp. raw creamy almond butter

Lunch: Out at an Italian restaurant: cup minestrone soup (took out the pasta), mixed baby greens salad with onions and tomatoes.  Side of steamed broccoli.

Dinner: “Whatever I could find in the fridge salad:” since I’ve been away and unable to get to the grocery store, my salad tonight suffered.