Green Smoothie Challenge: Day 3

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

Today is actually Day 5 of our Challenge, but my full school day (which means I’m gone for almost 12 hours) didn’t leave any time for posting.

Things are going pretty good. I’m feeling less hungry and have more energy than I thought I would. I am enjoying the food once I’m eating it, but am having to talk myself into making it.  Still daydreaming about all the other things I’d like to be eating. Like bread and avocado and Granny Smith Apples and coffee and dark chocolate and peanut butter… Only three more days to go!

All recipes below without a link can be found at the Vedged Out Green Smoothie Challenge page.

Day 3 Eats:

Breakfast was a Razzleberry Lemonade Smoothie. As usual, I used ½ cup Greens Puree in place of the greens, only ½ a banana, and left out the ice. I also used ½ of a lemon (segmented and some peel). I’ve had this smoothie before, and I love how different it is. The sour berry lemon flavour sure wakes up the tastebuds!


Once again, I forgot part of my smoothie in the freezer for a little bit and ended up with some lemonade slush. Yum!


After my smoothie, I had some warm ginger mint herbal tea.

I put together a big salad plate for lunch. It tasted just as good as it looks! It had romaine lettuce, red leaf lettuce, Balsamic Vinaigrette, artichoke hearts, cucumber, orange pepper, Italian White Beans, and some Lemon Pepper Coleslaw.



The Lemon Pepper Coleslaw was something I had just come up with. Basically, I was thinking of making my Basic No-Mayo Coleslaw challenge-worthy, and this is what I ended up with. Without any sugar or oil for balance, it is quite sour, but has made a great addition to salads and other things.

Lemon Pepper Coleslaw
3-4 cups shredded cabbage
Juice and zest of one lemon
1 tbsp red wine vinegar
½ tsp ground black pepper


Mid-afternoon Jem and I met for a study date at a coffee shop. It was very difficult to talk ourselves into having herbal tea and nothing else! We both ended up with vanilla rooibos tea with steamed soy milk. The milk isn’t really challenge-approved (though it doesn’t actually say anything about it other than it is in some smoothies), but I’m pretty sure it was the only thing coming between us and a sweet caffeinated drink and/or a treat.

When we got home, we each had a plate of mini lettuce wraps (because we had already torn the lettuce). Our lettuce wraps were just red leaf and romaine lettuce with hummus and Lemon Pepper Coleslaw.


A couple hours later, dinner was leftover Hot & Sour Soup. Still just as good as the day before!


I made a Berry Vanilla Smoothie (based on the Blueberry Vanilla Smoothie) for an evening snack with ½ cup Greens Puree, 1 cup mixed berries (blueberries, blackberries, raspberries, strawberries), ½ cup blueberries, ½ a banana, 1 tsp vanilla extract, 1 tbsp ground flax, 1 cup unsweetened almond milk, and 5 drops of vanilla stevia.


My water today: 7 cups. 

Jem and I ate the same Razzleberry Lemonade Smoothie for breakfast, except that she used a whole banana and hemp protein powder instead of flax. During the morning she had ginger mint tea and some hummus with orange pepper, carrot, and cucumber. She didn’t actually have a salad or a second smoothie on this day, but had the same vanilla rooibos tea, lettuce wraps, and Hot & Sour Soup with me.

Green Smoothie Challenge: Day 4

I’ve shared this post with Healthy Vegan Friday #66 and Gluten Free Friday #62.


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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