Green Smoothie Challenge: Day 7!

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
Green Smoothie Challenge: Day 5
Green Smoothie Challenge: Day 6

My Day 7 Eats: 
For breakfast I made a smoothie very similar to the day before. One thing I’ve learned from this challenge is how to make a good green smoothie that tastes good and is the exact right texture. This one had ½ cup blueberries, ½ cup water, ½ cup almond milk, 4 drops orange stevia, ½ a banana, ½ cup frozen pineapple, ½ cup greens puree, and 1 tbsp hemp protein powder.

I had half of the smoothie followed by some ginger mint tea, then had the other half after my 30 minute walk to work.

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At 11:30 I had a salad of lettuce, cucumber, orange pepper, and balsamic vinegar. I also had some warm taco-spiced lentils and quinoa and some herbal tea with vanilla stevia.

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At 2:30 I had a jar full of steamed baby bok choy with Bragg’s and red pepper flakes.

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Later, I walked another 30 minutes home.

Jem’s Eats:
For breakfast she had the same smoothie as Day 6, except with greens puree instead of greens cubes.
For lunch she had Butternut Squash Lentil Soup.

Confession time. After a long day (I’d already been up over 12 hours) we decided to stop the challenge at 6:30pm, and celebrate by going out for some Japanese food!

Stay tuned for a recap of our experience with the Vedged Out Green Smoothie Challenge!

Green Smoothie Challenge: Day 6

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
Green Smoothie Challenge: Day 5

My Day 6 Eats:
For breakfast I made a mixed fruit green smoothie consisting of 5 Frozen Greens Cubes, ½ cup frozen pineapple chunks, ½ a banana, 1 cup frozen blueberries, 1 tbsp hemp protein powder, 1 cup almond milk, and ½ cup water. This was followed by some hot rooibos tea.

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About an hour later I had a snack of steamed baby bok choy with Bragg’s and red pepper flakes. I felt weird about having this so early in the morning, but it was really good. I love bok choy!

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Around 1:30 I had a salad of cabbage, romaine lettuce, cucumber, orange pepper, and Balsamic Vinaigrette, along with some warm Lentil Taco Filling. Afterwards I had some orange ginger herbal chai tea with vanilla stevia.

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A few hours later I had a bowl of Butternut Squash Lentil Soup.

Around 7pm I walked 30 minutes home and drank some vanilla rooibos tea and munched on a few almonds along the way. The Challenge doesn’t include any nuts, but I really needed a little something to tide me over until I got home and this was all that I had.

At 8:30pm I had a Chocolate Covered Blues Smoothie.

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My water for the day: 14 cups!

Jem’s Eats:
For breakfast she had a smoothie consisting of 1 banana, 3 greens cubes, 4 frozen strawberries, 1 cup frozen pineapple, 1 tbsp ground flax, 4 drops of orange stevia, and 1 cup almond milk.
For lunch she had a green salad with Balsamic Vinaigrette and mint tea.
For dinner she had cooked chickpeas and kale and a green salad with red peppers, pomegranate, and lemon juice.
Later on she had some ginger mint tea.

I’ve shared this post with Healthy Vegan Friday #67.

Green Smoothie Challenge Day 2 & WIAW

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

Yesterday was Day 2 of the our Green Smoothie Challenge it was full of lots of good food! Check out what I ate, including two new smoothie recipes!

For breakfast I made a Blueberry Peach Green Smoothie, which is sort of a combination of the Blueberry Vanilla and the Spotted Peach.

My smoothie was followed by a cup of rooibos tea, and later on by some more vanilla rooibos tea.

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Blueberry Peach Green Smoothie
1/2 cup greens puree (or 2 cups packed greens)
1/2 a banana
1/2 cup frozen peaches
1 cup frozen blueberries
1 tbsp hemp protein powder
1 cup unsweetened almond milk
1/2 cup water
6 drops liquid vanilla stevia

Just put everything in a blender and blend until smooth. Enjoy!

