Green Smoothie Challenge: Day 0.5

Have you read about our Green Smoothie Challenge: Preparation?

Rather than fully start the Green Smoothie Challenge yesterday, we used the day to ease into it a bit. When choosing a start day, we didn’t realize that we would both end up with (non-challenge-approved) leftovers from a pre-planned dinner out on Saturday night, and Jem didn’t know that she had an impromptu late Thanksgiving dinner to go to on Sunday night.

So, yesterday, Jem had the Chocolate Covered Blues Smoothie for breakfast, and then ate regularly for the rest of the day. She did include 30 minutes of elliptical in her day. I ended up having one and a half smoothies, a serving of soup, and some hummus and raw vegetables, and rounding it out with some non-challenge-approved foods. The photos below show what I ate for the day.

I started the day at 6:30am with a Chocolate Covered Blues Smoothie. I choose to start with this one because it is very similar to my favourite smoothie of frozen blueberries, Chocolate Vega One, greens, and almond milk. I used only half a banana (because I really don’t like them), choose 1 tbsp of hemp protein powder for the flax/hemp/chia option, used 1/2 cup of my Greens Puree in place of the spinach, and didn’t add the water. The smoothie turned out the perfect texture for me, and I really enjoyed it, even though I was freezing!

Jem had the same smoothie for breakfast, except she used a full banana as the recipe states.

To help warm me up, I had a hot cup of orange pekoe tea with vanilla creme stevia right after I finished my smoothie. Yes, this tea has caffeine in it, but a lot less than the coffee I usually have every morning. I figured it would be a good stepping stone to the next week without any caffeine. And I didn’t have any coffee for the whole day!

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After a 30 minute walk to work, I had a few almonds and one piece of the fig date bread pictured below.

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At noon I had 1 1/2 cups of the Cheezy-Smokey-Spicy Vegan Black Bean Soup and a piece of toast. I really love the taste of this soup, but just like last time I made it, I’m not really a fan of the texture. Right now it is about half pureed, but I may try fully pureeing it before I have any today.

We did make some changes to the soup, so I’m going to write our version below.

Cheezy-Smokey-Spicy Black Bean Soup 
1 medium onion, finely diced
4 garlic cloves, minced
1 chipotle pepper in adobo, finely diced and seeds removed
2 carrots, diced
1/2 large zucchini, diced
1 red bell pepper, diced
2 tbsp ground cumin
1 tsp oregano
1 tbsp chili powder
2 tsp smoked paprika
1/8 tsp cayenne pepper powder
1/2 tsp sea salt
2 cans low sodium black beans, rinsed and drained
1 tsp liquid smoke
4 cups water
2 tbsp tahini
3/4 cup nutritional yeast

In a large pot over medium heat, water sauté onions and garlic until translucent. Add the carrots, zucchini, bell pepper, chipotle pepper, and spices and cooking stirring for a couple of minutes. Add black beans, liquid smoke, and water, stir, and bring to a boil. Reduce heat and let simmer for at least 10 minutes. Stir in nutritional yeast and tahini. Pulse a few times with a stick blender to desired consistency.

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Around 4pm, I had another small meal of hummus with raw cucumber, carrot, and yellow bell pepper. I also had the other piece of my fig date bread and some green tea.

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At 5pm, I had another 30 minute walk from work.

For dinner, around 6:30pm, I had a small bowl of leftover pasta from the night before.

Around 7:30pm I did 30 minutes on the elliptical and 10 minutes of yoga stretches.

After my workout, I made an Apple Pie Green Smoothie, and drank about half of it. Then I had some lemon ginger herbal tea with stevia to warm me up. I liked the taste of the Apple Pie Smoothie, but didn’t like the texture. My blender probably just isn’t powerful enough to blend the apples smoothly. It was drinkable, once I blended it with ice, but next time I think I’d use applesauce in place of the full apples.

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I was also drinking water throughout the day, and made it to a grand total of 11 cups! This includes herbal tea, but doesn’t include the water in the smoothies and other food I ate.

Looking forward to starting the challenge off for real today!

Green Smoothie Challenge: Day 1

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Green Smoothie Challenge: Prep

My sister Jem and I are planning on starting this Green Smoothie Challenge tomorrow and continuing it for at least one week. If you don’t know about this challenge, Somer of the blog Vedged Out created it and shared it earlier this year, then posted about her experience of it every day for a week. The timing didn’t work for me at that point, but I did try some of the recipes, and thought of the challenge earlier this week when Jem suggested to some type of cleanse.

What’s great about this challenge is that, while it focuses on nutrient-dense whole foods, with no grains, nuts, added sugars or oils, animal products, caffeine, or starchy vegetables, it is absolutely not about deprivation. Each day you can have two 4-cup green smoothies, a huge salad, two cups of soup, and up to one cup of hummus with as much raw or steamed vegetables as you like. I haven’t started yet, but I feel like I may not even be able to finish all four meals each day!

You can get the complete details and recipes for the Green Smoothie Challenge here.

Preparation:
On Thursday we went through all the recipes and made a rough grocery list, making sure to include ingredients for the recipes we absolutely have to make. Most of the list was estimates, so we will probably have to do a small shop for some more produce later on.

Today (Saturday), we took a few hours and did a bunch of prep so that we are ready to start first thing tomorrow morning (Sunday). I’ll be going to work early on Sunday, so being prepared ahead of time was key to starting off right.

What We Made Today:

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Cheezy-Smoky-Spicy Vegan Black Bean Soup – I’ve made this soup before and it is great, so we thought it would be a good one to start with.

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Hummus – This is the oil-free recipe from the challenge, and it tastes great!

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Balsamic Vinaigrette

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Tahini Cream Dressing

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We also made a big batch of Greens Puree, to help our non-power blender along with the green smoothies, and ensure we get a smoother textured smoothie. This is essentially the same as what I make for my Frozen Greens Cubes, but we won’t be freezing it because it will all be used up in a few days.

We also prepped a couple bunches of lettuce like this, so we are all ready for salad making.

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All this delicious food is actually making me really excited to start the challenge! Which is good, because it means I’m not fretting too much about all the things I won’t be having for the next week (like coffee, chocolate, and my beloved Silver Hills bread).

Stay tuned! I’ll be posting throughout the week to show and talk to you about the food we are eating, and update you on our progress.