Hey there. Still figuring out what the heck I’m doing here?? Bear with me?
Breakfast:
I didn’t actually have my smoothie until well after noon because I wasn’t hungry but this is what I broke my fast with.
- Cara Cara oranges
- Banana
- Myer lemon
- Orgain vanilla protein powder
- Flaxseed
- Spinach
- Water
Method:
Put all ingredients into blender and blend until smooth. I like to taste my smoothie before I pour into my cup to see if the flavors need to be adjusted! This combination is delightful!
Lunch:
- Spinach
- Tomatoes
- Toasted black sesame seeds
- Pumpkin seeds
- Sunflower seeds
- Avocado
- Balsamic vinegar
- Garlic olive oil
- Salt
- Pepper
- Croutons
- Wonton chips
- Crispy onions
This salad was hella delicious ? I highly recommend it.
Dinner:
Oyster mushrooms:
- Oyster mushrooms (I used a mix of king oysters and regular)
- Coconut aminos
- Ginger powder
- Sesame oil
Method:
Preheat oven to 400
Shred king oyster mushrooms then chop them a bit. Chop oyster mushrooms. Put them in a oven safe pan and drizzle avocado and sprinkles with salt. Place the pan in the oven for 15-30 minutes (depending on how many mushrooms you’re cooking). Take the pan out of the oven. Stir and place back into the oven. Repeat until the moisture is gone. Add coconut aminos, ginger powder and toasted sesame oil. Put back into the oven for 15 to 20 minutes.
I served these oyster mushrooms with left over mashed potatoes, roasted broccoli stalks and celery, left over battered and baked tofu.
Roasted broccoli stalks and celery
- Celery
- Broccoli stalks
- Soy sauce
- Ginger powder
- Toasted sesame oil
- Red pepper flakes
Method:
Preheat oven to 400. Chop celery and broccoli stalks. Place in oven safe skillet. Season with soy sauce,ginger powder, toasted sesame oil and red pepper flakes. Stir to coat. Bake for 20 minutes.
Snacks:
- Sesame crackers
- Apple
- Plantain chips
