Workin'

It has been rainy in Steamboat the past two days, keeping us inside and on the grind. We put our intentions out there along with our book's pitch, SO exciting! All we have left to do is assemble the prototype chapter :) HoOrAyY!!

Clean report: strong, steady, and still sleepy.

Chocolate Butter Berry Smoothie

1 C mixed raspberries

8oz. coconut water

2oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom 

2 tsp almond butter

1 date

1 tsp honey

1 tsp cinnamon

1 tsp raw cacao

¼ tsp cardamom

**LOVED! Even MORE chocolate-y goodness!!**

**MUST TRY**

Salad with Tuna

2 C mixed lettuce

½ C canned tuna (with diced celery, red onion, and 1 tbsp Dijon)

¼ an avocado sliced

¼ C red onion sliced

¼ C cucumber sliced

¼ C radish sliced

¼ C Peg’s house dressing

Juicin’

9 celery stalks

4 kale leaves

2 carrots

1 small green apple

1 handful parsley

1 lemon

1 red beet

½ cucumber

Clean Machines

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

Clean Cleaning

HAPPY BIRTHDAY TO MY BELOVED COUSIN, EMILY! Sending you lots of love xx

Annie headed back to the beach today, leaving us as just Megs&Pegs. But before she hit the road, we had a good laugh and some tea with our beloved Kathy. With Annie gone and Katie arriving Monday, it is just now hitting me that I only have one more week here—seriously, where does the time go!!? We have accomplished a lot, but have much more to do... So, in preparation, the rest of our day was spent cleaning, organizing, and planning. We were Clean cleaning today!

Clean report: my stomach is feeling more normal, drinking more warm water with lemon in the morning to help my digestion. I got a small headache today that I am assuming was from dehydration… not positive because I am drinking so much water… but that is what the book suggests. My hunger is still low, but like we promised Pegs and I are back on the juice.

Breakfast Smoothie

2 C mixed raspberries and blueberries

¼ C shredded coconut

10oz. 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

1 tsp cinnamon

½ tsp honey

½ tsp vanilla

¼ tsp cardamom

 Kale Salad (with some leftover Coconut Curry)

1 bunch purple leaf kale, de-stemed and shredded

1/4 Cup basil, cilantro, basil and mint leaves chopped

3 Tbls hemp seeds and raw toasted pumpkin seeds*

1/4 C scallions, green onions sliced

Detox lemon dressing equal parts lemon juice to oil, mix well  add Celtic sea salt

Mix all together. Let salad sit for 5-10 minutes. Chew well and enjoy the green!

 

 **Some Curry and Kale**

Juicin’

10 kale leaves

8 celery stalks

3 carrots

1 beet

1 small green apple

1 lemon

1 handful parsley

Lake Day!

 **Beautiful Steamboat Lake**

Today we woke up, got ready, made our lunches, and hit the road to Steamboat Lake for a day of stand-up paddling! We rented these awesome inflatable stand-up paddleboards from Back Door Sports. They were lightweight and easy to maneuver. I could stand-up paddle for daaayyyyssss! Annie, Pegs and I had an amazing time. The lake was empty with perfect conditions—just a slight breeze later in the day. We are taking advantage of all we can do since we only get one more full day with Annie.

 **Pegs 'n Megs**

 **My Headstand! So Excited!!**

 **AnnDoggy**

 **Round 2 on the Paddle Boards**

 **Bundled Pegs**

 **Resting with my other Middle-Half**

Breakfast Smoothie

1 C raspberries

1 C blueberries

1 C shredded coconut

10oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

1 tbsp ground chia seeds

1 tbsp almond butter

1 tbsp chopped pecans

½ tsp vanilla

½ tsp cinnamon

Salad with Smoked Trout

2 C mixed lettuce

4oz. of smoked trout

½ an avocado sliced

¼ C red onion sliced

¼ C green onion chopped

¼ C Peg’s house dressing

Veggie Juice

8 stalks celery

6 kale leaves

5 romaine leaves

2 carrots

1 small green apple

1 lemon

1 handful of parsley

1 tbsp ginger

Clean Mentality

 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**