Recipe: QUICK & EASY Cauliflower Pizza Crust {Vegetarian & Low Carb}

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Okay, so let’s just be real.

Y’all know… I’m a sugar-lover. It is my weakness. Ice cream. Chocolate candy bars. Donuts. And the like.

Salty stuff doesn’t really “tempt” me. Cheese isn’t really a big issue. And bread is a little bit of an issue but more so because it’s just the most convenient way to eat. And it seems like most people have issues with one or the other of these if not issues with all of them.

But if there is anything other than sugar that pops up on my I-just-can’t-resist-it food radar pretty frequently, it is pizza.

I could literally live on pizza, hamburgers, donuts, and chocolate ice cream.

Ya know, if it weren’t for that whole… nutrition thing.

So when I came across these in my low-carb-vegetarian searches on Pinterest, I was intrigued but, naturally, pretty dern skeptical.

I mean, pizza crust… made out of one of the worst tasting vegetables ever to hit the planet?!?!

Yeah, no thanks.

But we are reallllllllly trying to stay away from processed carbs like, ya know… pizza crust, and so I thought I’d give it a go. I was expecting (and secretly hoping for) a failure.

BUT THEY WERE FLIPPING UH. MAZ.ING.

So, without further ado…

Cauliflower Pizza Crust

  • 2 cups of “riced” cauliflower (see my how-to below)
  • 2 cups shredded cheese (mozzarella or Colby Jack)
  • 2 eggs
  • 16-20 basil leaves, cut in strips (about 1/4 cup) *optional, or you can use another herb*

Preheat: Oven to 450
Makes: Four 4″x4″ crusts (My fam plowed through these… even my two picky, picky sons so next time I’m gonna double this!)

{All my “instructional” pics are below the recipe.}

To rice cauliflower:

  1. For this recipe, cut off the cauliflower so that you have mainly the florets (the bushy part on top). Cut off about half of a head of cauliflower.
  2. Put it in a Ninja blender or food processor. (I used my Ninja in the big pitcher… worked like a boss!)
  3. I only had to run it on speed 2 in my Ninja for, like, thirty seconds! I was so pumped that it was such a quick process! It will look like… well, sorta like rice!
  4. Measure out two cups. (And I really would measure it out because I think this recipe needs to be pretty “precise”)

To make the crust:

  1. Line a baking sheet with parchment paper (and I also sprayed it with a bit of non-stick).
  2. Mix the riced cauliflower, shredded cheese, eggs, and basil (omit this or pick another herb of your choice) together.
  3. Plop a big hunk (yeah, that’s an official term) on the paper and start to spread it out. I used a fork here to sorta “pat” it down and also to help square off the edges a bit.
  4. Bake for 15 minutes. I found that a bit of the cheese sorta “snuck” out, but I just used a spatula and shoved it back into the edge of the crust.

To make a pizza:

  1. It’s the same gig as a usual homemade pizza… slop some sauce on there (I always use just plain ol pasta sauce). Always try to leave a little edge so that the sauce doesn’t drip over and below your crust cause it can burn and that’s just plain ol gross.
  2. Sprinkle on some cheese.
  3. Then add toppings if you want. On ours tonight, I chopped up a large portabella mushroom that my man Mr. Chord Dice had grilled earlier for lunch… it was PERFECT on top!
  4. Bake for another ten minutes.
  5. I put mine on a cooling rack for a minute or so cause I can.not.stand. soggy stuff that sits on a plate.

Here are some pretty pics of the process! I really hope you try these and enjoy them because they were totally legit AND they looked good and fancy too!

The ingredients… they look kinda pretty!

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I just had to take a pic of my old school oven dial…

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Before going in the oven

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After the first bake!

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With the toppings! I was admittedly starting to get excited!

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The final product! Ohmygeeeeee… so good!

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Recipe: Vegetarian Hummus & Kale Tostadas (aka: Chalupa)

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Let’s just get down to the nitty gritty.

Is a flat, fried corn tortilla a tostada or a chalupa?

I’ve done some very, very scientific research on this matter (i.e. wikipedia and cafemom and food.com) and here’s my take:

A tostada is a toasted/fried flat or bowl shaped tortilla (usually made from corn) with toppings on it.

A chalupa is the shallow bowl tostada (unless you are going through the Taco Bell line in which case a chalupa is a soft-dough thick fried flour tortilla folded into “boat” form.

I wanted to clear that up before any fights ensued. Granted, apparently these terms vary by location, so it might be different where you live and eat!

