Green Goodness Green Smoothie
- 2-3 cups fresh spinach
- 1-2 tablespoons flaxseeds
- 1 cup unsweetened vanilla almond milk
- 1 frozen banana
- 1 cup (or a little more) frozen strawberries
- 1 cup frozen pineapple
- Add all ingredients to blender (VitaMix!) in order listed and blend until smooth.
- Serve and enjoy!!!
I had 6 clients today, which always keeps me on my toes. I was able to sneak in a quick lunch around one. Lunch was left over lemon garlic cannellini beans and mushrooms dumped over a pile of fresh spinach. I also brought some dressing in case I needed it. I mixed 3 parts fresh lemon juice with one part cold pressed extra virgin olive oil, plus sea salt and cracked black pepper to taste. I ended up eating the beans and mushrooms off of the top (I had forgotten just how amazing they were) and then adding the dressing to the spinach. Delish.
I rushed home after work to meet the cable guy and can finally say (after moving in a whopping six months ago) that my bedroom is sans crazy wires sticking out all over the place! I do love having things in order. My bedroom is finally complete! It is a perfect beach retreat that suits me oh so very well. Ahhhh.
My friend, Kelly, sent me a text in the late afternoon asking if I wanted to have dinner tonight. I texted her back and invited over to my house for dinner if she felt brave enough to try my vegan fare. This was risky since tonight's recipe was a new, slightly scary one for me. Plus, in the 15 years I have known her, I have never cooked for her and I would describe her as more of a picky eater. No pressure at all, right?! Based on the grocery shopping I did last Tuesday (I have not been able to shop yet this week), I only had two options for what to cook for dinner tonight and I allowed Kelly to choose. With my luck, she chose the more difficult one of the two recipes ... the one I have put off making all week for fear it would be a flop after what seemed like a lot of work. "What the hell?" I thought. "I'm going for it."
I made Vegan Lentil "Meat" Loaf (which is also gluten free) from a recipe I adapted from the Healthful Pursuit website. I was able to cook the lentils before Kelly arrived. Let me tell you about what I did with the lentils so that you don't make the same mistake. I wasn't sure how many dry lentils it would take to make the 2 cups of cooked lentils I needed for the recipe. As is typical for me, I made waaaaaaay too many. A simple google search for this information would have saved me from eating lentils for every meal for the next week! It turns out that 1/2 cup of dry lentils equals about 1 cup of cooked lentils. Make a note of it. Also, please feel free to send me recipe ideas for all these cooked lentils I have stockpiled now!
Kelly watched as I prepared and we chatted as I cooked. I waited nervously for the oven to beep to see how my creation would turn out. The whole house smelled delicious and even the dogs were circling the kitchen looking for someone to drop something from the non-meat treat. The lentil "meat" loaf turned out SO good. It tasted like real meatloaf! Kelly said that she loved it and oohed and ahhhhed as we ate. Score again for the vegans! I love meatloaf and did not believe that it could be replaced with rabbit, er, I mean, vegan food. Guess what? It can an it was! Hallelujah! This will certainly go down as a family favorite.
Vegan Lentil "Meat" Loaf (also Gluten-Free)
- 2 tablespoons ground flaxseed
- 6 tablespoons boiling water
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves fresh garlic, pressed through garlic press or finely minced
- 1 cup mushrooms, diced
- 2 cups fresh baby spinach, roughly chopped
- 1 tablespoon fresh thyme, roughly chopped
- 3/4 cup vegan spicy BBQ sauce (I used Annie's Chipotle), divided
- sea salt to taste
- cracked black pepper to taste
- 2 cups cooked green lentils. cooled and divided (see below for instructions on cooking lentils)
- 1 cup gluten-free rolled oats, divided
- 1/2 cup almond flour