I’ve been enjoying a lot of chard in my smoothies…
…of all the random things to be allergic to, my daughter and I both seem to be sensitive to spinach! Because of that, I often fortify my smoothies with chard or kale, both of which I love. This one also contained rice milk, avocado, frozen mango, raw honey, a whole zucchini, and a bit of stevia for extra sweetness.
I have been eating 1-2 oranges each day to keep winter sickness at bay. My daughters have both been quite sick within the last week, so I’m trying to keep a steady stream of vitamin C pumping through my veins.
I made a delicious Healthy Tostada for lunch…
…I typically have the ingredients for these on hand at all times, so they’re easy to assemble once I get the shell made. I longed for some salsa here, but felt too lazy so I just topped it with extra tomatoes. I also added about 1/4 of an avocado, which really adds to all the different textures.
I was inspired by Daphne Oz’s book to make some roasted broccoli for my mid-day snack. This is truly my favorite way to eat broccoli. I just love getting the slightly charred edges and spritzing it with a bit of lemon juice at the end. *slurp*
I made a plate of healthy, fish-free sushi for dinner…
I like to roll mine with slices of carrot, cucumber, and avocado (though you can’t see much of any of those in the picture). Topped with toasted sesame seeds and soy sauce complete this delicious and light meal.
This is the BEST chocolate out there, and I love that this brand is simple in their ingredients list (NO soy lecithin or ‘flavors’ of any kind). I’m actually secretly hoping that someone from Theo Chocolates somehow stumbles across this post and sends me a box full of free chocolate. 😀
What have you been eating this week?