For my salad, I am using baby romaine then adding a 1/2 an organic pear, thinly sliced, and also organic raw pumpkin seeds. I will toss this with a simple vinaigrette I made:
Lemon Vinaigrette
2 tbsp olive oil
2 tbsp lemon juice
1 tsp. chopped fresh herbs (oregano and thyme)
1/4 tsp minced garlic
1/8 tsp. salt
quick grind of black pepper
For the side...I admit I went off the road map a little. In a safe way tho.... After the amount of broccoli I put into the soup and into the Kale and Coconut veggies I just couldn't face only a side of broccoli. It really isn't my favourite. So I subbed in a safe way and included some shitake mushrooms and zucchini and I added in lemon zest and fresh herbs from my garden. Much more palatable I hope and still within the rules. Just mildly stretched them really :-).
The Coco Sauce Veggies are quite tasty and my only regret was they were nice and bright green when I put them away in the fridge. Should have left the lid off the container while they cooled but I was in a rush to go out, not thinking and I put it on.. The colour slipped a little so they don't look quite as vibrant and appetizing as they could but the texture is good and the taste is pretty nice. Will add cilantro at dinner.
The only item I haven't made is the carrot beet salad. But I have shredded the vegetables ready. This is another one people say is bland. Sigh. Because I haven't used up my all tablespoons of olive oil for the day I am going to make a Moroccan inspired light dressing for this salad and add in some fresh mint. As you can tell, with me, fresh herbs make everything better.
Moroccan Dressing
1/2 tsp paprika (sweet, not hot, not smoked)
1/4 tsp tsp cumin
1/4 tsp cinnamon
Small pinch of salt
Small pinch of cayenne
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp agave
2 tbsp sliced fresh mint leaves
So I end the day ready and prepped for the next 3 days.
2 tbsp sliced fresh mint leaves
So I end the day ready and prepped for the next 3 days.
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