Day 1… of 42 – Oil is Not a Health Food


Very Green Thai Red Curry Vegetables

As this was day one, this is a completely new way of cooking for us. We already eat a ton of veggies so that part isn’t foreign, but I didn’t realize how much I rely on oil and salt to flavor things.

Ok, I did, but I really didn’t want to think about it…. for fear of having to give it up…. oops.

I don’t use that much oil, so that’s ok, right? Well, I guess it is, but considering a Tbsp of Olive Oil contains 120 calories – of fat – my super healthy veggies just became a fatty food item. I’m not torturing myself avoiding french fries and cookies and chips to eat vegetables that are going to make me it hard for me to lose weight and be at optimal health. So here I am. Finally up to the challenge. It’s unsaturated though, right? Whoever said fat was a health food was lying. Some fatty acids are important, but obesity is so unhealthy long term that it’s worth giving up extra fat.

That said, we are doing trial and error with each meal to figure out what works and tweaking from there. Our salads are our main meal which means dressings are new, too. We’ve got some skills and we’re creative, so we’re looking at it like a fun thing. Today’s dressing was good. We didn’t even miss the oil.

The curry on the other hand… I missed a lot. I love coconut milk. Love it. And salt. And soy sauce. And white steamed rice. And this had none of those things. I still liked it and would eat it again, but it wasn’t my fave. Considering, it still had a lot of flavor. The man loved it! I guess that’s a win! If you try it, enjoy!

We’re hoping that this way of eating is possible for us long term and the positive benefits last! Time will tell….




  • Smoothie


  • Spinach and Romaine Salad with raw sunflower seeds, raw cashews (small amount), chopped apple, chopped plum, and homeade Apple Mustard dressing (Recipe Follows)
  • 2 Carrots
  • 1/2 Cucumber


  • Thai Red Curry (recipe follows), with Lentils and Quinoa



  • Banana
  • Apple


  • Spinach and Romaine Salad with raw sunflower seeds, raw cashews (small amount), chopped apple, chopped plum, and homeade Apple Mustard dressing (Recipe Follows)
  • Bean Dip (recipe follows) with 2 carrots & 1/2 cucumber for dipping
  • Nectarine


  • Thai Red Curry (recipe follows) with Lentils and Quinoa
  • Nectarine

. .

Bean Dip

  • 1 Can Pinto Beans – drained and rinsed
  • 2 Tbs no salt added salsa
  • 1 Tbs chili powder
  • 1 Tbs Mrs. Dash Garlic and Herb
  • 1 Tsp Pepper
  • Handful of cilantro or Tbs chopped

Add all items to a good blender or food processor until smooth. Adjust to taste.

. .

Apple Mustard Dressing

  • 1/2 Cup Apple Cider Vinegar (We use a raw one that is delicious)
  • 1 Tsp Yellow Mustard (Low or no salt is better)
  • 1 Tsp Stone Ground Mustard
  • 1 Tsp Mrs. Dash Garlic and Herb

Wisk items together and serve over salad. Goes well with fruit topping on a salad.

. .

Very Green Thai Red Curry Vegetables – Makes at least 6 servings

*This is modified to fit our dietary restrictions. There is no oil, salt, or coconut milk. If you don’t have any or want any, there are some awesome other recipes out there.

Vegetables – We love curries because you can throw in whatever you have on hand. Adjust accordingly. Cut prep time by using frozen veggies that are already chopped. This took about 1 hour to do all of the prep and cooking. We chopped while other veggies were in the pot. We have to eat a lot of cooked greens, so our veggies are more that than Thai.

  • 3 Green onions slice in small pieces
  • 1/2 of a Leek sliced lengthwise and then sliced in small pieces
  • 1 Eggplant cut in small cubes
  • 1 Red Bell Pepper cut in small pieces
  • 2 Cups of Green Beans (Fresh or Frozen) cut in small pieces
  • Head of Chinese Cabbage chopped
  • Pound of Chopped Collard Greens (We used frozen)
  • 1/2 Head of Broccoli Florets
  • Cup of chopped fruit (We used nectarines and cherries, but unsweetened lychees and pineapple would be better.)
  • 1/2 cup cubed tofu seasoned with red curry
  • Seasoning Sauce Blend (see recipe below)
  • Coconut Water Blend (Mix 3 Cups water with 3 Tbsp dried unsweetend cocounut flakes)
  • Raw, unsalted Cashews

In as stock pot, line the bottom with a 1/2 inch layer of water and turn on high. Saute Leek and Green Onion (no oil). Add 1/4 cup of seasoning sauce. When they soften, add eggplant, bell pepper, and green beans, stirring frequently. Add 1/2 cup of seasoning sauce. Add cabbage and greens and stir for a couple minutes. Add remaining sauce. Stir for a little longer. Turn heat to medium. Add broccoli, fruit, tofu, and coconut water blend. Add more water if needed to get a consistancy you like. Let it simmer for 20 minutes if possible. If broccoli is cooked but still a little crunchy, it’s ready to go.

We served ours with 1 cup of quinoa and one cup of lentils to add what we needed to our diet. You could serve over rice or quinoa or cauliflower “rice” as it worked for you. You can add cashews to the top when serving for extra crunch. Add more fruit for extra sweetness. Add water chesnuts, bamboo, etc for more traditional thai curry. We used what we had and what we needed to eat.

Seasoning Sauce Blend – May want to double or increase a little if you like intense flavor.

  • Ginger – 2 inch piece Peeled and cut into small cubes
  • Garlic – 5 Cloves
  • Basil Leaves – A handful of fresh
  • Cilatro – A handful of fresh
  • 1 Tbsp Red Curry Powder – Salt Free (If you use a spicy kind, this could make it hot – adjust accordingly)
  • 1 Tsp Yellow Curry Powder
  • 1 Tbsp Salt Free Seasoning (we used 1 TBS Mrs. Dash Garlic and Herb and 1 TBS Mrs. Dash Original)
  • 2 Tsp Ground Coriander
  • 2 Tsp Onion Flakes
  • 1/4 Cup Almond Milk – Unsweetened
  • 2 Tbsp Lime Juice
  • 1 Tbsp Unsweetened coconut flakes
  • Enough water to cover those items

Add all items to a good blender or food processor until mostly smooth.

. .

Day 1 Smoothie

  • 2 handfuls of spinach
  • 1 banana
  • 2 handfuls of blue berries
  • 1 handful of strawberries
  • 1/2 cup of almond milk
  • 1/2 cup of cranberry juice (the no sugar 100% stuff)

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