I started the day off with a green smoothie, loaded with fresh spinach, frozen banana, mixed organic frozen berries, hemp protein powder, water and ice. I make pretty large smoothies, so I usually end up sipping on more than one glass throughout the morning.
When “lunch time” rolled around, I didn’t have time to prepare a proper lunch, so I snacked on a sliced banana with homemade almond butter to hold me over until I got a break in my work day.
Finally, time for lunch! I enjoyed a large mixed green salad topped with shredded carrots, sliced avocado and a honey balsamic dressing. Followed by a delicious bowl of Cherry Avocado Pudding.
I started off my evening meal with another mixed green salad, this time topped with steamed beets, crumbled goat cheese and an apple cider vinegar dressing made with cold-pressed flax oil. Followed by three pasture-raised eggs, scrambled in grass-fed butter with onions, mushrooms and more goat cheese. So good!
For dessert, I was so excited to enjoy my almond milk slushie, I forgot to take a picture. It was delicious and refreshing, as always.
Reader Feedback: What are YOU eating this week?