“All Diseases Begins in the Gut” Hippocrates
Tag Archive | Hungry for Change
30-Day Plant Based Challenge – Day 30
WOW, the month went by so fast! Today is the last day of our plant-based challenge. There are a lot of things I implemented this month that I will definitely keep up with, like the variety of veggie plates. I love seeing the plates emptying and on several occasions found myself back on the chopping block cutting up more. I will also keep up with multiple meals throughout the day, ensuring I’m feeding my body a well balanced diet of wholesome foods.
My energy level is up and I am totally motivated to continue to feed my family the best of what we have available.
Thank you all so much for following and sending me messages of encouragement! You’ve been a huge part in my accountability!
SO, the end of the month comes and a new chapter emerges. Very soon we’ll be adding a new clean eater to our family! We praise the Lord, for every child is a gift from God. <3
*Everything is organic, non-GMO, and pesticide-free
Breakfast: coffee+orange juice+daily supplement protocol+Rip’s big bowl original (I’m really liking this cereal -packed with wholesome goodness)+banana w/raw honey drizzle
Nap
Snack: PB & J+banana (baby monitoring appt. – he responds well to these foods)
Lunch: leftover Collard greens & cannellini bean soup+raw-celery+tomatoes+fermented jalapeño’s+chips & salsa w/cilantro
Dinner take out: Vegetarian Paneer Butter Masala+garlic naan+raw-tomatoes+celery+carrots w/Annie’s goddess dressing
Late night snack: avocado oil potato chips+vanilla protein shake (hemp protein+pea protein+brown rice protein)
30-Day Plant Based Challenge – Day 29
*Everything is organic, non-GMO, and pesticide-free
Breakfast: coffee+orange juice+daily supplement protocol+Rip’s big bowl banana walnut cereal+mango (I’m totally showing off my new mango cutting skills here. I can’t believe I never Youtubed it! I feel so mangoducated!)
Lunch: leftover Moroccan chickpea stew w/cilantro+apples+strawberries+pears+chips+salsa w/cilantro
Snack: PB & J w/almond milk (ate the rest of the mango sorbet too—as my daughter would say, “nummy!”
Dinner: Collard greens & cannellini bean soup (used vegetable stock,added yeast flakes, and dōTERRA rosemary e.oil)+tomatoes+carrots+celery w/Annie’s goddess dressing+365 WF wheat bread w/roasted garlic spread (no pic)
Late night snack: avocado oil potato chips+vanilla protein shake (hemp protein+pea protein+brown rice protein)
30-Day Plant Based Challenge – Day 28
*Everything is organic, non-GMO, and pesticide-free
Breakfast: coffee+orange juice+daily supplement protocol+Smoothie- strawberries+almond milk+chia seeds+raw honey+cinnamon+vanilla (original recipe here)+cinnamon honey steel oats
Snack: banana+pecans+pistachios
Lunch: spaghetti+carrots w/Annie’s goddess dressing (Ah, had to quench my pasta craving!)
Snack: pineapple
Today was laundry day! After four loads, I was completely eXhausted!
Dinner: leftover Moroccan chickpea stew+raw-carrots+tomatoes+kiwis w/Annie’s goddess dressing
Dessert: Eeek, not too good on the Fooducate scale. I was a good girl and only ate a few dozen spoonfuls XD!
Late night snack: popcorn+chocolate protein shake (hemp protein+pea protein+brown rice protein)
30-Day Plant Based Challenge – Day 27
*Everything is organic, non-GMO, and pesticide-free
Breakfast: coffee+orange juice+daily supplement protocol+honey crisp apple slices w/crunchy peanut butter+cinnamon honey crisp apple steel oats w/raw honey and almond milk (this is probably my favorite combination thus far. I don’t soak my oats. I place a 1/2 cup of steel oats (add honey, fruit, cinnamon…and either water or almond milk to cover the oats) in a pyrex bowl, then in a steel strainer (this will prevent it from shifting around when the pressure builds) that fits perfectly in my pressure cooker, fill the pressure cooker with 1 1/2 water and cook on high psi for 10 minutes.)
Snack: Pistachios (I just couldn’t stop eating them!!!)
Lunch: leftover pizza+celery+carrots w/Annie’s goddess dressing+strawberries+cantaloupe
Dinner: Moroccan chickpea stew (staple in our home – at least once a month) in addition to the ingredients in the video, also added turmeric+cilantro+potatoes+corn+chipotle and served w/brown rice +raw tomatoes +carrots w/Annie’s goddess dressing (I love how much my family eats tomatoes. Did you know the nutrients in red veggies reduces the risk of prostate cancer, lowers blood pressure, reduces tumor growth and LDL cholesterol levels, scavenge harmful free-radicals, and supports joint tissue in arthritis cases? Read all about it here.)
