Week 2  

Going through daily watch I started to fine tuning my daily dish. 35 % vegetables, 35% roots and 30% whatever cooking I like as long as the total daily intakes will not exceed more than 1 1/2 lbs a day. I also eat pastries, pineapple cake and tiramisu cake with home made chocolate syrup and cream, small portion once in a while.

The Dish

The plate is 10” ceramic dining plate contains vegetables, roots and empty center, vegetables and roots fill 70 % of the plate and the 30% empty center is for cooking’s.

Vegetables:
Parsley, Scallion, cilantro, , shredded yellow squash, marinated cabbage, cucumbers and celery and tomato.

Roots:
Onion, garlic, shredded turnips, shredded beets, shredded carrots.

Cooking’s:
Any thing you like, fish, red meat, or chicken.

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Day 8

As you can see I added 4 spoons of Steam Rice and 4 dining spoons of cooked Red Beans with herbs to above dish

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Day 9

Dish plus sprout of fried prosciutto for taste on top, slice of Egyptian Rumi cheese, a few spoons of rice and beans, apple, black berries.

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Day 10

Slice of sour orange, 2slice of Mortadella bologna with pistachios, rice and beans added to dish.

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Day 11

A bowl of home made lentils cooked with herbs, yellow chick peas cooked with herbs, one slice of Mortadella Bologna, slices of sour orange added to dish.

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Day 12

Home made Falafel and slice of rye bread added to the dish

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Day 13

Cooked green beans with rice , small portion added today dish.

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Day 14

Cooked spinach and egg, salt paper and touch of ginger, 4 slice of fried plantain, toped with fried prosciutto and one slice of Egyptian Rumi cheese

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