Either way, my husband made me the most amazing tostada/chalupa today for lunch! I baked and fried some corn tortillas for tostadas the other day for the fam (which were also super yummy) and we had two left, so my hubs made up his own invention and I. loved. it.

(By the way, there is no question which of us is the better cook: HE is. Hands down.)

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Vegetarian Hummus Tostada/Chalupa

  • 2 tostadas/chalupas*
  • 1/2 cup of hummus
  • 1/4 cup of crumbled feta
  • 1/4 cup of chopped kale or greens
  • 5-6 cherry tomatoes, quartered
  • (For vegan: substitute pine nuts in lieu of the feta)

Instructions

  1. In a small bowl, mix together hummus, feta (saving a few pieces for topping), and kale.
  2. Spread it over the tostadas.
  3. Top with a few more pieces of feta and the tomatoes.
  4. Eat!

I know it’s simple, and didn’t really need a “recipe” but it was just so yummy and so something I’d never thought about that I had to share! Props to my love, Mr. Chord Dice, for making me lunch! I wasn’t even going to post today but it was so yummy I had to share!

* Here is the recipe that I used for making tostadas

  1. Lay them flat on the oven rack at 250° for 7 minutes (keep an eye on them and take them out earlier if they are too brown).
  2. Heat up a skillet with 1/4 inch of canola oil on medium-high (I actually used half canola oil and half coconut oil because I ran out of canola)
  3. With a pair of tongs, lay the tortilla into the oil for about 20-30 seconds using the tongs to push it down into the oil, then flip it over and fry it for an additional 20 seconds.
  4. Lift the tortilla out of the pan allowing the oil to drip off and place the tortilla on a towel-lined plate (or, if you are green like me, put it on a cooling rack with a cookie sheet underneath it so that the oil just drips onto the cookie sheet).
  5. Finish with the rest of the tortillas!

And because I am the queen of selfies, I had to take one with my tostada/chalupa! Haha!

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Day 685: Thanksgiving Thoughts

Thanksgiving is upon us.

And so are the blog posts.

My email inbox has been inundated with all kinds of recipes that could meet any, and I mean, ANY dietary need. Gluten-free, low-carb, fat-free, vegan, vegetarian, paleo, Atkins, Weight Watchers. You name it, someone’s made a Thanksgiving recipe to go with it.

{And really, I do understand why a lot of people need and want those recipes.}

Right now, though, I am not thinking about recipes, or ingredients, or calories, or weight.

But I am thinking about Thanksgiving.

And what I’m thinking about doesn’t really fit into a recipe. And it isn’t really diet advice. And it isn’t even really about food at all.

I’m thinking about what Thanksgiving really is.

And I’m thinking that I need to celebrate. You see, I looked up the word Thanksgiving at dictionary.com just cause I was curious. I mean, I remember in elementary school there was all the talk about the Pilgrims and the Indians and there was a big deal to do with like, I dunno, corn or something (which I always find funny because I can’t think of a single Thanksgiving during which my family ate corn). Anyway, the definition said, Thanksgiving: a public celebration in acknowledgment of divine favor or kindness.

It doesn’t say anything about food. It’s just a celebration. And as I’ve learned over the past 685 days of this covenant…

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A celebration does not have to be about food.

I can celebrate God’s favor by running around with my little kids in the leaves making a point to play so hard I come back into the house looking like I raked the yard with my hair.

I can celebrate God’s kindness by asking my mother to tell me a few stories that she recalls about my Mamaw being kind as we mourn her absence and yet celebrate that she has gotten to spent the past year in heaven.

I can celebrate all that God has done for me by cleaning the dishes for my Aunt Martha who is going to get to host our family Thanksgiving for the first time in ages!

I can celebrate all the kind words God has written on my heart by sharing a kind word of encouragement with each of my family members. My mother for defending my happiness all my life. My father for teaching me how to laugh at myself and the world around me. My brother for teaching me that there is only one place where the bible is wrong: there truly isn’t a friend that is closer than a brother. My husband for always, always, always allowing me to dream and plan and think and imagine even when my dreams and plans and thoughts and imaginations are not feasible.

And I can celebrate the freedom and forgiveness that Christ has given me, both eternally and here on earth, by focusing on blessing those around me this Thursday instead of focusing on the food around me.

I can look for as many ways as possible to BE the celebration instead of thinking about GOING to a celebration.

See?

