My first real meal in two days

Ugh.  We got sick – the worst kinda sick we had the flu.  Yuck, I know.  Lennox had it first {poor baby}and then it was my turn.  If moms got sick days I woulda taken advantage for SURE!  But, we are back to normal {mostly}.  My appetite is still MIA but I’m sure show up some time soon.  I knew I needed something good for me, but I wanted something to warm me up.  Taking what I had in the fridge I came up with this:

Lunch

First, I sauteed some green onions.  Added sliced yellow squash and some curry powder, cumin, garlic, salt and pepper.  Then some pea pods, grape tomatoes. I covered it all with some baby spinach and let it wilt.  Then I added some left-over tomato coconut soup.  Wah-la.  Lunch is served.

For the love of routine and the smoothie ritual

One of the hardest things about traveling with a baby is the lack of routine.  We’ve been back home for a few days now and today is the first day we’ve got back on track.  I thrive on routine {heck, without it I practically don’t have time to shower}. The sweet two hours that I get to myself when Lennox is napping is when I get to practice my baking skills, squeeze in a workout, place work phone calls, blog … you get the drift.  Those two hours are what keep me sane, in love with life and present with Lennox when he is awake.  So, for now, it’s nice to be home and easing back into our routine!  I especially missed the morning smoothie ritual…here was today’s masterpiece:

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Wild Orange and Berry Smoothie

1 handful of spinach

1 Tbsp hemp protein

2 handfuls of frozen berries

1/2 banana

4 drops doTERRA wild orange essential oil

coconut milk

Directions: Pack spinach and other ingredients into blender, add milk to desired consistency. Blend and wah la!  {I’ve fallen in love with the magic bullet – it helps me so I don’t go over board and end with smoothies for 3}

Vegan Coconut Lime Muffins

Eager to try out my new doTERRA lime oil in a recipe I got to work this morning.  We are going on a road trip today to Havasu {yippee} and so I needed to make some yummy snacks.  Here is what I came up with.

OK, you are probably wondering why there are so green, right?  One of my favorite secret ingredients…you guessed it, SPINACH!

Vegan Coconut Lime Muffins

2 cups spinach

1 3/4 cup coconut milk

1 tsp apple cider vinegar

1 tsp vanilla

20 drops doTERRA lime oil

1 Tbsp chia seeds

1 Tbsp maca

2 cups quick oats

1/2 cup coconut flour

1/2 cup golden flax meal

1/2 cup coconut sugar

1 tsp baking soda

1 tsp baking powder

Directions Combine dry ingredients.  Add ACV to coconut milk and let sit.  Whizz spinach in a blender/food processor/whatever.  Add chia seeds to spinach.  Combine all ingredients.  Wah la.  Pour into baking tin or whatever you choose.  Bake at 350 till done – about 30 minutes for me.

Too lazy to chew

Today is an off day. Getting to the gym at 9:45 {at night} is no longer a good idea. Home by 11:00, I was all wired up. Lennox usually wakes for a feeding at midnight – and last night was one of those nights where he just doesn’t wanna go back to sleep. Needless to say I wasn’t tucked in myself until after 2:00 and he was ready for another feeding by 4:00. The older I get the more I realize the importance of sleep. No more late night workouts for this gal. I would have been better off skipping a workout.

So, it’s lunchtime and I feel too lazy to chew. Here’s my lunchtime smoothie.

Spinach Basil Lemongrass Smoothie

2 cups spinach
2 handfuls frozen peaches {time to go shopping}
4 drops doTERRA Lemongrass oil
2 drops doTERRA basil oil
1 1/2 cups apple juice {just a guess}

Whizz in blender. Pray for burst of energy!

Black Rice and Orange Lentils with Avocado Salsa

Lentils are one of my favorites.  I love making a huge pot and eating it leftover meal after meal.  Lentils get better the next day…well at least I think so.  I’ve never tried the colorful varieties so I was excited when I bought some orange lentils in the bulk section at the health food store.  Buying this was is cheap and very non-committal.  You can get just enough for one meal…I love that. I always find that when I buy in bags I have enough for two meals plus a teeny bit extra and I find that annoying.   Because of this the bulk section is my new favorite place in the health food store. It’s the bargain smart way to buy.  Actually, yesterday was all about bargain shopping for me.  My local store gets delivery of their produce on Tuesday’s so I went to get some of the fresh goodies…well, I got there too early and the delivery hadn’t arrived yet.  But, what I did get was great prices on their existing produce – the organic broccoli was still in good condition and marked down to $.99 (normally $3.99).  Awesome, right?  I thought so!  I also bought a handful of vegan carob chips just to try.  They were good enough that I might commit to buying more to try in a recipe someday.  Watch out for that…

Here’s the vitamin packed meal we had last night…PS, orange lentils cook quite fast…I was surprised.

