Posts Tagged ‘Broccoli’

SamCyn’s Juicing Adventure: Day Five

07/27/2011 1 comment

Day five has been by far the best day, thus far!

I got out of bed at around 5:45am (I was awake much earlier) to kiss my honey goodbye, then I checked my tongue and I’m happy to report, there was no white fuzz (AWESOME). Since I had to go to work, I started to prepare juice #6 for breakfast and lunch.

Because it was my first day back at work since I started this adventure, I was feeling a tad bit nervous.  It’s so weird, even though I’ve been juicing during the day for the past few days, I felt apprehensive about not packing any lunch and only bringing juice.  It’s like I felt “naked”.  So, I brought along some blueberries and strawberries as back-up.

I managed to get through the day, without eating any of the fruit.  I drank the remainder of my juice at around noon and then I went to Whole Foods Market and got myself a shot of wheatgrass.  Though not reliably substantiated, It has been argued that wheatgrass helps blood flow, digestion and general detoxification of the body.  For more information on wheatgrass, please see here.

OMG! All I drank was a 1 oz. serving and as soon as it hit my system…


It was as if I drank an 8 oz. cup of espresso.  I was wired (in a good way), I was ready for action and most of all, I felt no hunger.

That lasted for close to two hours and by the time it was quiting time, all I could think of was the veggie stir-fry we had planned for dinner.  I tell you, I couldn’t get home fast enough.

I basically tossed in a bunch of veggies into a large pan (I don’t own a Wok) along with some sesame oil and low-sodium tamari sauce.

YUM!! It was delicious! Sam loved it and said we should definitely have it at least once a week.  Mind you, there was no rice or noodles and yet it satisfied us both.  How can you go wrong when you have such a beautiful array of colors and textures from such guilt-free ingredients in every bite? As an end to our lovely meal we ate the blueberries and strawberries.

Well ladies and gentlemen, this post concludes my minimum of five days of juicing/eating only fruits and vegetables commitment and adventure.  It’s been a wonderful, eye-opening experience and I thank you for letting me share and I thank God for allowing me to survive it without any issues.

While I (and Sam, of course) do plan to continue this path of primarily eating fruits, vegetables, legumes, nuts and whole grains (minimum of 80% of the time) and exercising 4-5 days a week (like I used to), I will not be posting daily.

Instead, I will update you once or twice weekly and share any notable changes that may occur (like my return to my pre-wedding weight).  I will also share healthier and delicious dishes.  Although…I am likely to include some naughtiness…like dessert ;-).

Oh, and another thing…I truly feel really, really great!

“Those who think they have no time for healthy eating will sooner or later have to find time for illness.”  – modified from : Edward Stanley (1826-1893) from The Conduct of Life

Juice #6

Yields about 2 quarts

4 granny smith apples

1 beet

5-6 celery stalks

4 medium carrots

ginger (approx. thumb size portion)

To prepare:

Wash all veggies, cut apples in half, insert into your juicer.  Enjoy!

Veggie Stir-fry

Yields approximately 4 servings

1 stir-fry veggies package (broccoli, snowpeas, etc)

3 garlic cloves

1 small onion

2 small yellow squash

1/2 red pepper

1 package of snow peas

1 zucchini

1 package of mushrooms

1 1/2 tablespoons of sesame oil

1 1/2 tablespoons of low-sodium tamari sauce

To prepare:

Wash, dry and cut up all veggies.  Toss into pre-heated (very hot) pan with sesame oil and tamari sauce.  Stir all ingredients around for just a few minutes, serve and enjoy.

As mentioned in previous posts, I journaled and shared the past five days of this experience to make myself accountable.  I am not a doctor, or a professional in the field of nutrition.  Therefore, I DO NOT, I REPEAT, I DO NOT RECOMMEND ANYONE TO FOLLOW WHAT I’VE DONE.  If you’re interested in fasting, detoxing, juicing, etc., please consult your doctor.

Thank you and God Bless!


Spanish Vegetable Tortilla & Cod in Tomato Sauce

11/08/2010 8 comments



I learned a lesson while cooking one of the recipes chosen for the Gutsy Cook’s Club Menu #6…

First and foremost, I learned that it’s important to not only read instructions, but to actually REGISTER the information.  You might say, I got a little cocky for my own good… I’ll explain why.

Saturday I was preparing the Spanish Vegetable Tortilla, which was simple enough to make…after all, I’ve made plenty of tortillas aka omelets before…just never with potatoes.

The recipe calls for eggs, potatoes, onions, broccoli and peas.  Since I’m not a fan of peas, I added a red bell pepper and garlic to the mix…

I had my mom over and she was helping me.  We’re talking, working, etc. I’m thinking this is great, it’s so E-Z. Cook potatoes (I used red-skinned) and onion (and garlic) in olive oil in a 9-in frying pan….beat eggs in a large bowl, season with S&P…

Transfer, the above ingredients into the eggs.  Add broccoli and pepper. Heat 2 tbsp of oil in pan (I chose to use butter), pour in egg mixture, cook for 20-25 minutes until top begins to set or bottom becomes golden brown.

Slide onto a plate, invert and transfer back into pan.


So, I go about “sliding” my tortilla onto a plate and the darn thing did not hold itself together and crumbled under pressure (sorry, I didn’t think to take pictures).

You see…I used a 12-in pan…I was probably thinking (subconsciously, of course) that bigger is better.  HOWEVER, in this case it wasn’t so.  

Lesson learned: no matter how easy it seems, visualize your steps as you read instructions.

As for the Cod in Tomato Sauce…


I couldn’t find “Cod”, so I trusted the young man at the local fish market and bought Boston Scrod , which he said was the same thing.  Unbeknownst to me, scrod is a young (2.5 lb/1.1 kg or less) cod or, less frequently, haddock, split and boned. It is a staple in many coastal New England and Atlantic Canada seafood and fish markets.

I really love that I joined this group.  I’m learning all sorts of tidbits :-).

I prepared according to instructions, with the exception of the fish stock.  I used chicken stock and added a few extra garlic cloves. 

There was no drama in making this dish, with the exception, that I don’t understand why it’s so necessary to bake the fish in the pan.

Why not just cook the cod on the stove top? and then remove from the sauce to reduce & thicken sauce??

Which by the way, didn’t really thicken enough for me, but we were really hungry and couldn’t be bothered, so we just served and ate.

The bottom line, you ask? Sam loved both mom only tried the tortilla (I cooked the cod on Sunday) and said it was really good.  As for me, I liked them both very much…I’m glad I added the garlic to the tortilla and would consider cooking/frying the potatoes a little longer, so that they’re crispy (just a preference of mine).

Follow link for recipes: Spanish Vegetable Tortilla and Cod in Tomato Sauce.

Ladies and Gentlemen…this concludes this week’s Edible Adventure.

The belly rules the mind.  ~Spanish Proverb