Check out another set of recipes in this What I Eat in a Day to Lose Weight on the Eat to Live Nutritarian diet video and get all the recipes themselves BELOW! AND then Sign up for a free 9-Day Eat to Live Challenge here: http://www.nourishyourlifestyle.com/challenge
WHAT I EAT IN A DAY RECIPES – ALMOND JOY SMOOTHIE, SUMMER SALAD WITH DRESSING AND SQUASH & BEANS
BREAKFAST – ALMOND JOY SMOOTHIE
Makes 1 large serving
INGREDIENTS
4 ounces spinach (4 cups)
1 small head romaine lettuce
1 Tablespoon ground flaxseed
2 Tablespoons shredded, unsweetened coconut flakes OR 1 ½ teaspoons coconut extract
2 Tablespoons unsweetened cocoa powder OR carob powder
1 medjool date, pit removed
2 Tablespoons raw, unsalted almonds
1 frozen banana
1 cup coconut water (nothing added) OR another cup of water
1 cup water
DIRECTIONS
In a high-powered blender, combine all ingredients and whirl until smooth.
LUNCH – SUMMER SALAD & SUSAN McCULLEY’S CREAMY DILL DRESSING
SUSAN McCULLEY’S CREAMY DILL DRESSING
If dill isn’t your thing, replace it with basil or cilantro. This freezes well if you want to make extra to freeze.
Makes 2 cups, 6 servings
INGREDIENTS
3 Tablespoons lime juice (2 limes)
1 large medjool date, pit removed
2 Tablespoons + 1 teaspoon tahini
½ cup water + extra to thin
2 Tablespoons chia seeds
¼ cup + 2 Tablespoons unseasoned rice vinegar
1 teaspoon ground mustard powder OR 1 teaspoon no- low- sodium prepared brown mustard
2 teaspoons garlic powder
1 teaspoon onion powder
2 garlic cloves, cut up
1 teaspoon white miso OR 1 teaspoon coconut aminos
¼ teaspoon black pepper
¼ cup baby dill, chopped (OR one .75 oz. package)
DIRECTIONS
In a high-speed blender, combine all ingredients except dill (herbs). Blend until creamy. Throw in the dill (herbs) and whirl briefly. Store in the refrigerator.
SUMMER SALAD
Makes 1 serving
INGREDIENTS
6 ounces baby kale, chopped
6 ounces baby Romaine lettuce OR Spring Mix
5 green onions, chopped
5 ounces fresh asparagus, steamed, cut in bite-sized pieces
1-2 small cucumber, cut in small chunks
10 cherry tomatoes, quartered
Alfalfa OR other sprouts, as desired
DIRECTIONS
In a large bowl, combine all ingredients and toss with up to ½ cup CREAMY DILL DRESSING.
DINNER – SQUASH & BEANS
Makes 3 servings
INGREDIENTS
2 medium (8”) zucchini, made into noodles OR diced small
1 medium (8”) yellow summer squash, diced small
1 medium onion (your choice), diced small
8 ounces sliced mushrooms, your choice
3 medium garlic cloves, minced
1-15 ounce can low-sodium white beans OR ½ cup dried beans to cook (we used baby limas)
Season as desired with any no salt seasoning
DIRECTIONS
In a large pan over medium heat, saute onion until slightly golden. Add 1 Tablespoon of water as needed to keep from sticking. Stir often. Add squash and garlic. Cover pan and cook for 5 minutes, until squash is just tender. Add beans and heat through. Season as desired.
Reheat and serve ⅓ of Squash & Beans for each Dinner of Set # 1
Enjoy 1 cup of BERRIES (your choice) to end your meal.
VIDEO SHOW NOTES
Another What I Eat in a Day to Lose Weight on the Eat To Live nutritarian diet.
BREAKFAST – ALMOND JOY SMOOTHIE
Sometimes you feel like a nutty breakfast! This is a delicious almond joy smoothie. Add a small head of romaine lettuce spinach, ground flaxseed, some coconut water, almond, cocoa powder, a medjool date and plain filtered water. Then add a frozen banana and blend it all together. We add some ice cubes for additional frostiness now we end up with a huge 32-oz smoothie to start off our Nutritarian day!! You’ve got to love getting all those greens in first thing!
LUNCH – SUMMER SALAD & SUSAN McCULLEY’S CREAMY DILL DRESSING
We start by getting our dill dressing prepared. We put together lime juice, two small medjool dates, water, tahini, chia seeds to help thicken (and for the omega fatty acids). Add some unseasoned rice vinegar, a squeeze of mustard, some garlic and onion powder, miso and some fresh garlic for a nice flavor and a bit of punch. Use the amount of garlic that works for you (the amount I use is a vampire chasing quantity!!!). We blend this up until it’s smooth. If it’s too thick you can add some water and just make it however you like it. Also add a bit of the date soaking water for sweetness, some fresh ground black pepper and a bit of sriracha for oomph!! Feel free to use any kind of hot sauce that you prefer. Lastly we pull off the delicate dill fronds and pop them in for a quick blend and then the dressing is ready. This makes five to six servings so you’ll have it to use the rest of the week.
For our salad – the base is baby romaine lettuce and baby kale but you can use whatever base you want. Chop it well and pour it into a serving bowl. Arrange the toppings – start with chopped onion, cherry tomatoes, steamed asparagus, bean sprouts and cucumbers. This gorgeous summer salad is then ready to eat with that delicious dressing.
DINNER – SQUASH & BEANS
For dinner we are having squash and beans. Fresh summer veggies and some beans as we zoodle up the zucchini. To cook, just turn some noodles into the pan. Tear bigger bits into smaller pieces so it’s easier to eat. Then add some mushrooms, cook a little then add some thinly sliced onion. Cube up the summer squash, take some cooked baby lima beans and stir those in. Sprinkle some no salt seasoning on top and let it steam until the veggies are softened. We then serve the veggie and beans with some sriracha or other hot sauce (just a bit because of that sodium).
All of our g-bombs are included in today’s recipes except for berries, so with dinner we’re going to be finishing up with a cup of fresh berries. Use any kind that you like. Thank goodness it’s summer because they are delicious right now!!!
I hope you really liked these!
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