Still going strong.
Breakfast: Creamy Kale Mango Shake
4 lacinato/dino kale leaves
1 handful spinach
1/4 cup almond milk
1 cup frozen organic mango chunks
1 tablespoon chia seed gel *see note below**
4 ice cubes
1. Blend all ingredients in blender.
** Chia seed gel: soak ¼ cup of chia seeds in 1 cup purified water. Store in the fridge in airtight container for a week**
Lunch: Quinoa Salad with Rainbow Chard, Carrots, and Chopped Walnuts
1 cup quinoa
2 cups purified water
2 tablespoons extra virgin olive oil
2 fresh garlic cloves, minced
1 shallot, finely chopped
2 cups of chopped Rainbow chard
1 cup of chopped Tuscan kale
2 medium carrots roughly chopped
¼ cup walnuts
1. Rinse quinoa thoroughly.
2. Add to medium saucepan with purified water. Over high heat bring to a boil, and then reduce to a simmer, and cover.
3. Continue cooking for about 15 minutes or until the water is absorbed. Stir occasionally.
4. Thoroughly wash rainbow chard leaves. Trim and discard end pieces. Remove the leaves from the stems. Roughly chop the stems and set aside. Chop the remaining chard leaves and kale and set aside.
5. In a large saucepan, or stockpot, heat oil over medium heat. Add garlic and shallots and cook for a minute, stirring often.
6. Add the chopped stems and cook for 2 minutes stirring often. Add the chard and kale mixture and stir to coat. Add 1 tablespoon of water, reduce heat to low, and cover. Cook for an additional 4 minutes, until leaves and stems are tender.
7. Season to taste with fresh salt and pepper.
8. Once the greens are cooked, add the quinoa, carrots, and walnuts to the pot, and mix together,
Serve warm, or cold.
Dinner: Squash Cauliflower Soup
2 cups butternut squash, chopped
½ head of cauliflower cut into florets
3 tablespoons coconut oil
2 cups of almond or coconut milk
1 tablespoon curry powder
1. Preheat oven to 400 degrees.
2. Peel, core and chop butternut squash into roughly 1 inch cubes (no need to be too precise here, just make sure they are all about the same size).
3. Rinse the cauliflower and trim the outer leaves, then cut into large florets.
4. Toss squash, and cauliflower in coconut oil and salt and pepper, then spread out in even layer on cookie sheet.
5. Bake for 25 minutes, flipping halfway though.
6. Transfer the vegetables to a stock pot and cover with almond milk (you can use purified water as well). Add curry powder Bring to a boil.
7. Once stock is boiling, reduce to a simmer and continue to cook until the squash and cauliflower are tender (approx. 10 minutes)
8. Using either a hand blender or food processor, puree the ingredients until smooth. To thin out consistency, add more almond milk or water.
9. Reheat if necessary and season to taste.
You’ve got this!! To see Day One click here. –China Moss