Today was a mix of meal-on-the-go and “let’s see what we have in the refrigerator and use it up.” I’d say we definitely got our daily recommended intake of fruits and veggies! We’re nearly 1 week into our cleanse and I’m starting to feel a bit more energized, and sleeping better too!
Breakfast: Slow-cooked (VERY slow, 8+ hours!) steel cut oats with lemon, blueberry, cinnamon, and chia seeds (and a smidgen of Kerrygold butter)
Last night, the oats went into the slow cooker on low and this morning, they were nice and creamy. Everyone dressed theirs differently, but I chose to squeeze half a lemon over it with a handful of frozen blueberries. Of course, I needed to have my cinnamon, and then decided to throw in just a little bit of butter and a teaspoon of chia seeds. I think this would have been even better with a touch of honey or maple syrup, but I stayed away from the sweeteners this morning.
Lunch on the go: Organic black bean soup from Publix and Arugula
This is probably my favorite on-the-go meal. I LOVE my greens. When we’re out, if I can find a good soup (or a Taco Time if we’re in the NW…this works great with their white chicken chili!), I’ll buy a container of greens and dump my soup on top. The greens will wilt down and it adds a lot of bulk and nutrients for not a lot of calories. If you’re thinking, wow…that’s a whole lot of greens…it’s really only 2 servings according to the label 🙂
Post-work out snack: Chris Wark’s Anti-Cancer Smoothie
The gym was a little tough today. I’m guessing I hadn’t had enough to eat, but about 2/3 of the way through our cardio session, I felt really weak. Once we got home, the Mr. cracked into a coconut and this smoothie hit the spot!
Dinner: Mixed Veggie Stir-Fry with Collard Greens and Sweet Potatoes
I made collard greens, I’m Southern!! 😀 I got my inspiration for this dish from these two recipes:
Mixed Veggie Stir-Fry with Collard Greens and Sweet Potatoes
Ingredients (you can do this in whatever proportions you like)
- Olive oil
- Sweet potatoes, chopped into uniform cubes (about 3 small to medium sized)
- Shredded cabbage, both green and purple
- Garlic cloves, chopped
- Spices: tumeric, garlic salt, thyme, basil, cayenne
- Water mixed with a splash of Bragg’s apple cider vinegar
- Chopped collard greens
- Chopped onion
- Chopped mushroom
- More Bragg’s apple cider vinegar
- Bragg’s liquid aminos
- In a large pan over medium heat, pour in about a tablespoon of olive oil. Add the sweet potatoes and mix to coat.
- Season with spices above and add water mixed with vinegar as necessary to keep the potatoes from sticking to the bottom of the pan. Cook for about 8-10 minutes, stirring frequently, until potatoes start to soften.
- Add the cabbage and continue to stir.
- In a separate pan, pour in another tablespoon of olive oil and add your collard greens. Stir until wilted.
- Add in the onion then splash with apple cider vinegar and liquid aminos.
- Once the onion has begun softening, add the mushrooms. Add parsley at the very end (save some to add as garnish).
- Mix the pan of sweet potato into the collard greens and continue to cook on low for 5 minutes.
Such a beautiful array of colors!
We all topped ours off differently, but I chose to top mine off with more parsley and hemp seeds. The Mr. added just a touch of blue agave, which rounded out the flavors nicely. With all the veggies we chopped up, I thought there would be plenty of left overs. Alas, the four of us ate the whole thing!