Homemade granola with apples and almond milk.
Haven’t been juicing lately (stretching our food budget) so supplementing with this. It’s not the same, but it’s alkalizing.
Lunch looked almost identical to a previous meal, so I didn’t bother with a photo. Open faced sandwiches (gf/egg free bread, black bean hummus, big tomato slice, soy free vegenaise, organic Dijon mustard, and clover sprouts) with roasted beets and fermented carrots and cauliflower.
And this delicious smoothie. Kale, banana, blueberries, sambazon acai unsweetened smoothie packet, 5 prunes, almond milk, hempseed oil, and a smidge of coconut nectar.
Made a fresh batch of farmhouse seed bread (from Nourishing Meals). Added chopped garlic and rosemary. Been dipping it in olive oil. Amazing.
Afternoon treat. Had 6 squares (half a serving) with a glass of almond milk with stevia and vanilla extract.
And dinner was stuffed peppers, seed bread, and raw sauerkraut. Trying to incorporate raw fermented veggies as much as possible for their probiotics.
The peppers were super easy. I already had frozen cooked brown rice and grassfed ground beef sautéed with onions and garlic. So I just set those out to defrost around lunchtime. Once they’d thawed a bit, I mixed in a jar of simple marinara (no weird ingredients, no sugar), a can of mushrooms, and the chopped “lids” from the peppers. Filled the peppers, then put them in a casserole dish with water in the bottom (to steam) and baked them at 375 for an hour.