Cycle 1

What better time to do this diet than summer time when the produce is amazing in the stores!!!

I went to the store the other day and got some summer squash, celery, eggplant, bell peppers, onions, carrots, lettuce, strawberries, and blueberries!!!

My mornings have consisted of scrambled eggs (2 eggs) topped with salsa.

Today I made a omelet with FF cheese, tomato, onion, and bellpepper inside! Yum-o!!!

I sauteed squash and onions together and had that as a side dish!!! BBQ'd some chicken!!! (I probably shouldn't of had the BBQ sauce...but I did!) And paired it with a fresh salad.

For another meal, I sauteed, a chicken breast, some broccoli, peppers, water chestnuts and onions and had a chinese stir fry....just without the rice! I was very satisfied! I added some soy sauce to my plate.

I love salads...especially in the summer! Fresh vegetables are delicious to me....but they have to be easily assessable!!! I went ahead and cut up my celery into pieces when I got home from the store so I can grab them when I get the munchies!

FF Sour Cream is ok on this cycle- but that would just be gross by itself...but add some onion soup mix to it and you have DIP!!! YUM! I've been gently dipping my carrots and celery into the sour cream dip!

I just ran across this....how delicious does this look!!!!

Vegetable Tian

olive oil

1 large yellow onion, thinly sliced

2 garlic cloves, minced

coarse sea salt

freshly ground black pepper

12 fresh thyme sprigs, leaves only

2 medium green zucchini

2 medium yellow zucchini

2 thin eggplants

4 plum tomatoes

1/4 cup grated Gruyère

Preheat oven to 375 degrees F. Brush the bottom and sides of a 9-by-13 baking dish with oil.

Warm oil in a heavy-bottomed sauté pan over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onions and cook until soft and translucent, about 8 minutes. Season with salt and pepper. Add half the thyme leaves. Spread the onion and garlic mixture in the bottom of the baking dish.

Cut the zucchini, eggplants, and tomatoes into 1/4-inches thick slices, discarding the ends. Layer the slices in the the baking dish on top of the onions and garlic, alternating the vegetables to create a colorful design. Drizzle surface of vegetables with oil. Season with salt and pepper. Sprinkle with remaining thyme leaves.

Cover baking dish with aluminum foil and bake 30 to 40 minutes. Remove foil cover. Sprinkle top of vegetables with cheese. Bake for an additional 10 to 20 minutes. Let cool to room temperature before serving. Yield: 8 servings.

I'll keep posting deliciousness.....