8:00 am – Typical weekday kitchen sink smoothie. Derek made the smoothie again and the ingredient list is intense: almond milk, 2 bananas, watermelon, kale, beet greens, carrot, beet, chia seeds, flax meal, hemp hearts, frozen blueberrries and strawberries, and cucumber. These smoothies are taking on a life of their own but this one did keep me pretty satisfied for about 3 hours.
11:00 am – Freshly made zucchini bread with peanut butter. I used this recipe that I found on Pinterest. I made a couple modifications. First, I cut the recipe in half so it only made one loaf, added about a 1/2 cup of extra zucchini (we have an abundance of zucchini right now), and I used two whole eggs instead of whites. Egg yolks are little nutritional goldmines so I rarely omit them.
12:00 pm Homemade veggie soup. I made this earlier in the week in the crockpot. It has split peas, potatoes, (white and sweet) zucchini, carrots, onions, and peppers.
2:00 pm KIND bar This variety is a little too good.
5:00 Granola with almond milk, blueberries, and peaches. I was starving after work so I gobbled up this snack.
7:00pm Goat cheese and sundried tomato ravioli with pesto and cherry tomatoes along with a small salad. Can’t beat fresh made pesto!