Dessert: chocolate almond milk pudding
Late night snack: vanilla protein shake (hemp protein+pea protein+brown rice protein)+popcorn
30-Day Plant Based Challenge – Day 26
Breakfast: coffee+orange juice+daily supplement protocol+coconut chia seed granola w/almond milk+pecans+banana w/raw honey drizzle
Lunch: leftover hearty mushroom soup w/brown rice (We usually stretch soups out for 2-3 days, but this one was a true winner! I need to make more!)
Dinner out: artichoke dip w/chips+pizza x 3+carrot sticks w/Annie’s dressing
Came home and took a really long (two hours!) nap. No more outings for me. This was such a stretch! Third trimester Mama’s, you can relate I’m sure! No vetiver needed! Minime and I were out like a light!
Dessert: blueberry danish+pistachios+garlic nut mix
30-Day Plant Based Challenge – Day 25
Can you believe it’s already DAY 25?! I am a plant luva already, so this challenge has been an easy peasy challenge for me. Give me something colorful with a crunchy texture and I’m in hog heaven *snort*!
My DH is looking and feeling great too! We are anticipating those February’s lab work results!
*Everything is organic, non-GMO, and pesticide-free
Breakfast: coffee+orange juice+daily supplement protocol+mango+cinnamon raisin granola w/vanilla almond milk
Lunch: leftover chickpea curry- reheated w/brown rice, cilantro, cayenne, and a squeeze of lime+vegetable broth w/cilantro+honey crisp apple
Dinner take out: Hearty mushroom soup- (This was one of those throw everything in and hope the best soups- results? YUMMO!) potatoes+A LOT of mushrooms+carrots+onion+garlic+nutritional yeast+sea salt+celery+vegetable broth+dōTERRA thyme+dōTERRA black pepper+sautéed garlic kale+raw-carrots+tomatoes+celery w/Annie’s goddess dressing
No nap today! Going to try and get an after dinner nap on! Vetiver here I come!
Late night snack: BOY, we are sooo prego here! Woke up at midnight and we’re eating more:soup+popcorn+chocolate protein shake (hemp protein+pea protein+brown rice protein)
Okay! Closing the kitchen for real now!
30-Day Plant Based Challenge – Day 24
Breakfast: coffee+daily supplement protocol+cinnamon granola w/almond milk+banana+pecans
Lunch: lettuce+tomatoes+jalapeno+carrots+onion+almonds+cashews+sunflower seeds+chia seeds+cilantro w/Annie’s balsamic dressing and a squeeze of lime+grapefruit+orange+washed it down w/pear water
Snack: peanuts
Dinner take out: vegetarian indian marsala+garlic naan+rice+fermented jalapenos
Late night snack: vanilla protein shake (hemp protein+pea protein+brown rice protein)+popcorn
30-Day Plant Based Challenge – Day 23
*Everything is organic, non-GMO, and pesticide-free
Breakfast: coffee+orange juice+daily supplement protocol+coconut chia seed granola w/almond milk
Lunch: leftover vegetable soup w/brown rice+leftover zucchini broccoli salad+leftover kale lasagna roll w/roasted garlic veganaise+raw jalapeños/fermented jalapeños (It was a spicy kind of day)
Snack: honey crisp apple and the remainder of my 2.5 year old’s apple. (She thinks I’m her personal garbage disposal. “Here, you eat!”)
Dinner: leftover vegetable soup w/quinoa+leftover kale pesto lasagna w/roasted garlic veganaise+jalapeño+zucchini noodle broccoli salad w/peanut sauce+carrots w/Annie’s goddess+tomatoes w/a squeeze of lime and cilantro (really thankful for leftovers -exhausting day)
Dessert: chocolate almond milk pudding
Late night snack: chocolate protein shake (hemp protein+pea protein+brown rice protein)+cashews+peanuts
30-Day Plant Based Challenge – Day 22
*Everything is organic, non-GMO, and pesticide-free
Breakfast: coffee+diffusing citrus bliss! Just think vanilla cream popsicle…..with therapeutic benefits!
orange juice+daily supplement protocol+grapefruit+orange+vegan waffles (almond milk sub) w/100% pure grade B maple syrup
Lunch: vegetable soup- mushrooms+vegetable stock+coconut cream+jalapeños+green onions+celery+cilantro+red chili peppers+lemongrass+kale+carrots w/buckwheat pasta (...not sure what else! Made by my wonderful friend and business partner Lois. She came over and cooked it up! So delish!)+leftover kale pesto lasagna rolls w/roasted garlic veganaise+kiwi water
Snack: Almond chocolate milk
Dinner: leftover kale walnut pesto w/lasagna noodles w/roasted garlic veganaise+zucchini noodles w/peanut sauce+
Quinoa taco lettuce wraps (homemade taco seasoning – 3 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 2 tsp chipotle, 2 tbsp cumin, 1 tsp salt, 1/2 tsp pepper mixed w/cooked quinoa)- lettuce+tomatoes+red onion+cilantro+jalapeño+lime+
quinoa+black beans+salsa
and all together….
Late night snack: chocolate protein shake (hemp protein+pea protein+brown rice protein)+popcorn
