Un-pictured: Lots of filtered water, and a few cups of coffee with homemade almond milk creamer.
Though it does take a bit longer to juice all those veggies, the quality is definitely better–> see how there’s NO foam on my resulting green juice? I love that. Plus, the gentler juicing process means less oxidation of my juice, so I can store some extra in the fridge for later!
A couple hours after my juice, I enjoyed three organic eggs, scrambled in grass-fed butter and topped with nutritional yeast flakes. I used to dislike the taste and smell of nutritional yeast, but lately, it’s grown on me. This combo reminds me of “cheesey” eggs!
A 10-ounce bag of coleslaw, smothered in homemade green goddess dressing, and tossed with cherry tomatoes and steamed beets. I like to let the coleslaw marinate in the dressing for about an hour, to help soften the cabbage and allow the flavors to develop.
Pumpkin season came out of no where for me this year (Starbucks seems to make it “official” with their Pumpkin Spice lattes), so I figured a pumpkin recipe was in order soon. These do not disappoint! I made a point of sampling the batter, the finished bars, the glaze, more of the glaze drizzled on the bars…
…you get the idea. Oh, and I definitely licked the spoon.
A large mixed green salad, topped with raw sauerkraut, an entire box of steamed artichoke hearts, and 4 oz. of shredded raw goat cheddar. Dressed with my favorite lemon dressing! I love the texture that steamed artichokes add to salads– they’re almost “meaty.”
Austin and I both enjoyed homemade “Gingerade” drinks for dessert! (recipe coming soon)
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