Today was a day of reflection. For all the families affected by 9/11, we
will always remember. Pegs and I are sending lots of
love and positive energy out there. It is days like these that remind me to count my blessings. Like my amazing parents, my wonderful sisters, my beloved family, my shanti-girl, my friends, our health, our planet, all the places I have seen, where I live, my home, where I get to visit, my body, my mind, my senses, my faith, and for the other half of my molar which I
lost last night, thank you for all the delicious meals you helped me consume.
**you were a great crown**
I am especially grateful of what I get to do every day. Being raised by such an open-minded woman who healed me through food. All of us have the ability
to nourish our bodies with the freshest ingredients to keep our bodies healthy. Food is love. So love yourself!
On another note, Megs&Pegs are feeling great. I am trying
to figure out my hemp protein powder, it makes my morning smoothies grainy, but
all-and-all they are decently tasty and filling me up. Honestly, I am not even
eating as much as Clean recommends
and I am still feeling satisfied. This is what we ate today…
Breakfast Smoothie
1 C raspberries (or blueberries)
½ C shredded coconut
10oz. coconut water
4 tbsp hemp protein (or suggested amount of another protein
powder)
3 kale leaves
1½ tbsp almond butter
1 tbsp ground chia seeds
½ tsp vanilla
½ tsp cinnamon
Salmon with leftover Quinoa, Rice and Sunflower seeds (2
servings)
8oz. salmon
1 tbsp coconut oil
1 tsp dill
½ tsp garlic powder
½ lemon juiced
-Heat pan on medium-high. Season
salmon with lemon, garlic powder, and dill. Next add a tablespoon of coconut
oil to pan. Sear salmon skin side down on medium-high heat for 3-5minutes
covered. Carefully flip salmon and continue to cook covered for 3-5minutes
(depending on thickness of fish and how rare you like it).
2 C cooked rice, quinoa and sunflower seeds
3 shiitake mushrooms chopped
2 cloves garlic chopped
1 yellow squash diced
1 zucchini diced
1 C yellow onion chopped
1 tbsp coconut oil
1 tbsp olive oil
½ tbsp Celtic salt
-Heat pan to medium. Once hot, put
coconut oil, garlic and onion in pan. Cook until the onions become translucent,
then add mushrooms. Cook until mushrooms are soft. Lower heat to medium-low and
then add zucchini, squash, salt and olive oil. When squash are soft, add rice
mixture and re-heat for a minute or two.
2 heads of bok choy chopped
2 tbsp olive oil
1” ginger thinly sliced
-Heat pan on medium-low (we just
used the same pan as the squash rice so it was already hot). Then add olive
oil, ginger, and bok choy. Cook until leaves are tender.
**Pegs with our new juicer**
Veggie Juice (32oz.)
7 stalks celery
6 kale leaves
2 carrots
2 small green apple
1 lemon
1 handful of parsley
1 handful of spinach
(in our glasses, we also
added 1 tbsp of ground flax seeds)
**AHH! Feels so good being Clean**