Black Rice and Orange Lentils with Avocado Salsa

Rice:

1 cup black rice (or brown rice)

1 3/4 cup water

1 clove of garlic chopped

salt to taste

Directions:  Combine ingredients in a pan and bring to a boil. Once boiling, turn down heat to low and cover.  Cook for 30 – 40 minutes.

Orange Lentils:

2 cups orange lentils

5 cups water

4 cloves of garlic chopped

1 tsp cumin

1/2 tsp black pepper

salt to taste

Directions:  Rinse lentils and discard any funny looking ones. 🙂 Add lentils, water, garlic, cumin and pepper to pot.  Don’t salt yet as it will make the lentils tough.  Bring to boil and then turn down heat to low simmer.  Cook approx 20 minutes or until lentils are done.  Then add salt. (I usually like to add onions to my lentils, but I didn’t have any…they were quite good without)

Avocado Salsa:

1 tomato

1/2 avocado

1 Tbsp chia seeds (for good luck and extra nutrients)

2 limes juiced

chopped cilantro

salt

Directions: Dice tomatoes and avocado.  Combine all ingredients.  I usually like to add chopped radish to my salsa, but I didn’t have any.  You need to make this fresh at every meal as it doesn’t keep.  Especially if you use radish.

Serve over a bed of organic spinach… and enjoy!  PS, Lennox loved the lentils too!

A few reasons why this meal is good for you…

Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins.

Lentils are high in protein, dietary fiber, folate, vitamin B1, and minerals.  Serving with rice makes it a complete protein.

xoxo,

Crystal

 

Sweet Potato Surprise

I’ll have the special please…That’s what I imagine Lennox would say if he could talk and our kitchen was a diner. Today’s special was…

Can you guess what it is? Besides yummy and delicious and good for you of course!?

Sweet Potato Surprise

1 tsp. coconut oil

1 radish diced into teeny tiny pieces

1 handful of spinach chopped

1 tbsp. white beans squished

1 jar of sweet potato baby food

Directions:

Saute radish in coconut oil (this makes the spicy turn to sweet), add spinach and beans.  Mix in the sweet potatoes and viola!  Pure deliciousness!

As you can see I don’t like to feed my little one the same thing everyday.  He’s a person too right.  Big people don’t like to eat the same darn thing everyday…so I try to spice up his food and make meal time enjoyable!

Secret Ingredient Vegan Brownies

Love this recipe from FitSugar.com

Who doesn’t love a brownie? Nutritionist and registered dietitian Cynthia Sasshas created a recipe to healthify the treat: she adds spinach to the batter. Fear not! Your taste buds will have no idea these brownies are fortified with green stuff. Watch the video to learn just has she does it! (Click on the link for FitSugar to see the video)

Vegan Brownies With Spinach
Cynthia Sass
Ingredients
1/2 cup organic whole-wheat pastry flour
1/2 cup almond flour
1 cup organic raw sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
2 cups raw spinach
1/4 cup dark semi-sweet chocolate chips
Directions
  1. Preheat the oven to 350°F.
  2. In a large bowl, stir together the flours, sugar, cocoa powder, baking powder, and salt.
  3. In blender, whip the water, olive oil, vanilla, and spinach. Mix until smooth.
  4. Fold wet ingredients into the flour mixture until it forms a uniform batter. Add chocolate chips.
  5. Spread evenly in a 9-by-13-inch baking pan. Bake for 15–20 minutes in preheated oven or until the top is no longer shiny. Let cool for at least 10 minutes before cutting.
  6. Serve with in-season fruit puree if desired.

Makes 8 servings.

Nutritional information per serving: calories 350, fiber 3 g, protein 4 g.

Green Machine Soup

Green Machine Soup

1 zucchini sliced

1 cup broccoli

1 cup cauliflower

1 small onion diced

2 cloves of garlic

Cover veggies with water.  Add salt and pepper to taste.

Once cooked, add 2 cups spinach to blender/food processor and add cooked veggies and blend.  Return mixture to pan and add1.5 cups coconut milk.  If desired garnish with tomatoes and pine nuts.  The pine nuts add a nice rich unexpected flavor crunch!to

Enjoy!