April 16, 2019 – Yummy eats today, raw almonds and barley, chorizo and oil free pesto. Eating healthy and feeling Mo better

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. This time I had a different balsamic vinegar just for flavor and instead of chia and hemp I had raw chopped almonds.


Breakfast: Cooked hulled barley simmered in cashew milk. To the cooked barley add raw chopped almonds. Top with tangelos and reduced balsamic.

Lunch: Roasted broccoli and purple sweet potato with basmatic rice and oil free basil pesto

Dinner: 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.

  • Hulled barley simmered in cashew milk, topped with chopped raw almonds, tangelos and a dribble of balsamic
  • Roasted broccoli and purple sweet potatoes over basmati rice with oil free basil pesto
  • Russet potato, curly kale, onion, soy chorizo soup