Breakfast Two Eggs with Sautéed Spinach and Spaghetti Squash. You can omit the spaghetti squash if it’s too much to deal with in the morning or just replace with grape tomatoes.
Snack: Apple or Celery Sticks with Almond Butter and Chia Seeds. (Barney Butter makes the combo you’re looking at above, but you can also just combine chia seeds with your favorite almond butter.)
Lunch: Salad. Greens with Roasted Red Peppers, Goats-Milk feta, Walnuts and Tuna that has been tossed with avocado oil. (Oil and vinegar for dressing.)
Afternoon Snack: Detox Smoothie In a blender, process the following:
1 cup unsweetened almond milk (such as Pacific brand)
1 large handful spinach
½ cup fresh or frozen blueberries
1/2 frozen banana
1 tablespoon almond butter
1 tablespoon flax meal
¼ teaspoon ground turmeric (or more to taste)
¼ teaspoon ground ginger (or more to taste)
¼ teaspoon ground cinnamon
3 or 4 ice cubes
Dinner: Slow Cooker Chicken & Gingered Bok Choy. Season 3-to-4-pound chicken (or larger if you think it can fit in your slow cooker) generously with salt, garlic powder, paprika, and dried parsley. Place two onions (peeled and sliced) on the bottom of the slow cooker. Place chicken on top and add one cup of all-natural (chicken, beef, or vegetable) broth. Cook on low for 6-8 hours or until chicken is cooked through. (If you want a crispier skin, carefully remove chicken onto a baking sheet and broil for three minutes.)
2 tablespoon coconut oil (see offer below*)
1 large head or two small heads of bok choy (it shrinks a lot!)
1/4 cup coconut aminos (available here and at better supermarkets) or soy sauce
2-3 garlic cloves, crushed
1/2 teaspoon grated ginger
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/2 teaspoon red pepper flakes (optional – or use more or less to taste – this adds spice)
Cut bok choy into one inch chunks (use leaves and stalk just not the very bottom of the white part). Heat oil in a skillet. Add bok choy, coconut aminos, garlic and ginger. Cover and cook on low heat for 2-4 minutes until the greens are wilted. Uncover the pan and cook about a minute more. Turn off heat and top with sesame oil, sesame seeds, and red pepper flakes. Toss to combine. (Note: You can also toss in any leftover steamed vegetables you have on hand — chopped broccoli or string beans — and heat with the bok choy in the sauce.)
I am pleased to use this post as an excuse to announce my partnership with Thrive Market — think Costco meets Whole Foods — which Julie sources from regularly. Click on the above offer (or here) to become a member, and (bonus!) get a free jar of coconut oil as your welcome gift.
I have been interested in joining Thrive for a while. Thanks for the offer! I cannot seem to make the free coconut oil happen though. Is there a promotion code?
Click on the offer now — it should be all fixed, Emma. Sorry for the trouble!
Yum that smoothie looks delicious! I will have to try it tomorrow.
I LOVE this. What a great looking day of eating.
love the realism in this post and some good looking nutritious stuff, stuff that looks like you won’t have to choke it down, as your wrote, thank you for this!
Yum yum, that chicken looks heavenly!! I would love to try it.