Even just thinking of these things and I’m already SO looking forward to Thanksgiving, but my thoughts have nothing to do with sweet potato pie, or green bean casserole, or even that huge bird.

In fact, all of that seems so very insignificant compared to the kind of Thanksgiving I’m now planning.

Because I am planning on spending this Thanksgiving focusing on acknowledging the divine favor and kindness of my God and my Savior.

For He is truly my Thanksgiving.

 

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Day 682: Becoming A Butt Head

You are defined by God's Love instaquote

Ya know, yesterday, on Day 681: I’m On Steroids, I wrote about taking my healthy lifestyle and tightening it up so that it is “on steroids”: eating veggies, fruits, nuts, rice but cutting out cheese, bread, chips, etc. and amping up my amount of time working out. Just long enough to help me lose the weight and then I’ll taper it back down to a nice, normal, healthy lifestyle.

This is, of course, all just my theory that it will work.

But anyway, as I finished writing yesterday’s post, I was all like… Gosh. Will this even work? What if I fail? What does that mean about me?

And then I remembered a status update that I made on The Covenant Diet facebook page and twitter on Monday…

You are defined by God's Love

And I realized how I have been, yet again, SOOOOOOOOOOOOOO focused on me. my weight. my appearance. my rolls. my ability or inability to lose weight.

Honestly, it’s hard not to do that. I mean… when your jeans don’t fit and none of your clothes look good on you… it’s hard not to worry and think about yourself. And that’s where I am at. Which means that I need, more than ever, to press hard toward God.

Because otherwise I’ll just get trapped up again into this mentality that my worth is somehow tied to my ability or inability to fit into my jeans.

And I wonder when God looks at my “brain usage” chart if He’s bummed because I invest so much of my mental energy on wondering how to lose weight. Not necessarily that I think He’s mad or even really jealous of that, but I wonder if He’s like, “Dang, January… I have SO MANY other things of weighty, eternal importance for you to focus your mind on!!!

But in my head, I’m just so focused on the size of my own butt.

I’m literally… a butt head.

{Haha… sorry, but that’s just kind of funny.}

And that’s what I want to change even more than not fitting into my jeans. I don’t want to be a butt head. I want to be a… bible head. (And yes, I know “bible head” sounds dumb… but work with me here.) I want my head in the clouds… I want my mind full, bloated, and stuffed with the thoughts of God.

So, I think that during this 30 Day Experiment, I will also take my usual healthy Christian-lifestyle and amp it up a bit. I’m in that phase of life where I am just hitting Jesus one verse at a time, and that’s okay, but for this “diet” I think I’m going to need to put my relationship with Jesus on steroids too. Like, some serious bible reading and meditation every morning.

And maybe my butt will get smaller and my soul will get bigger.

Day 681: I’m On Steroids

The Covenant Diet 30 Day Experiment

Well, I mean… not really.

Not at all actually.

I’m referring to my post on Monday, Day 678: Such A Yo-Yo in which I had this epiphany that being on a diet is really just picking a healthy lifestyle and then “putting it on steroids”… essentially making it a bit more strict and amping up the working out.

So, I decided to try to lifestyle-diet for 30 days and see what happens.

Cause really… those gosh dern Plexus people are breaking me down. It sounds so easy and it LOOKS like it is easy when I see these women I know just dripping weight off effortlessly, but I’m just so afraid of the aftermath. Ya know, what would happen if I did Plexus’s little “pink drink” and lost these last thirty pounds that have hung on to me since I was 15 and then I STOPPED!?!?

What will happen to me?

Is my lifestyle solidified enough to maintain that weight loss?

So, I’ve decided that I’m going to give healthy eating another run. I’m going to put my healthy lifestyle “on steroids” and see if it works.

I’m eating a vegetarian/Daniel Plan diet of vegetables, fruits, nuts, and rice (along with some basic sauces and whatnot). Now, my LIFEstyle will also include a bit of cheese, bread here and there, pasta once a week, etc. But to lose weight, I’m going to try to cut those things out.

I’m also going to do yoga and/or my recumbant bike for an hour a day, five times a week. It might not necessarily be an hour all at once.

30 Days (started this past Monday). I’m gonna call it my little “experiment”. And hopefully… hopefully we’ll see that it works.

And that my “epiphany” was right!

Day 678: Such A Yo-Yo

Every once in a while I have an epiphany. And I think to myself: This is it. I have reached a whole new level of intelligence.

