Green Smoothie Challenge: Day 5

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3
Green Smoothie Challenge: Day 4

My Day 5 Eats:
For breakfast I made a Blueberry Peach Smoothie. I drank about half of it right away, followed by a cup of hot herbal chai tea with vanilla stevia.

After a 30 minute walk to work I had the other half of my smoothie.



At 11:30 I had a salad of Lemon Pepper Coleslaw, romaine lettuce, red leaf lettuce, and Balsamic Vinaigrette, alongside some warm Lentil Taco Filling. I also had a cup of herbal tea.


Around 3pm I had some hummus with cucumber and orange pepper, as well as some steamed green beans with Bragg’s and black pepper.


At 5pm I walked for another 30 minutes.

Once I was home, I enjoyed a big bowl of Butternut Squash Lentil Soup.

Around 9pm I tried my hand at making a pumpkin pie smoothie. I didn’t quite get it right, but I drank it anyway.


My water intake for the day: 9 cups.

Jem’s Day 5 Eats:
For breakfast Jem had a smoothie made of 1 cup frozen mixed berries, ½ cup greens puree, ½ cup frozen peaches, ½ a banana, 1 tbsp hemp protein powder, 4 drops vanilla stevia, 1 ¼ cups unsweetened almond milk, and ½ cup water.
At 12 she had 1 cup of Lentil Taco Filling.
At 2 she had some Butternut Squash Lentil Soup.
For dinner she had a stir fry of cabbage, broccoli, bok choy, mushrooms, soy sauce, and red pepper flakes.
In the evening she had a Chocolate Covered Blues Smoothie.


Smoked Paprika Lentils

Vegan MoFo 2012 Post #17

Smoked Paprika Lentils (Yields 3 1/2 cups)
1 cup French (du Puy) lentils, soaked 8-12 hours then drained and rinsed
2 cup vegetable broth or water
1 tbsp olive oil or 1 tbsp water
2 cloves garlic, minced
1 tbsp dried minced onion or 1/2 a medium onion, finely diced*
2 tbsp smoked paprika
1 tbsp dried thyme or 2 tbsp fresh thyme leaves
1/2 tsp sea salt**
1 tbsp lemon juice
1/2 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 cup chopped fresh parsley (optional)

*If you like onions, you’ll probably want to use fresh onion. But I don’t, so I just keep dried minced onion on hand to add in small amounts to recipes such as this.
**If using store-bought vegetable broth that contains salt, don’t add the sea salt.

Heat the oil or water in a large saucepan over medium heat. Add garlic and onion and sauté until softened.

Add the soaked lentils and vegetable broth to the pan. Raise heat to high and bring to a boil. Reduce the heat to medium-low and cook, partly covered, for 15 minutes.

Once lentils are cooked, stir in the paprika, thyme, and salt (if using). Cook for 5-10 minutes, or until the lentils have thickened.

Turn off heat completely. Stir in the lemon juice, balsamic vinegar, Dijon, and parsley (if using).

Store any leftovers in a sealed container in the fridge. Enjoy!

As you can tell from the fact that these Smoked Paprika Lentils have popped up in a variety of posts in the past few weeks, I enjoyed these lentils in a variety of different ways.

As a topping for a baked yam.

On Zucchini Noodles with Creamy Jalapeno Avocado Sauce.

In a wrap.

These were so good I also ate a few little bowls of them all by themselves! Hows that for a snack?!

I’ve also got an idea in the works of turning this into a stew. Stay tuned.

Nutritional Information for a 1/2 cup serving (using water, dried onion, dried thyme, and no parsley or oil): 76 calories, 13g carbs, 0g fat, 6g protein, 2g sugar, 169mg sodium.

I’ve submitted this recipe to Meatless Mondays A-Z for the week of Lentils.
MMAZ Better With Veggies

Avocado Toast with Balsamic Vinegar

I featured this super simple meal on last week’s What I Ate Wednesday post, but I wanted to share some more information and photos with you. The idea for this came from this Avocado Bruschetta with Balsamic Syrup from TasteFood. Basically, I’d been drooling over this for a while, had a ripe avocado to use, and was too lazy (or starving) to make the balsamic syrup. So I used the same basic ingredients of avocado, bread, balsamic vinegar, and lemon juice to very quickly make this yummy Avocado Toast with Balsamic Vinegar.

I’ve got to give a big thank you to Lynda over at TasteFood; I never would have thought of putting avocado and balsamic vinegar together, but it is amazing! I’ve eaten this about 5 times in the past month or so, for breakfast, lunch, and dinner, and thoroughly enjoyed it every time! I use any variety of Silver Hills bread for this because I think a heartier whole grain bread balances out the richness of the avocado well (plus its usually the only bread I buy), but feel free to choose whatever kind of bread you like.

Avocado Toast with Balsamic Vinegar
1 avocado, ripe but still a bit firm is best
2 pieces bread
2 tbsp balsamic vinegar
1 tbsp lemon juice
Sea salt
Fresh ground black pepper

Put bread in a toaster to toast. I prefer it quite browned for this.
Combine balsamic vinegar and lemon juice in a small bowl.
Pit and slice the avocado. I like to slice each half of the avocado while still in the skin, and then scoop out the slices with a large spoon.
When bread is finished toasting, brush one side of each slice generously with the balsamic mixture.
Arrange avocado slices on the brushed sides of the toast.
Brush avocado with more balsamic mixture.
Top with sea salt and fresh ground black pepper to taste. I prefer a tiny bit of salt and a lot of pepper.


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