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Wednesday, January 8, 2014

The Clean Food Challenge - Day II



Day II

If you made it through yesterday's vegan challenge without cheating, congratulations :)
Everything went fine until around 4 pm, when I couldn't stand it any longer, and had my fingers on the cookie jar....

My two bosses, teenager daughters watching me like hawks...

Desiree: ..."I saw that"
Nastassja: ... "Cheater"

I heard it takes about 3 to 4 days to get used to a new diet. That's why I started my first day on a Wednesday, so by Monday...hopefully I should be good.

Since yesterday's meal plan consisted mostly of fibers, I thought today I include some healthy grains to the menu.
I'm a once - a - day ( or two) Smoothie kind of girl. So the recipes I'm going to share with you on this blog are my favorite ones, even my two babies love them.

P.S. I usually add a scoop of vanilla protein powder to my smoothies, but will leave it out for this challenge.

Enjoy! See you tomorrow.

Diana (aka cheating Mum)




          Blueberry Oatmeal Shake


Breakfast:


(serves 2)

1 Banana

2 tablespoons Oats
ca. 500 ml Buttermilk
200 g Blueberries (fresh or frozen)
Agave Syrup (optional)


Directions: 


Put all ingredients in a blender. Mix. To sweeten shake a little, add a little Agave Syrup. 


Lunch:




Orzo - Garbanzo Salad with crumbled Feta

(serves 4)

For the Salad:
  • 200 g Orzo Noodles
  • 1 cup Garbanzo Beans (Fresh cooked)
  • 1 Cucumber
  • 1 Bunch fresh Dill
For the Dressing:
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons freshly squeezed Lemon juice
  • Peel of 1 Lemon (grated)
  • 1 red Onion (cut into small pieces)
  • 1 glove of freshly pressed Garlic (optional)
  • Salt and Pepper to taste



Directions:
Cook Orzo with a water. After fully cooked, rinse with cold water. Put aside.

Rinse Garbanzo beans in cold water. Peel, de-seed, and cut (bite sized) Cucumber. Mince Dill.
In a big bowl, mix Dressing, then add Orzo, Garbanzo, and cucumber. Mix. Mix. Mix. 

You can leave the Salad up to 3 days refrigerated.


Dinner:



Blueberry Walnut Salad

(adapted from allrecipes.com)




For the Salad:
  • 10 oz. package mixed Salad greens
  • 1- 1/3 cups fresh blueberries
  • 3 tablespoons Walnuts (chopped)
For the Dressing:
  • 1/3 cup raspberry vinaigrette 
  • 2 tablespoons crumbled feta cheese
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.



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