Saturday, July 2nd, 2011

Food Journal – Friday and Saturday

by Kristen Suzanne in food journal

Two days of food journaling… As usual, keep in mind that I’m breastfeeding and exercising daily so I eat a lot! :)

Oh, and by the way… we celebrated Kamea’s first birthday last weekend. You can read about it here

Friday (Mostly Raw)

Pre workout fuel: Shake made of 2 scoops SunWarrior, 1 1/2 c raw coconut water, 1 banana, 1/8t cardamom. 1 cup of decaf organic coffee.

Post workout fuel: 2T pistachios, 2 dates, Vega Sport Performance Shake

Lunch: 1 Grapefruit. Sauerkraut (will share my review on this new brand I’m trying next week!) on Light Onion Bread (my newest recipe that I’ll share next week – super yum!). The Unexpectedly Delicious Salad: I call it The Unexpectedly Delicious Salad because when I threw it together I figured it’d be pretty good, but I didn’t know it was going to be super delicious! I ended up eating two bowls of it! And had a big bowl of it for dinner. The trick is the salad dressing more so than the veg ingredients, but I’ll still be making this exact recipe again this week. Here is what it had: 1 can chickpeas (not raw), 2 cucumbers, 2 carrots, 1/2 zucchini, 1 celery and the dressing: 1/2c raw coconut water, 2T lemon juice, 2 pitted medjool dates, 1 t garlic powder, 1/4c Almond Cashew Butter*, 1/4t Himalayan crystal salt, 2T fresh basil. *I made a nut butter combo with cashews and almonds and it’s my new go-to nut butter. Simply put 1 1/2 cups each of raw cashews and raw almonds (do not soak them unless you plan on soaking AND DEHYDRATING them – you do not want to make a nut butter from wet nuts) in your food processor and process it until it turns into a butter. Took me about 4-5 minutes and I had to stop and scrape the sides down a couple of times.

Snack: watermelon, 1/2 papaya eaten about 20 minutes after having the melon

Dinner: Large serving of The Unexpectedly Delicious Salad, Light Onion Bread topped with raw sauerkraut, and I also had cherries, a Boku bar, a Vega Shake & G0 shake, Light Onion Bread topped with hummus (not raw), grapes. WEIRD dinner, eh? I was just so munchy.

Saturday (Mostly Raw)

Pre workout fuel: Smoothie of coconut milk (not raw), water, 1 banana, raspberries, romaine, ice. Decaf organic Coffee.

Post workout fuel: 3T pistachios, 3 dates

Lunch: cherries, Large kale salad with creamy nut butter dressing that was a combination of thai and mexican flavors, topped with halved black grapes and a few raisins. The kale was gorgeous, I used 1 bunch of green and 1 bunch of purple for this recipe. I also had 1/2 Go Raw granola bar.

Snack: 2 cups blueberries and blackberries (I went shopping at Whole Foods Friday and loaded up on berries. They were all so fresh and delicious looking… raspberries, cherries, blackberries, and blueberries! YUM! I love summer produce.)

Snack: Huge serving of the kale salad. I was like a mad woman! I couldn’t stop eating the stuff!

Dinner: Raw Zucchini Pasta with Creamy Tomato Marinara and kombucha (it is on sale at my Whole Foods for 2 bucks a bottle now!)

Dessert: 2 Raw Chocolate Nut Butter Balls

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