Tuesday’s Lunch

I realize this is more of a breakfast dish, but today we’re having it for lunch. Gluten free/dairy free stuffed French toast with chopped fresh coconut and strawberries. Here’s the ingredients. In the green bowl, I’ve got almond milk, eggs, pie spice, and vanilla extract. Also made a massaged kale salad. “Massaging” the kale with […]

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Saturday’s Dinner

Made a recipe from the nutrition class on salads that I went to on Thursday. Roasted beet salad with orange vinaigrette and walnuts. Beets have some amazing nutritional properties. But something I found online that was interesting (though I don’t know how true it is)- Eating beets can help you determine if you have low […]

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Saturday’s Snack

Maybe this is really lunch, I don’t know. We’re a bit off today. Eating leftover brown rice pasta salad with rainbow veggies. And juiced this stuff. That’s celery, a bell pepper, an apple, some radish greens, and a head of lettuce I got at the farmer’s market. I’ve been having cravings all day- not sure […]

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Friday’s Lunch

I knew there would be nothing available at Sea World that I would feel good about eating, so I came prepared with my own. Leftover brown rice pasta rainbow salad from last night and a trail mix for snacking with brazil nuts, macadamia nuts, cashews, sunflower seeds, walnuts, and dried cranberries, apricots, and bananas. Oh- […]

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Thursday’s Dinner

Learned how to make some awesome salads at the Center for Natural and Integrative Medicine’s cooking class on Savvy Salads. There’s one with jicama and rainbow veggies, napa cabbage slaw, and a roasted beet salad. And a “massaged” kale salad. Great technique for tenderizing kale so that it’s more palatable raw. And the vitamin C […]

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