Of course, give it a few days (or even a few hours or minutes) and I often realize that my “epiphany” may have been nothing more than me just finally realizing what the rest of the world has already figured out.

Like…… my recent epiphany about dieting.

I always subconsciously fear a healthy eating lifestyle because the closest I’ve ever gotten to a healthy eating lifestyle is when I’m on a diet trying to lose weight.

And gosh… let’s be real here: being on a diet is LAME. not fun. unenjoyable. plain downright sucky.

So, why would I want to do that for the rest of my life?!?!?

Well, I “figured out” this week that dieting is often a realllllllllly different experience than trying to maintain weight. With dieting you have to work twice as hard and abstain twice as much in order to lose. Whereas with maintaining you still have to work at it but it’s not nearly as difficult because you aren’t trying to maintain AND lose weight.

I am seeing that I need to craft my “diet” this way:

  1. Choose a healthy eating and living LIFEstyle that sounds doable.
  2. Make it a little extra stringent and double my working out for a bit to lose the weight.
  3. Once my weight is lost, revert back to the healthy eating lifestyle I picked in the beginning.

For example, here are the three steps that I should follow:

  1. I have chosen a vegetarian/Daniel Plan lifestyle with 30 minutes of yoga a day, 4 or 5 times a week.
  2. To lose weight, maybe I cut out all bread and chips and only drink water, cut my portions in half, and do yoga an hour a day instead of 30 minutes.
  3. Then, after I lose the weight, stick with the vegetarian/Daniel Plan but maybe toss in a tortilla every once in a while, have chips for a side, and bump my working out back down to 30 minutes.

So it’s not really a hugechange from the diet to the lifestyle.

So, what am I rambling about with my epiphany that wasn’t really an epiphany?

A diet is not forever. It is a way to get your body back to what you view as its “best”. You often have to work and sacrifice to do this.

When your body gets back to its best, the “reward” shouldn’t be chocolate and steak for breakfast but instead that you don’t have to work and sacrifice as much or as hard to keep that “best body”.

Like I said… you might be reading this and thinking, “Uhhhhhhhh hello? Everyone knows this.” But it really just sorta hit me this week.

I always thought of it like this:

Struggle through my diet
Lose weight
Go back to original eating habits

No wonder I have yo-yoed with my weight my whole life.

A diet is simply a healthy eating lifestyle… on steroids for a while.

For some reason it just makes me feel better knowing that. Knowing that maybe if I take this approach I won’t be such a yo-yo this time!

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Recipe: Italian Veggie & Kale Quinoa Bowl

Italian Veggie & Kale Quinoa Bowl

Okay, so admittedly, this recipe was born solely from the fact that my husband was bugging me to use the big ol load of kale I got at the store on Monday and had yet to cook. So, I did a little once over of what we had in the fridge and then mentally recalled my Pepper Sautéed Kale & Veggies Quinoa Bowl and just went for it (although I was totally not in a cumin mood, so I changed this one up to be more Italian).

Before we get started: Oh. my. goodness. I learned that you can make quinoa in the RICE COOKER! Hellllllllo. I totally would have made wayyyyy more quinoa before now (which, for the record, I call the stuff Queen-waa and even though I know that’s wrong, I think I’m gonna keep my way – hehe)! Apparently though, I’m not the only one who has trouble with it…

how to pronounce quinoa

Okay, sorry for that tangent.

On to the recipe! (By the way, I post most of the recipe pics at the end of the post… most of us just want to get to the recipe, but if you are into gawking at food, then I have included the pics just for you!)

Italian Veggie & Kale Quinoa Bowl - stovetop bottom

Italian Veggie & Kale Quinoa Bowl

A little tip: As you chop and slice, combine ingredients that will go in the pan at the same time into the same prep-bowl. Bowl 1: carrots and tomatoes. Bowl 2: squash, zucchini, green onions. Bowl 3: mushrooms. Bowl 4: kale.

