T20 BP Day 1

 Day one of Dr. Furman's Transformation 20

Breakfast

Banana Walnut Breakfast

1serving

1 banana
1 tablespoon ground flaxseed
1 cup blueberries
1/4 cup walnut pieces
3/4 cup unsweetened almond milk

Slice banana into a cereal bowl. Stir in flax seeds, blueberries, walnut pieces, and non-dairy milk.

Thoughts:

This was good! The frozen blueberries made the almond milk turn a beautiful color of purple. It was tasty and filling.

5/5

Dinner

Creamy zucchini and corn soup

3 servings

1 large onion, chopped
3 cloves garlic,
2 lb zucchini (about five medium), chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cups no salt added vegetable broth
1/4 cup raw cashews
2 tablespoons unhulled hemp seeds
4 cups spinach
2 cups frozen corn kernels
1/4 tsp. Black pepper or to taste

Add onion, garlic, zucchini, basil, time, oregano and vegetable broth to a large soup pot. Bring to a boil, reduce heat, and simmer for 25 minutes or until zucchini is tender.

Pour into a high powered blender (in batches, if necessary), add the cashews and hemp seeds and blend until smooth and creamy.

Return soup to the pot, add corn and spinach, bring to a simmer and cook until spinach is wilted. Add water if needed to adjust consistency. Season with black pepper.

Thoughts:

I made this wrong. First, I sauteed the onion and garlic with about a Tbsp of avocado oil. I used fresh basil. I misread the recipe, and blended about half of the zucchini mixture with the cashews... Oh, and I used homemade chicken stock I had on hand. Also forgot the hemp seeds!

It was alright. Not the worst Dr fuhrman soup I've had. My alterations probably improved it a bit :)

3.75/5

salad

0

Garlic-Hash Browns with Kale

Today was a good day to try one of Dr. Neal Barnard's recipes. The hash browns were great except for one thing...TOO MUCH GARLIC, at least for my taste. Maybe I used some super-sized garlic cloves or something. Three or 4 cloves would probably be better next time.

The kale was harvested straight from our garden.

 

Garlic Hash Browns with Kale
Dr. Barnard

Serves 2

2 Yukon Gold potatoes, shredded

¼ tsp salt

2-3 large kale leaves, shredded

6 cloves garlic, minced

Nonstick cooking spray

½ tsp freshly ground black pepper

Rinse the shredded potatoes and pat them dry. Mince the garlic. Spray a skillet with nonstick cooking spray. Over medium-high heat, sauté the potatoes with the salt until the potatoes are crisp. Once the potatoes are done, add the kale and garlic to the pan and continue sautéing everything for about 2 minutes. Remove from the heat. Add the pepper.

Option:  Substitute 2 cups shredded sweet potatoes for the shredded Yukon Gold potatoes.

vegan

1