Okay, so now you guys know that every morning I drink a green smoothie very much according to this recipe (found here): frozen fruit, raw greens, hemp seeds, filtered water, tofu, prunes, dates, flax meal and cacao powder. Although I used to also eat oatmeal or buckwheat groats on some mornings, I’m now drinking the green smoothie 90% of the time. I have two reasons: 1. I’ve cut way back on my grain consumption, especially when I developed hives last summer and 2. the green smoothie helps me get an additional serving of greens every day. So that’s breakfast. And, yes, sometimes I do throw in frozen broccoli to the smoothie, too, as seen in this picture:
For lunch, I try to eat my salad for the day and make it a big one. Even though many vegetables contain more protein than meat by weight, it takes a lot of vegetables to fill up my stomach, especially because I work out almost every morning for at least an hour. In fact, here’s a silly picture I took of my super buff arms (not really, I am still working on them, but yoga is totally helping in that regard):
To help aid with nutrition and satiety, I always include some whole food fats on my salad including a nut or avocado-based salad dressing and additional avocado, nuts or seeds on top of the salad. I also use this opportunity at lunch to get as many raw vegetables as possible, since I don’t often have any with dinner. So, I usually chop up a bell pepper or use shredded carrots or zucchini on top of the salad which I usually make with romaine lettuce or a spring mix. The last essential element is onion due to their cancer-fighting properties. At the risk of having bad breath later in the day, I usually mince at least 1/4 of a medium onion on top of my salad.
With all of those essential ingredients, I sometimes make themed salads. Yesterday’s theme was a Fiesta Black Bean Salad that included cilantro, chopped pepper, avocado and, of course, black beans. If I had had some salsa laying around, I would have put that on, too. Here’s what it looked like:
Fiesta Black Bean Salad – Makes 2 Servings
4 cups romaine lettuce
1 red bell pepper, chopped into bite-sized pieces
1 can black beans, drained and rinsed
8 pieces frozen asparagus, cooked in the microwave
1/2 medium onion, minced
1 small avocado, halved
1 medium bunch cilantro, chopped
4 tablespoons Zesty Avocado Dressing (see below)
Mix the dressing and the lettuce together in a big bowl and divide among two plates. Top with black beans, pepper, asparagus, onion, cilantro and avocado and serve.
Zesty Avocado Dressing – Makes 4 servings
2 large avocados
1 cup white balsamic vinegar (or your choice of vinegar) or freshly-squeezed lemon or lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 garlic clove
1/4 medium onion
Combine all ingredients in a high-speed blender and whirl until smooth. Add additional vinegar if necessary to blend completely.
As I’ve mentioned before, dinner for me can range from a Vegetable and Bean Blended Soup to a Tofu Burger to a Peanut Butter Stir-Fry (for a list of all my recipes, click here or choose the “Recipes” tab from my home page). I should also note that I rarely cook two nights in a row, I try to make enough for leftovers so I cook at the most every other night.
Dinner last night was my stir-fry leftovers from Wednesday, with a little crumbled tempeh mixed in to help stretch the quantity. As you can see, I served it with some kiwi for dessert. I ended up having another half bowl of the stir-fry plus a baby Larabar afterwards as well.
Yesterday felt like another great food day where I was satisfied all day and thoroughly enjoyed every meal. Yay! Now onto the chia seed giveaway!!! Thanks to everyone for entering, I think this was my most popular giveaway yet. There were a total of 44 comments and the random number generator selected…
Comment #40…Bitt!!! (Bitt, I will e-mail you to let you know that you WON!!!).