This week..
I’m back, baby!
I feel really good about this week overall. Here’s how it went:
Day One
- 32 oz homemade green juice (cucumber, kale, apple, ginger, and lemon)
- 32 oz homemade carrot-ginger-apple juice
- Banana smoothie bowl topped with my friend’s amazing nutty granola, fresh strawberries and coconut
- A small bowl of BBQ lentils with homemade pickle chips
Day Two
- 32 oz homemade green juice (zucchini, kale, apple, ginger, lemon)
- Banana-peach smoothie bowl with fresh strawberries and granola
- A large bowl of BBQ lentils and pickle chips
Day Three
- 32 oz homemade green juice
- Giant kale salad using kale from our garden, apple-juice sweetened craisins and pecans
- Chopped Greek salad (similar to the recipe I shared last week but minus the zucchini and tomatoes)
- Chana masala with cauliflower
Day Four
- Chocolate banana smoothie bowl (made with vegan chocolate protein powder), fresh strawberries, cacao nibs, coconut, and more nutty granola
- 32 oz carrot-pineapple juice (using the discount pineapple Joy scored me!
- 1 pack spicy seaweed snacks
- 1 chickpea fritter dipped in soy sauce
- Sauteed zucchini and mushrooms in a mushroom-ramen broth
Day Five
- Chocolate-banana smoothie bowl (same vegan protein powder) topped with blueberries I picked with the kids on Thursday, large coconut flake, chia seed and nutty granola
- Caprese salad with garden fresh tomatoes, vegan cashewmilk mozzarella, basil, and balsamic reduction
- I picked while cooking for several hours Friday afternoon: some pineapple chunks, two chickpea fritters, 2 small rice-zucchini patties made with vegan cheese, and a few bites of vegan cheddar
- Kettle corn (my only real divergence from the SMART goal up until this point)
Day Six
- Chocolate-banana smoothie bowl with blueberries, granola, and coconut
- Spanish rice, chana masala, and pineapple
- Birthday dinner: homemade zucchini-corn-and bean empanadas (baked) with yellow rice and vegan ground taco “beef” (made with tempeh). Fresh pico using tomatoes from the garden and blue corn tortilla chips
- Birthday dessert: homemade blueberry pie and peach crisp with vegan whipped cream (a willing exception)
- Two small squares of dark chocolate filled with raspberry
Day Seven
- Chocolate-banana smoothie bowl topped with fresh strawberries, blueberries, and cherries; chia seeds; coconut; and nutty granola
- Blue corn tortilla chips and leftover pico de gallo
- Leftover empanadas
- Cherries and dark chocolate with cacao nibs
I indulged on my birthday weekend but adding some fresh juices in and focusing on predominantly fresh fruits and vegetables whenever possible made this week feel like a win.
I’ll tell you what though – eating so little processed foods early in the week meant that the indulgent goodies this weekend left me feeling heavy!
Looking forward to next week.