I haven’t done a smoothie post lately. I’ve pretty busy with a school project. So, I wanted share my smoothie for today. I used fruit and veggies.
Fruits: Kiwis, Blackberries, Strawberries, Cranberries, and Bananas.
Veggies: Kale and Collard Greens.
I added 1/2 tsp of flaxseeds
It’s been a while since I have done a post about smoothies. I recently did a hug smoothie using a large blender. I was able to make about 4-5 smoothies out of that batch. I froze them until I got ready to drink them.
Here’s what I used: kale, cantaloupe, pine apples, and blue berries, and 2-3 tablespoons of flaxseeds. I froze all of fruit before blending. I used apple juice to blend everything. This smoothie had a lighter taste because I didn’t add bananas to them. I could really taste the cantaloupe and pineapples. It was very tasty. I had this smoothie right before bed and when I had to stay up late doing school work for added energy and extra nourishment.
I wanted to update those of you have been following my vegetarian journey. I made a post almost two months ago about returning back to eating vegetarian for various reason. Primarily for the discipline and the health benefits. I would definitely have to say that transitioning seemed easier the last time around because I took my time eliminating meat out of my diet and I also ate more gluten and dairy last time.
This time around I have been doing a lot more research about what is beneficial for my specific health needs. I also suffered from severe acne when I finally removed meat out of my diet last time. This actually freaked me out because it was pretty awful. I found out that going vegan and vegetarian can cause serious acne issues. So, I am taking my time in my transition into this lifestyle. So, that my body can adjust to the changes.
Is the meat gone? No, almost. I transitioned last time for about two to three months eliminating meat. I am almost at the two month mark. I don’t buy or prepare meat in my home ever since the last time I went vegetarian. I cook and prepare only vegetarian friendly meals. I may have some fish and lean meat if I go out to eat on occasions. I have found only a few take-out and dine-in dishes that are vegetarian and gluten-free friendly where I live. It has been trial and error. But all in all, I am making great progress.
I haven’t noticed any significant weight loss or anything like that. I have to say that I don’t feel as bloated. I feel better and my cholesterol and blood pressure are excellent. I am shooting to be totally meat-free by May 1. My initial plan was to stop cold turkey, but I am pacing myself and not pressuring myself to become vegetarian. I’m allowing myself to adapt to it so that it becomes my way of living. I have a goal and it’s becoming a reality.
Taking My Time,
I have been pretty swamped in my research course. This means late nights, a lot research, and a lot of hours in front of the computer. The past two weeks have been challenging. So, I have to make sure I’m fueling my body. I have been guilty of skipping breakfast or lunch because of my schedule. I’m doing a lot better with that.
Here’s a tasty, nutritious smoothie I made with a cantaloupe, blueberries, kale, flaxseeds, and chia seeds. I made sure that my fruit were frozen. I used apple juice for blending.
I also eat a lot of apples because they are easy to prepare and are good for on the go. Here’s how remixed my apples. I sliced them and sprinkled a little sea salt and cinnamon. I also added organic peanut butter. It’s a great mix of sweet, salty, and crunchy with some spice. It’s super delicious and filling.
Hello everyone! I have not posted any food post lately. I wanted share a very delicious vegetarian pasta dish I made last week. Here’s what I used:
Gluten-free rotini pasta, mushrooms, alfredo sause, 3 garlic cloves, and half a bell pepper sliced into thin pieces. I used cajun and creole spices.
I cooked the pasta, drained it, and put in in a casserole pan. I added the sliced mushrooms, alfredo sauce, the bell pepper slices, and minced garlic. I added the spices last. I mixed everything and added some soy milk to make the dish creamier.
I baked for about 30 minutes at 300 degrees. I made sure that the bell peppers were tender.
Here’s the finally product.