Day 1 – Sunday, April 29th
Eat any fruit (except bananas). Eat only soup and fruit today. (link here for full the Sacred Heart Diet Guidelines)
Today I started with my favorite breakfast, minus the toast. I also made the first batch of soup right before lunch and enjoyed a fresh bowl topped with parsley. My version of the soup is adapted from this recipe and was made as follows:
- 1 can diced tomatoes & 1 can of stewed tomatoes
- 3 plus large green onions
- 1 large can of beef broth (no fat)
- 1 bunch of celery
- 2 handfuls green beans, cut to bit size
- 2 lbs. Carrots
- 2 Green Peppers
- 1 – 2 tbsp olive oil
Pour olive oil in large stock pot, heat on medium/high, add green peppers, carrots, celery, and onions, cook approx 3 minutes. Add seasonings (I use 2 tbsp VE Sun-dried tomato & herb dip mix, 1 tbsp VE Louisiana Hot & Spicy, Worcestershire, salt, and pepper, instead of the lipton soup mix). Stir to coat veggies, add beef broth and tomatoes. Bring to a boil for 5 minutes and add green beans. Reduce head to medium/low and simmer until vegetables are cooked to your liking.
The soup can be eaten at any time.
A break down of my day:
Breakfast – a half of an orange and a whole grapefruit (segments & juice in one bowl mixed together) & coffee
Snack – Unsweetened Apple Sauce
Lunch – Soup
Snack – Mixed Berry Smoothie (3/4 cup frozen mixed berries, 1/4 cup unsweetened apple sauce, top with water or unsweetened juice & blend)
Supper – Soup
Snack – fruit salad (grapes, oranges, apples, pears, grapefruit, pineapple)
Tea – I have several glasses of herbal tea throughout the day.
I feel really good. If I am hunger I always have fruit near by.