Before I head out to yoga (hopefully, if daddy is home from work in time) I am drinking a delicious protein shake.
1 scoop Organic Food Bar Vegan Protein Chocolate
2 tbsp peanut butter
2 tsp chia seeds
1 cup Vanilla Almond Milk
5 ice cubes
Blend and Enjoy.
1 can garbanzo beans
1 can cannellini beans
1 can butter beans
1 can black beans
1 can pinto beans
1 green bell pepper, diced
15 grape tomatoes, sliced in half
1/2 cup caesar dressing
Drain and rinse all beans. Mix beans, pepper, and tomatoes in a large bowl. Toss with dressing. Enjoy!
Grilled at 140 degrees for 10 minutes on each side. No marinade needed. But a delicious herb butter added after is sup(herb).
Melt a stick of your favorite butter (I used unsalted, organic) and add 1/2 teaspoon of thyme and 1/2 teaspoon of oregano. Cover and chill for a couple of hours.
Your regular romaine lettuce, spinach, green pepper, cucumber, tomato (from my compost heap! yahoo!), avocado, and sunflower seeds. Dress it with fresh lemon or lime juice and a touch of salt.
Juice some oranges with an old-fashioned juicer, mix with water (both to tame the sweet flavor and create more volume).
Grilled Chicken and Baked Cauliflower
1 head of cauliflower, chopped
4 oz mushrooms, chopped
1/2 cup scallions, chopped
juice of one lime
2 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, finely chopped
thin chicken breasts for amount of people serving
Make a marinade with the adobo and mustard, enough to form a liquified paste to cover amount of chicken desired. Marinate chicken in mustard and adobo mix while you prepare the cauliflower.
Preheat oven to 350 degrees. Mix all the other ingredients in a bowl, saving 1/4 cup scallions to top when done. Spray an 8x8x2 glass dish with cooking spray and put mix in. Bake for 40-45 minutes.
Grill chicken 7 minutes each side at a temp of 250 or above. Keep an eye on it.
Grilled Salmon and Salad
2 scallions, 3 tbsp soy sauce, 1/4 cup olive oil, 1 chopped garlic clove, 1/2 tsp ground ginger
Marinate in fridge for no more than an hour. Grill both sides 4 minutes each in aluminum foil boats.
cherry tomatoes cut in half, cucumbers cut in half, romaine lettuce
Add dressing of choice. We used caesar dressing.
2 cloves of garlic
1 large pepper (preferably green)
2 large tomatoes
1 little loaf (or bun) of bread
5 tbs olive oil
3 tbs vinegar
salt to your liking
500 mL – 1000 mL water, your preference for thin or thick soup here
Blend all ingredients together, including the bread. The more bread and less water you add, the thicker your soup will be. Less bread more water, the thinner it will be. You get the idea.
I also added fresh avocado! Enjoy!
2 tbsp olive oil
1 yellow onion
3 garlic cloves
1 1/2 cups chicken or vegetable broth
1 pkg (5 oz) red quinoa
1 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to your liking
1 can garbanzo beans, drained and rinsed
1 can cannellini beans, drained and rinsed
peas to your liking (I used about 2 cups of frozen)
medium salsa verde
nutritional yeast flakes
Add oil to medium-heated pot. Throw in diced onion and garlic. Brown for approximately 8-10 minutes. Add in quinoa, vegetable broth, cumin, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat, cover, and let simmer for 20 minutes.
Add beans and peas. Cook for an additional five minutes.
Serve sprinkled with salsa verde and nutritional yeast flakes (a cheese substitute) and enjoy!
Prenatal vitamin (for the breast milk of course, no more babies yet)
cinnamon raisin toast with peanut butter
It’s my daily regimen and it’s so damn good.