Embracing My Health

• Breakfast: Juice – red leaf lettuce, green kale, cucumber, celery, apple, and lemon
• Mid-morning: Smoothie – arugula, banana, mango and pear (I won’t use arugula again, a little intense for my tastes)
• Lunch: raw borscht soup with flaxseed crackers  (good soup, but also too intense for me.  The cabbage actually hurt my throat by the time I was done.  I’d try the recipe again, but maybe with something replacing the cabbage)
• Snack: banana
• Dinner: Guacamole salad!  Delicious way to end the day — I love this salad.  (And hey, Catherine, lots of cilantro!  )

• Breakfast: Juice – red leaf lettuce, purple kale, carrot, apple and lemon
• Mid-morning: Smoothie – red leaf lettuce, banana, mango and pear
• Lunch: hearty corn salad with portobello mushrooms — AMAZING!  (recipe to be posted)
• Snack: orange
• Dinner: ate out at Taco Del Mar, had two fish tacos
• Dessert: homemade raw strawberry ice cream made with frozen strawberries, coconut meat, coconut water and agave syrup — Yumilicious!

Coming tomorrow: new post titled “Your #1 health builder and weight loss tool: Fiber!”

• Breakfast: Juice: romaine, spinach, celery, apple and orange (won’t do that again, didn’t work so great)
• Mid-morning: Smoothie with mixed greens, spinach, red pepper, red onion, tomatillos, avocado, mango and pineapple.  It totally smelled and tasted like a salsa dip, made me crave corn chips. 
• a chocolate chip cookie
• Lunch: Arroz con Pollo
• Dinner: slice of bread with peanut butter and raw honey
• orange

Day started out well.  I discovered a chocolate chip cookie in our pantry and ate that.  Then, I choose Arroz con Pollo at a Mexican restaurant because I had let myself get overly hungry.  I will say, in the past, I’ve polished off that massive plate of food.  This time, I only made it through about half.  Regardless,  I felt the impact the rest of the day — low energy, sluggish and a bit uncomfortable.  Lesson learned.

• Breakfast: Juice: romaine, mixed greens, celery, apple, and lemon
• Mid-morning: Smoothie: mixed greens and romaine, basil, red onion, lime and avocado (recipe found in Green for Life)
• Lunch: Leftover chicken, rice and pinto beans from Taco Del Mar, steamed broccoli (reheated in coconut oil) and 4 carrot sticks
• Snack: LaraBar Chocolate Coconut Chew
• Dinner: blue corn muffins, spinach with green chiles and goat cheese (both cooked), pineapple/mango salsa salad.
• Dessert: raw key lime pie mousse (recipe to follow)

I’m going to start including the day’s food – so you can get a sense of how rigorous (or not!) I am with my menus.  Today:

• Breakfast: juice made with romaine, mixed wild greens, cucumber, apples, and lemon
• mid-morning: green smoothie made with mango, pear, and romaine lettuce
• Lunch: herbed goat-cheese and broccoli lasagna with brown rice noodles
• afternoon: a glass of chocolate hempmilk and later an orange
• Dinner: a few bites of Amira’s left over salmon patty and cooked broccoli
• later: cherry, pear, wild greens, romaine, and ground chia seed smoothie

Sort of an odd mish-mash day – but there you go.