Bok choy with carrots

  
Ingredients:

Bok choy

Carrots

Coconut aminos

Jasmine rice

Instructions:

Roast whole carrots in a closed roaster at 350 degrees for about an hour.

Slice roasted carrots and place in a large wok.

Clean bok choy and slice into small pieces and add to wok.

Shake on coconut aminos to moisten.

Quick fry carrots and bok choy and serve over steamed Jasmine rice with coconut aminos to taste.

  

Sweet potatoes

TRUTH!  This is one of the healthiest meals on the planet!

  

Green Smoothie

INGREDIENTS:

2 cups kale

1/2 cup pineapple chunks 

1 carrot

1 stalk celery

2 sweet apples (I used Golden Delicious)

1 small mango

1/4 lime

1 small piece fresh ginger

water

   
INSTRUCTIONS:

Put all ingredients in a Vitamix or other high powered blender.


Enjoy 🙂

  

  
 

Pineapple for breakfast

  

Breakfast lope

  

Honeydew

I ate one honeydew melon for breakfast.

  

  

 

Pottage Day 4

After having five large Fuji apples for lunch, I am finally finishing up the cabbage pottage I made before Easter.  Now is when it tastes the best as it’s had a few days for the flavors to really develop.  Maybe next time I’ll can a large batch in quart sized mason jars.

  

Mangos for lunch

  

Mangos are a sweet fruit with a lot of substance.  Today I ate three of them for lunch.  A lunch consisting of three mangos has 600 calories, 3.9 grams of fat, 15 grams of fiber, 8.4 grams of protein, and, of course, zero cholesterol.  Percent daily values are 48% potassium, 216% vitamin A, 609% vitamin C, 9% calcium, 6% iron, 60% vitamin B-6, and 18% magnesium.  Got energy?

Judgment error on Easter

     

Easter eating started well. I ate half of these bananas for breakfast on my way to church and the other half during a coffee break at church.  

For Easter supper I made rotini with tomato sauce and wilted spinach with vegan garlic Parma topping; a tossed salad made with romaine, tomatoes, avocado, and cucumber; and a small bowl of leftover cabbage soup from the day before (sorry, forgot to take pics before we ate everything). Since the weather was perfect we even took the dog for a walk to the lake after supper. So far so good – healthy and happy. 

Then came my judgment error.  In an attempt to be festive, I ate an entire  vegan chocolate egg (made with rice milk chocolate).  Did I mention I ate the entire thing?  I knew it was more fat than I am used to eating, but I didn’t anticipate how heavy and thick it would feel in my stomach and digestive tract.  I also forgot about how much caffeine there is in chocolate!  I don’t typically consume anything that  contains any caffeine whatsoever so I had quite a strong reaction to an entire chocolate egg’s worth.  I literally had a hangover from indulging in this egg.  Oh well, live and learn. Next holiday I will undoubtedly be making my own ultra-lowfat high-carb caffeine-free dessert.

Saturday brunch.  

I got up later than usual today because I had no morning plans and I was very snug.  By the time I started to get a meal together it was almost lunchtime so I decided to have brunch.  I looked around my fruit room to see what was ripe and decided to have 3 grapefruits, 1 orange, 2 kiwis, and 2 pears.

   

  I was very pleased with my selections.