First week of Eat to Live

So this week I’ve been sort of following Dr Fuhrman’s Eat to Live program. I say sort of because I can never strictly follow any diet, especially one that requires a different dressing for every salad and a three course dinner! That said, I drafted up my own guidelines, roughly following the daily menu suggestions made by Dr Fuhrman.

So for breakfast I’ll either have a large serve of fruit or I’ll make up one of my smoothies. I’m pretty boring with my smoothies and generally they contain a banana, a stick of celery plus it’s leaves, few handfuls of spinach, cinnamon, vanilla paste, a Medjool date and a cup or more of water. This satisfies me quite nicely and I notice when I have these green smoothies regularly, I feel better and have more energy!

For lunch I’ll generally have a massive salad with beans and a dressing. However, I had a few leftover gluten-free wraps I wanted to get rid of, so I created a bastardised version of Dr Fuhrman’s Portobello & Red Pepper Pita. I didn’t want to make up a large tahini dressing to go with it, so I made a bean paste of sorts and it turned out really nice. I’ll add my version below for you to try.

Portobello Mushroom & Bean Wrap (serves 1)

1 large Portobello mushroom, stalk removed
40g drained Always Fresh Fire Roasted Pepper Strips or 1 large marinated red capsicum
1-2 handfuls of baby spinach
1/4 cup of drained chickpeas
1-2 tsp nutritional yeast
1 tsp reduced sodium tamari
Juice from half a lemon
1 gluten-free wrap

Pre=heat your oven to about 180°C. Place mushroom on tray with baking paper, face down. Pop in the oven and let roast for about 15-20 minutes or until tender. Take out, cool and slice thickly.

While the mushroom cooks, mash your chickpeas in a bowl with a fork. Add nutritional yeast, tamari and lemon juice until you get a nice consistency.

Microwave your wrap for about 20 seconds. This will make it more flexible and gluten-free wraps break and tear very easily. Spread all of the bean mix over the lower portion of the wrap. Add the mushrooms, the capsicum strips and the spinach. Roll up tightly and enjoy!

Hope some of you give the bean mix a go. I’ve added it to all my wraps this week!

For dinner I’m trying to stick to the main courses suggested and adding extra vegetables. I tend to eat two courses now, a soup or salad for started and then the main dish or salad (if I had soup for starters). There’s a great recipe for Golden Austrian Cauliflower Soup. It served 4 so I halved the quantities. It still made 3 massive serves! Here I had it with some butternut pumpkin that I rubbed with cumin and roasted.

I’m trying to stick to the four portions of fruit minimum so I will often snack on a mango or peaches later.

So that’s it. I’m losing weight and exercising. I was running up to 20km on my long runs last year, so I’d like to get back to that. Currently 5km is my limit so I need to start upping the stakes!

Hope this inspires you to give Eat to Live a try! I’m loving it so far!

Stay awesome x


2 thoughts on “First week of Eat to Live

  1. Your soup looks amazing Aussie Vegetarian! Its a great photo too makes me want to yum ti up right now. Also the pumpkin with cumin sounds like it would be a fantastic accompaniment to dip in!

    Keep up the good work.

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