Friday, March 1st
Something I wanted to talk about today was the "You are glowing" comments from friends and family. I was whiter than white. My body doesn't see the sunlight, nine months out of the year due to weather, my skin is blinding. You needed sunglasses to look at me, seriously.
Over the past 29 days, I've started noticing the "glowing" look. I finally figured out what to call it, the natural tan. The awesome part is my "tan" is through out my body, even the places that never see the light of day. I think it is fascinating that our bodies are telling us it's happy. I am in agreeance with my body.
"today marks a special day for me. to celebrate it, i did some self-care, as you should everyday.
i did a 2 hour work out at the gym and made this rawkin' out of this world juice. blood orange, orange, apples, fennel, with crushed ice, chai seeds and bee pollen (image above.) much gratitude to all the wonderful, true people in my life. xo"- Bay
Ched's being so cute! If he hears any assortment of plastic bags, no matter the size, he sprints to jump inside and nest.
Breakfast:
This morning I had left over Chai Blueberry pudding. Delicious!! I also had some vitamin water. Guess what? I remembered to take my vitamins without my granny vitamin container with the days on them, score!
Lunch:
I ate my leftover salad I made a few days ago. I had a little bit of the ranch dressing left over and used my hummus too. The hummus mixed with salad is an excellent substitute dressing. Hahah. I brought my salad to school and one of my classmates said, "look at Kim's picnic she brought." I had three containers: salad, little bit of ranch and hummus.
Snack:
I ate an apple to figure out what I would like for dinner, so many possibilities.
Dinner:
I ate leftover Chickpea Buckwheat Jerk goodness with inajri. Since I didn't make more of the ranch recipe, I used my leftover hummus as a nice contrast with the Chickpea mixture. The hummus progressively tastes better every day. The spices mix together and become more intense. Yum!
Tomorrow, Bay and I are going to tackle this recipe. I am so excited! I LOVE vegan- Plant Based desserts.
Thursday, February, 14th
Happy v-day all! I don't really like valentines day but my partner does. I guess I will suck it up. ;) I'm excited to go out this weekend to Portobello in SE Portland, Or. They have tons of delicious vegan/plant based foods. In fact that is all they serve.
I keep having people approach me and tell me I am glowing or look great. I can see that my love handles are slowly disappearing, my face is a lot skinner and my jeans fit differently coming straight from the dryer.
Breakfast:
Apple Pear Cilantro Smoothie
We thought the cilantro might taste a little bit weird but it actually tasted delicious!! It tastes like summer.
Lunch:
Cooked some quinoa in my rice cooker added tomato, avocado, parsely and pine nuts. The quinoa kind of sticked to the bottom of the cooker, but it does the job. I quickly made some cashew cheese with a little bit of water and lime.
Dinner:
I ate some quinoa from lunch with adding kale and cucumber. I love leftovers and leftovers love me!
Friday, February, 1st
Bay & I went grocery shopping for a variety of vegetables and fruits from the local market the Kruger’s Farm and our favorite store People's Coop in SE Portland, Or. We bought a whole bunch of glass mason jars for easy storage for legumes, nuts, smoothies, and dressings. My favorites jars thus far are my leftover organic peanut butter and almond butter jars. The lid doesn't separate which I LOVE!! These jars make it easy to make a smoothie and take it to go.
We are firm believers in starting your day with a huge glass of water. The body naturally loses two gallons of water when you sleep. Gross! Right? Then we make a delicious smoothie of our choice. SO many bananas!! Ha ha. Right now our favorite sites to check for new smoothie recipes are: Yum Universe, This Raw Some Vegan Life, Smoothie Alchemy and Young and Raw.
Breakfast:
Interesting texture and scrumptious, Peanut Butter Hempster Smoothie
Lunch:
Salad: spinach, tomatoes, pumpkin seeds for protein, red onion soaked in red wine vinegar for an hour, carrots with a Garlic Lime Sauce
Dinner:
This soup was delicious!!! Bay- bay is such a good cook,
Autumn Parsnip & Apple Soup. She showed me how to cook the parsnip. I never knew what a parsnip was until today. It tastes exactly like a carrot. We researched it and the parsnip comes from the carrot family.
