Right on the heels of last week’s Diary of A Mini-Fast I got buckets of emails asking for play-by-play of a day of eating!
Happy to comply. Here are the last 2 days:
Saturday Brekkie:
cranberry walnut bread w/ peanut butter and strawberry preserves
coffee
bowl of fresh grapefruit chunks
Saturday Lunch:
wholegrain artisan bread with avocado
salad w/carrots, apples, celery, walnuts, purp
le
onion, cilantro
Afternoon:
1/2 banana with gob of peanut butter
Saturday Dinner:
big pile of greens, 
glass of red wine,
and cherry chocolate ice for dessert!
Sunday Brekkie:
orange chunks,
wholegrain waffle with blueberries, sesame seeds, walnuts, mple syr + soywhip :-)maple syrup and soy whip
Sunday Lunch:
sprouted bread w/ avocado & hummus, 
salad: carrots apples edamame onion celery cilantro, sugar snap peas (this was sooo good yesterday I had to have it again!) 
chunk of dk choc
Afternoon:
Apple with almonds and brazil nuts, decadent decaf drink
Sunday Dinner:
Red Wine
Big tossed greens salad
Bean enchiladas
There you have it!
Whew! Putting this together, it took more time to gather all the images than write it out – just shows to go the variety, but doesn’t it look yummy?
Remember, I eat only things that I like. You may notice that there is lots of color and fiber in my eats. Great for satiety, digestion, good energy, and staying trim!
And how were your eats this weekend?
Enjoy what you eat!
Lani
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{ 15 comments… read them below or add one }
WOW that seems hardly fair. LOL I would gain if I ate that. My diet is so borning. Waffle, blueberries, strawberris and coffee for breakfast. Apple, almonds and raisens for lucnh. I have no idea what I’m having for dinner. I don’t plan well.
Your menu game me some ideas. Thanks!
Brenda
Hey Brenda!
That’s the beauty of the eating plan that floods your plate with veggies, fruits, grains, and other whole foods. I must say it was astonishing to see it all set out like that in pics BUT I’m betting I eat less calories in a day than many who have an entirely different choice!
Really, I don’t like to cook BUT I DO like to eat (obviously!) so my trick is to be well stocked on all the stuff I like and then I just throw it together.
Here’s to variety and good eats! Thanks so much for stopping in to share in comments.
Lani
the red beans, coconut cream and rice thing looks interesting. Do you just put those 3 things together or is there seasoning?
~kate
Hi Kate,
I cooked the rice in my rice cooker ( a combination of golden rice and wild rice), the red beans in my pressure cooker (FAST! 12 minutes at pressure!) and then stirred a little bit of coconut cream into the rice so that a nice coconutty flavor was laced throughout.
I had fresh ground sea salt in the rice pot and added to beans after cooking.
I forgot, I also put my favorite Lisano salsa on top of all! It’s a salsa we got hooked on in Costa Rica years ago, and now can pick up in Mexico, even online! Any salsa would do!
Lani
oooh, you need to check out the cherry salsa at http://www.cherryrepublic.com/ It’s AMAZING~! I recommend the hot version.
And, this is my fave rice: http://www.lundberg.com/products/rice/rice_nf_jubilee.aspx
Rhonda via Teresa got me hooked on that, yum~!
I will have to give your dish a go :) Thanks~! Kate
Kate, yum, thanks for the links.
Hey, did you know that Lundberg organic rice grows right down the hill from me? True story! Talk about local grown food!
Lani
What do you season your apple-carrot-nut salad with?
Heather, oh, now you are asking after my secret sauce! :-)
It’s actually easy. I soak some dried onion chips in hot water, then add veganaise and some almond milk until it is the consistency I want. We like this pretty much on everything!
You could use flavored vinegars, Italian dressing – lots of ideas for variety.
Thanks for coming in to comments!
Lani
Thanks for the salad suggestion. Yesterday I tried a salad of carrots, celery, apples and sunflower seeds (I am allergic to nuts so I couldn’t try the walnuts) and it was wonderful! I was a bit hungry a couple of hours later so I might need to add a bit more protein. Maybe I will try the edemame next time.
Heather asked about what kind of dressing was used on your veggie/apple/nut salad and I have to comment. I didn’t use a dressing and I still thought it was good. The sunflower seeds I used were slightly salted so the combination of the apple and seed was great and carrots and celery are good to me on their own. Just thought I would throw my two cents in.
Katherine
Katherine,
Oh, super! And it IS great without a dressing, PLUS I love your idea of sunflower seeds! I like to give ‘em a little roast and toss them on salads but hadn’t thought to put them in this one.
Thanks for the great ideas!
Lani
Hi lani, what a lovely palate of flavors you have on your daily program! Just wanted a clarification–you are vegan? Its amazing how many combos you can come up with that still do not involve animal products! Cheers to you!
Alex,
I’m glad you like my pics! Frankly, I like looking at them too, all displayed like that, it looks so yummy and you wouldn’t believe how many salivating emails I’ve gotten.
I’ve been a veggie since forever and my diet is a whole-foods, plant-based diet. As you can see I eat a LOT and I do love to eat!.
I hope I’ve inspired new ideas for the plates of others!
Thanks!
Lani
Actually Lani, you HAVE inspired, and will continue to do so!! While I’m not vegan (yet) – I’m closer than I think – and reading (and seeing) your menus has given me some great ideas (of course, as has your help during your course Woman’s Fitness Blueprint!). Thx for this, and more!
-Paym
Paym,
It’s amazing how much attention this food diary has gotten – must be all the pictures of the yummy food! You CAN eat delicious and healthy – they are not mutually exclusive – and my menus are proof!
Here’s to enjoying what you eat!
Lani
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