Breakfast: Sweet Note gluten-free pumpkin spice bagel with homemade almond butter, a cup of black coffee, and a carrot-apple-orange smoothie.
Lunch: Lentils and an entire 10-oz bag of frozen kale drizzled with lemon tahini dressing.
Snack: A couple of sliced apples, two cinnamon raisin bites, a cup of darjeeling tea.
Dinner: Beet burgers on multigrain gluten-free ciabatta with avocado, sweet potato fries, and a smoky chili cashew aioli.
Dessert: A couple squares of dark chocolate.
Jeff and I are looking to put a vitamix on our registry… Which one do you have? Did you make that juice with the vitamix or a juicer? We want to also put a juicer on our registry, unless the vitamix can juice too.
Question answered (and then some! 😉 ) here: http://www.leavesofkale.com/2014/11/smoothies-vs-juice/
Re the dinner menu, would you please tell me where to find the smoked chili cashew aioli recipe? I can’t find it in your recipe list. Thank you, C
Hi Chris! You’re correct that I haven’t published that recipe yet, but it is in my queue! Let me know if you might have a need for it soon, otherwise I’ll try to get it up the week after Thanksgiving. 🙂