Breakfast
Miso wakame soup
Steamed leftover rices
A little fresh-cooked quinoa, millet, wild rice
4-bag kukicha tea
Lunch
At P.F. CHANG'S
Bowl of brown rice
4 Spring Rolls, "Skinned"
Organic green tea
Afternoon Tea Break:
2-bag kukicha tea
Tamari almonds and pumpkin seeds
Dinner
Steamed leftover quinoa, millet, wild rice, and brown rice blends
Sauteed kale
Umeboshi plum
Toasted sunflower seeds
Cashews
Tamari almonds and pumpkin seeds
1-bag kukicha tea
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My Own Fat Camp
Breakfast
Barley-miso wakame soup
Fresh-cooked short brown rice and wild rice
Sauteed and steamed grated carrot
Umeboshi plum
Tamari almonds
3-bag kukicha tea
Lunch
Steamed leftover rices
Sauteed and steamed grated carrot
Umeboshi plum
3-bag kukicha tea
Dinner
Steamed leftover rices
Sauteed and steamed grated carrot
Umeboshi plum
1-bag kukicha tea
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My Own Fat Camp
Breakfast
Barley-miso broth
Fresh-cooked short and medium brown rices and wild rice
Sauteed and steamed grated carrot
Toasted sunflower seeds
5-bag kukicha tea
Lunch
Steamed leftover rices
Sauteed and steamed grated carrot
Umeboshi plum
Tamari almonds
4-bag kukicha tea
Afternoon Tea Break:
Re-used 4-bag kukicha tea
Dinner
Steamed leftover rices
Sauteed and steamed grated carrot
Umeboshi plum
3-bag kukicha tea
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My Own Fat Camp
Breakfast
Barley-miso broth
Steamed leftover rices (short, medium, wild)
Toasted sunflower seeds
4-bag kukicha tea
Lunch
Reheated whole-grain leftovers in oiled pan (rices, quinoa, sunflower seeds)
Tamari roasted almonds and pumpkin seeds
3-bag kukicha tea
Dinner
Barley-miso broth
Steamed leftover millet and sunflower seeds, with a little quinoa and wild rice, short and medium brown rices
4-bag kukicha tea
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My Own Fat Camp
Breakfast/Lunch
Daylight Savings "Brunch"
Steamed leftover quinoa, millet, wild rice
Sauteed carrot, grated, in sesame oil
Ume-Sho-Kuzu Drink No. 325
Dinner
Barley-miso broth
Fresh-cooked rice blend (medium and short brown rices and wild rice)
Toasted sunflower seeds
3-bag kukicha tea
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My Own Fat Camp
Breakfast
Steamed leftover brown rice (short and medium grains)
Gomasio
Ume-Sho-Kuzu Drink No. 325 (Zen Macrobiotics, by George Ohsawa)
Lunch
Same as breakfast:
Steamed leftover brown rice (short and medium grains)
Gomasio
Ume-Sho-Kuzu Drink No. 325
Dinner
Leftover quinoa, millet, wild rice mix, steamed in covered, oiled pan
Topped with toasted sunflower seeds
Ume-Sho-Kuzu Drink No. 325
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My Own Fat Camp
Breakfast
Brown-rice miso broth with leftover millet, sunflower seeds, and rice
1-bag kukicha
10:00 a.m. Kuzu Drink
Lunch
Fresh-cooked quinoa and wild rice
Seaweed gomasio
2-bag kukicha tea
Tamari roasted almonds and pumpkin seeds
Dinner
Fresh-cooked brown rice (short and medium grains)
Stir-fried shallots and bok choy
Lemon tahini sauce
Soy sauce
3-bag kukicha tea
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My Own Fat Camp
Breakfast
Brown-rice miso wakame soup
Steamed leftover brown rice
3-bag kukicha tea
Lunch
Fresh-cooked millet and sunflower seeds
Steamed leftover rice and sweet potato
5-bag kukicha tea
Tamari almonds
Dinner
Steamed leftover millet and sunflower seeds in sesame-oiled pan
Steamed and mashed leftover Jewel yams
Soy sauce
Tamari roasted pumpkin seeds
6-bag kukicha tea
Tamari almonds
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My Own Fat Camp
Breakfast
Brown-rice miso wakame soup
Steamed leftover quinoa and wild rice
Gomasio
2-bag kukicha tea
Lunch
Bio-K Plus probiotic
Steamed leftover quinoa and wild rice in sesame-oiled pan
2-bag kukicha tea
Tamari almonds
Afternoon Tea Break
Ume-Sho-Kuzu Drink No. 325
Dinner
Fresh-cooked short grain brown rice
Japanese sweet potato, oven-roasted in coconut oil and pink Utah sea salt
Jewel yam garnish
2-bag kukicha tea
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My Own Fat Camp
Breakfast
Brown-rice miso wakame soup
Steamed leftover brown rices
(no tea)
Lunch
Sauteed onion slices in sesame oil and steamed in their own juices
Steamed leftover brown rices
4-bag kukicha tea
Tamari almonds
Tamari pumpkin seeds
Afternoon Tea Break
Ume-Sho-Kuzu Drink No. 325
Tamari almonds
Dinner
Leftover quinoa and wild rice
Soy sauce
Ume vinegar
1-bag Organic Echinacea Plus tea
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My Own Fat Camp
Breakfast
Brown-rice miso wakame soup
Fresh-cooked blend of Lundberg rices (short, medium, and the last of the Jubilee)
6-bag pot (1 cup) kukicha tea
Lunch
Bio-K Plus probiotic
Leftover broccoli, cauliflower, brown rices in a soup with kuzu, water, and mellow white miso
6-bag pot kukicha tea reused
Tamari almonds
Afternoon Tea Break
Half-cup (4 ounces) of Ume-Sho-Kuzu Drink (No. 325 on page 95, Zen Macrobiotics, by George Ohsawa)
Dinner
Steamed leftover quinoa, millet, wild rice, and blend of brown rices in a covered sesame-oiled pan
6-bag pot kukicha tea reused again
Tamari almonds
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My Own Fat Camp
