Ep 11- So, what do I eat? Part 2
We realize we needed to add more options on what to eat! So, we made this episode to give you ideas for breakfast, lunch, and dinner! Yum!! Woo Hoo!!
What do I eat part 2:
Helps get rid of heavy metals:
Dulse: https://www.amazon.com/Dulse-Flakes-Certified-Vegetables-COhsawast/dp/B005P0WOZE/ref=sr_1_4?keywords=atlantic+dulse&qid=1582169577&sr=8-4
Breakfast:
Baked potato or sweet potato with honey and dulse.
Pressure cooked or baked potato with picante sauce without citric acid.
Gluten free pancakes with pure maple syrup.
Blueberry topping:
Wild blueberries in skillet condensed down, add honey, maple syrup, or date sugar.
Applesauce:
Apples, celery, cinnamon, dates https://www.amazon.com/Organic-Medjool-Dates-1-Pound/dp/B015PWVROK
Health information on dates: https://draxe.com/nutrition/medjool-dates/
2 medium apples sliced for the blender (I like Fuji)
1 Celery Stalk sliced for the blender (preferably organic)
Juice of 1 small lemon
2 pitted Medjool dates or fresh figs (soak in hot water to soften if necessary)
Generous amounts of cinnamon and nutmeg (roughly 2 teaspoons each)
Smoothies:
Bananas, frozen dragon fruit https://www.pitayafoods.com/pages/pitaya-plus-smoothie-packs, frozen wild blueberries, grapefruit (juiced), orange (juiced), limes (juiced).
Or any fruit combination that you love:)
Fruit Bowls:
Frozen pitaya (dragon fruit) with bananas blended, add in blueberries, sliced bananas, strawberries, kiwi.
Lunch:
Tortilla Wraps: https://sietefoods.com/search?q=flour%20tortillas
Warm it in the skillet with a drop of almond oil or flour(cassava) in the bottom of the skillet.
Mexican potato: diced potatoes seasoned with taco seasoning https://www.fodyfoods.com/products/low-fodmap-taco-seasoning?_pos=1&_sid=8ea842f5a&_ss=r , mushroom meat (recipe on last show notes), avocado dressing (recipe on last show notes).
Salsa: https://mariaraesgourmetfoods.myshopify.com/
Mushroom Meatballs:
Vegan Mushroom Meatballs
These Mushroom Meatballs are a great meatless option, full of flavor and plant protein. The
prep work is easy and then they bake in the oven. This recipe makes 14-16 balls depending on
how big you roll them. They can easily be stored in the freezer for later. Please use all organic
ingredients when possible.
CourseMain Course
CuisineItalian
Keywordmeatless, mushrooms, quinoa, vegan meatballs
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings1 2-4
AuthorMegan Lawson Evans
Ingredients
8 oz Mushrooms
1 cup Water
1/2 cup Quinoa (uncooked)
1/2 Yellow or White Onion
2 Garlic Cloves
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Salt
Pepper (to taste)
Instructions
Preheat oven to 350. On a baking sheet lined with parchment paper, evenly spread the
mushrooms, onions and garlic cloves. Put in oven to dry roast for 30 minutes.
While that's in the oven, cook your quinoa by adding it and the water to a saucepan over high heat
on the stove. Bring it to a boil and the reduce the heat to simmer and cover. Cook for 15 minutes
and remove from heat. Uncover quinoa and fluff with a fork. (You can also cook it per package
instructions.)
When the veggies are done roasting, allow them to cool somewhat. You're going to add the
veggies, garlic cloves and quinoa to the food processor along with the basil, oregano, salt,
pepper. Blend it well until a hearty mixture is formed. You really want to make sure it's blended
well to stick together.
Then, scoop out and form balls. I used a heaping tablespoon (making almost two tbsp) of the
mixture per ball. Place them on the baking sheet with parchment paper and put them back in the
oven. Bake for a total of 30 minutes, flipping after 15 minutes.
Serve immediately or store in the fridge for later. They last about 2-3 days in the fridge. Store in
the freezer for even longer. Then, reheat in the oven or airfryer.
Spaghetti Noodles: https://www.amazon.com/Tinkyada-Brown-Pasta-Spaghetti-Ounce/dp/B000FK63IS
At Sprouts!
Marinara Sauce: https://www.mezzetta.com/product/10706981.html
At Walmart!
Spiralizer from Walmart: https://www.walmart.com/ip/Veggiespize-5-Blade-Vegetable-Spiralizer/140555006?adid=22222222254342330879&wmlspartner=wmtlabs&wl0=b&wl1=g&wl2=c&wl3=413493402691&wl4=dsa-758763839038&wl5=9026486&wl6=105336153411&wl7=&wl8=&veh=sem
Spiralize sweet potatoes, potatoes, zucchini, butternut squash.
Dinner:
Taco Shells: https://sietefoods.com/products/taco-shell?utm_medium=PPC&utm_source=GoogleAds&utm_campaign=search_brand&utm_term=taco_shells&utm_content=ppc&gclid=EAIaIQobChMIj7bJlaDf5wIVg5JbCh011gCVEAAYASAAEgJY8vD_BwE
Guacamole: 2 avocados, two limes (juiced), one organic tomato, one half of red onion, 2-3 jalapenos, handful of cilantro, salt to taste. First blend avocados and limes together to get a creamy consistency. Then add all other ingredients and blend well! Yum!!
Casserole:
Diced potatoes, avocado dressing, freeze for a quick meal during the week.
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