Today the Mr. and I got to enjoy a lovely stroll around Veteran’s Park. It was a gorgeous sunny day and it was great to get some fresh air. On our excursion away from the house, we decided to also stop by Earth Fare to hit up some deals since they are closing at the end of the month. Shopping took a little longer than expected…which brought back the “HANGER”! Good thing we were in a health food store and able to find an acceptable snack to eat 🙂 Kind bars held us over until we were able to make it home.
Breakfast: Steel cut oats with Kerrygold butter and berries
Nearly 2 weeks of eating oatmeal every morning. I’ve been really surprised how long the oats have staved off hunger. Usually it’s at least 4 – 5 hours, when I’m used to needing to eat every 2 – 3. Maybe I’ve retrained my stomach with this cleanse. When you don’t have as many food options to choose from, it’s easier to keep it to 3 meals a day with a few snacks. Once we’re off the cleanse though, I’ll probably go back to eating 5 – 6 smaller meals per day.
Snack: Honey Mustard Kind Bar
Right?!? I had never even heard of this flavor! The Mr. got BBQ flavor and let me tell you, I hadn’t been craving meat, but if I had, these were enough to satisfy that need. Probably wouldn’t work for everyone though 😉
Lunch: Chocolate Peppermint Coconut Shake
1 last coconut to eat! We made it through our 9 pack. When we realized we didn’t have enough bananas or berries to do our typically smoothie, we just blended up our coconut with 2 scoops of chocolate Raw Meal and 1 scoop of Orgain Organic Chocolate Protein Powder. Only 1 drop of Young Living Peppermint Essential Oil today, and it was perfect for 2 shakes. Pleasantly refreshing!
Dinner: Vegetable and Millet Soup
Another gigantic pot of soup for the family! This took about 45 minutes to make and yes, there were leftovers!
Vegetable and Millet Soup
Ingredients (proportions are estimates and ingredients are all organic)
- 1 tablespoon of olive oil
- 1.5 cups of chopped baby carrots
- 3/4 cup chopped celery
- 2 small to medium onions, chopped
- 1.5 cups of chopped purple cabbage
- 1.5 cups of chopped broccoli
- 1.5 cups of chopped cauliflower
- 1/2 cup chopped mini peppers
- 1/3 bag of chopped kale
- 4 cups of vegetable broth
- 1 large can of diced tomatoes
- 1.5 cups of millet
- 5 cloves of garlic
- Spices to taste: turmeric, garlic salt, cayenne, chili powder, thyme, oregano
- About 4 – 6 cups of water
- 1.5 cups of carrot pulp
- Splash of Bragg’s apple cider vinegar
- Splash of Bragg’s liquid aminos
- Parsley and green onion to garnish
- Put a LARGE pot over medium heat. Add the olive oil then add the carrots, celery, and onion. Stir to coat then add the garlic salt.
- Continue stirring then add the rest of the vegetables a couple at a time, stirring and cooking for about 2 minutes in between each addition.
- Add the garlic and the rest of the spices. Stir.
- Add the vegetable broth, diced tomatoes, and water.
- Add the millet, cider vinegar, and liquid aminos.
- Cook on medium for 25 – 30 minutes.
- Add the carrot pulp.
- Kick up the heat to medium high for another 10 if millet has not absorbed liquid.
- Soup is done when you can see the millet floating to the top. Add parsley and green onion to garnish. May need additional spices, vinegar, and/or liquid aminos.
Just the veggies.
Add the broth.
Done! Easy way to get in your servings of veggies. Bonus round: leftovers for tomorrow!
My and my love. Hope it’s another beautiful day!