Monday, March 7, 2011
11 packages of Tuna
2 packages of Mission Tortillas
2 Chocolate Almond Zone bars
2 Honey Bunches of Oats cereal
1 Ronzoni Veggie Pasta
1 Reach Floss
1 bunch kale (dinosaur, red or green leaf—whatever your preference) stripped off the stems and chopped very fine.
1 bunch chard (rainbow is pretty), stripped off stems and chopped fine
1 bunch flat leaf parsley, chopped
1 cup finely chopped green cabbage
1 cup finely chopped red cabbage
½ cup chopped or shredded carrots
1 red bell pepper, chopped into our favorite shape-I like small strips
3 finely minced green onions (certainly optional)
A handful of additional greens: I like thin sliced pak choi, thinly sliced fennel, chinese cabbage, arugula, cilantro, or watercress. The arugula, cilantro and watercress are all strong flavors so I would pick just one of these “additional greens” to add.
This is my basic “mix” that I double and keep in a Ziploc for salad all week. What is wonderful about this is because it is just dark greens, I can also add a handful to soups or stir-fry it with garlic and olive oil for a side dish.
When serving as a salad, I may add fresh tomatoes, kalamata olives, or mushrooms if I have them.
2 tablespoons lemon juice (approx.)
½ cup olive oil
1 clove garlic finely minced
1 tablespoon shoyu or to taste (I use more)
Blend well! Serve with a sprinkle of parmesan or nutritional yeast .
I also have an Asian (sesame oil) style dressing I’ll use sometimes too...
This is an absolutely delicious, not too sweet (really) chocolately goodness breakfast indulgence! The picture does not do it justice.
3 cups rolled oats
½ cup raw almonds, chopped
½ cup shredded coconut
1Tbsp brown sugar
Pinch of salt
6 Tbsp mild honey or 5 Tbsp agave
Sometimes I add a teeny bit of vanilla extract (1/2 tsp)
2 Tbsp vegetable oil
- ▼ 2011 (6)