My Unprocessed Menu, Day 1

I’d like to share a simple food journal so that you can get some ideas on what exactly to eat, and so I can be held accountable.  I’ve journaled in the past and it’s silly how it works!  I have absolutely thought twice about eating or drinking something when I knew I’d have to write it down later and own up to it…  So here goes

At wake-up – I’m not a coffee drinker at home, but just the other day I bought a new box of chai latte which was calling to me from the pantry this morning.  Instead, I put the tea pot on to boil and had some fresh lemon water.  Two lemon slices squeezed into the mug, then left to float.  Fill with hot water.  So simple, refreshing, and satisfied my craving for a steamy beverage.

Breakfast – Pancakes
Before you get all hot and bothered about pancakes, let me tell you how I make them.  Don’t think you can throw bisquick, an egg, and milk together and call it an ‘unprocessed’ approved meal!

Ingredients:
1c Organic rolled oats
1c Bob’s Red Mill whole grain pancake mix
1/4 tsp Baking powder
2 Tbsp chia seeds
2 Tbsp hemp seeds
2 Tbsp ground flax seeds
1/2 banana
2-3 cups unsweetened plant milk – soy, almond, rice, hemp, whatever

Toss all dry ingredients into a high speed blender or food processor.  Grind the oats down so they’re more like a rough flour.  Add the banana and 1 1/2 cups milk.  Blend again on low.  Continue adding milk until you achieve desired consistency.  These should end up thicker than instant pancake mixes, almost like a soft biscuit dough. Drop in raw walnuts or pecans for a nutty twist.  Cook in a non-stick griddle as usual!  Feel free to stir in blueberries, strawberries, or raspberries as you wish!  I spread with apple butter to avoid using maple syrup.

Morning Snack – grapefruit

Lunch – Spinach Salad and Tofurky sausage (cheated with the sausage – using up stuff in the fridge before I get out to get more groceries)
2 hands full of organic spinach
3-4 small organic kale leaves shredded (tearing by hand is just fine
sliced mushrooms
sliced strawberries
sliced carrots
avocado
chopped beets (mine were cooked but I’m told you can grate raw beets – I need to try that!)
walnuts (raw)
Dressing – Lemon balsamic vinegar from the Olive Tap.
Dinner – out at our favorite restaurant, Thai Cuisine

Fresh Spring Rolls:
Rice paper stuffed with lettuce, bean sprouts, basil leaves,vermicelli noodles & tofu. Served with Thai Cuisine special house sauce

Musman Curry:
Coconut milk, carrots, onions, broccoli, zucchini, cashews, served over brown rice