For breakfast I snacked on some almonds and a few bites of my kids gluten free toast with pumpkin seed butter before my work out at the gym then had some goji berries when I got back.
For lunch I ate a huge salad with kale,cashews, sun dried tomatoes, cherry tomatoes, GF pesto pasta from my kid’s dinner from last night, onions, and a little sheep cheese on top. I think that salad was too heavy because it did not sit well-but it was tasty. I also made some fresh veggie juice also with: carrots, apples, lemon, ginger, parsley, celery, cucumber, beets, and pineapple=Fabuloussss! Makes a beautiful pinkish colored juice.
For dinner I had a lighter salad with romaine, sun dried tomatoes, raspberries, pesto seed crackers crumbled up, and some chia seeds. I usually use lemon and olive oil for my salad dressing with little garlic and salt. I made up for the light salad with the black forest ice cream bars that I made with the left over mousse from my mousse cake I made earlier. Recipe below!
Black forest mousse cake (mini -with leftovers)
2 cups cashews soaked
1/4 cup coconut oil melted
5 soaked medjool dates
1 cup black cherries
2-3 tablespoons of cocoa powder
10 drops vanilla stevia (optional)
1/2 teaspoon vanilla extract
chocolate cake crust:
1 cup ground cashews
2 soaked dates
1 tablespoon cocoa powder
5 drops vanilla stevia (optional)
* Blend mousse ingredients until smooth
* Make crust ingredients and form to bottom of 4″springform pan ( I line the bottom in parchment paper and grease the sides with coconut oil)
*For the top melt 1/4 cup coconut oil with 3 tablespoons of cocoa and 10 drops of stevia to make the chocolate for the top ( or melt chocolate chips) You can pour some on parchment paper and put in the refrigerator to make the chocolate chunks for the sides of the cake.
This recipe is also seen here http://glutenfreehomemaker.com/raw-foods-thursday-7-11-13/ and here http://www.allergyfreealaska.com/2013/07/11/whole-food-fridays-07-12-13/ with many other yummy recipes.
Black forest ice cream bars
just add about 1/4 cup of coconut milk to the mousse in the above recipe and pour into Popsicle molds!