I stocked up on some green juices from Beverly Hills Juice this weekend, but I didn’t realize that they gave me the wrong type of juice until I got home… dang it! I usually get their “Green Genie” blend, which includes lots of greens with apple, lemon and ginger, but instead, I got a few bottles of this Mixed Green juice, which contains no sweetness or lemon to balance it out.
Luckily, this green juice made the perfect base for a green smoothie. I mixed it with banana, Sunwarrior raw protein powder and ice for a palate-appealing breakfast.
Lunch was a large mixed green salad, with additional baby kale, spinach and chard, topped with chopped red bell pepper, an organic apple and raw goat feta, dressed with leftover lemon dressing .
The salad was pretty filling on its own, but I still made room for some homemade dried mango later. My first attempt was pretty successful, but I have a feeling there will be a learning curve to get the thickness “just right.” Mine were a little too thin this time around, but I’m definitely willing to practice making them again!
In lieu of a salad before dinner, I sipped on another juice while preparing our meal. (It was a little too sweet for my taste, so I probably won’t be ordering that one again.) Austin wanted spaghetti for dinner, so I whipped up some spelt noodles for him, and sauteed a big batch of zucchini in marinara sauce for myself– the zucchini had to be used up ASAP, or it was going to go bad sitting in our fridge. Topped with crumbled raw goat feta, I could happily eat this dish every night!
Austin had a craving for a Wendy’s frosty the other night, so this banana-chocolate milkshake has been our solution for that. It’s so good, we’ve been having one every night since! I used homemade hemp milk to make mine last night, for an extra nutritional boost. I have a feeling we’ll be enjoying these all summer.