Day 19: Because I’ve been asked, “What’s in your salad?” Here goes: 4-5 leaves of kale, a handful of spinach, 2 romaine leaves, a chunk of cucumber, small carrots, some colored pepper,1 mushroom, half an apple, 4-5 beans, bit of onion, some fresh parsley or cilantro, shredded cabbage, squeeze of lemon, green onion, 1 celery stalk, and a stem of broccoli & cauliflower. Then I take the beloved kitchen scissors and start chopping! Sprinkle on “chia” and “flax-seeds” add some Annie’s dressing… and I’m DONE. Today I was out of Bok-choi and tomatoes 🙁 I love both!
I have found it’s not that expensive eating this way. I don’t buy organic and I only use a small bit of each veggie, so there’s always some left for tomorrow. I probably go through kale the most. A “bunch” a day for $1.40. The first 5-6 leaves are cut into my salad. The other 5-6 leaves are used in a “smoothie” in my food processor with some “mixed frozen fruit” and a splash of almond milk. It is a bit pulp-ie unless you happen to own a VitaMix (a high-power blending machine). Some days I literally run over to Marianne’s (baggies in hand) and use hers. The smoothie (like juicing) packs all the nutrients of another salad into one easy drink. I like smoothies better than juicing because there’s no waste; you get the whole food.
As far as the whole grains encouraged on the Eat To Live program, I’ve stuck pretty closely to oatmeal made from freshly rolled oats, long-cook brown rice or muffins made from gluten-free flour. The flour is easy to grind yourself if you have a mill, and a lot cheaper than buying it at the store! Below I’ve included a link to free on-line gluten-free baking classes. Bread Beckers sells all of the needed grains as well. Great store!
Let me know what you do and what you like…. maybe I’ll learn something new. Eat something green 🙂 Anna