fbpx
Learn to Eat Healthy Consistently and Joyfully

This post may contain affiliate links. Click here to read my affiliate policy.

 

Another awesome set of recipes for you in a What I Eat in a Day video. All to help you lose weight and Eat to Live! And pick up some of the past 21-Day Challenges this week only in our semi-annual 21-Day Challenge flash sale: more than half off! http://www.thewateringmouth.com/shop

 

WHAT I EAT IN A DAY RECIPES – PECAN SANDIE SMOOTHIE, MEXI-SALSA SALAD MUSHROOM STIR FRY & GREENS

 

BREAKFAST – PECAN SANDIE SMOOTHIE

 

Makes 1 large serving

INGREDIENTS

1 cup shredded cabbage
6 cups mixed baby greens (spinach, kale, chard), 6 ounces
3 tablespoons dry old-fashioned rolled oats
1 Tablespoon ground flax seed
1  ½ cup water
1 overripe banana, chopped and frozen if you want the smoothie cold
1 ripe pear, peeled, if not organic
1 teaspoon vanilla OR ¾ teaspoon Vanilla Bean Powder
2 tablespoons pecans, toasted (5 minutes in a dry skillet over medium heat, stirring often. Remove from heat when you get a whiff of that toasty pecan smell.)
½ teaspoon ground cinnamon

 

DIRECTIONS

In high-powered blender combine all ingredients and whirl until smooth. Continue whirling (2-3 minutes) to heat slightly, if a warm smoothie is preferable.

 

LUNCH – MEXI-SALSA SALAD

 

On chilly days you may want a salad that is warming. This salad fits the bill with its warmed veggies and a medium or hot salsa, it will warm your tummy!

Serves 1

 

INGREDIENTS

5 large leaves romaine lettuce, OR green leaf lettuce, chopped small
2 cups cruciferous crunch (Trader Joe’s) OR 1 cup shredded cabbage, ½ cup shaved Brussels sprouts, ½ cup shredded kale
1 cup cauliflower or broccoli “rice” (chopped finely)
¼ cup chopped green onions (4 onions with greens)
½ cup corn
½ cup low-sodium black beans
1 teaspoon Mrs Dash Southwest Flavor
2 tablespoons unfortified nutritional yeast
⅓-½ cup low-sodium salsa, mild, medium or hot- your choice!
⅓ avocado, chopped

 

DIRECTIONS

Combine lettuce, cruciferous veggies, green onions and Mrs Dash. Toss to coat. In microwave, or in a small pan over medium heat, gently warm the cauliflower or broccoli “rice,” corn and beans.

Toss in with greens. Sprinkle with nutritional yeast, strew salsa over top and add avocado.

Enjoy!

1 cup BERRIES (your choice)

 

DINNER – MUSHROOM STIR FRY & GREENS

 

INGREDIENTS for MARINATED MUSHROOMS

1 portobello mushrooms
1 Tablespoon lower-sodium soy sauce OR coconut aminos
2 Tablespoons balsamic vinegar
2 Tablespoons water
½ teaspoon onion powder
½  teaspoon garlic powder

 

DIRECTIONS

In large container OR gallon-sized plastic bag, place cut, cleaned mushroom (with stems and gills intact) add remaining ingredients and place in refrigerator to marinate up to 4 days.

 

INGREDIENTS –  STIR FRY

Marinated mushroom (see above)
1 medium sweet white OR red onion, sliced thinly (approximately 2 cups)
2 cups chopped broccoli
½  large sweet bell pepper (color, your choice) cut into small cubes

SERVE OVER

6 ounces leafy greens (baby spinach, or other dark green leafy OR lettuce) chopped

DIRECTIONS

In large skillet over medium heat, combine all the ingredients, except greens, stirring occasionally, until the veggies are softened according to your liking..

Serve the veggies over 6 ounces (3 packed cups) of chopped raw greens.

 

VIDEO SHOW NOTES

 

BREAKFAST – PECAN SANDIE SMOOTHIE

We are going to start our day with a delicious pecan sandy smoothie.  First we pack some cabbage, spinach and baby kale into the Vitamix (don’t you just love getting those greens in first thing –  it really sets the tone!). Then some pears, frozen banana, toasted pecans, ground flaxseed,  vanilla powder and water.  Lastly we throw in some cinnamon and cardamom and whirl those around.  It’s a gorgeous and tasty way to start the day!

 

LUNCH – MEXI-SALSA SALAD

I don’t know about you but i love all things Mexican especially my husband!! 😉

For our Mexican salsa salad for lunch,  we start with a small head of romaine lettuce, which we shred up by hand. We add some kale, some arugula to make the base of our salad.  The unexpected step is to toss the greens with some salt-free chili seasoning. We throw in some cauliflower rice, corn and green onions. Some black beans,  unfortified nutritional yeast and some dollops of mild and medium salsa (whatever kind you like) and we top this all off with a little bit of avocado.

 

DINNER – MUSHROOM STIR FRY & GREENS

For dinner we are making a simple mushroom stir fry with greens. Earlier to beginning cooking, put some portobello mushrooms in a mixture of coconut aminos, balsamic vinegar, water and onion and garlic powder . Put this in the refrigerator for the flavor to get soaked up into the mushrooms and marinate for a little while. You ideally want to do this for at least 20 minutes but if you don’t have the time it’s still going to be lovely without the marinating time.  So we start by fixing the veggies onions and red pepper and adding some broccoli. Then add the marinade. Slice the mushrooms and add to them to the cook.  We will serve this on a bed of raw spinach (chopped up to make it easier to eat). Just pile the veggies on top of the spinach and enjoy a full day of Nutritarian eating

 

Flash Sale

At the time of publish of this video we are having a flash sale of all our previous 21 day challenges.

Our 21 day Eat to Live challenges are 21 days of recipes, grocery lists, meal plans, prep instructions  – to tell you exactly what to make and when for 21 days. This is just like a What I Eat in a day video but 21 days of this amazingness, so you can learn the rhythm of the Eat to Live lifestyle.

Right now you can get these challenges at more than half off.  Lots of people like to stock up on these while they can because they know i only do this every six to 12 months. You get an amazing set of recipes but the best part about these challenges is the way that we lay out everything for you so you never have an overwhelming amount of work.

The beauty of these Eat to Live challenges (especially if you’re a beginner) is that it gives you a an amount of knowledge that might take you a year to 3 years to learn if you weren’t you following along with these challenges. So consider picking up at least one or several of these 21 day challenges and learn a bunch of new recipes

Pick up some of the past 21-Day Challenges this week only – head to http://www.thewateringmouth.com/shop

 

If you like these videos and you want to get more Eat to Live recipe videos and other information, then please subscribe to the youtube channel.

The above is from this week’s YouTube video. Click here if you’d like to see the video