A Hungry Morning

We are half way through the work week! How about that?! I hope everyone is having a great week.

Yesterday was one of those days where my body just couldn’t get enough to eat. I think I did a pretty good job of listening to what my body was asking for and feeding it lots of healthy foods. The morning was a feeding fiasco. 😉

It started off with a bowl of gluten-free Erewhon Buckwheat and Hemp cereal with homemade almond milk, blueberries, strawberries, raspberries, and banana. I had to remind myself to slow down as I ate this but it was SO good I couldn’t help myself! cereal and fruit

I really want to try other Erewhon cereals. They have strawberry crisp, raisin bran, crispy brown rice, and more. They all sound fantastic! I haven’t had cereal in forever.

cereal and fruit

For my workout yesterday I turned on Apple TV and found a ZUMBA workout led by a young male Zumba instructor who was a really good dancer. It was fun but not as fun as actually being in a class with other people dancing with me. After Zumba I completed a 15-minute intense ab workout.

Many snacks proceeded the workouts. I ate walnuts, dates and peanut butter, a banana, celery, and an energy bite. I’m probably missing something else in there.

walnuts

After all of the snacking, it was only about 11:00 am but I figured since I was still hungry I may as well make lunch.

I sautéed onion, green bell pepper, and mushrooms. I then added a splash of bone broth, leftover chicken and black beans. I topped off this concoction with avocado and salsa. NUM!

sauteed vergis

After “lunch” my belly was finally feeling satisfied. The hunger staved off for a while after that!

Later in the afternoon I took the pooch for a 3-mile walk around the neighborhood. It is extremely messy around here these days. The snow is definitely melting and we are left with very muddy grass, wet sidewalks, and a dirty dog, but I’ll take it because that means spring is really here!

Moose

More snacks happened in the afternoon.

Dinner was light because I had done the majority of my eating throughout the day and wasn’t super hungry, but still wanted some nutrition. I threw together a lazy salad with mixed greens, red bell pepper, peas, olives, pickles, avocado, sunflower seeds and a dressing made with Dijon mustard and red wine vinegar. It was simple but tasty.

I am pretty much convinced that I could put avocado on anything and it would taste good. The avocado really stole the show last night.

salad

 

The rest of the evening was pretty quiet and relaxing!

Question of the day: What is your favorite cereal?

Have a great day!!

 

I Made Almond Milk and an Antioxidant Smoothie!

Oh the goodness of Pinterest. So many pins, so little time.

One of my friends had pinned a link for homemade almond milk and I was beyond intrigued. I knew I could in fact make almond milk, but I had never really given it a thought because it sounded super tedious and it’s way more convenient to go to the store and buy a carton off the shelf.

But I was intrigued, so I clicked on the link which led me to LaurenConrad.com (yes, LC from Laguna Beach). I wanted to see what the process looked like. I was pleasantly surprised when I read through the directions…it didn’t look too bad at all! Plus, there are only FOUR ingredients in this milk. As you all know, I am all about keeping my food clean and simple the majority of the time, so this recipe screamed “MAKE ME!” So I did.

1. In a food processor or on a cutting board, chop one cup of almonds into big chunks and place into a heavy-duty food storage bag or into a glass container. Pour five cups of water over the almonds. Seal the bag or cover the container and place in the fridge to let soak overnight.

almond milk

almond milk

2. In the morning, strain off the liquid into a medium pot on the stove top and save the almonds in the bag.

almond milk almond milk

3. In a food processor, blend up the almonds until they become a paste; grind them up as far as your processor will allow. Add the almond mash back into the water.

almond milk

4. Add 1/2 tablespoon vanilla and 1 tablespoon of honey (optional) and stir. Heat mixture over medium heat for about seven minutes, stirring occasionally.

almond milk

5. Prepare a sturdy heat-proof container by placing a cheesecloth or a linen kitchen towel over the mouth of the container and fasten with a rubberband.

Notes: I started off using cheesecloth but then found that a towel worked better because it was more sturdy. Also, if you have a container with a larger opening, I would recommend using that as it will make the process go a lot faster.

Slowly pour liquid through the cloth. The towel will gather the almond pieces and the liquid will drain through. Use a spoon to assist the liquid through.

almond milk almond milk

6. And voila you have almond milk! It will last up to a week, covered in the fridge. Enjoy!!

almond milk

To view originally recipe, check out Lauren’s website.

I used the milk on some gluten-free cereal with fruit this morning and it was WONDERFUL! Seriously, I really enjoyed it. Plus, I know every.single.ingredient. in that milk which makes it even more enjoyable. I had all of the ingredients right in my pantry.  I think everyone should make this milk at least once in their lifetime!

Moving on. Yesterday morning was another NutriBullet smoothie morning. I stepped outside of my comfort zone with this smoothie which I have named “The Antioxidant Smoothie” because of all of antioxidant-rich ingredients involved. I tried to mentally track the amounts of each ingredient so that I could share the recipe with you, but my mind fails me sometimes, so we’ll see how well I can do here.

The Antioxidant Smoothie

  • 1/2 cup blueberries
  • 3/4 cup strawberries
  • 1/2 cup raspberries
  • 1 cup kale
  • 2 Tablespoons beets
  • 1 Tablespoon chia seeds
  • water (add as much as you like to reach desired consistency)
  • aloe vera juice (optional)
  • a touch of honey (optional)

antioxidant smoothie in nutribullet antioxidant smoothie in nutribullet antioxidant smoothie in nutribullet

 

In case you were wondering, beets fall outside of my comfort zone. I don’t like beets but they are a food I wish I DID like because they are so pretty and vibrant, rich in B vitamins and other vitamins and minerals, and you could guess by their beautiful red color, that they are in fact an antioxidant food. This is why I included them in the smoothie; so I could get the benefits from the veggie, but not the full taste. I could only very subtly taste the beets in this smoothie, so it was all good.

I don’t like radishes either and I wish I did because they are so pretty! Maybe if I keep introducing myself to these two veggies they will grow on me, just like the salmon has grown on me!

Alright folks, that is all for today. Go make yourself some almond milk! Get crazy and add a little cocoa or cinnamon to the finished product. Mmm..

Question of the day: What kinds of milk have you tried? What’s your favorite?