I’ve been on a strawberry kick for the last two weeks.
When organic strawberries hit the markets, I just can’t help myself! I know they won’t be around forever, so I’m going to appreciate them while they are in season. I’ve been starting off my mornings with a bowl of fresh strawberries, followed a little later by a serving of goat milk yogurt, with ground cinnamon and pure maple syrup stirred in.
I’ve also been having an additional late breakfast/early lunch smoothie, to help me power through my busy workdays. I don’t always get to take a break for lunch, but with a smoothie, I can keep illustrating while I sip! This one included Sunwarrior raw plant protein, frozen banana, frozen cherries, raw cacao powder, spinach, water and ice.
Later in the day, I enjoyed a leafy green salad topped with cherry tomatoes, steamed beets, raw goat cheddar and honey balsamic dressing. Followed by an omelet of sauteed onions, peppers, spinach and pasture-raised eggs.
Before taking Yasha on our evening walk, I whipped up a green juice of romaine, cucumber, kale, green apple, ginger and lemon. With the weather warming up, I have a feeling I’ll be juicing more regularly again.
For dinner, I made another batch of quinoa pasta salad. I am in love with this stuff!
Dessert was a handful of 70% dark chocolate chips, with a cup of peppermint tea.
Reader Feedback: What are YOU eating this week?