Breakfast: Blueberry banana smoothie with soymilk, chia seeds, and hemp seeds. – If you haven’t noticed, I enjoy this smoothie quite a bit. Although smoothies are incredibly flexible, I’ll include a recipe today.
Lunch: Red pepper, carrots, brown rice crackers, hummus, an apple, and almonds.
Dinner/Snack: Celery sticks and almond butter, apple, and banana oatmeal almond cookies. What I love most about these cookies is that you can tell people you can eat cookies even if you’re on a detox diet.
- 1 banana
- 1/4 -1/2 cup soymilk (depending on what consistency you’d like. Add more for a thinner consistency and less for a thicker, more icy-like consistency.)
- 1/2 – 3/4 cup frozen blueberries (or any variety of frozen berries/fruit)
- 1 tablespoon shelled hemp seeds
- 1 tablespoon chia seeds
- Blend banana and soymilk until smooth in a blender.
- Then add berries, blend until smooth.
- Finally, add the hemp and chia seeds and blend until smooth.
- Enjoy a delicious ice cold smoothie.
Banana Oatmeal Almond Cookies recipe adapted from here. (These are sugar-free, dairy-free, and wheat-free, and gluten-free)
- 2 cups rolled oats
- 3 ripe bananas
- 1/3 cup coconut flakes
- 1/4 cup melted coconut oil
- 2/3 cup almond meal (or oat flour)
- 1 teaspoon almond extract (vanilla or coconut would be great too)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 – 3/4 cup toasted, sliced almonds
- Preheat the oven to 350 degrees and line baking sheets with silpat or parchment paper.
- Mix together dry ingredients: oats, almond meal, coconut flakes, cinnamon, baking powder, and salt.
- Mash bananas, then mix with coconut oil and almond extract.
- Mix the banana mixture into the dry mixture.
- Fold in the toasted almonds.
- Drop the mixture by the tablespoon on the baking sheets.
- Bake the cookies 12-14 minutes.
- Remove from oven and let cool on baking sheet.