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 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.

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.

Green Smoothie Challenge: Day 1

Green Smoothie Challenge: Preparation
Green Smoothie Challenge: Day 0.5

Yesterday was the first full day of our Green Smoothie Challenge, and it went surprisingly well. I did have a slight headache throughout the day but other then that I felt good.

I also have two of my own recipes to share with you: Italian White Beans and Gomae. Enjoy!

I think the hardest part for both Jem and I is going to be staying warm. The weather’s pretty cold and damp around here, making the idea of a ice-cold smoothie less than desirable (especially when you have to have it before the sun comes up or the heat comes on) and we sure were looking forward to a big bowl of hot soup for dinner. We have been combatting the cold with lots of hot herbal tea, which does help some. Putting stevia in the tea also helps combat our sweet-tooths’ cravings.

The past couple days I’ve been having one smoothie for breakfast, a salad and soup for lunch and dinner, and then another smoothie in the evening. The evening is when Jem and I both crave snacks and sweets the most, so sipping on a semi-sweet smoothie at this point really helps.

Just a reminder that you can find more info and all the recipes mentioned below (unless I give a different link) here.

What I Ate (Monday October 21)
I started the day with 2 cups of lemon water, then made a Tropical Colada Smoothie. I used 1/2 cup of our Greens Puree in place of the spinach, used only 1/2 of a banana, and left out the coconut. I don’t have a cup big enough for these smoothies, so I put half of it in the freezer for about 45 minutes, while I drank the other half. This made the frozen half like a slushy by the time I  ate it so I used a spoon, and enjoyed it even more than the first.

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Mid-morning I snacked on a little bit of hummus with cucumber and carrots.

Around 1pm, I had a big salad for lunch that included romaine lettuce, red leaf lettuce, carrots, zucchini, cucumber, artichoke hearts, Italian White Beans, and Tahini Cream Dressing. I love this simple salad dressing; tahini and lemon is always a winning combination!

Italian White Beans
1 can white kidney beans, drained and rinsed
1/4 cup water
1 tbsp balsamic vinegar
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground black pepper

Place all ingredients in a small saucepan over medium heat. Let simmer, stirring occasionally, until heated through and most of the liquid is gone.

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I actually made this salad too big. I couldn’t even finish the whole thing!IMG_3014

During the afternoon I had 2 cups of rooibos tea with vanilla stevia and another 2 cups of water.

For dinner, Jem and I had about 2 cups of the Cheezy-Smokey-Spicy Black Bean Soup, and a small serving of home-made Gomae. This gomae isn’t made from freshly roasted sesame seeds like is traditional, but it is much simpler, and every bit as tasty. No, the challenge doesn’t really allow for sauces like this on the unlimited steamed vegetables, but we decided since we didn’t use our allotted 1/4 cup of salad dressing on our lunch salad, that this would be okay.

I did end up pureeing the soup again to get a smoother texture and I enjoyed it much more than the other day.

Gomae (Serves 4 as a Side)
2 large bunches spinach, rinsed
3 tbsp tahini
1 tbsp Bragg’s Liquid Aminos
1 tsp rice vinegar
1/2 tsp ginger powder
1 tsp coconut sugar or 5 drops liquid stevia
2-3 tbsp warm water

Note: If I hadn’t made this for the Challenge, I would have also added 1 tsp of sesame oil to the sauce, for a stronger sesame flavour.

Bring a large pot of water to a boil. Turn the heat to medium-low, add the spinach to the pot and let cook it cook for 2-3 minutes. Transfer the spinach to a colander and rinse it with cold water. Over the sink or a bowl, press on the spinach to release excess water, then let it sit while you prepare the sauce.

For the sauce, just mix all the ingredients together in a blender or by hand. Press on the spinach once more to release any more liquid, place some spinach in a small bowl, and drizzle with 1-2 tbsp of the sauce. Sprinkle with roasted sesame seeds if desired.

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After dinner I got on the elliptical for the second night in a row! I did a 30 minute program and then 10 minutes of stretching.

Later on, I added the second half of my Apple Pie Smoothie (from Day 0.5) into the blender and blended it up with 1 cup of frozen blueberries and 4 drops of vanilla stevia. Yum!

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Jenn and I ate pretty much the exact same thing for breakfast, lunch, and dinner, but she had a different smoothie in the evening: the Blueberry Vanilla Smoothie. She used 1/2 cup Greens Puree in place of the greens, used vanilla stevia, and left out the water and ice to get a thicker texture (which we both feel makes the smoothie feel more like a milkshake/dessert).

P.S. – Between all the herbal tea and water I drank, I made it up to 11 cups of water again! (Not including anything in the smoothies or other food.)

See you tomorrow!

Green Smoothie Challenge: Day 2

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.