Day Five [Diet Makeover pt. 13]

Day Five of American Family’s Diet Makeover began with bananas, yogurt, and muffins, and scrambled eggs for whoever would take them. No complaints, but the children did seem unduly excited that I would be leaving in the morning.

Breakfast:
24 hour raw yogurt
Ripe banana
Scrambled eggs with cheese
Banana muffin (almond flour)
Kefir/banana/berry smoothie (for Mr. Dad)

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Lunch:
Kids: an Organic grassfed hotdog without sugar (Applegate Farms), no bun, and apple slices
Adults: leftovers and/or chicken salad over greens with balsamic dressing

Afternoon snack:
Nuts or nut butter with celery or apples

As dinner prep on the late morning I sliced 1.5 lbs of zucchini, mixed it with a 1 lb bag of frozen bell peppers, and marinated it in red wine and balsamic vinegars, olive oil, and 1/8 cup Italian herbs.

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By late afternoon, the marinade has doubled with veggie juices, and I ladled it off into a saucepan. The veggies I divided into two glass pans and broiled at 500 degrees for about 30 minutes or until just beginning to blacken at edges, stirring every ten minutes or so. Meanwhile I sliced three defrosted chicken breasts and sautéed the pieces in butter and half the marinade juices. The remaining marinade I heated over medium flame, added more salt, garlic powder, and about 1/4 cup grated Parmesan. Just before using I added 1/4 cup Creme Fraiche.

When the veggies and chicken were done, I mixed them together in in glass baking pan, poured the sauce over the whole, sprinkled with more Parmesan cheese, and served hot.

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Dinner:
Italian Chicken Bake
Spring Salad

In the evening, Mrs. Mom baked banana muffins herself to transition into this new type of cooking. They turned out fabulous, of course.

Task list:
Prepare and serve above meals
Finish/start yogurt, Creme Fraiche, and Kefir as desired
Menu plan next week

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