  • 1 carrot, cut into 2-3 inch strips
  • 2 handfuls of salad tomatoes, halved
  • 1 squash, sliced
  • 1 zucchini, sliced
  • 2 green onions, sliced
  • 5 mushrooms, sliced
  • 3-4 “stalks” of kale, cut off stems, and coarsely chopped
  • 1 can fire roasted diced tomatoes
  • 2 cloves of garlic, minced
  • 2 Tbsp Ana’s Herbs (or other Italian seasoning mix whose ingredients compare)
  • 2 Tbsp olive oil
  • 1 cup quinoa, cooked

Instructions:

  1. Cook the quinoa if you have yet to do so.
  2. Bring four cups of water to a boil and then turn down to low. (You’ll need this in a minute to blanch the kale.)
  3. Heat a pan with the olive oil and saute the garlic for a minute or two then add in the Ana’s Herbs and allow to saute for several more minutes (this sorta “reactivates” the dried herbs). Add more oil to keep the herbs from burning if necessary.
  4. Add in the fire roasted diced tomatoes, mix together with herbs and let cook for three minutes.
  5. Add in the carrots and tomatoes and let them cook for three minutes.
  6. Add in the squash, zucchini, and green onions and let them cook for three minutes. {Ya seeing a pattern here yet? Hehe!}
  7. Add in the mushrooms and let them cook for… yep, three minutes!
  8. When you add in the mushrooms, pour the kale into the hot water and allow it to blanch while the mushrooms cook. No longer than three minutes!
  9. When the mushrooms are finished move the pan off of the heat, strain the kale, and combine it with the veggie mixture in the pan.
  10. Serve it over the quinoa as soon as you can because kale is at it’s best (and prettiest) when it is still bright green!

For the record: my husband said “Wow this is gooooood.” at least 7 times, which is the biblical number of perfection, so I’m going to deem this recipe a success!

And here are a few preparation pictures…

Italian Veggie & Kale Quinoa Bowl - tomatoes

Italian Veggie & Kale Quinoa Bowl - squash

Italian Veggie & Kale Quinoa Bowl - mushroom

Italian Veggie & Kale Quinoa Bowl - kale

Day 640: Veggie Tacos Recipe

I love tacos.

They are so flipping easy and customizable to each person’s tastes and they are just downright yummy.

But tacos, in the original sense, are categorically UNvegetarian and UNvegan. So, like I love to do… I made my own version of them vegetarian style. Of course, to make them vegan, you’d just leave out the sour cream and maybe glop on some guacamole instead.

Plus, if you have carnivores in your life then you can make regular taco meat in a separate skillet and appease everyone! They just might even try the vegetarian option and realize that maybe being a vegetarian isn’t all that bad after all! (Cause honestly, I now prefer veggie tacos to meat tacos.)  Serve these with a small bowl of my favorite Black Bean Soup recipe and you’ll DEFINITELY win them over!

veggie tacos

Veggie Tacos

Ingredients

  • Avocados (I’d suggest 1/2 an avocado per person)
  • Chopped or shredded lettuce
  • Button mushrooms, sliced (any mushroom will work)
  • Bell Pepper, sliced
  • Onion, sliced
  • Cherry Tomatoes (or regular chopped tomatoes)
  • Taco Seasoning
  • Cilantro (optional… but gosh, why WOULDN’T you use it!?!?! Hehe!)
  • Sour Cream (optional)
  • Shredded Cheese (optional)

Instructions

  1. In a skillet, saute the mushrooms and onions on medium-high in olive or coconut oil for a few minutes and then sprinkle with taco seasoning (to taste) and saute for a few more minutes.
  2. Toss in bell peppers and saute until firm-tender.
  3. Arrange in tortillas (A little trick, if you put sour cream or guacamole in the bottom of the tortilla it will help to keep the other juices from “dissolving” your tortilla) and spoon in sour cream/guacamole, mushroom mixture, lettuce, tomatoes, cilantro, cheese, and top with avocado slices!

Day 635: The Diet That’s Not A Diet

more jesus

I thought about doing Paleo.
For like a day.
Being vegetarian/sometimes vegan is just so… easy for me now.

No defrosting.
No cross-contamination.
No hormone or non-hormone worries.
No lean or not lean.

It just matches me.

BUT.

Props to you people doing Paleo. or Vegan. or Weight Watchers. or WHATEVER!

And that’s one of the things that I love so much about The Covenant Diet… it’s not A diet! It really should be called The Covenant Life (but that website was already taken – ha)!

The thing is – so much of a successful lifestyle change comes from the heart and not the mind. I can count calories for six-months straight but if I haven’t had a change of heart about food, I’ll probably just revert right back.

And this is our goal. We are trying to shift from a food-focus to a faith-focus. Because we need Jesus just as much, if not more, AFTER our diet is over than we did during it.

When the compliments stop.
When another salad is just NOT what you really want.
When your mom makes her infamous chocolate chip cookies again and you haven’t had them in soooooo long.

