A Eat to Live diet is a nutrionial diet!  It's all about eating whole food with the highest nutritional value.  That includes fruits, veggies, grains, nuts, seeds and beans!  I strive to eat 1 pound of cook veggies and 1 pound of raw veggies a day.  a minimum of 1 serving of whole grains in a day and at least 4 servings of fruit and 1 cup of beans.  I'm sharing how I eat in a day because I'm always asked  what do I eat in a day to lose weight. So for your convience, I provided for you a sample menu of what I ate today. 

 

Breakfast:

4 Fruit Poppyseed Salad (inspired by Panera Bread)

 What You Need:

  • 6 cup Romaine lettuce
  • 3/4 cup mandarin oranges
  • 3/4 cup blueberries
  • 3/4 cup fresh strawberries
  • 3/4 cup pineapple
  • 1 oz pecans
  • 2 tblsp cup fat free poppyseed dressing with no high fructose corn syrup

 

What You Do: Clean Romaine lettuce, strawberries and blueberries with vinegar and water.  Dry with paper towels, and then shred the lettuce into medium-sized pieces. Place lettuce in a serving bowl and top lettuce with strawberries, pineapple, mandarin oranges, and blueberries. Chop pecans, then distribute over the salad. Pour Poppy seed dressing over the salad.

 

Lunch:

Cremini Ratatouille (http://www.healthygirlskitchen.com)

 What You Need:

  • 1 large eggplant, cut into 1" cubes (approximately 9 cups)
  • vegetable broth, for sauteing
  • 1 very large onion, diced (approximately 4 cups)
  • 8 cloves garlic, minced (2 heaping Tbsp)
  • 2 cups medium dice carrots
  • 1 very large red pepper, medium dice (or orange or yellow, approximately 3 cups)
  • 6 cups chopped tomatoes
  • 1 can tomato paste
  • 1 tsp dried thyme
  • 1 Tbsp dried basil
  • 1 Tbsp parsley
  • 1 large zucchini, cut into 1" cubes (approximately 6 cups)
  • 1 medium yellow squash, cut into 1" cubes (approximately 4 cups)
  • salt, to taste (or not)
  • 1/2-1 tsp ground pepper

 

What You Do: Preheat the oven to 375 degrees. Place cubed eggplant on a parchment paper lined baking sheet (it's okay if cubes are piled on each other) and bake for 30 minutes. Place a large dutch oven or soup pot over medium high heat. Line the base of the pot with vegetable broth. When broth is boiling, add onion and cook, stirring occasionally, for 5 minutes. Lower heat to prevent burning, if necessary. Add garlic and stir. Cook for 3 minutes, watching heat to prevent burning. Add carrots and stir. Cook for 10 minutes. Add broth and adjust heat if necessary to prevent burning. Add red pepper, tomatoes, tomato paste, thyme, basil and parsley and stir. Return heat to medium and cook for 8 minutes. The stew should come to a simmer and not a boil. Add zucchini and yellow squash and stir. Cook for 10 minutes, stirring occasionally. Add roasted eggplant cubes and stir. Taste and add salt (or not) and pepper. Let simmer, partially covered, for 30 minutes.

 

Warm Spiced Butternut Squash Salad with Apples (Eat to Live CookBook)

What You Need:

  • 1 clove garlic
  • 1 tbsp shallots
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/2 cup unsweetened apple juice or water
  • 2 tablespoons raw almond butter
  • 1 medjool date or 2 regular dates, pitted
  • 1/2 cup parsley
  • 6 sage leaves
  • 12 ounces butternut squash
  • 1 tbsp date sugar, optionsl
  • pinch of ground cinnamon
  • pinch of ground cloves
  • pinch of ground allspice
  • pinch of cayenne
  • 1/2 cup unsweetened apple juice
  • 2 tbsp raw pumpkin seeds
  • 2 apples diced
  • 2 tbsp chopped, dried apples
  • 2 tbsp red onions, sliced
  • 3 cups spinach, sliced
  • 3 cups kale, sliced very thinly

 

What You Do: Combined dressing ingredients in high-powered blender. Blend at high speed until combined.  Preheat the oven to 350F. To roast the butternut squash, mix the squash with the date sugar, cinnamon, cloves, allspice, cayenne and apple juice.  Place the mixture in baking pan, cover with foil and roast until caramelized but still firm when a form is inserted, about 15 minutes, stirring halfway through cooking time. While squash is roasting, combine pumpkin seeds, apples, dried apples, onions, spinach and kale in a bowl. Remove squash from the oven and combine with dressing. Pour over the salad, mix to combine and serve immediately.

 

Chocolate Cherry Ice Cream (Eat to Live CookBook)

What You Need:

  • 1/2 cup vanilla soy, hemp, or almond milk
  • 2 tbsp natural, nonalkalized cocoa powder
  • 4 pitted dates
  • 11/2 cups dark sweet cherries, frozen
  • 1 vanilla bean pod

 

What You Do: Blend all ingredients together in a high-powered blender or food processor until smooth and creamy.  Split the vanilla bean lengthwise and roll open.  Scrape out the paste and seeds inside the pod with a knife or spoon and add to blender.  If using a regular blender, only add half the cherries, blend until smooth and then add remaining cherries and continue to blend.  Note: You can use frozen berries or banana instead of cherries.  Freeze ripe bananas at least 12 hours in advance.  To freeze bananas, peel, cut into thirds, and wrap tightly in plastic wrap. 

Dinner:

Engine 2's Two-Alarm Chili (Engine2Diet.com) with whole wheat crackers

What You Need:

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 packages vegetarian "beef" crumbles
  • 1 15-ounce can tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 4 tablespoons chili powder
  • 1 tablespoon paprika
  • A few shakes of Sriracha sauce
  • 1 can black beans, rinsed
  • 1 can kidney beans, rinsed
  • 1 can pinto beans, rinsed
  • Water
  • Whole Wheat Crackers

 

What You Do: Sautée onions and garlic in a heavy pot. Add vegetarian crumbles and cook a few more minutes. Add the rest of ingredients, and add enough water to cover ingredients plus 1/2 inch. Simmer for 1-1/2 hours, stirring occasionally. Serve with Whole Wheat Crackers.

 

Rainbow Cole Slaw (FullyRawKristina.com)

What you need:

  • 1 bag of shredded cabbage from Sam's Club
  • 2 cups shredded carrots
  • 1-2 cups green onion
  • 2 cups diced tomato
  • One red bell pepper
  • One orange bell pepper
  • One yellow bell pepper
  • 2 cups ripe pineapple, cut
  • 2-3 cups ripe mango, sliced
  • 1 cup unhulled sesame seeds
  • Small handful of green onion
  • Small bunch of fresh rosemary (approx 1 Tbsp.)

 

What You Do: Chop all ingredients and mix in a bowl. Blend the ingredients for the dressing and then mix into the salad. Voila! Enjoy!

Hopefully these recipes will help you achieve your weightless goals.  If you want to join and share the #GetFitChallenge with others, it's not too late.  The last day to join is August 2, 2015.  The only requirement is for you to bet $25 that you will lose 4% of your weight in 4 weeks.  If you reach your goal, you'll split the pot with all the other winners. 

It Starts: Jul 20th, but you can join until Aug 2th

It Ends: Aug 16th

To Join this game or share your invite go to URL: http://diet.bt/03mLVD