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.

IMG_3108

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!

IMG_3110

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.

IMG_3099

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.

IMG_3112

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 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.

IMG_3095

 

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.

IMG_3100

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

IMG_3097

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.

IMG_3102

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.

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.

IMG_3089

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.

IMG_3085

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:

IMG_3078

IMG_3079

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.

IMG_3083

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

IMG_3076

IMG_3081

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!

IMG_3091

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

What I Ate Wednesday #130

It’s time for What I Ate Wednesday #130! Its a very green one this time and I’ve finally worked my way through the backlog of random meals I had photographed and not shared! Enjoy!

IMG_1936IMG_2066
Pizza – Whole wheat pita bread, lemon dill hummus, spinach, sliced Field Roast Italian Sausage, yellow and green pepper, and Daiya Pepperjack shreds.
Bagelwich – A toasted Silver Hills Squirelly Bagel with spicy chilli pepper hummus, cucumber, and romaine.

IMG_2035IMG_2074
Mint Chocolate Chip Vega Smoothie – We followed the recipe, except used greens cubes in place of the spinach and the ice. I love the idea of using peppermint tea to make minty smoothies! I could have done without the chocolate chunks, as most of them sank to the bottom, and chocolate doesn’t have much flavour when its so cold anyway, but this was a great healthy treat!
Field Roast Frankfurter – On a whole wheat bun with Vegenaise, spicy chili pepper hummus, and romaine. With dill pickles.

IMG_2139IMG_2227
Salad – Romaine lettuce, black olives, pickled jalapeño peppers, sliced almonds, cucumber, avocado, lime juice, Vega Antioxidant Oil.
Frankfurter Wrap – Avocado, chilli pepper hummus, Field Roast Frankfurter, Hot & Sour Refrigerator Pickles, and romaine lettuce on a whole wheat wrap.

IMG_2240IMG_2167
Falafel Salad – Green leaf lettuce, broccoli sprouts (grown with the help of my handy Sprouts app), red pepper, cucumber, balsamic vinaigrette, baked Casbah Falafel, and  Sriracha.
Mediterranean Chickpea Burger, with spicy chilli pepper hummus, romaine lettuce, and cucumber.

IMG_2282IMG_2296
Salad – Green leaf lettuce, broccoli sprouts, black olives, avocado, red pepper, carrot and cucumber Hot & Sour Refrigerator Pickles, balsamic vinaigrette, and black pepper. Toasted Silver Hills bread with red pepper hummus.
Basic Chickpea Taco Bowl – red quinoa, lime juice, taco spiced chickpeas, and avocado.

IMG_2300IMG_2349
Trail Mix – A mix of a bunch of nuts, seeds, and stuff I have in my cupboards. I kept this in my locker at work for a couple of weeks for quick nibbles. I always have stuff like this in my cupboards, mostly for baking, so I never buy trail mix, just make my own little mixes that are always different. Almonds, walnuts, pumpkin seeds, sunflower seeds, dried currants, raisins, peanuts, and raw cacao nibs.
Taco Chickpea Bowl Take 2 – With cabbage and Daiya Jack Wedge added this time.

IMG_2352IMG_2387
Pasta – Whole wheat penne with spinach, artichoke hearts, bell peppers, grape tomatoes, olive oil, lemon juice, balsamic vinegar, chill flakes, and italian seasoning. Garlic bread is french bread spread with Earth Balance and minced garlic, then browned in a pan.
Crazy Saute – Barley, sprouted red lentils, parsley, cooked yam, red pepper, and zucchini, all sautéed in a pan with Bragg’s and Sriracha.