Alright, so Day 2 was quite a bit harder than Day 1. I have had caffeine withdrawal headaches all day. I bought a decaf coffee while studying, thinking that some hidden caffeine would ease my throbbing skull, but alas, Mishka’s decaf is actually…. decaffeinated.
Because of my head, I nixed working out today. Which is fine. I utilized the extra time by studying an obscene amount for my midterm on Friday. I pretty much just studied, went to class, studied more, and sipped cucumber coolers and tea all day long. The cucumber coolers are delicious and so easy to make! They are perfect for people who find water too boring. [First world problems.]
Cucumber Coolers
1 pitcher water
1/2 large cucumber
1/4 cup fresh mint, shredded
2 tbsp lemon juice
ice
optional: stevia (I didn’t use any because I didn’t want it to be sweet, but you definitely could.)
Directions – Pour some of the water, about a pint, into a blender with the cucumber. Pulse until the cucumber is chunky. Do not over-blend! Pour the cucumber water into a pitcher with the rest of the water. Add the fresh mint and lemon juice and stir. Add ice until the pitcher is filled. Serve well chilled!
Mini meal # 1:
Another superfood smoothie! This time with frozen strawberries and bananas and topped with almonds. Still not that good.
Mini meal # 2:
a slice of grain free banana bread (recipe soon)
Mini meal # 3:
Kale and carrot salad with honey sesame dressing again! I was going to make a different dressing, but the tahini/coconut butter/honey combo is really bomb.
Mini meal # 4:
I know this is weird, but I was on the go and simply heated up a frozen salmon burger. No photos please.
Meal # 5:
I know I have made vegan cheeze sauce before, but this recipe is different and so, so good! I urge you to try it! It doesn’t have that southwestern kick that the other one does. This is more rich and creamy and remniscent of alfredo. Its also high in protein and B vitamins! For a sauce that is..
BBQ salmon with cheezy alfredo broccoli, cauliflower & bulgur
not missing dairy one bit
1 cup broccoli, steamed
1/2 cup cauliflower, steamed
1/2 cup bulgur, cooked
Directions – Make the cheeze sauce and bake the salmon (directions below). To easy steam, place the raw vegetables into a microwave safe bowl with 2 tbsp water. Cover with another bowl or plate and microwave for 90 seconds. Remove and drain (or drink the green water for lots of vitamins!) In a bowl, combine the broc, cauli, and bulgur. Add the cheeze sauce and mix well. Scoop onto a plate with the salmon. Enjoy!
For the creamy cheeze sauce -
1/4 cup white beans, cooked
1 1/2 tbsp tahini
1 tbsp nutritional yeast
tsp lemon juice
tsp white balsamic vinegar
tsp mustard
garlic powder
salt
drizzle of honey (do not leave this out!)
Directions – Mash the beans until a homogenous mush. Add the rest of the ingredients and mix vigorously until smooth.
For the salmon -
4 oz salmon filet
drizzle BBQ sauce
Directions – Preheat the oven to 425. Slather a thin layer of BBQ sauce over the salmon. Bake for 12-14 minutes.
And that was…
Alright, so Day 2 was quite a bit harder than Day 1. I have had caffeine withdrawal headaches all day. I bought a decaf coffee while studying, thinking that some hidden caffeine would ease my throbbing skull, but alas, Mishka’s decaf is actually…. decaffeinated.
Because of my head, I nixed working out today. Which is fine. I utilized the extra time by studying an obscene amount for my midterm on Friday. I pretty much just studied, went to class, studied more, and sipped cucumber coolers and tea all day long. The cucumber coolers are delicious and so easy to make! They are perfect for people who find water too boring. [First world problems.]
Cucumber Coolers
1 pitcher water
1/2 large cucumber
1/4 cup fresh mint, shredded
2 tbsp lemon juice
ice
optional: stevia (I didn’t use any because I didn’t want it to be sweet, but you definitely could.)
Directions – Pour some of the water, about a pint, into a blender with the cucumber. Pulse until the cucumber is chunky. Do not over-blend! Pour the cucumber water into a pitcher with the rest of the water. Add the fresh mint and lemon juice and stir. Add ice until the pitcher is filled. Serve well chilled!
Another superfood smoothie! This time with frozen strawberries and bananas and topped with almonds. Still not that good.
Kale and carrot salad with honey sesame dressing again! I was going to make a different dressing, but the tahini/coconut butter/honey combo is really bomb.
I know this is weird, but I was on the go and simply heated up a frozen salmon burger. No photos please.
Meal # 5: I know I have made vegan cheeze sauce before, but this recipe is different and so, so good! I urge you to try it! It doesn’t have that southwestern kick that the other one does. This is more rich and creamy and remniscent of alfredo. Its also high in protein and B vitamins! For a sauce that is..BBQ salmon with cheezy alfredo broccoli, cauliflower & bulgur
1 cup broccoli, steamed
1/2 cup cauliflower, steamed
1/2 cup bulgur, cooked
Directions – Make the cheeze sauce and bake the salmon (directions below). To easy steam, place the raw vegetables into a microwave safe bowl with 2 tbsp water. Cover with another bowl or plate and microwave for 90 seconds. Remove and drain (or drink the green water for lots of vitamins!) In a bowl, combine the broc, cauli, and bulgur. Add the cheeze sauce and mix well. Scoop onto a plate with the salmon. Enjoy!
For the creamy cheeze sauce -
1/4 cup white beans, cooked
1 1/2 tbsp tahini
1 tbsp nutritional yeast
tsp lemon juice
tsp white balsamic vinegar
tsp mustard
garlic powder
salt
drizzle of honey (do not leave this out!)
Directions – Mash the beans until a homogenous mush. Add the rest of the ingredients and mix vigorously until smooth.
For the salmon -
4 oz salmon filet
drizzle BBQ sauce
Directions – Preheat the oven to 425. Slather a thin layer of BBQ sauce over the salmon. Bake for 12-14 minutes.