Juice Diet: Day 1

Today is Day 1 of my Juice Diet. My rules for my juice diet are different than others. I allow myself to eat solid foods. I have  juice for breakfast and lunch and then I have a regular, small portioned, healthy meal for dinner. Or I have juice for breakfast, lunch, and dinner but with my lunch juice I have half of a sandwich and a small, healthy snack later in the day. I do juice diets so that I can cleanse my body, get some essential vitamins and nutrients in, and lose some weight. I plan on staying on this juice diet for a week or two. I still haven’t decided the full plan for my diet, I’m playing this first day by ear.

If you have never juiced before, check out my blog post about my first experience juicing here. You can also check out where I bought my juicer (which by the way is amazing and affordable!!) here.

BREAKFAST:

Breakfast: "Sunrise Juice"

Breakfast: “Sunrise Juice”

The picture above is the juice that I made for breakfast this morning, which was DELICIOUS!!

“Sunrise Juice” Recipe:

  • 1 cup of strawberries (cut the leaves off before putting in the juicer)
  • 1 cup of pineapple chunks
  • 1 pear (cut into slices, do not put the pear’s core in the juicer)

LUNCH:

photo 1

Lunch: "Rainbow Juice"

Lunch: “Rainbow Juice”

For lunch I had my “Rainbow Juice.” Making this juice reminded me of how much fun I have while juicing. Juicing makes you appreciate fruits and vegetables. Maybe I’m a little loopy from not having any solid foods yet today, but while cutting my fruits and vegetables I took a moment to step back and appreciate how pretty and colorful they all are. Juicing is fun for me because I can create my own, delicious recipes. I start by researching many different recipes online.  I tend to find that there’s always one vegetable in a juice recipe that I choose to steer away from. Side note: I’m not a big fan of vegetables but this is why I juice, so that I can squeeze in my veggies without really tasting them! Another side note: I love fruit!! So you will find that my recipes tend to have more fruit in them, but I’m trying to get a good fruit/veggie ratio I promise!

NOTE: The picture of my “Rainbow Juice” was taken before I stirred it because I wanted y’all to see why I call it Rainbow Juice…it doesn’t look like this once stirred! And you should always stir your juices!

“Rainbow Juice” Recipe:

  • Half of 1 orange (peel and cut into slices that will fit in your juicer)
  • Half of 1 peach (cut into slices that will fit in your juicer)
  • 1 whole carrot (the big carrots not the baby carrots!)
  • 2 whole celery sticks
  • 1 tomato (I had to use two small tomatoes, my mom accidentally bought the small tomatoes instead of the regular size tomatoes)
  • Half of 1 cucumber

SNACK:

Day 1 Snack

Day 1 Snack

I prepared this snack right after I had made my juice for lunch. I was planning to eat it with my lunch juice but I was too full after my Rainbow Juice, so I saved this snack for later in the day!

Snack:

  • 1/2 cup of low fat cottage cheese
  • Several blueberries

DINNER:

Day 1 Dinner

Day 1 Dinner

Turkey Rigatoni

Skinny Turkey Rigatoni

Like I said earlier, I allow myself to eat on my juice diet. I had juice for breakfast and lunch, a small snack, and a regular, healthy meal for dinner. I had a side salad which was a mixture of iceberg lettuce, sliced tomatoes, sliced baby carrots, and light ranch dressing. I also had a bowl of Turkey Rigatoni…

Skinny Turkey Rigatoni Recipe:

Ingredients:

  • Whole wheat rigatoni pasta
  • Prego Traditional marinara sauce
  • Ground turkey (*You’re going to want to take the ground turkey out of the freezer and let it sit on the kitchen counter to soften a little.)

Instructions:

  • Bring a large pot of water to boil.
  • While you are waiting for your water to boil, cook the ground turkey in a large skillet until it is about a medium brown. Be sure to break down the ground turkey into “crumbles” by stirring the ground turkey. *Make sure there  are no pink colored crumbles.
  • Once your ground turkey is completely brown, add pasta sauce and mix well.
  • Once water comes to a boil, add pasta and cook for about 8-10 minutes or until al dente; drain. Return to same pot.
  • Pour ground turkey and sauce combo into the pot of pasta and mix well.
  • Pour skinny rigatoni pasta into a bowl, serve, and enjoy!

I hope you enjoy all of the recipes for my first day of my juice diet! Stay tuned for much more!

xoxo, Megan

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Recipe: Chicken Stuffed Avocado

You can trust me when I say that this is probably the easiest thing ever to make. I myself am not a gourmet chef by any means, but I wish I was! This recipe is really just a few simple steps, but the result is a super delicious and very filling meal! This is hardly a recipe, more like a few instructions, but I figured I would share with you all anyways because it’s one of my favorite meals!

What You’ll Need:

  • 1 large Hass avocado
  • 1 can (4.5 oz.) of Swanson White Premium Chunk Chicken Breast
  • Light mayonnaise

Instructions:

  • Use a knife to cut the avocado in half, throw away the pit, and place both halves in a bowl or on a plate.
  • Open the can of Swanson White Premium Chunk Chicken Breast and drain the water into the sink.
  • Once you have drained the can of water, fill it up with water from your sink and repeat the draining process. Do this at least two times, it helps remove some of the sodium from the can.
  • Once you have drained the can of Swanson White Premium Chunk Chicken Breast, dump it into a separate bowl.
  • Grab your mayonnaise of choice (I refer Hellman’s Light Mayonnaise) and scoop 1-2 spoonfuls of mayonnaise into the bowl with the chicken. I sometimes use 1 1/2 spoonfuls of mayonnaise, it just depends on your taste.
  • Mix the chicken and mayonnaise well.
  • Once the mayonnaise and chicken are mixed well, scoop it and stuff it into the hollowed areas of the avocado where the pit was.

Enjoy!

xoxo, Megan

Food: Veggie Mac ‘N’ Cheese

veggie-mac

This is probably the easiest meal I’ve ever made, and it was delicious! As a college student, sometimes it’s difficult to find time to make a large, delicious meal from scratch. I found a recipe for Confetti Mac ‘N’ Cheese on Pinterest from http://www.peasandcrayons.com.

Veggie Mac N Cheese ingredients

What You’ll Need:

  • Frozen Mixed Vegetables
  • Kraft Macaroni & Cheese (I like the Three Cheese kind!)
  • Ingredients needed for Kraft recipe (milk and butter)

Instructions:

  • Make macaroni & cheese according to the directions on the box.
  • Heat frozen vegetables according to the directions on the bag.
  • Once both the macaroni & cheese and vegetables are ready, combine in a pot.
  • Serve & enjoy!

For the homemade recipe, go to http://www.peasandcrayons.com/2012/12/confetti-mac-and-cheese.html

xoxo, Megan