Day Fourteen: Test New Breakfast Addition (or Milk)

Yesterday I lost .2 lb bring my weight loss to 12.1lbs.  The plan says anything less than half a pound is a reactivity, however, I not positive my reaction was to the egg or if it was due to one of the following:
- Eating eggs
- I have a cold
- I didn't eat enough calories yesterday, I'm sick and didn't feel well enough to eat or cook
- near a "set point", I'm a few pounds away from a weight I was for a long period of time

I'll put eggs on my test again list for Phase 3.  Next time I will test a single egg instead of two like I did yesterday.  Eggs are a hard thing for me to give up because they are included in so many recipes as a binder.  I choose an egg to test because its something I enjoy eating for breakfast or dinner and it was a way for me to test a breakfast item but also an animal protein. 

I veered away from the book yesterday so here are the highlights.

• For breakfast test a new breakfast item or whole or lactose-free milk.  
• For lunch Roasted Italian Winter Vegetables (1 cup women, 2-3 men) on a bed of spinach with goat cheese.  Rye cracker with Homemade Hummus (1 cracker for women and two for me).
• Snack is an approved fruit (1/2 for women and a whole for men) and a small hand full of raw almonds. 
• Diner is any approved protein,  leftover salad from dinner on Day 13, and sauteed zucchini with basil, lemon oil, 1 Tablespoon grated Manchego.  
• Dessert as always is 1 ounce of dark chocolate or cinnamon poached fruit with whipping cream.

Here is what I ate for the day:

Breakfast

• Coconut Chia Seed Pudding with Blueberry Pear Compote

Lunch

• Butternut squash soup with pumpkin seeds

Dinner

• Mixed green salad with cranberries, avocado and pumpkin seeds
• Two egg omelet with sauteed garlic, spinach, shitaki mushrooms, shallots, and Manchago cheese

Dessert

• 1 ounce of dark chocolate

Coconut Chia Seed Pudding with Blueberry Pear Compote

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Coconut Chia Seed Pudding with Blueberry Pear Compote (serves 4)

I used black chia seeds because that's what I had on hand so the mixture came out look gray.  Next time I will use white chia seeds.  The full fat coconut milk makes this decadent and dessert worthy.  If you want to have this for breakfast use 1 1/2 cup of So Delicious Coconut Milk

Ingredients:

Coconut Chia Seed Pudding
with Blueberry Pear Compote

Pudding:
1 can full fat coconut milk
1 to 2 Tablespoons sugar  
1/4 teaspoon Cinnamon
1/4 teaspoon nutmeg
1/2 cup Chia Seeds


Compote: 
1 cup blueberries
1 pear, peeled and diced
1/4 cup water
1 Tablespoon sugar
Optional: 1 teaspoon lemon juice or zest

Method:

On medium heat bring the coconut milk, sugar, cinnamon, and nutmeg to a boil.  Lower the heat, add the chia seeds to the pot and stir constantly for 1 minute.  Let  mixture rest for 15 minutes.

Combine 1/2 cup blueberries with the pear, sugar, water and lemon juice in a heavy small saucepan.  Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1/2 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes.

Serve warm  or cold

Blueberry Pear Chia Compote

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Blueberry Pear Chia Compote (serves 2)

This recipe isn't in the book "The Plan" by Lyn-Genet Recitas, however, I read on the web that it can be used as alternative to the flax granola.

Ingredients:

1 cup blueberries
1 ripe pear, diced
1 1/4 cup So Delicious Coconut Milk
1 teaspoons agave
1 teaspoon Cinnamon
1/2 teaspoon vanilla
Pinch of nutmeg and or cloves
1/2 cup Chia Seeds 

Method:

Add everything except the Chia Seeds to a pan and bring to a boil over a medium heat.  Lower heat and simmer for 20 minutes or until the fruit is soft.  Remove from heat and stir in the Chia seeds. Continue stirring for 2-3 minutes until.  Refrigerate for 4 hours. Serve warm or cold.