Apparently my little non-recipes post I shared a few weeks back was something you guys really enjoyed, and to be honest – is something I had such great fun putting together! It felt natural to share about what simple plant based living looked like for Scott and I, and then to share the non-recipes I made myself the most that week. So to respond to your response, I’m going to keep them up every few weeks for the time being and see how it goes! I’m enjoying breaking up more developed recipes that I adore here on the site with a bit of daily inspiration, if you guys are game.
This past week was pretty focused on leftovers from various shoots and previous farmers market trips, which means it was really the most delicious – because necessity always brings something unexpected and amazing to the table. I rotated a few of the beans and grains from the previous week, and really enjoyed some of my favorite flavors of summer (i.e. corn). As I mentioned last time around, I love the versatility and simplicity of a plant based diet with every inch of my being. Although specialty ingredients can be wonderful, and I’m not knocking them, I have found for our lifestyle that focusing on whole plant foods is simply enough the vast majority of the time. I hope these simple meals inspire some tasty eats for you next week too, and always feel free to browse my pantry page to see what we are keeping in stock at the moment.
The first time around I added a little bonus section at the end of the post sharing my dishes cupboards with you, and it was really neat seeing how you enjoyed it tons. This time I thought I would address a common question I get asked, which is “how do you make your smoothies?” I’ve tried measuring over and over and just cannot nail what my “eye” seems to achieve every time I make one of my 32 ounce water based smoothies in the morning. So I’ve decided to break down my process for you below as best I can, in case it inspires you to try a similar method!
Feel free to write and let me know any other one-off topics you might like for me to cover in future non-recipes posts, I love hearing what you’re interested in. Here’s to keeping great food nourishing, simple, and affordable :).
E A T S
Let’s begin with breakfast which is still a smoothie most days. No special powders or added protein, just real fruits, vegetables, ground flax, and a few sprouted nuts. The green one pictured above is my kale, strawberry, banana smoothie with ground flax and walnuts. (See below on the method to my smoothie madness.) A few mornings each week I swap in/ add on a bowl of oatmeal, and I am still rocking my simple banana oats from the last post, sometimes with a few frozen blueberries added halfway through cooking (seen here). But this jar above was an attempt to make blueberry milk and turn it into a pretty looking jar of overnight oats (see method here). It was super basic but tasty.
Now onto lunches. Above you see a salad made from leftovers: greens, celery, beets (cooked and cooled), brown rice, kidney beans, and a simple maple dijon dressing. I also enjoyed it sans dressing the other day with avocado instead (seen here). Other days I’ve enjoyed a huge veggie loaded sandwich, this one above being made with my chickpea salad mix which I posted the recipe for earlier this week (see here).
The afternoon snack is where I might lose you ;) steamed broccoli with a baked sweet potato – and nothing else. Easily digested starch and fiber seems to be what my three’o’clock body craves, and for those of you concerned with my vitamin A absorption, I know I need fat (I’ll add avocado next time), it was just my decision this week. I bake my sweet potatoes ahead of time and keep in the fridge for quick meals, the broccoli takes maybe 5 minutes to steam. Easy peasy.
Dinner has been my favorite meal of all lately. We’ve been heaping big spoonfuls of cooked millet or quinoa into our bowls and topping it with some sort of bean, grilled veggies, corn, cherry tomatoes, cilantro and lime. The dinner bowl shared above is a millet base topped with a new fave (and super quick) pinto bean chili and corn salsa – this recipe is coming to you here on the blog hopefully next week! It’s amazing. One of my favorite two-pot dinner wonders in under thirty minutes, and crazy filling – in a feel good way. And that is it for a glimpse at my week! I hoped you enjoyed some bits of it too.
S M O O T H I E S
I’m excited to break down the five basic layers of my smoothies with you here today. After lots of interest has been shown via the photos I share Instagram stories – I figured it was finally time to attempt a description of my favorite way to start the day.
My smoothies are water based for hydration and reduced cost, seeing as they are 32 ounces (minimum). I use only whole plant foods because they make me feel the best. Instead of looking at various macronutrients I focus on fiber. Therefore these smoothies are packed with fruits and vegetables, with a little fat for nutrient absorption and omega 3s from ground flax. Here is my method, tweak it as you’d like for what works for you.
Important note: I use a Vitamix blender, and would not use this method for a non high speed blender. If using a standard blender/food processor I would recommend using fresh greens for a smoother consistency.
LAYER 1 : The Green Layer
Frozen greens. Either kale, spinach, or swiss chard. I fill about half of the blender full, approximately 2 to 2 1/2 cups.
LAYER 2: The Yellow Layer
Bananas or mangos. This is for sweetness, creaminess, and of course their stellar nutrition. I shake in a good amount of mango from the bag, no measuring, just a solid layer. Or 1 large banana, frozen.
LAYER 3: The Colorful Layer
I choose either blueberries or strawberries mostly. Occasionally some cherries or other fruit. I shake in a really good amount from the bag, no measuring, just another good sized layer.
LAYER 4: The Nutty Layer
Always 1 tablespoon of ground flaxseed, at least. Then I choose one type of sprouted nut and add 2 to 3.
LAYER 5: Filtered Water
I eyeball filling about halfway/three quarters up my frozen goods in the container with water, about 2 cups probably (but varies).
Blending: Using the tamper inserted I blend on low while increasing to high, pressing the mixture down to keep it going. Once it is running smooth I remove the tamper, insert the stopper in the lid, and let it run for another 20 to 30 seconds to make sure it is super silky smooth. Then I pour it into a 32 ounce ball mason jar, insert my stainless steel straw, and slowly sip away over the course of a half hour or so until finished and full.
A FEW FAVE COMBOS
chard + mango+ blueberries + flax + 2 brazil nuts + water
kale + banana + strawberries + flax + 3 walnuts + water
spinach + banana + blueberries + flax + 4 almonds + water
I hope you found this newly styled post to be fun in some little way! Let me know what you think in the comments below, and be sure to follow me on Instagram for more daily posts and stories.