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.

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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.

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

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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.

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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.

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Green Smoothie Challenge: Day 4

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

On Day 4 I had a full day of school, which means I was away from the house for 11 hours. I was a little scared of being stuck without enough food so I made sure to take some time the day before to make coleslaw, soup, and taco lentils. It’s a good thing I do well at thinking of planning ahead when it comes to having food on hand to take to school and work, otherwise this definitely would have ended up as a cheat day!

Day 4 Eats:

Breakfast at 6:30am was a Pineapple Peach Smoothie. It had 1 cup frozen pineapple chunks, ½ cup frozen peach chunks, ½ a banana, ½ cup Greens Puree, 1 tbsp hemp protein powder, 1 cup unsweetened almond milk, and 5 drops of orange stevia. This was quickly followed by a cup of hot rooibos tea.

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Later in the morning, once I arrived at school, I had some ginger rooibos tea (which unfortunately did not live up to expectations) and some hummus and raw vegetables.

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At 1pm I enjoyed some Butternut Squash Lentil Soup on my lunch break. I knew I wouldn’t be exercising this day, so I also snuck in a 15 minute walk in the sunshine before class started again.

I made this Butternut Squash Lentil Soup by adapting my Golden Lentil Barley Soup to the Challenge rules, basically by using butternut squash in place of root vegetables and omitting the barley. I was really pleased with how this one turned out!

Butternut Squash Lentil Soup
1 clove garlic, minced
½ an onion, diced
2 carrots, diced
1 medium-sized butternut squash, peeled and diced
½ tsp ground turmeric
1 tsp ground cumin
⅛-½ tsp cayenne (to taste)
1 cup red lentils (I used 1/2c split and 1/2c whole), rinsed
5 cups low-sodium vegetable broth OR 5 cups water and 1 vegetable bouillon cube (I like Harvest Sun)

In a large pot over medium-high heat, water sauté the garlic and onion until translucent.
Add in all other ingredients, cover, and bring to a boil.
Reduce heat to low, cover, and let simmer, stirring occasionally, until the lentils and squash are tender.
Enjoy!

I forgot to take photos of the soup once it was done, but this is what it looked like while cooking:

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At 4pm I had a salad of Lentil Taco Filling, Lemon Pepper Coleslaw, romaine and red leaf lettuce. This had enough flavour that I didn’t end up using the pictured Balsamic Vinaigrette.

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I made the Lentil Taco Filling without any onion, tomato paste, cilantro, or bell pepper, and added an extra diced carrot.

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Around 7:30pm, when I finally got home I had the rest of my hummus and vegetables.

Later on I enjoyed another Chocolate Covered Blues Smoothie. This ones a winner!

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My water intake today: 11.5 cups!

Jem and I weren’t together most of the day, so except for the morning Pineapple Peach Smoothie we actually ate differently today. For lunch, Jem had a salad of 1 cup of red leaf and romaine lettuce, 1 cup of Lemon Pepper Coleslaw, artichoke hearts, Balsamic Vinaigrette, and ½ cup Lentil Taco Filling. In the afternoon she had a large vanilla rooibos tea with soy milk and a Naked Fruit Smoothie. For dinner she had Butternut Squash Lentil Soup.

Green Smoothie Challenge: Day 5

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.