Day 28/ Phase 4/ Week 4

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I played softball as a kid. This project was sort of like sort of like swinging two bats in the on-deck circle!! I mean really!! I cooked anywhere from 4-7 recipes per day. In real life, cooking 4-7 recipes per week should feel easy as pie!! But we made it!! Can you believe it?? I have one more day to sort of finish up though. There are just a few recipes I did not make, so I will post that tomorrow. This was an amazing experience.

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One thing I have to say is that there were TONS of meals that I never ever would have tried just by reading the recipe. It just did not "sound" good. But SURPRISE!! I have a literal freakin cache of recipes now that I will make over and over again. Haze is on board with this--he really truly is now. He asks for a little bit of salt, and a little bit of meat on occasion. But overall, he loved the food. I did too. We were flipping through the book last night looking at our grades--lots and lots of As!! I am encouraged now to keep doing this! I am going to do another book after Chef AJ's project--maybe not at the breakneck speed in which I did Eat for Health! This was so much fun! Here is what we had yesterday:

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Breakfast:

Garden Eggs and Tofu with Salsa

This had tons of veggies in it, and Haze loved it. (He pretty much loved all of the egg dishes!) He gave it an A-. This is a great weekend breakfast dish. (sorry no pic)
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Lunch:

Broccoli with Red Lentil Sauce

Raisin Collards and Carrots

The Raisin Collards was our first real taste of collards--just on their own (not in soup). I left some of the raisins whole (and forgot the carrots!) but we love love LOVED this dish! We BOTH gave it an A+!! It's kind of sweet and nice and creamy from the nut butter. Really yummy!! The Broccoli with Red Lentil Sauce was not our favorite (I think I made the lentil sauce way too thick!) It was kind of time-consuming to make. We both gave it a B. But it was nice with the Collard dish. We also had brown rice and some salad. Nice lunch!

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Dinner:

Raw veggies and Bean Dip

No Pasta Vegetable Lasagna

Ok, the Lasagna was fabulous!! I said A+/ Haze said A-. It took awhile to make--so just settle in, put some music on (or Judge Judy like I did!) and start chopping. And when you make it, make LOTS! The tofu ricotta tastes sooooooooo yummy. It's just a perfect fancy schmancy dinner. I added some no-salt canned San Marzano tomatoes to my low sodium pasta sauce--we like things extra saucy. Big YUM.

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Dessert:

Healthy Chocolate Cake

A+ and a big WOW. I hardly know what to say. This was by far our most favorite dessert--Haze cannot believe he gets to eat this wonderful treat!! I read all of the comments in the Recipe Guide (on Dr. Fuhrman's website) and learned that there was a little trouble with the cake being "too moist" and not quite cooking right. So...(this seems to by my cure for everything!) I made them into cupcakes!! Here are the changes I made: I pureed all of the dates into the "wet mixture." I minced all of the vegetables very fine and I chopped the nuts extra. So I left nothing really "chunky." (that is how we like it) Then I made them into cupcakes and baked them for 45 minutes (but make sure to test the time on your own--I live in Colorado and the altitude affects baking times.) They are so fudgey and moist--so freakin good!! These are amazing!! A MUST try!!

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