It has been a week…. much has happened – some good, some sad…very sad.  Makes the relevance of posting this weekly prep seemingly small in compare but necessary all the same.  My heart is not in it, not going to lie; but I know my own weaknesses and going forward makes me feel like I can avoid my instinct to manage emotion with food.  Please be sure to give yourself grace.  There are times when it is just harder than others, but you can get back on track and start again…. always

Was having dinner with a friend this past week and we ordered bruschetta as an appetizer.  When it arrived, I thought…hmmm, I like mine better.  Then I thought again, hmm wonder how this would be as a pasta dish.  So that is where I started for this week. Then I thought, I needed to bulk up on veggies so went veggie heave for breakfast and lunch, creating a new and happily very tasty smoothie for the morning and roasted veggies for lunch.

Remember to try new, have fun with food and see it as a tool in a healthy and tasty lifestyle.

This week’s menu:

  • Breakfast:      Veggie Strong Smoothie
  • Lunch:             Roasted Veggie Medley
  • Dinner:            Bruschetta Pasta
  • Water:             Always

Veggie Strong Smoothie:  Started as I always do with my bast smoothie ingredients – big handful of kale, spinach, chia seeds, flax seeds, psyllium, and a scoop of maca powder.   Added a small piece of ginger and fresh turmeric, along with 4 cups of unsweetened almond milk and blended all of that.  I found blending I stages make for a smoother smoothie.  Remember too, I make five servings and while I don’t measure too much, when I do it is with that in mind.

To this I added shredded carrots, and broccoli florets and blended again.  Then I added a cup of frozen blueberries, 4 frozen bananas and several chunks of fresh pineapple.  Just before finishing up, I added a heaping teaspoon of cacao powder and blended it all through.  It turned out so good and gives me lots of veggies and fruit and fiber.  Simply Yum for sure.

Roasted Veggie Medley:  This has become a so simple go to when I need something yummy and good for me.  What is fun is you can change up the veggies you use and change up the marinade as well.  This week I used, portabella mushrooms, Brussel sprouts, yellow squash, zucchini, green and red peppers and broccoli.  I made a simple marinade of olive oil, lots of garlic, Italian seasoning, the juice of a fresh lemon and a dash of cayenne pepper.

After chopping and slicing all the veggies, I tossed them with the marinade and let is sit covered for about an hour.  The loner the better.  No need to drench them, just coat them.  Then, spread them in a single layer on a baking dish, sprinkled with paprika and turmeric and baked for 20 minutes at 350 degrees and then 10 minutes under the broiler.  So good with wonderful flavor.

Bruschetta Pasta:  This could not be more simple or yummy.  Into a good pour of olive oil, I added a splash of white wine and a small shot of lemon juice, I added 4 cloves of chopped garlic and a good bunch of fresh basil chopped.  The fresh basil makes this whether you use it for pasta or for bread…so good.  Then I chopped cherry tomatoes and let it all sit and share its flavors for 30 minutes.    You can use almost any pasta I think, I used a new Italian pasta I found and cooked it not quite all the way.  Drained it, saved a bit of the pasta water, and put it all back in the pot.  Added the bruschetta mix and pasta water and tossed.  I let it all sit on a very low heat for about 10 minutes and there you have it.  When I put it in the individual serving dishes, I topped with some more fresh basil and just a sprinkle of Romano cheese.

Water: This week’s water has my base of lemon and lime, and I added a few slices of cucumber and half a white peach.  I add one bottle of sparkling water to the mix as well.  This is a great way to get a little creative with water each week and helps me drink more of it without getting bored.

Please take care of you…this life is a gift, even on its not-so-great days.  Relish it, find the blessings, put your well-being above all else.  Hug those in your life tighter and appreciate every single person you care for and be kind to those around you.

KINDNESS is FREE!

Lentils with Roasted Veggies Ingredients
Lentils with Roasted Veggies Ingredients
Lentils and Onions
Lentils and Onions
Lentils and Veggies
Lentils and Veggies