Husband and I went grocery shopping and spent $27 on loads of fruits and vegetables. Some of the things we got: lettuce, tomatoes, cilantro, avocados, spinach, zucchini, red bell peppers, yellow bell peppers, butternut squash, sweet potatoes, celery, jalapeno peppers, granny smith apples, fuji apples, nectarines, bosc pears, bananas and fresh roasted peanuts. Some organic, some not. A very affordable and lovely haul if I do say so myself!
Saturday is quite a lazy day for me. I usually do a few chores in the morning and then just chill out the rest of the day. I wanted to spend the least amount of time in the kitchen today. At least that's what I tried to do. I didn't cook anything from You Are What You Eat today but I know I used ingredients that are A-OK in Gillian's book!
Breakfast was this berry blast smoothie that had strawberries, blueberries, blackberries, dates and apple.
Mid morning snack was a handful of fresh roasted peanuts in the shell (no salt) and late afternoon was a banana and a handful of raisins. I also had a cup of lemongrass tea.
Lunch was a rendition of last night's dinner. I had to use up these
sprouted grain tortillas before they went bad as there are no preservatives in them. I made a black bean wrap with fresh yellow peppers, fresh homemade guacamole and salsa.
Salsa made with fresh ripe roma tomatoes that we bought today.
My husband is a snacky kind of guy so I had the idea to make these baked tortilla chips. I just cut up a couple of sprouted grain tortillas and put them into the oven on a lightly oiled baking sheet at 400 F for about 4 minutes. You can tell the bottom ones are burnt. That was my first go at them and I left them in too long! These were so nice. They baked up perfectly crisp. I liked them so much that I only ate half of my wrap and abandoned the other tortilla half to use a few chips to scoop up the beans. I think these will be my new favorite snack after the diet instead of crackers.
Dinner was a salad of green leaf lettuce, spinach, red onions, red and yellow peppers, thinly sliced cucumber and sunflower seeds drizzled with yummy goddess dressing.
Healthy wraps for lunch today made with collard greens and zucchini slices as wrappers and two different nut spreads and an assortment of fresh veggies. The spread on the left is the black pepper cashew cheeze (cashews, lemon juice, miso, water, black pepper) from Ani Phyo's raw book. I added yellow miso for some saltiness. The one on the right is the Sun-dried tomato pâté from "You Won't Believe It's Vegan". I didn't have enough sun-dried tomatoes so it's not as red in color but it's got good stuff in it: almonds, sunflower seeds, walnuts, olive oil, parsley, garlic, lemon juice and black olives.
