Breakfast was the Eat to Live green smoothie: coconut water, spinach, pineapple, and banana. I didn’t have any flax or hemp seeds, so made do with one less ingredient. It was very filling and delicious. I even convinced Aaron to take a sip (for 25 cents). I will try to add more greens tomorrow.
Lunch: hard boiled egg with EBTB seasoning, and raw carrots dipped in peanut sauce.
Dinner: strawberry and mango salad topped with beet hummus dressing. I first made the beet hummus in my high-speed blender, then turned it into dressing. I’m missing the dill and beet juice but it was still good. No one else in my house even wants to try it, so more for me! I also made a modified version of this split pea and sweet potato soup. I only had red lentils but it turned out to be delicious and even after Greg and I devoured it, there’s plenty for at least two lunches this week.
I forgot how time consuming meal prep is for this meal plan. Thankfully I’m not commuting any more so I have slightly more time to cook. I did make a trip to Trader Joe’s today to stock up on groceries for the week, and surprisingly didn’t break the bank even though I bought lots of unsalted nuts and seeds, which are pricey. I also had to buy pantry staples like tahini sauce, Dijon mustard, vinegar, coconut aminos, and nutritional yeast, so next time I shop it will mostly be for fresh veggies and fruit.
Tomorrow is my first weigh in so I can track my progress. I’m not looking forward to it but I know these are the steps that work for me.