Delicious, delicious Wednesday. I didn’t take pictures of my juices- I honestly just forgot what day it was. Throughout the day I had 16 oz cucumber/celery juice, 16 oz carrot/romaine/lemon juice, 20 oz coconut water with Vitamineral Green, cacao, and vanilla, 32 oz carrot/romaine juice and 16 oz cucumber/zucchini/romaine/lemon juice with stevia. While cooking dinner I snacked on some cherry tomatoes and dinner itself was a bunch of delicious wraps: butter lettuce stuffed with coconut amino sauteed mushrooms, homemade sauerkraut, raw chipotle avocado sauce and warm broccoli avocado sauce. Dessert hasn’t been on my mind too often which is amazing, I used to not be able to stop eating unless I had dark chocolate to finish a meal!
Warning: This will look like a LOT of food. The recommended calorie minimum for women on this lifestyle is 2500- I’ve been using a handy little thing called CRON-O-Meter to keep track of the 80/10/10 ratios and calorie minimums. I’ll update shortly about how I’ve felt my first week!
24 oz. carrot/celery/apple juice
Banana Cereal! Britney laughed so hard it this. Basically it’s “banana milk” (blended bananas) over chopped bananas. I also discovered the deliciousness that is raw, ripe plantain- I didn’t even know they could be eaten raw! This all started as 6 bananas and 1 plantain.
2.5 pounds of grapes.
For dinner I made Megan Elizabeth’s Mango Mayonnaise Wraps…
…and 3 perfectly delicious dried figs.
I am obsessed with this cookbook. Almost everything you see eaten here came from it’s pages.
Thai Basil Lemonade.
As I was pouring my Chocolate Bunny Milk (it’s veggie juice!) into my purposely matching Michelangelo glass, Britney walked out wearing this shirt. Of course I had to take a picture.
Green Machine! A perfectly creamy green smoothie with banana and avocado.
A post-yoga cucumber snack (not from the cookbook! Totally my own recipe: chop cucumber, eat cucumber).
Thai Collard Rolls stuffed with Thai Guacamole. A.Maz.Ing.
A tasty hot soup using leftovers: coconut milk, veggie broth, cauliflower, carrots and Thai Curry Paste.
A few bites of Coconut Bliss Peanut Butter Chocolate Ice Cream. I love this stuff because it’s perfectly creamy right out of the freezer without waiting for it to defrost at all.
Green Carrot Lime-ade– romaine/lime/carrot juice diluted with spring water and lemon stevia.
Banana Berry Cocoa Green Smoothie – banana/mixed berries/romaine/cocoa/vanilla stevia.
Warm Avocado Miso Soup with chopped mushrooms.
Not pictured here are the dish of homemade cultured veggies and glass of red wine I had pre-dinner. Dinner itself was INCREDIBLE- Green Vegetable Curry from The Fresh Energy Cookbook and a packet of Justin’s Chocolate Hazelnut Butter for dessert.
4 grapefruits and half a banana chopped up with vanilla stevia. Sorry for the lack of a real picture- I gobbled it all up before I remembered to snap a shot!
a smoothie of carrot juice, romaine leaves, avocado, cocoa, carob and vanilla stevia
Zucchini noodles with marinara and Spiced Sweet Potatoes from The Fresh Energy Cookbook
I’ve noticed when I eat more fruit during the day I don’t have a much of desire to put away half to a whole big bar of chocolate during the evening. Tonight this little nibble of raw chocolate was just right.
Before I begin…look what came in the mail this week!!! I. am. drooling. Natalia and Doris’s Fresh Energy Cookbook is a MUST buy, I highly recommend it and I can’t wait to dig in myself!
So here’s what today’s looked like:
“Warm Pumpkin Pie” Carrot Juice- recipe to come!
A big cup of Celestial Seasoning’s Cinnamon Apple Spice tea with stevia.
I made a batch of this Thick and Creamy Avocado Lemon Tarragon Dressing (with stevia instead of agave) and ate half of it as a soup for lunch. Later in the afternoon I also ate a huge honeycrisp apple.
I haven’t had dinner yet but I’m planning on a big kale salad with the remainder of the avocado dressing and some steamed broccoli.
I’ve been on a huge baking kick and made several batches of macaroons the other day. I suspect I will be dipping into the stash for dessert AND sharing a new recipe tomorrow 🙂
Ahhh it’s so good to be back to normal days like this…
Yesterday I went in search of a thermos to bring on the airplane with me so I have hot tea all morning long. I had success with this one, opening it hours later, my lemon gingerade was still steaming!
Breakfast was Cinnamon Ginger Green Juice.
Lunch was carrot/romaine/fennel juice blended with avocado, raw sweet potato, maca, cocoa powder and stevia.
Dinner was the roasted sweet potatoes you see below wrapped in romaine leaves with a side of homemade marinara and delicious olives.
Dessert! I rarely splurge on these Omega Truffles as they are quite expensive but I do love the treat once in a while.