Bright Eats

It was a little tiny bit tough getting out of bed this morning. Just a smidge.

But at least it is Hump Day!

Breakfast

We had some spinach that had to get used so I knew I was making a Green Monster this morning.

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Turns out this was one of the best ones I have made I think!

For two: a bunch of spinach, unsweetened almond milk, 2 scoops of Amazing Grass, 1 banana, 8 fresh strawberries, 5 frozen strawberries, blended extra long for maximum deliciousness!

On the side I had an orange.

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A very juicy orange!

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(And detox tea!)

The lack of protein/fat in my GM (I should have put flax in it) left my tummy rumbling a few hours later. I knew I was going to be having a later than usual lunch so I munched on a larabar to hold me over.

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Lunch

Originally, I had plans for sushi with a couple of gals that I work with/used to work with that are actually cousins! Kind of last minute, one of them cancelled and of course, I hadn’t packed a lunch so I still had to figure out something. Christina and I ended up settling on Chipotle because she isn’t a big sushi fan like I am.

There was an insanely huge line wrapped around the entire restaurant!

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I ordered a salad, complete with lots of beans and veggies and salsas!

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How is this different from what I would order not on the detox?

No rice, cheese or sour cream, thanks!

I’m sure that this salad wasn’t 100% detox friendly though.

*hurries to Chipotle.com*

They website says they use soybean oil on the sautéed fajita veggies. Everything else actually looks ok!

We ended up taking it to go because we had to wait in line and then we ran a quick errand! I went to our jeweler for my 6 month inspection on my engagment ring! I can hardly believe that we’ve been engaged for nearly 6 months now! Only a few more to go!

So anyway, ate the salad at my desk.

It was phenomenal.

Lettuce + pinto AND black beans + ALL the salsas + fajita veggies + guac.

I ate every single guacamole covered bite and left the dressing for another day.

Dinner

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Tonight’s dinner is adapted from AllRecipes: Quinoa Chard Pilaf.

Naturally, I made a few modifications.

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 7 cloves garlic, minced
  • 1 cup uncooked quinoa, rinsed
  • 1 cup uncooked bulgur
  • 1 cup uncooked lentils, rinsed
  • 16 ounces fresh mushrooms, chopped
  • 1 carton of vegetable broth
  • 1 bunch Swiss chard, stems removed
  • 2 stalks (?) of kale
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
Directions
  1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, bulgur, lentils, and mushrooms. Sautee a couple of minutes. Pour in the broth. Cover, and cook 20 minutes or until grains are soft.
  2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

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It was a little on the bland side, even with the modifications I made from the original recipe. We ended up salting it up.

To go with our pilaf, I made roasted Sweets ‘n’ Beets!

  • 2 beets, chopped
  • 2 sweet potatoes, chopped
  • 1/2 large onion, chopped
  • 1 Tbls Olive Oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder

I roasted them at 400*, the beets (coated in EVOO) for 15 minutes before adding the onion and sweet potatoes (coated in EVOO + spices).

The only time I have ever had beets is 1) shredded on my Whole Foods salads and 2) in juice. This is my first time really preparing beets and eating them… straight up basically.

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Thoughts?

I like the beets but don’t love them. They are very earthy tasting! The sweets and onions were the star of dinner tonight.

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I’m unplugging for the night.

Curling up with the boy watching a movie.

And eating Coconut Bliss.

Night!

-L4L-

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5 Responses

  1. I’m not a fan of beets either. We’ve been getting them every week in our CSA and I give them away every time 🙂

  2. Speaking of Sushi The Pioneer Woman is having a contest…we could win if she picks us out of the 14, 516 entries….

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