A little background: I have known about THM for awhile, as I am an Above Rubies magazine reader. I loosely followed the principles all last year, but then fell way off the wagon at the end of the year. I've been back on *for real* since the start of 2015.
My mom, Trish, was diagnosed late 2014 with degenerative arthritis in her spine and cysts in her breasts which was a pretty scary few weeks while we waited to find out what the suspicious lumps were. She read the book "The Maker's Diet" (which is referenced by Pearl and Serene in THM) and began eating clean and in a biblical model in order to heal her body. Getting out of the drive-thru and eating clean had good results with a slow but reasonable weight loss. But, the diet is a little high in glucose-spiking foods like honey, so she wasn't experiencing rapid weight loss by any means.
When I explained that THM followed those same biblical guidelines AND was designed for weight loss, she was intrigued. She borrowed my book this past weekend and called me last night to "approve" her menu. I was quite impressed. This proves my theory, that the steepest learning curve on THM is for those that really aren't sure which foods are fats and which are carbs. Since my mom already had a good grasp on which foods fell into which categories, and which foods are "clean" versus which are "frankenfoods," she had a great head start. That said, she has no special THM ingredients like gluccie or whey protein or even ACV or liquid aminos. She was already using pure stevia extract so that ingredient is in her drinks, and sprouted grain breads are a part of the biblical diet she was already following. So this menu is pretty simple, although it includes some of her Maker's Diet foods that might not be in everyone's fridge.
Monday (S Day)
Breakfast: Whole goat's milk yogurt with blueberries and stevia, hot tea with stevia
Lunch: Roll ups made from Boar's Head natural turkey breast, sliced deli cheese (Boar's head), and mustard. Large green salad with drizzle of EVOO. Lemonade made from fresh squeezed lemons and stevia.
Snack: Handful of raw almonds
Dinner: Pan sauteed sirloin steak with sauteed portabella mushrooms and sliced onion, large green salad, stevia lemonade
Tuesday (S Day)
Breakfast: Same as Monday
Lunch: White fish cooked in butter and seasonings, broccoli in herb butter, stevia lemonade
Snack: Almonds
Dinner: Leftover steak from Monday with leftover buttered broccoli from lunch
Wednesday (S Day)
Breakfast: Same as Monday and Tuesday
Lunch: Salad bar salad from cafeteria at work, including boiled egg and cheese with EVOO and vinegar, unsweet tea from cafeteria with added stevia
Snack: a couple slices of Boar's Head all-natural turkey and a piece of cheese
Dinner: Skin-on chicken breast cooked in EVOO with large green salad dressed with EVOO.
Thursday (E Day)
Breakfast: Steel cut oats with a few fresh cherries and 0% Greek yogurt
Lunch: All natural turkey slices and mustard on 2 pieces of toasted Ezekiel bread, sliced cucumber with dill dressing made from 0% Greek yogurt. Stevia sweetened blueberry green tea.
Snack: Sliced cucumber with 0% Greek yogurt dressing.
Dinner: Boneless skinless chicken breast stuffed with a thin smear of 1/3 less fat cream cheese, topped with lots of all-natural salsa verde and served over 1/2 cup brown rice.
Friday (E Day)
Breakfast: Same as Thursday
Lunch: Same as Thursday
Snack: 0% Greek yogurt with small handful blueberries
Dinner: Lentils cooked with fat free chicken broth, organic canned diced tomatoes, seasoned with chili powder and cumin
Saturday (Freestyle Day)
Breakfast: Eggs cooked in butter with 2 slices turkey bacon (S)
Lunch: Leftover Lentils from Friday (E)
Snack: Berries or crudites (FP)
Dinner: Grass fed steak cooked with EVOO and seasonings, with large green salad (S)
Sunday (Restaurant Day S)
Breakfast: (at home) Eggs cooked in butter, goat's milk yogurt, berries
Lunch: Wendy's grilled chicken salad (no croutons, dressing from home), unsweet tea with added stevia
Snack: (at home) Goat's milk yogurt and almonds
Dinner: Local Mexican Restaurant chicken & steak fajitas with red and green bell peppers and onions. Topped with shredded cheese, sour cream, lettuce and salsa.
I gotta say, I'm pretty proud of this lady and will probably follow her plan pretty closely myself this week! I also want to add that Trish is a professional baker and spends her entire work day handling bread, pastries, and desserts. So this plan is going to be a challenge for her and she could use your prayers!
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