The one-week plan is stretching out to about ten days for me, and I will not get to all the recipes, since the groceries I have on hand don't match and/or the remaining recipes don't look too great. So I need to make a menu and a grocery list and start over today or tomorrow, and in the meantime I'm having a lot of leftover this and that. What's great about the nutritarian recipes is that I know I can grab this or that and be confident that it's "on plan" for the most part. If it has a starch in it I'll skip it today, since I had oatmeal for breakfast. If it has nuts I'll consider how that fits with the other nut/seed things I have had for the day. And after about nine days I've lost about seven pounds, so that's a nice aggressive start! :-)
I read somewhere recently that the new books (Eat for Health) have better recipes than the old one (Eat to Live). But for those who are serious, ETL has the quick start and the more science-oriented discussions. I really look forward to working through the recipes site at drfuhrman.com in the Member Center and getting great new ideas from others.
I'm definitely enjoying the leftovers, though I'm often "tired" enough of a recipe by the time I serve it that it doesn't appeal too much the first time around.
So, without further ado, here are my impressions of several more recipes from the "Aggressive Weight Loss Plan (non-vegetarian)" :
- Roasted Mixed Vegetables (photo here, and it does look a lot like mine) (very tasty mix of cruciferous veggies and carrots and asparagus, with garlic, balsamic vinegar, and soy sauce roasted at 450 and finished at 350 to keep them from getting too dry -- and I added the asparagus late for just that reason. I even skipped the brown rice in the original recipe, because I was having butternut squash seasoned with pineapple tidbits and dates, plus a bit of plain potato with my Great Greens -- see below.)
- Tasty Hummus (went VERY simple on this one -- the recipe in the plan calls for the addition of soy sauce and horseradish, but no thanks -- mine is garbanzos, tahini [less than you might think], lemon juice, and garlic, and it is fabulous -- I'm craving it)
- Great Greens (simple steamed mix of kale, chard, and spinach, dressed with garlic, wine vinegar or balsamic or similar, fresh dill, and basil)
- Rolled Eggplant or "Roulade" (eggplant slices marinated in balsamic vinegar and water, then rolled around a filling of red and green bell pepper., onion, garlic, tomato sauce and tomatoes, and herbs that have been simmered together for a while, with more of the sauce on top -- the whole thing baked for a while)
- Bean Enchiladas (I made this a layered casserole of corn tortillas with a simmered mixture of green pepper, onion, salsa verde [though the original called for regular salsa], black and white and pinto beans, frozen corn, cumin, and cilantro -- and I encouraged the family to melt cheese on top of theirs if they liked)
- Chard and Vegetable Medley (onion, garlic, yellow squash, chard, bell pepper, cherry tomatoes, balsamic vinegar -- just too much like the other stuff I've been eating, and I'm out of greens)
- Cream of Asparagus Soup (steamed asparagus blended with soy milk [I'd use regular lowfat milk], soy sauce [or liquid aminos], raw cashews, cilantro for garnish, and -- really? -- four dates. I may actually make this since I have the ingredients, but I'm not sure.)
- Dijon Pistachio Dressing/Dip (may try it later but just haven't needed it -- pistachios, lemon juice, ground flax, mustard, soy sauce, garlic, and a date)
- Lisa's Lovely Lentil Stew (just haven't gotten to it -- lentils, onion, basil, tomatoes, celery -- I'll probably be more adventurous)
- Russian Fig Dressing/Dip (blecch! pasta sauce, almond butter, sunflower seeds, fig vinegar)