carrot-ribbons

I took a week off of working out after 12 intense weeks, and today was my first day back at it. I felt amazing! I hit PR’s on my chin ups, bench press, and dead lift. My first time ever being able to do 3 chin ups, and I was finally able to bench 100lb. The craziest was my dead lift..this girl lifted 260lb! I am so stoked and so excited to watch my body and strength transform even more…all fueled by plants💪

Dinner was another random creation that turned out really, really good. Brown rice, spicy sriracha baked #tofu, #guacamole with mango (my fav), raw #zucchini noodles, carrot ribbons, and mushrooms garnished with cilantro and green onions. It was such a great mixture of cooked and raw foods, and now my belly is seriously and delightfully full 😋

Ribboned Carrot & Beet Asian Salad

Ribboned Carrot & Beet Asian Salad

[donotprint]Hello friends!!!

Stepping away from technology is a revelation, every single time. Not only I was away from blogging, but all social media accounts. And it has been glorious!

Its essential to go offline every now and then. This “noise” that is pretty essential in my life, but a break is always necessary. Not feeling a tinge of guilt and you shouldn’t too. But thank you so much f0r…

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Seriously one of my favorite dishes lately! @dyann ’s take on ‘Thai Pad See ew’, a recipe from @againstallgrain! Yes those are carrot ribbons! Boom !

#Whole30 #iamwhole30 #changeyourlife #lifeafterwhole30 #whole9 #food #grub #cleaneats #goodeats #menofwhole30 #fresh #paleo #organic #healthy #healthyeating #eatclean #cleaneating #cleaneats #goodeats #carrots #padthai #whole30approved

Cut the grass and then made this huge #zoodle salad to eat out on the deck. I mowed the lawn in bare feet and now my feet are green 😂. Absolutely loving the weather today

My #salad had #zucchini noodles, carrot ribbons, shaved #asparagus, sweet corn, green onions, #spinach and #hemp seeds tossed in an #avocado herb dressing and with jalapeño. I had the dressing left over from yesterday so this only took about 15 minutes to put together, and it tasted 👌👌

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lettuce, chicken (can use any kind of protein), teriyaki sauce, carrot ribbons

Vegan super food sandwich

via hipfoodiemom.

Ingredients

For the asparagus pesto:

  • 1 bunch asparagus spears, hard ends removed, roasted and cut into 2 inch pieces*
  • 3 to 4 sun dried tomatoes
  • 2 to 3 garlic cloves, minced
  • ½ cup fresh cilantro
  • ¼ cup whole almonds or almond slices
  • Kosher salt, to taste
  • ½ teaspoon crushed red pepper flakes (optional)
  • red wine vinegar, to taste
  • light drizzle of extra virgin olive oil if needed

For the sandwich:

  • 4 whole wheat bread slices, toasted
  • ½ large cucumber, sliced thin lengthwise
  • raw shaved fennel, white bulb only
  • 1 large tomato, sliced thin
  • 1 large carrot, peeled to create ribbons
  • alfalfa sprouts
  • 1 to 2 ripe avocados, sliced
  • Serve with: Your fave creamy balsamic dressing, or just oil and vinegar or some hummus

Instructions

For the asparagus pesto:

  1. *Let the roasted asparagus cool slightly before placing into the food processor. Place the roasted asparagus, sun dried tomatoes, minced garlic, cilantro and almonds in a food processor and pulse/process a few times until just blended.
  2. Sprinkle in some salt (start with just a pinch) and crushed red pepper flakes, if using, and pulse a few more times to blend together again. Add a splash of red wine vinegar and olive oil (if needed) and pulse again. Taste and adjust any ingredients as needed. Remove from the food processor and set aside.

For the sandwich:

  1. Spread the asparagus pesto onto one slice of bread and top with the cucumbers, fennel, tomato slices, carrot ribbons, and sprouts. Top the other slice of toasted bread with the avocado slices and place on top of the other side.
  2. Slice and serve with your fave creamy balsamic dressing, or oil and vinegar or some hummus. Alternatively, you can spread the dressing or hummus on the second slice of toast before placing on top of the other side of the sandwich.

Whole30 day2 meal2
Chocolate chilli with carrot ribbons, sweet potato, sprouts, broccoli, spinach and fried avocado.

Made the girl makes the clothes ‘chocolate chilli’ that everyone raves about.
I found it a little too hot though so I couldnt taste anything but chilli. I think it will taste better after a night in the fridge so im intruged to see if it does.