Lunch Time!

Also...Yummy Dinner Menu

Pepperoccoli Juice

Ingredients

• 1 green bell pepper, no stem or seeds
• 3 broccoli florets with stems
• 4 carrots
• 3 small apples

Broccoli is really good for you and one veggie I plan to make a regular part of my juicing routine. Today I decided to add bell pepper which is also extremely high in anti-oxidant vitamin C and many other compounds. I added carrots and apples for extra anti-oxidants and sweetness to balance out the very green and cabbage tasting touch of acidity. 

Cleaning Juicers:  If you own one and you’re wanting to juice, please clean it right away.  I use 1 cup vinegar in my dish water to sanitize the juicer parts.  If you use bleach, only use ¼ cup.You can also clean your veggies with vinegar- just a little in a water soak then rinse.  Believe it or not, I used to be really healthy and worked out all the time so a lot of this is from experience.  Since I'm no longer in my 20's I know this will take a lot more effort.  PLEASE, if you are reading this and want to start your own diet ritual, TALK TO YOUR DOCTOR FIRST!  Get an exam and make sure everything I'm doing is ok for you to do too. Right now I'm getting my body ready to begin a daily workout and it starts pretty slow so please do not lose interest.  The more you prepare yourself, the easier it will be to make other changes in your life!

Here is a dinner menu I tried on my mom and she loved it. You can also grill it but I liked it baked. 

Baked Herb Chicken

Weight Watcher Points:    4
Servings:  4
Preparation Time:  5 min
Cooking Time:  20-25 min

2 Tbsp fresh oregano, chopped   

1 Tbsp thyme, fresh, fresh, chopped   

1 Tbsp rosemary, fresh, chopped   

1 clove garlic minced

2 tsp olive oil   

1/2 tsp table salt  

4 Chicken breasts, raw, without skin & bone

Instructions

• Combine the garlic, oregano, thyme, rosemary, oil, and salt in a small bowl. Rub the herb mixture on both sides of each chicken breast.
• Heat oven to 350 degrees place in a casserole dish covered and bake for 20 minutes or until completely cooked through.  
• Serve with steamed asparagus, brown rice, and a small summer salad*. 

*I used a European garden lettuce mix with cherry tomatoes and sliced cucumber then added a light raspberry vinaigrette and olive oil mix that I spayed over the salad for a wonderful summer taste.