Day 3 has also been tough, however, I have been busy with interviews and running around, so I haven’t had much time to notice. I mixed things up this morning by making a banana smoothie (1 frozen banana, ground flax, peanut butter and coconut water).
For lunch, I had these awesome ‘Better Than Walking Tacos’
The recipe is very simple. Pulse together 1 c raw walnuts, 1 c mushroom of choice (I used shiitake), 1 Tbls bragg’s aminos, and spices of your choosing. I used chili, cumin and cayenne. Once your mixture is crumbled, spoon into mini-peppers. Top with cilantro and dip in whipped avo or fresh salsa!
Dinner will be these wonderful zucchini lasagna creations
Prior to making these, I encourage that you invest in a mandolin. This piece of equipment will help you uniformly slice the zukes. As you can see, I do not have said equipment and my knife skills are shoddy, but improving, slowly.
I decided to peel the second batch of ‘lasagna’ layers, totally up to you. The skin brings nice color and obviously has added nutrients.
Here is what you need for the filling…
– 2/3 c raw cashews
– 3 Tbls nutritional yeast
– 1/2 lemon, juiced
– 1 clove of garlic
– salt to taste
1. Puree ingredients in a processor until you reach a desired consistency
Sun-Dried Tomato and Broccoli Pesto
– 1/2 head broccoli
– 4 slices of oil-packed sun-dried tomato
– 1 tsp oil from jar
– 1 tsp Italian seasoning
– 1/2 c shiitake mushrooms (optional)
– salt to taste
1. Pulse until everything is combined
Alternate layers with cheese/pesto spreads. Feel free to add other veggies in along the way. Enjoy!