We started our week off with a bang. Our little guys routine got a mix up, and so did ours. We are now having green smoothies for breakfast 4-5 times a week. The little guy gets them twice a day, once in the morning and once after his nap. This is aided immensely by our Vitamix. The smoothies change up based on what is in season, and what is in the house, but they are always emerald green.
Green Smoothie
Serves 2
8 oz water
1 avocado
1 banana
1 pear
1 cucumber
1 carrot
1 bunch cilantro
2+ cups salad greens (beet greens, lettuce, spinach, kale, etc.)
Blend and enjoy.
The fruit changes, but the greens and veggies don't really. The cilantro helps detox metals from the body and the carrot helps balance hormones, so those are musts. Also, the greener your smoothie, the better it is at detoxing.
Speaking of green, lunch was a lovely green salad. My husband comes home for lunch everyday, so I get to make it fresh and ready for him to enjoy once the lunch hour hits. The little guy eats steamed squash and sweet potatoes with a bottle of chicken broth (which he also gets at breakfast with his smoothie).
House Salad
Serves 2
1 avocado
1 beet, streamed
1 carrot
1 cucumber
2 tomatoes
4+ cups salad greens
Dressing:
1/4 cup extra virgin olive oil
1/8 cup Balsamic vinegar
1 tbsp salad herbs
1 tsp garlic powder
pinch of salt and chili flake
Mix the dressing in the bottom of a large salad bowl. Chop the vegetables (I grate the carrot) and toss with the dressing. Add in the salad greens and toss to combine.
I call it a house salad because it is my main go-to salad and has been for 5 years. It is lovely by itself or paired with a meat main dish.
Monday nights in our house are chicken nights. I just found the best pizza/pie dough and had to try it this way. It is easy, crispy and holds up as a pizza crust (unlike some attempts). It is gluten, dairy and egg free.
Chicken Pot Pie
Serves 2
Crust:
1 tbsp ground Flaxseeds + 3 tbsp water
2 tbsp water
1 tbsp oil
1 tbsp Italian herbs
3/4 cup Almond meal
3/4 cup Buckwheat flour
Filling:
2 chicken breasts
1 onion
1 carrot
2 celery stalks
2 garlic cloves
3 mushrooms
1 zucchini
1/2 cup green peas
2 tbsp extra virgin olive oil
2 tsp tapioca starch
1 cup almond milk
Mix the flaxseeds with water and let sit for at least 10 minutes. Add in the rest of the crust ingredients and mix til combined (you will probably have to get your hands dirty here, as it should be fairy dry and easy to roll). Pre-heat the oven to 350° F. Chop and saute all the vegetables in a skillet in half the oil, then add in the chicken and cook through. Add in the other half of the oil and tapioca starch, stir continually and pour in the milk. Let thicken. Pour into individual ramekins or in a 8" pie plate. Roll out your dough and top your dish of choice. Slit the top to allow steam to vent. Bake for 15 minutes, or until golden brown.
If that wasn't enough... I decided to make some ice cream. This little recipe does need an ice cream maker to work, so consider it bonus (or an excuse to go get one). It is so creamy and delicious, you really should try it.
Mexican Hot Chocolate Coconut Ice Cream
Serves 1 or 2
250 ml Coconut Milk
1/8 cup honey
1/8 cup cocoa powder
2 tsp cinnamon
1 tiny pinch cayenne powder
1/4 cup chocolate chips
Whisk together and then follow the directions for your ice cream maker.
It was the perfect end to my busy day. Oh the tip... even though my meals are very nutritionally dense, I always keep snacks in the house for those times when you just have to eat, now. We snack on raw fruit and vegetables, dried fruit and nuts or sometimes a rice cake with almond butter. It is a good thing to remember when meal planning... but I will talk more about that tomorrow. Until then...
En Guete!
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