*If you’re wondering why the featured photo is me, I just wanted to point out the wonders this lifestyle has done for my skin. I’ve always had minimal breakouts but now my skin is essentially flawless- no filter, no editing. If you want to see the whole picture check out my Instagram- Anyse Lebeau*
Yay so now that I’m caught up, I’ll be back to posting a blog a day!
Wednesday wasn’t that busy for a hump day… I handed out some resumes, went on the hunt for a spring coat and enjoyed the beautiful weather outside.
Today (being Thursday) was probably one of my busiest days… I usually tutor and plan my meals for the weekend ahead that way, I don’t need to prep when I’m visiting family or hanging with friends!
Today I spent A LOT of time in the kitchen but, I really think it paid off…
I think todays daily tip is pretty straightforward- have an open mind. Having an open mind in general is a great characteristic but, having an open mind when it comes to food is a NECESSITY if you want the lifestyle to stick.
I’m talking buy vegetables you don’t even know how to cook. Try dishes you couldn’t possibly imagine liking.
The more you’re willing to experiment, the more you’ll discover.
Chickenless Pot Pie
(A me recipe)
2 full size pie trays (I always freeze one)
- 3 full size organic carrots
- 3 full size celery stocks
- 5 mushrooms (you could put more but they’re not my fav)
- 1 can of peas (no salt or sugar added)
- 1 can of corn (no salt or sugar added)
- 1 whole shredded zucchini
- 2 cups of potatoes (you can do both white and sweet)
- 1 head of broccoli (big head)
- 1 onion (I use the basic cooking onion)
- 2 cloves of garlic
- 1 tsp of celery seed (It seems like you could skip this ingredient but don’t)
- 1 tsp of pepper
- 1/4 tsp of salt
- 1 can of chickpeas (no salt added)
- 1 roll of puff pastry (or make you’re own)
- 1/3 cup of flour + 2 tbsp
- 1/4 cup of butter (or vegan alternative)
- 2 1/2 cups of vegetable broth (I used organic)
- Preheat oven at 400 F
- Steam the broccoli, carrots, potatoes and celery until almost soft.
- In a saucepan over medium heat, melt butter. Add onions and garlic, cook until translucent.
- Add celery seed, pepper and salt; stir until combined.
- Slowly add flour to saucepan and mix.
- Once the flour is mixed in slowly add the broth until combined. Simmer over medium heat until the mixture thickens.
- Once the veggies are done steaming, empty them into a large bowl.
- Wait till the vegetables have cooled down then add the remaining vegetables and chickpeas.
- Once the sauce has thickened, mix in with the bowl of vegetables.
- Divide the ingredients into two pie pan and cover with puff pastry.
- Cook until the pastry is golden brown (approximately 40 minutes.)
*This recipe is a great started but add as much or as little of each vegetable depending on your taste.*
Chia seed pudding along side a lovely green juice.
Green juice was a simple pineapple, kale, water & kiwi blend. The perfect amount of sweet and sour.
Green juice again plus an english muffin broiled with half avocado mash & the other with a sold egg with lots of pepper!
Sometimes a simple smoothie or chia seed pudding doesn’t do it for me. If I’m hungry I tend to go with something a little higher in fat (good fat of course.)
Both days consisted of leftovers.. A little bit of chickpea pasta and sauce (the one feature in my first blog.) A salad with things I had in the fridge: chickpeas, black beans, avocado, tomato, spring mix, beets, a little goat cheese (I couldn’t help myself), cucumber and some shredded carrots.
YUM YUM YUM I had the chickenless pot pie! It was so good and I was SO hungry that I forgot to snap a pic… next time.
I’ve had a sweet tooth the last few days so lots and LOTS of fruit and berries.
Raw veggies & hummus.
Green juice (honestly it taste like the smoothie from Booster Juice aka delicious)
Chai tea (with a little agave)