Day 19 and 20 were easy. I made sure I ate enough and had good food to choose from so I didn't even think any naughty thoughts at all. I don't having any cravings for sugar whatsoever. How nice. I am sure it will come back with the first taste of sugar. I will do my best to keep that in check.
Breakfast: Day 19, homemade granola and unsweetened almond milk. Yummy! I haven't had cereal in a long time. The recipe I used was from the Green Smoothie Girl's 8 week menu planner cookbook.
It was very mildly sweet but crunchy and delicious.
by Robyn Openshaw
8 cups rolled oats
1 c shredded coconut, unsweetened
1/2 cup flax meal
1 1/2 c slivered almonds
2 tsp cinnamon
In a bowl, heat on a stove:
1/2 c raw honey
1/2 c maple syrup
1/2 c water
1/2 c coconut oil
Stir until melted and remove from heat. Add to oat mixture. Stir until all oats are coated. Bake at 250, stirring well every 20 minutes for 40-90 minutes or until dry. Let cool and store in pantry for up to 2 weeks.
Day 20 was the usual Buckwheat Pancakes.
Lunch: I had some green smoothies, an apple with peanut butter, cucumber, etc. I don't even really remember lunches, honestly.
Dinner: Day 19 I had made a lovely dinner for my kids that I couldn't eat so I just cooked up some spaghetti noodles with marinara sauce and veggies for me. Nothing exciting there.
Day 20 I made a Southwest quionoa salad from The Green Smoothie Girl again, some roasted chickpeas and some of the skillet eggs and potatoes that I posted about in a previous post. I ate lots and was totally full and satisfied. Sort of a mismatched dinner but I enjoyed it.
1 C quinoa, rinsed well.
2 C water
2 C cooked black beans
2 medium tomatoes, diced
4 green onions, chopped
1/2 C chopped cilantro
1/2 T. grated lime zest
1/8 C fresh lime juice
3 T. EVOO
1/2 T. maple syrup
1/2 t. sea salt
1/4 t. ground pepper
Whisk together and add to the quionoa mixture. I added avocados as well.
I like the roasted chickpeas and they will keep for a few days so don't make too much at first. You can season them anyway you want.
I cooked some chickpeas previously, but you can used canned ones as well. Rinse and let dry.
Toss them with some olive oil until they are all coated lightly. Sprinkle some salt and pepper and put them in the oven at 450 for about 30 minutes. Stir ever so often. Now add whatever seasoning you desire. I added some smoked chipotle seasoning and garlic salt. Stir and put back into the oven until crispy. I pulled them out a little early at first and they still had a soft interior. You want them totally crispy. When they are done, let them cool on the counter a few hours they seal them up and eat in a few days! Great protein and it is nice to have something salty and crispy that isn't a chip.