After being out in the damp foggy air without a proper jacket (my own fault) I was way too cold to have something cold for lunch, so I made a quick stir-fry. It included broccoli, bok choy, orange pepper, edamame, garlic, red pepper flakes, Bragg’s Liquid Aminos, and a spoonful of leftover Gomae sauce on top.

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Around 2:30, after Jem got home from school and had finished lunch, we went for a 1 hour walk through some trails by our house. I’m loving the cool & sunny fall weather!

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After our walk I had another little portion of Gomae, and some more vanilla rooibos tea.

For dinner we made Hot & Sour Soup. We were really looking forward to trying this one and it definitely lived up to our expectations. I actually said while we were having it that it was the best thing I had eaten in at least 3 days. I’m looking forward to leftovers today!

We did make a few little changes to the soup.
– We used cremini mushrooms instead of shitake mushrooms.
– We used red pepper flakes instead of cayenne powder.
– We used medium-firm tofu instead of extra-firm. It falls apart a little in soup, but we like the softer texture.
– We also left out the scallions but added one diced carrot and a bunch of bok choy. (We added the stalks in with everything else and added the greens in with 4 minutes remaining.)

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It was also really nice how easy this soup was to make. Just throw everything in a pot, bring to a boil, turn down and let it simmer for 10 minutes. Easy peasy.

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After dinner I made some more Greens Puree, this time with one large package of baby spinach, one huge head of romaine lettuce, and 1 1/2 cups water. All set for another few days of smoothies! I’m finding it really handy having this in the fridge for green smoothies. My blender likes it better than the Frozen Greens Cubes, and it does make for a smoother texture.

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Jem and I were craving some sweet snackage so we came up with this minty chocolate smoothie, based on the Chocolate Covered Blues Smoothie, to help us get to bedtime. It definitely did the trick. This makes 4 cups, but is a thicker smoothie (more stuff and less liquid) so we split it between us.

Minty Chocolate Covered Blues Smoothie (Yields 2 servings)
2 cups frozen blueberries
1 handful fresh mint leaves
1/2 a banana
2/3 cup greens puree (or 2 cups spinach)
2 tbsp hemp protein powder
2 tbsp cocoa powder
1 tbsp carob powder
1 1/2 cups unsweetened almond milk
1/2 cup water
Vanilla stevia to taste

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I also had a cup of ginger mint tea to warm me up a bit after the smoothie.

Water Intake Today: 12 cups!

As you can tell from today’s log, Jem ate the same thing as me for breakfast, lunch, dinner, and evening snack. She had her Gomae in the mid-morning, rather than the afternoon, along with some citrus mint tea.

Green Smoothie Challenge: Day 3

I’ve also shared this post with What I Ate Wednesday #144.

Vegan Eats World: Classic Sesame Noodles

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Vegan MoFo 2013 – Post #5

Last night I finally made my first recipe from Vegan Eats World! Kind of. Jem and I used the sauce for the Classic Sesame Noodles (page 137), but swapped the marinated cucumbers and lettuce that are part of the dish, for some cooked snap peas, baby bok choy, and mushrooms.

The only minor changes I made to the sauce, were to use coconut sugar in place of the dark brown sugar, and ground ginger in place of fresh.

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We cooked some soba noodles according to the package, quickly sautéed them with  the veggies and a little sesame oil, then mixed in some sesame sauce. We also added some roasted sesame seeds and Sriracha to our bowls. So good! If there had been leftovers, I would happily eat the same thing again tonight. I’m such a sucker for a good Asian noodle dish! Luckily, there was quite a bit of sauce leftover (just no noodles or veggies). However, I’m not sure what I’m going to do with it. Stay tuned.

Have you tried any recipes from Vegan Eats World?
Please share.

You May Also Enjoy:
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Spicy Peanut Portobello Kale Rice Bowl

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