I am so excited to be going through a certification program to becoming a holistic health coach. As a way to keep myself in check as I work on my post-baby weight loss I am going to start keeping track of what I eat and on Wednesdays I will post what I ate for the day.
Welcome to “WHAT I ATE WEDNESDAY”….
Paleo coconut flour banana pancakes
Non dairy protein smoothie: 1/3 c. oats, 1/4 c. sunflower seeds, 1 banana, 2 dates, 1 c. almond milk, 2 c. water and a handful of ice
Organic sprouted Tofu stir fry with bok choy, rainbow chard and bell peppers with a peanut/tamari sauce. It was great entertainment watching my son try to use chop sticks
Gluten free/vegan broccoli and zucchini lasagna with a broccoli/cashew cheese sauce and a salad with Bragg’s ginger and sesame dressing
Step 1: stir fry an onion, diced zucchini and broccoli with spices (I used curry spices), salt, pepper, garlic and thyme Step 2: Blend 3 cups of broccoli (I used frozen, that was defrosted) with a cup of soaked cashews (soak at least 3 hrs), 1/2c. nutritional yeast, garlic, salt, pepper and 1 can of tomato sauce or diced tomatoes. Then assemble: lasagna shells (I used gluten free), cashew sauce, stir fry mixture, mariana sauce (I used 1/2 jar of mariana sauce throughout the lasagna)…repeat. Bake 350 45 min. (covered) and 20 min (uncovered)…ENJOY!