THAT is when we need Jesus to remind us of our freedom from food.

And so it doesn’t matter at that point if you are vegetarian, vegan, rawist, whatever… what matters is that we work on refocusing our minds. What matters is that we allow Christ to redirect our attention to Him over and over and over again. What matters is that we don’t “go” on a diet but that we live in health and freedom.

And THAT is what The Covenant Diet is really about.

Day 616: Seven-Day Daniel Fast

seven day daniel fast

Tomorrow I start another seven-day Daniel Fast! Several of you joined in for the Four-Day Daniel Fast and I know that it was as eye opening to a lot of you as it was to me. It was the first time that I had felt that freedom from food in months.

Honestly, I’m not sure why I don’t make mine a Rest-Of-My-Life Daniel Fast. Honestly, I think that God is working on me with that one with the whole “shoulda done a LIFEstyle change instead of a YEARlong change”. But hey… that’s why this is a journey, right?

Here is, admittedly, a copy-paste of the information from the Four-Day Daniel Fast

If you are still more curious about a Daniel Fast, here is a website that I used the first couple of times I did one. And danielplan.com is also a great resource if you click on Food and go to recipes! Now, I will say this: I think that there are different “levels” of Daniel Fasting.

- Daniel Fast: veggies, fruits, nuts, and water (I’m doing this one this week…. Oh, and I consider beans as veggies)
- Organic Daniel Fast: all of the above using organic produce
- Flexible Daniel Fast: all of the above and then add any or all of these items: breads, pastas, beans, rice, coffee, tea, cheese, eggs, fish (this is the one that I do usually)
- Specific Fast: if you are aware of your area of weakness (aka: addiction) then you can fast from only that, e.g. fast from sugar or fast from snackies like chips

Now one note: I don’t worry about salad dressings or sauces… I just include them and don’t worry about their ingredients. It’s already a big sacrifice for me to cut out rice, pasta, bread, cheese, and fish that I’m getting the spiritual message here without leaving out the sauces. Plus, like I said, I can still feed my family this way!

As far as menus go, I’m going to follow a lot of the same things from the four-day Daniel Fast and just mix it up a little bit. After all, it’s been almost two months since we did it and so I think that a lot of the recipes could easily be repeated again.

Day One

  • Breakfast: fruit smoothie: take any fruit you want and blend it using water as the liquifier. I usually combine a handful of frozen blueberries, six or seven strawberries, a frozen banana that’s already been sliced, four or five inch frozen mango slices, and four or five inch frozen pineapple slices. I use a Ninja… and it makes a yummy smoothie. If you don’t have frozen, then just incorporate some ice!
  • Lunch: salad with carrots, celery, tomatoes, red bell pepper, cashews, peanuts, sunflower seeds and dressing
  • Dinner: Caribbean Black Beans , fruit bowl, side salad
    • you can have these with rice if you are choosing to do a fast that includes grains
    • If you have someone in your family that is not fasting with you, then you can throw in some ham at the end after you’ve pulled out the ham-less version for yourself

Day Two

Day Three

Day Four

  • Breakfast: Just found these! Almond Butter Bites (it’s on the first page of the link)
  • Lunch: Veggie Lettuce Wrap: Large “sheets” of romaine with avocado, shredded carrots, tomatoes, cucumbers, diced red bell pepper, sunflower seeds,
  • Dinner: Black Bean Soup (this is, by far, one of my favorite recipes of all time!) We don’t eat anything else with it, but I’m sure any side that would be good with enchiladas would be great with this too!

Day Five

Day Six

  • Breakfast: Granola with Almond, Coconut, or Rice milk
  • Lunch: We really haven’t had too much salad so far, so let’s have one for lunch today! Here’s a bit of a guide for a super yummo salad! Build a Perfect Salad
  • Dinner: Mexican Baked Potatoes… these are really, really, really yummy! Even my hard-work-farming father-in-law is a fan!

Day Seven

  • Breakfast: Let’s have the rest of our Almond Butter Bites (it’s on the first page of the link)
  • Lunch: Easy Rice and Beans
  • Dinner: Veggie Tacos (I’m actually going to post this one tomorrow… but super easy, all you’ll need are tortillas, lettuce, avocados, mushrooms, bell peppers, and tomatoes… sour cream and cheese if you are eating dairy)

And, of course, it’s not about the food but about what your heart and mind are doing while you are not eating, while your are cooking, while you are eating, and when you have finished. We are focusing on the One.