Week2, PlantBased Detox/Challenge, Friday
Breakfast was Green Machine Smoothie
½ granny smith apple
½ avocado
2 leaves of SilverBeet
1 celery Stalk
1 scoop greens Powder (barley grass, Spirulina, mixed greens, etc.)
Coconut water
Mix all together in blender and drink ;)
Lunch was 2 Slices of Essene Bread
Nutbutter
Sprouts
Handful of GojiBerries
Just pile on top of toasted bread
Dinner was a Wild Rocket, falafel salad
Punnet of wild rocket
Coconut oil
1 onion, diced
3 kale Leaves, cut thinly
½ eggplant, diced
½ red capsicum, sliced
HerbaMare Seasoning
6 falafels
Line a big bowl with wild rocket. Cook onion in coconut oil, then add kale, capsicum, and eggplant. Then falafels, add some water and seasoning, cook in pan until water has gone and ready to eat. Place over the rocket and enJOY, I also drizzled some lemon on top
Week2, PlantBased Detox/Challenge, Thursday
Breakfast was Acai/Banana/Papaya Smoothie Bowl
½ Frozen Acai pouch
1 frozen Banana
½ cup Papaya
Coconut water
1 tsp Maca
1 Tlbs Lucuma
Blend all together and top with papaya chunks, chia seeds and coconut shreds. enJOY
Lunch was a Yummy salad and Blue Corn Chips
Snowpeas
Cucumber
Cherry tomatoes
Dill
Baby Spinach
Quinoa Blue Corn Chips ‘ChipMan Chips
Homemade Hummus
On a bed of greens, cut up and pile on as many of the above as you desire
Dinner was Fragrant Chickpeas
Coconut oil
1 small onion
2 cloves garlic
¼ tsp cinnamon
½ tsp turmeric
2 cups cooked chickpeas
1 cup Veggie stock
½ cup sultanas
½ cup grated carrot (add at end)
Parsley
Cook some brown Rice. Heat oil in pan, cook onion, add garlic and herbs, add chickpeas and stock and then sultanas, cook 10mins, no liquid left. Mix into some brown rice and garnish with parsley and grated carrot. Salty but sweet ;)
Week2, PlantBased Detox/Challenge, Wednesday
Breakfast was Apple Latte, recipe given in week 1’s post
Lunch was Creamy Pumpkin Soup
1 butternut pumpkin
1 onion
½ tin coconut cream
1 Tlbs coconut oil
2 cloves of garlic
1 tsp Himalayan Salt
1 Handful of brazil nuts, blend to flour like
parsley and chives to garnish
Cook onion and then pumpkin till soft, blend all ingredients until smooth, add fresh herbs and another blob of coconut cream.
Dinner was ChickPea, Broccoli Mushroom Pasta
Khorasan Pasta
Head of broccoli
6 mushrooms
2 leaves of silver beet
1 onion
coconut oil
turmeric
1 cup of cooked chickpeas
Fresh basil
Cook pasta, then cook onion, broccoli, mushroom and silver-beet. Then mix in chikepas and turmeric, garnish with basil
Week2, PlantBased Detox/Challenge, Tuesday
Breakfast was a Berry Smoothie Bowl
Big Handful of Frozen Berries
½ frozen banana
½ Avocado
1 tsp Maca
1 tlbs Mesquite
coconut water
fruit, seed, nut toppings
Blend all ingredients except the toppings together, until like ice-cream, serve and eat J
Lunch was Healthy Nachos
1 tin of Amy’s Organic Refried Bins (or make your own)
½ tin of chopped tomatoes
1 avocado, mushed up
1 shallot, sliced finely
Lemon juice
Mix refried beans and tomatoes, then spoon over corn chips, sprinkle with shallots and capsicum. Place mushed avocado, lemon on top J
Dinner was Falafel, Spelt Pasta
Spelt pasta
1 clove garlic
sliced ginger
1 small onion
Coconut oil
Capsicum
6 falafels
2 stalks of kale
Homemade hummus
Heat up the coconut oil in pan, add onion, garlic, ginger, until cooked. Then add capsicum, falafel and then add kale. Cook your pasta at the same time. Then serve over your pasta.
Week 2, Plantbased Plan. Day 1, Monday
Breakfast was Brown-Rice Porridge
1 cup pre-cooked brown rice
½ cup coconut milk
1 tsp cinnamon
1 tsp Coconut sugar
1 tsp Maca
Mix the rice and coconut milk together in a pan and then once heated add Cinnamon, Maca and then place in a bowl and sprinkle with coconut sugar and enJOY
Lunch was 2 slices of Essene Bread with NutButter and Sprouts
Dinner was Quinoa Salad, no photos as they are repeats :)