DAY SIX
We’ve only got one day left. I know you can power through this. You should be feeling energized, healthy, and loving your body right about now.
Breakfast: Creamy Kale Mango Shake
Ingredients
4 lacinato/dino kale leaves
1 handful spinach
¼ avocado
Almond milk
1 cup frozen organic mango chunks
1 tbsp chia seed gel see note below
4 ice cubes
Directions
1. Blend all ingredients in blender.
** Chia seed gel: soak ¼ cup of chia seeds in 1 cup purified water. Keeps in the fridge in airtight container for a week**
Lunch: Kabocha Quinoa Bowl
This was my very first time making kabocha squash. Mostly familiar with the butternut and acorn varieties – I didn’t think I had ever even had kabocha before. But once I tasted it, I realized it is the same delicious squash that you find in an order of veggie tempura at a Japanese restaurant. Needless to say I am hooked.
Much like its butternut brother, kabocha is loaded with beta-carotene which is converted into vitamin A in the body, and helps keep your skin, eyes, and hair looking great. It’s also packed with vitamin C, and Iron – and has less calories and carbs than butternut squash per serving. No need to peel it either. The peel adds additional fiber, which we could all use a little more of.
Ingredients
½ Kabocha squash, cut into inch long cubes
1 tbsp smoked paprika
Fresh ground salt and pepper
3 cups of spinach
3 tbsp olive oil
2 tbsp fresh ginger, minced
1 garlic clove, minced
1 cup quinoa
4 slices of fresh ginger, about ¼ inch thick
2 cups water
Directions
1. Preheat oven to 400.
2. Thoroughly scrub the outside of the squash (since we will be eating the skin) then slice in half and remove the seeds. Cut into inch long cubes, and toss with smoked paprika, salt pepper and olive oil.
3. Arrange in one layer on a baking sheet and bake for 25 minutes.
4. Rinse quinoa thoroughly, then add to medium saucepan with purified water and sliced ginger.
5. Over high heat bring to a boil, and then reduce to a simmer, and cover. Continue cooking for about 15 minutes or until the water is absorbed. Stir occasionally.
6. Heat 2 tablespoons of olive oil, add garlic, and ginger, and continue to cook for a minute, then add spinach and cook until wilted.
7. Mix quinoa and spinach together or serve one on top of the other. Top with kabocha squash and toasted sesame seeds.
Dinner: Zucchini Mushroom Soup (yes, again). — China Moss
