Perfect day, wonderfully healthy. Winning back my health
I am loving the photo food journal that I am doing. So great to have a visual of what I am eating!
Today’s breakfast was all about barley. Gotta love barley. And it is super healthy!
Eating barley, has been linked to a decreased risk of chronic diseases and death. Hulled barley contains fiber and other plant chemicals that are beneficial for health. It has also been linked to a decreased risk of chronic diseases and death. Hulled barley contains fiber and other plant chemicals that are beneficial for health. More barley please.
Dinner was amazing, I made an oil free pesto that rocked. Equal quantities of pine nuts and fresh basil are used (I made mine with 3/4 cup of pine nuts and basil) with 1 clove garlic, salt and a bit of water. Throw it all in the blender and let her rip! Who needs oil to make a rock star pesto, not me.
Breakfast: Cooked hulled barley simmered in cashew milk. To the cooked barley add ground chia and hemp seeds. Top with tangelos and reduced balsamic.
Lunch: 20 ounces potato, 1 shallot, kale, soy chorizo soup seasoned with Penzeys Northwoods Seasoning. Love this soup. Saute the diced shallots in water until caramelized. Then add the soy chorizo and saute a bit longer. Add diced, peeled russet potatoes to the pot and the kale along with 6 cups of water. Season to taste (I used Penzeys Northwoods Seasoning). Simmer the soup for about 30 minutes until the potatoes are cooked. Remove 3/4 soup from pot and blend in Vitamix. Add back to the pot. This gives a nice creamy soup with some texture.
Dinner: Leftover corn, kabocha squash soup. I also warmed up 1/2 cup of rice, roasted asparagus and braised shallots and diced baby bok choy. Served the meal with about 2 tbl of oil free pesto! It rocked.
Snack (because I skipped lunch): Baked tostadas with Chao Vegan Cheese garnished with pine nut chipotle sauce.