April 8, 2019 – Purple sweet potato green curry, bok choy, barley, red cabbage… Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

Thinking outside the box for dinner, purple sweet potato, chickpea, bok choy green curry. A Thai curry with unusual ingredients. So easy and full of flavor. Only 1/2 cup of light coconut milk for 5 servings of curry. 25 points in total for Weight Watchers today.


Breakfast: Hulled barley simmered in almond milk, mixed with ground chia and hemp seeds, topped with tangelos.

Lunch: Potato, leek, onion, bok choy soup with a bone broth base. Vegan cheese sandwich made in the waffle maker with pinenut chipotle cream. Red cabbage slaw with beets, red onion, tangelos and a coconut infused balsamic dressing, made with horseradish mustard with smoked salmon and coconut infused balsamic from my favorite shop in Campbell, The Olive Bar

Dinner: Japanese purple sweet potato, chickpea, shallot, bok choy green curry over basmati rice.

  • Hulled barley simmered in almond milk with ground chia and hemp seeds and tangelos
  • Potato, leek, baby bok soup (made with bone br
  • Ingredients for Grilled Cheese Sandwich
  • Grilled vegan cheese sandwich with a pinenut/chipotle cream
  • Coconut Infused Balsamic
  • Red cabbage slaw with beets, red onions, tangelos with a coconut infused balsamic dressing.
  • Japanese purple sweet potato, baby bok choy, chickpea, shallot green curry over rice