1/1/2021 - Nurtitarian Day 1

Today is the first day of the New Year and the first day of my 6 weeks of Dr. Fuhrman's Eat to Live. The plan is to end just before my birthday and yearly physical in February. 

Breakfast was my current favorite: 

Chocolate Green Smoothie

3 cups spinach

1 cup frozen dark cherries

1 cup frozen blueberries

1 banana

1 T cacao powder

1 T cacao nibs

1 T coconut cream powder

Lunch was a handful of raw mixed nuts and Ottolenghi's Quinoa and Grilled Sourdough Salad.

·         1/4 cup of quinoa

·         4 slices of sourdough bread

·         1/3 c. olive oil

·         salt to taste

·         4 ripe tomatoes, medium size

·         3 small cucumbers

·         1/2 small red onion

·         4 tbsp. chopped cilantro

·         1 1/2 tbsp. chopped mint

·         2 tbsp. chopped parsley

·         1 tbsp. lemon juice

·         3/4 tbsp. red wine vinegar

·         2 small garlic cloves, minced or crushed

·         black pepper to taste

Preheat your oven to 350 degrees F. While your oven is heating, cook the quinoa in a saucepan of boiling water until it is tender, around 9 minutes. Once the quinoa is cooked, drain it and put it to the side to let it cool and dry.

 

Once the oven is hot, place the bread slices on a baking pan and brush each slice with olive oil on both sides. Place the slices in the oven for 10-15 minutes, flipping the slices half way through. Once the bread is crisp and dry, remove it from the oven and put it aside to cool. 

 

While the bread and quinoa are cooling, dice the tomatoes and cut the cucumbers into 3/4 inch pieces. Place the cucumbers and tomatoes in a bowl. Thinly slice the red onion and add it to the bowl. Add the remaining ingredients, including the quinoa and toss. Once tossed, break the bread into chunks by hand and add it to the salad. Toss the salad again and taste, adding salt and pepper as necessary to season. 

Dinner was Silky Cauliflower Soup from an earlier post. I also had a Don Lee Farms veggier burger, avocado, fresh pineaple, tomato and hummus wrapped in 3 large romaine leaves. 

Snacks were an apple and a Kirkland cookie dough protein bar.