I just want to quickly check in –
I’m sure I’m not the only one with a hectic and busy December schedule! We have Holiday celebrations starting this weekend, so I’m trying to eat simple and find time for at least 20 minutes of exercise each day so I can start the new year off feeling great (and no regrets!).
My meals can pretty much be described by the title: smoothies for breakfast, salads for lunch, and blended soups (warm, savory green smoothies really) for supper.
- I started by trying to make a warm green smoothie that resembled a chai latte or something, but it just didn’t work warm. So, there is evidence that sometimes even those of us that have been drinking green smoothies for awhile goof on a recipe. Luckily enough of it was drinkable that I still got some breakfast in because I did not have time to make anything else. It included grapes, kale, figs, and some spices.
- For lunch on Monday I quickly did some raw chilli because I was craving it and last time when I had some extra I had dehydrated it. So I quickly blended it with warm water and put it in a coffee mug to drink.
- A bit later I had the rest of my left over citrus salad (from Thanksgiving!) — it’s great because it’s yummy without any dressing at all — mixed greens, thinly sliced cucumbers, colored pepper (I used orange this time), thinly sliced orange segments, thinly sliced celery and pomegranate seeds (yum! — flavor and texture), and then the dressing is simply a mix of pomegranate juice, orange juice, and lime juice (all freshly squeezed/pressed using my favorite kitchen gadget — my pampered chef hand citrus juicer). This time I put the dressing on a couple of hours before eating it and I LOVED that the cucumbers soaked up all that yummy citrus juice and became just a little like refrigerator pickles! If you don’t want that to happen, then put the dressing on right before eating it.
- I think I may have had a couple of dates in the afternoon, and I know I ate an apple. I remember it being a day that I seemed always hungry, and wondering why (I’m thinking it’s related to my menstrual cycles but more on that in another post someday).
- For supper I had a yummy lemon soup that sadly didn’t agree with me. I’ve made it before and it was fine, so I don’t know if it was the addition of onions (didn’t use last time), or if the soaked almonds were no longer good (they had been soaking in the fridge for a few days). The recipe includes soaked almonds and water (I’m thinking you could just use almond or other nut milk as well), a zucchini or two depending on the size, juice of a lemon, a little salt, and a garlic clove. This time I added a bit of onion and ate it poured over finally chopped onion for texture. I also ate too much and should have saved half of it! That was WAY too many nuts for me any way I figure it, but I don’t remember raw soaked almonds disagreeing with me like that before (versus other nuts). So, I had embarrassing gas for the first time in a long time (hardly have it at all the way I’ve been eating in general), and some intestinal discomfort — nothing like before I started healing but still no fun! Luckily we had major errand/shopping to do so I wasn’t able to just sit there and instead was walking around much of the evening.
Tuesday – after the episode Monday night I decided to keep it simple –
- For breakfast , I truly kept it simply by throwing 3 bananas in the blender with a bit of water and a mix of kale and chard. Yum … sometimes simple, really is wonderful.
- Before I left for work I threw mixed greens in a bowl and also toted along an avocado, lime, and orange pepper. I chopped the veggies (there is nothing easier to “chop” than an avocado!), and squeezed the lime juice all over it. Then I sprinkled just a little bit of sea salt that I keep at my desk along with tossing some crumbs from basic salted flax crackers that I make onto the salad. YUM! This was one of my salads that I can’t believe how good it is even though it’s so simple!
- Supper was a simple soup of one large cucumber, a handful of parsly, a handful of cilantro, a small handful of baby spinach, a few mixed greens, a juiced lime, a bit of water, a 1/2 T. of coconut oil, and a little sea salt and pepper blended up until just a bit steamy and then poured over finely chopped red bell pepper. Yum!!! Again I made just a bit too much though — you would think that those things in salad form wouldn’t be quite so filing so I’m going to try to not add as much water next time.
Today (Wednesday) I had a wonderful raspberry-banana smoothie because we had raspberries that needed to be eaten before they went bad. I wish I would have had time for photos — the smoothies was not green at all — nearly pink even. And there were 6 or 7 large chard leaves in there! Of course it was the rainbow chard complete with pink stems — so keep that in mind when you don’t want your smoothie too green. If you don’t like the raspberry seeds, try blending the berries with a bit of water for awhile first before making the rest of the smoothie. Lunch today was a salad similar to yesterday’s but with tomato instead of orange pepper. I think I like the pepper better this time of year (not prime tomato time).
And even with less sleep than I should be getting I feel really, really good!