Chickpea-Parsley Dip

1 15-oz. can chickpeas, drained
2 garlic cloves, peeled
1/4 cup fresh parsley leaves
Juice of one lemon
2 Tbsp. olive oil3/4 tsp. salt


•Place the chickpeas, garlic, parsley, lemon juice, and water in a food processor or blender. Blend for about 30 seconds.
•Slowly add the oil while still blending (using more or less as desired), then add the salt.
•Serve with cucumber slices or toasted bread

Turkish Yogurt and Spinach Dip

1 6-ounce bag baby spinach
2 plump garlic cloves, halved, green shoots removed
Salt, preferably kosher salt, to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh dill
1/2 cup finely chopped parsley
2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
2 to 3 tablespoons extra virgin olive oil
2 cups thickened yogurt or thick Greek style yogurt
1 bunch scallions, chopped (optional)
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
2. Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
3. In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
Yield: About 2 cups
Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.

Food Log for May 5th and 6th

May 5th
Breakfast
Milk 1% (2 C) + Honey (0.75 tbsp)
Banana
Snack 1
Blackberries (1C)
Lunch
Almond Butter Sandwich
Dinner
Fajita (one)
ETC
48 oz of Water
No Excercise
* Yes I know I broke my no meat rule. I was at the neighbors and didn't have the heart to say I don't eat meat.

May 6th
Breakfast
Milk 1% (1 C) + Honey (0.25 tbsp)
Pear
Snack 1
Blackberries (1C)
Lunch
Banana
Papaya (2.5 C)
Snack 2
Salad (Mixed greens, Avocado (1/2), Cucumber, Grape Tomato)
Dinner
Fajita (one)
ETC
68 oz of Water
No Excercise

So Far So Good!

I started the Month on Friday by going 800 calories over my daily calories, but I was celebrating a friend's engagment and I was fine with it. I did better with keeping my calories within limit and making healthier choices....

So here is my food log from this weekend;

MAY 1st
Breakfast
Skim milk (1C) + Honey (1/3 tbsp)
Pear
Snack 1
Orange
Women's One A Day
Lunch
Almond Butter on Ezekiel Bread w/ Honey
Snack 2
Greek Yogurt
Dinner
Margherita Pizza
Dessert
Cannoli
ETC
Water 72 oz
40 min Elliptical

MAY 2nd
Breakfast
Skim milk (1c) + Honey (1/3 tbsp) + date + Almond Butter (0.5 tbsp)
Snack 1
Juice of: Beet/Celery/Spinach/Carrots
Women's One A Day
Lunch
Veggie Burger on Ezekiel bread w/ Avacados
Steamed Cauliflower and Broccoli
Snack 2
Greek Yogurt
Dinner
Salad (Spring Mix, Carrot, Celery, Mushrooms, Cucumber, Tomato)
Oil & Vinegar for dressing
Dessert
Chocolate Cupcake (0.5)
ETC
72 oz water
30 min Elliptical, 50 min Spinning, 15 min Weights

MAY 3rd
Breakfast
Juice of: Carrot/Orange/Apple/Beet/Cucumber/Lettuce
Snack 1
Blackberries
Women's One A Day
Lunch
Juice of: Celery/Cucumber/Parsley/Spinach/Ginger
Snack 2
Steamed Cauliflower & Zucchini
Dinner
Salad (Spring Mix, Cucumber, Tomato, White Kidney Beans, Avocado)
Hemp Oil & Vinegar for dressing
Dessert
Red Velvet Cupcake (0.5) + Skim Milk (1C)
ETC
48 oz water
No Excersice

and for today
MAY 4th
Breakfast
Juice of: Carrot/Orange/Apple/Parsley/Cucumber/Ginger/Celery/Pear/Spirulina
Snack 1
Strawberries
Women's One A Day
Lunch
Salad (Spring Mix, Cucumber, Tomato, White Kidney Beans, Avocado)
Olive Oil & Vinegar for dressing
Snack 2
Greek Yogurt
Dinner
Sweet Potato
Skim Milk (1C)
ETC
72 oz water
No Excersice

New Month, New Challenge!

May is finally here. I have spent the past 2 months trying to correct my eating habits and make myself healthier. I am going to use month of May to fine tune my diet.

Couple of years ago I was told by a gastrologist and a nutritionist that I may want to consider giving up meat, simply because my digestive system can not digest it very well. I had a hard time doing that, up until few months ago when I started reading more about how to get protein from other food sources. I have also been reading a lot about food combining and have tried to follow the rules, so here are my goals for the month of May;

• No Meat (Beef or Chicken), but I am going to allow myself two fish meals.
• Try to have at least one Juice Fasting weekend.
• Add new vegetables to my diet
• Try some raw recipes

Some simple food combining guidelines for better digestion

• Eat fruit alone- about half an hour before consuming any other food
• Always eat melon on its own
• Don’t eat proteins with starches
• Avoid dessert after a big meal
• Avoid acids with protein i.e.: orange juice with your eggs