It is going to be HOT for the next few days where we live so I am going to plan cold meals... or at least ones not requiring a lot of heat in the kitchen!
This morning, I ate a quail egg, some left over quinoa, and a small scoop of sauteed eggplant, green peppers, onions, portabella mushrooms and garlic (left over as well) --- so good!
I am hoping to not have to have my gall bladder removed and have two to three weeks to see if I can change it around with diet and lifestyle changes. I talked to my surgeon and he said it won't hurt to try it and that 25% of those who do so succeed. I won't focus on the 75% who do not at this point ;)
I've been very careful with what I've eaten and I made a meal the other night based on nutrition. Two of my four grandlittles were here helping me and they kept calling it the most special dinner. Last night, when they came back, they asked if we could all eat that "special dinner". It was cute ;)
The special dinner was turkey breasts in the crockpot, leftover kale and onions, steamed cabbage with salsa, oven baked zucchini chips, green beans and I can't remember what else!
The smoothies we have had ... delicious!
Here is my husband's new love:
Unsweetened almond milk
agave sweetener (I still haven't done enough research on this to know if we should continue use but it would seem better than white sugar).
Another instant love for my daughter and I was based from a cookbook, Raw Energy by Stephanie Tourless.
Creamy Banana Cocoa Shake
1 complete recipe of Cheater's Mexican Chocolate Almond milk (recipe follows)
2 medium or 3 small frozen bananas, cut into chunks (ours weren't frozen yet so I added the fresh bananas and some ice)
1/3 cup walnut pieces
Put the milk, bananas, and walnuts in blender and blend on medium until smooth and thick, about 20 seconds.
Cheater's Mexican Chocolate Almond Milk
2 cups purified water
3 T. raw almond butter (I didn't have any made yet so I used almonds)
1 T. raw honey or agave nectar (I used honey)
1 T. raw, cocoa powder (I just used Hershey's cocoa powder)
Dash of ground cinnamon
pinch of sea salt
1/4-1/2 t. vanilla extract
Put the water, nut butter, cocoa powder, honey, cinnamon, salt and vanilla in a blender and blend on medium until smooth, about 30 seconds.
Transfer the nut milk to a liquid storage container and store in the fridge for 2-3 days. It will freeze quite nicely for future use.
More as we make them!