julia's blog

I read a post a while ago on this gorgeous site, that really got me thinking about the way I eat pasta. I’ve always had this feeling, as I’m stuffing spaghetti or spirals in my face that something is off. It’s not that it’s unhealthy, but at the same time, it’s also not that healthy. Kind of a limbo meal that leaves me wondering… was this the best I could do? (Yes, I always ask myself such deep, philosophical questions.) But after reading the above mentioned post, I had an epiphany...

Ah, Fall. It’s here. I love all the clichéd things about it, from the changing multi-coloured leaves to that crisp smell in the air. Even though I feel like we didn’t really have much of a summer to speak of and I was feeling a tad apprehensive about the colder weather creeping in, I am currently enjoying a different kind of heat.... read the full article on julia's blog

 

I would like to consider my trip a success, and it may not even be why one would think. It wasn’t because I was able to keep to a strict clean eating plan, but because I was able to make good choices and still savour my vacation.

 

Breakfast: two scambled eggs with cherry tomato salad on the side, apple with almond butter

 

Breakfast: apple with almond butter

Lunch: Salmon omelette from Blue Fox (requested no dairy)

Dinner: dry fried tofu, a handful of walnuts and an apple

 

Day 9

Breakfast: chicken broth with green vegetables (yes, I actually had soup for breakfast. It is an unusual way for North Americans to start the day but it is a great way to start with something easily digestable, low on the glycemic index, and replenishes electrolytes.)

Lunch: Green “sandwich” with chicken, mustard, cucumber slices

Dinner: was a coconut-curry salad with dandelion greens from Bliss (which was a superb sensory experience, I recommend it highly!)

Day 6

Breakfast: steamed apple with almond butter

Lunch: leftover salmon and steamed greens

Dinner: Soup with peas, spinach, broccolini, green onion

Snack: 2 brown rice cakes with almond butter

Day 7

Breakfast: Blueberry, spinach, macadamia butter smoothie

Lunch: Mixed green salad with avocado, walnuts, and carrot-ginger dressing

Dinner: Another salad with baked chicken (spiced with chipotle) and the most amazing dressing ever:

 

Breakfast: Strawberry, spinach, and macadamia butter with some grated ginger

Lunch: romaine salad with tomato, cucumber, sunflower sprouts, chickpeas, grilled prawns w/minted herb vinaigrette

Dinner: Baked salmon w/ steamed zucchini and broccoli

Day 4:
Upon rising: hot water with two slices of ginger

Breakfast: smoothie with strawberries, spinach, macadamia butter and a dash of cinnamon

Lunch: another amazing mixed green salad with chopped walnuts, avocado, and a strawberry dressing...

Continue reading...

 

 I am combining the posts for Day 2 and 3 because life has been busy busy busy but I wanted to stay accountable.  I definitely feel that I should have planned out the entire week’s menus in order to be able to see the balance of meals and help organize prep. So I think for the next week I am going to try that and see if it makes this experience even easier.

So without further ado...

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