Monday, February 1, 2010

Flab Off - Day One Menu - Sassy Water and Flab-Off Granola Recipes

So today is the first day of the Flab-Off. I'm still trying to figure out how to attach files to my posts, so I can give you my meal plan, recipes, and charts, even though I'm sure most of you are not as anal as I am about that stuff. Prevention magazine started something called the Flat Belly Diet, which now has a book out about it. One thing that they do as part of their 4 day jumpstart is drink 2 liters of Sassy water a day. This water is supposed to calm GI tract irritation, decrease bloating, get rid of constipation, and decrease water retention. I guess a flabby belly is both because of fat and retained fluid, and most of the time, you retain fluid because you're dehydrated. You can read more about it here.
On our menu today - Sassy Water (of course)...Flab-Off Granola, Low-fat Yogurt, & Raspberries for breakfast. Sunflower seeds and light string cheese for a snack. Chicken, Strawberry and Pecan Salad Pita Pockets and Pineapple for lunch.
Here are the recipes for the water and granola.

Sassy Water Recipe

1 Lemon
1 Medium Cucumber
1 Tbsp. Grated Ginger
12 Spearmint Leaves
2 Liters of Water

Slice lemon and cucumber, grate ginger root, and combine with spearmint leaves in a pitcher. Fill pitcher with water and place in fridge overnight. Drink all of the water the next day and repeat.

Flab-Off Granola

3 cups Oats
1 cup chopped pecans
1 cup slivered or chopped almonds
1/3 cup ground flaxseed
1/3 cup sunflower seeds
1/2 pkg. unsweetened shredded coconut
1/2 tsp. cinnamon
1 1/2 tsp. vanilla extract
2 Tbsp. warm water
1/4 cup coconut oil - melted (you can substitute canola oil)
1/3 cup agave nectar
1/3 cup honey

Preheat oven to 300. Combine oats, nuts, seeds, and coconut in a bowl. In a separate bowl, whisk together cinnamon, vanilla, water, oil, agave nectar and honey. Pour sticky mixture over dry ingredients and stir together until coated well. Spread granola evenly over a lightly greased cookie sheet. Cook for 40 minutes, taking the granola out every 10 minutes to stir it. Dump cooked granola onto wax paper covered surface to cool and dry. Store in an airtight container for two weeks or freeze for up to two months.



Joni Gilmore said...

Your granola is WONDERFUL!

Megan Gilmore said...

OH my goodness! I know. We really like it too. Did you try it here or did you make some?
However, I just learned that agave nectar isn't really that much better for you than table sad. I still have to do some more research on that though.


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