There are some new things getting me going this week:

  1. Cold brew coffee.  I wish I could bottle this up, but I mean, it already is bottled.  I think I’d just like to drink it and rebottle it just so I can drink it over and over!
  2. Hibiscus tea over ice.  Does anyone know what the health benefits are of hibiscus tea?  I remember it being something, but now I can’t find exactly what I thought it was.
  3. Trader Joe’s peanut butter with flax and chia seeds.  This texture is divine!  And it almost tastes like  dessert.
  4. Maca in my salad/my salad this week in general.  I was skeptical that I was adding too much but something about everything just works!

afterlight_3

Breakfast – Green smoothie + cold brew coffee w/almond milk
Snack 1 – Greek yogurt with fruit and PB
Lunch – Power greens salad
Snack 2 – Banana with peanut butter
Dinner – TBD

Green Smoothie – this week’s
INGREDIENTS:
2 cups unsweetened vanilla almond milk
1 cup frozen kale
1 cup frozen tropical fruit
1 Tbsp. ground flax seed
DIRECTIONS

  1. Place everything in a blender and blend until you reach a nice and smooth consistency.

Greek yogurt with fruit and PB
INGREDIENTS:
1 cup plain 0% greek yogurt
1 yellow peach, chopped
1 Tbsp. peanut butter with flax and chia seeds
DIRECTIONS:

  1. Layer all ingredients in a container.

Power Greens Salad
INGREDIENTS:
1 1/2 cups power greens
1/2 cup harvest grain blend (from Trader Joe’s)
1/2 cup baby carrots, chopped
1/2 cup cherry tomatoes
1/5 of a hot house cucumber, sliced
1 Tbsp. eggplant hummus
2 Tbsp. Avocado Vinaigrette
1 tsp. hemp hearts
1 tsp. Sol Raiz Organics maca
DIRECTIONS:

  1. Toss power greens with avocado vinaigrette.  Assemble the salad with the rest of the ingredients listed above.

What are you eating this week?

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