Not exact matches
We had a delicious
lunch at Julia's Kitchen, named after the late Julia Child, and then I did a cooking demonstration with a Santa Fe slant: Tortilla Roll - Ups with Green Chile and Smoked Salmon, Southwest Salsa Soup, Nopalitos and
Spinach Salad, and Chiles Rellenos Stuffed with Crab.
They'd have cooked the chickpeas in the pressure cooker the night before, and when we arrived for
lunch the next day (we had an hour break, but we didn't want to eat
at the university), we'd make tabbouleh, or we'd make a simple
salad of torn
spinach with diced tomatoes and pine nuts.
For example, make a mushroom and
spinach omelette for breakfast, a grilled chicken
salad at lunch and a beef and vegie stir - fry for dinner.
Focus on eating filling, higher fiber foods
at regular mealtimes — a fruit smoothie with
spinach and protein powder for breakfast, for example, and a veggie - filled
salad with lean protein for
lunch — so you'll still be able to enjoy holiday meal (and treats!)
We walk 3 miles in the morning, eat a
salad at lunch with beans, kale,
spinach, carrots, avocado, bell peppers, apple, pear, Nutritional yeast, garlic, etc., and salsa.
In the mornings, I have a fruit Blast with oats, protein powder, flax and hemp hearts and
at lunch and in the evening, I have a green
salad Blast full of veggies, including
spinach, kale, bok choy, wheat grass, celery, cucumber, tomatoes and Swiss chard.