Fresh green juice, made with my Omega juicer. While it does take longer to make the juice using this masticating juicer, the resulting juice lasts longer–> so I make a double batch, and store half of it in the fridge for the next day. It’s pretty nice only having to make juice every other day!
In this double-batch: 2 large cucumbers, a head of romaine, 10 kale stems, 6 large carrots and 2 limes. (Makes about 32 ounces total.)
Pumpkin seed granola with homemade almond milk.
Mixed green salad topped with cherry tomatoes, steamed beets, and lemon dressing, followed by an oven-roasted salmon filet.
The salmon was supposed to go on top of my salad, but this was my first time trying to cook frozen fish (Wild Alaskan salmon from Trader Joe’s), and the cooking process took too long…. so I ate the salmon later. Just goes to show that everything doesn’t always go as planned around here.
A pretty sweet way to end the evening!
*Note: I mentioned this on my Facebook Page, but forgot to post it here! For those of you who have contacted me in regards to nutritional school, the Institute of Integrative Nutrition is running a promotion for students who enroll before September 21st. Contact me if you’re interested in enrolling, and you could save up to $1,000 off the cost of tuition! For more on my IIN experience, please check out my IIN FAQ page.
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