My drink of choice during the day is water with cucumber & lemon slices and a sprig of mint- so cool and refreshing on hot summer days!
After taking the Loon-bug on a walk midday, I put together a beet and carrot salad (thank you Hilde for the idea) for lunch! I dressed the orange and purple delight with a lemon tahini dressing (see quick recipe below).
In my lemon tahini dressing:
2 tbsp. tahini
garlic clove, minced
juice of one lemon
1 tbsp. honey
2 tbsp. water
1 tbsp. gluten free tamari
3 tbsp. of olive oil
Pulse in the food processor and voila!
I ended up mixing almost all this dressing into my shredded carrots and beets (about 3 cups of carrots and 1 1/2 cups of shredded cooked beets)- it was WAY too much dressing! Oops!
Next time I’ll just drizzle it on
Around 2:30pm, I got hungry again and decided to whip a quick smoothie.
On hand I had:
1/2 cup nonfat Greek yogurt
nectarine, cut into small pieces
1/4 cup unsweetened coconut milk
1/4 cup soy milk
a couple sprigs of mint (thanks to my neighbors garden)
A quick blend and it was done! It was perfect especially since Dave came home early and we took a bike ride