Dear GreenSmoothieGirl, what do you eat in a day? Not only what did you eat, but WHERE were you when you ate it (soccer field, etc.), and when did you make it, etc.?
Answer: I logged three weekdays in a row, just for you. (I think this question was a nice way of asking, do you spend your whole day in the kitchen, or are you busy like me? Because if you’re in that kitchen for more than half an hour, I’m not even listening to you!)
Breakfast: the kids made themselves kefir blended with banana smoothie, and bowls of granola with sprouts added, and rice milk. I made my Hot Pink Smoothie in less than five minutes and drank it out of a quart jar on the way to the gym. (Always! So boring, sorry.)
Lunch: In front of the computer, I had a quart of green smoothie with some chips I made with sprouted wheat tortillas (under the broiler, brushed them with olive oil and sprinkled The Zip on them). I had some guacamole with the chips (that I had in the fridge from yesterday). The kid in charge of school lunch assembly made whole-wheat PB sandwiches, an apple, carrot sticks. I stuck the kids’ green smoothies in the fridge for after school.
Dinner: I made a hot dish called Amaranth L’Orange (coming out in Ch. 9) right before eating it, and my teenaged son made a salad, with some chopped squash and cucumbers and tomatoes in it (took each of us about 15 mins.). I tossed some raw apple cider vinegar and extra virgin olive oil on, to avoid making a “real” dressing. I ate mine in the car driving to a soccer practice, along with the remainder of my green smoothie from earlier. Everybody else ate together except me and my son at soccer practice.
Breakfast: same as above.
Lunch: took a quart of green smoothie to work, with a baggie of Chipotle Sprouted Almonds (Ch. 7). Drank some of the green smoothie in the car on the way to work (at noon). Finished teaching at 3:15 and had the rest of the GS and almonds driving home on the way to grab kids for sports practices. Kid in charge of school lunch assembly made whole-wheat sandwiches and a baggie of cantaloupe slices, a baggie of sugar snap peas, and a Stretch Island fruit leather.
Dinner: Had Southwest Quinoa Salad that I’d made and refrigerated a couple of hours earlier, with extra raw veggies in lieu of making another salad, because we were going in different directions to soccer games and this is an easy meal to take. I grabbed some plastic cups and spoons to eat out of, at the game. We also had some Oat-Coconut Cookies I’d made earlier (a mix recipe you’ll get in Ch. 11).
Breakfast: same as above.
Lunch: had a quart of green smoothie (drank only about 2/3 of it), and leftover quinoa salad from last night, while working at the computer. Kid in charge of school lunch assembly made bags of popcorn with coconut oil and seasonings (see Ch. 4), a bag of grapes, and a bag of baby carrots.
Dinner: Threw together Cucumber-Tomato-Red Onion salad with garden veggies, with balsamic and olive oil (see Ch. 2), and made Turnip Buckwheat Casserole (coming out in Ch. 9). Took about 30 mins. in the kitchen. We all sat down and ate together at the kitchen table, a miracle in soccer season!
Anyone else trying to eat a plant-based diet of whole foods want to share what you ate in a day, when you made it, and where you ate it? (Or anyone else eating the S.A.D., just to make the rest of us feel better? haha)