I am feeling great! If you are joining me, here’s all you need for day 2. And if you are just around for the show, I hope you are enjoying my journey!
3/4 cup Mesa Sunrise gluten free cereal
1 cup Mill King whole milk
1 small organic banana
2 organic figs
1/2 cup Lentil Salad *recipe below*
2 big handfuls Organic Girl vive la France salad mix
1 big handful sprouts (I actually forgot what kind as I bought them at the farmer’s market last week but I think they were sunflower sprouts)
half red pepper cut into sticks
half a zucchini cut into sticks
1 slice Rumiano grass fed pepper jack cheese (sold at Wheatsville but you can get other varieties in block form at Whole Foods)
half a Lundberg organic unsalted brown rice cake
1 heaping teaspoon organic almond butter (bought in bulk so ingredients are just almonds)
slices of organic banana, about half a small one
drizzle of raw honey
Coconut-Lime Soup (halved recipe, left out noodles and fish sauce, and used coconut sugar instead of brown sugar)
Salad consisting of large handful of vive la France mix, 1/3 avocado and juice from 1/2 a lime
Strawberry Almond Butter Smoothie (used coconut milk, split in two glasses and saved one for tomorrow)
20 minute walk with sunshine including about 5 minutes of walking lunges
AND Jillian’s 30 Day Shred Level 1 (I was so excited to find the full length work out on youtube! Beware: this workout always makes me super sore the first couple of days)
Lentil Salad recipe:
derived from this Curried Lentil Dip recipe at Food 52
2 teaspoons coconut oil
1/2 large onion, chopped into small bits
1 tablespoon garlic, minced
pink Himalayan salt
1 tablespoon fresh ginger, minced
1 1/2 cup dried green lentils (rinsed)
1/2 can of coconut milk
1 cup chicken broth
1 tablespoon olive oil
1/2 teaspoon each ground cumin and black pepper
2 teaspoons curry powder
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
3 tablespoons fresh cilantro, chopped
Cook onions, garlic and a couple pinches of salt in pan with coconut oil. Add ginger and cook until onion starts to become slightly transparent.
Add lentils, coconut milk, chicken broth, and about 2 1/2 cups of water. Bring to a boil then reduce to a simmer uncovered for 20-30 minutes until lentils are tender.
Heat olive oil in skillet and add the cumin, black pepper, curry powder, red pepper flakes and cinnamon. Stir constantly till it turns slightly dark in color.
Pour oil mix into lentils and give it a quick stir.
Add salt to taste and top with fresh chopped cilantro.
Enjoy as a soup, or as I did with veggie sticks and/or over leafy greens.