Work work work… that was our day... Pegs was on the grind
bright n’early and found wonderful people to rent our cabin for the
winter—amaze—as I slept in, then worked on the book… which is what we did for
the rest of the day. We completed the longest tasks on our to-do, with only
four more to go!
Clean report:
feeling good! Good amount of energy, good moods, good digestion, just
goooooood.
Breakfast Smoothie
1 C mixed raspberries and blueberries
6oz. coconut water
5oz. water
3 tbsp hemp seeds (or suggested amount of another protein
powder)
5 kale leaves
2 tbsp chia seeds soaked in warm water with cinnamon and
cardamom
3 dates
1 tsp cinnamon
1 tsp raw cacao
¼ tsp cardamom
**LOVED this! Chocolate-y yum-in-my-tum!!**
**Non-clean O.G. version**
Pasta Puttanesca (serves 4-6)
1-2 Cloves Garlic, minced &/or
shallots or fresh spring garlic sliced
1tbsp Capers
¼ C Kalamata Olives
1-2 Fresh Tomatoes, chopped or Sun
dried tomatoes slivered (we omitted for Clean)
¼-½ tsp Crushed Chili Pepper flakes
Olive Oil, enough to drizzle
1 lb pasta
¼-½ tbsp Crumbled Feta Cheese (we omitted)
Salt and pepper to taste
Fresh Basil, 5-10 leaves (optional)
Optional:
1 zucchini cut in half and then into half moons & 1 head of broccoli
chopped and blanched (= boiled in water for 3 minutes)
·
Pre-heat sauté pan on med-low heat.
·
Ready all your ingredients. Bring 4 -6
Cups water to a boil for the pasta. Sauté garlic for 1 minute. Add capers, tomatoes, olives, zucchini,
broccoli, and chili flakes. Cook 2 minutes, set off heat, keep covered and
warm.
·
Cook pasta. If using brown rice once water has returned to a boil, boil
for 7 minutes exactly. Rinse pasta and toss with cooked ingredients. Drizzle
olive oil, and basil leaves on top. Fresh ground pepper and salt to taste.
Adjust chili pepper seasonings to desired heat. Enjoy with a nice salad!
**Clean Version with Salad... Mmmhmmm**
Juicin’
9 celery stalks
6 kale leaves
3 carrots
1 small green apple
1 handful parsley
½ cucumber
