kale, banana, almond + chia seed smoothie + a pasta-free challenge

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I used to think the extreme had the ability to make an impression, leave an indelible mark, but over the years I’ve come to realize that extreme actions tend to send me screaming in the other direction. For a time I did live in the extremes: I hated and loved passionately, and my life was linear, at best. There was only the absence of color and the totality of color, and nothing, not a speck of grey, in between. And the weight of it, a life lived so bombastically, was exhausting. Existing in polar states doesn’t allow for nuance and quiet, and it doesn’t make for a balanced life.

I’ll be candid and say that I’ve losing the good fight against an imbalance in my diet. While it’s true that I have my daily green drink and I eat clean, local and organic, I have a nearly diabolical obsession with pasta and bread. I rationalize that the pasta is dressed in kale pesto! The pasta is of a whole grain variety (or whatever that means)! And the need to keep my sugar in check is a reality.

Sometimes a sweet, positive voice leaves a deeper mark, it can stain. My friend + author, Jamie Shupak, recently launched a healthy living series on the Scripps network, and in three minutes she brings you heart-healthy meals with a smile. Jamie and I routinely have cooking dates, and I’m always inspired by the way she’s so evangelical about healthy grains, fish, and vegetables, and a diet meat and dairy free. While I won’t shy away from meat, I’m feeling the need to invite a lot more diversity (translation: kill the daily pasta dependency) in my diet.

For the next month, I plan to document my pasta + refined sugar free experience, DAILY. From revisiting grains and exploring new ways to invent the evening meal, I’ll document my misadventures on this space. This space will make me accountable, so please send words or missives encouragement along the way. I’ll need it.

INGREDIENTS
1 1/2 cups kale, packed
1 cup almond or rice milk
1 tbsp almond butter
1 tbsp chia seeds
1 tbsp coconut oil
1/2 ripe banana

DIRECTIONS: Super simple: blitz in your blender into smooth. If you don’t have a high-powered blender or Vitamix, pour the smoothie over a sieve into a bowl, and then transfer your drink to your favorite tumblr. Drink immediately.

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7 thoughts on “kale, banana, almond + chia seed smoothie + a pasta-free challenge

  1. Wooo! Good for you, Felicia!! You’re fighting the good fight :) You probably have a wealth of recipes on your list to try, but in case you need any more inspiration, there are two recipes from the Whole Living detox I did earlier this year that I’ve added to my rotation because I love them so darn much: the roasted vegetables with quinoa salad and the red lentil and sweet potato stew (although I think I’ve always made it with green lentils).

    Also, have you tried Sarah B’s raw brownie? It is DELICIOUS and yes, there’s sugar from the dates but if you’re trying to cut your refined sugar intake…well, it’s just amazing.

    Good luck!! I’m excited to see how your journey goes :)

    Like

    1. OH, Erika! I must check out those recipes on your space.

      In all candor, I just don’t love raw desserts. My heart will always be with traditionally-made baked goods. I’ll sample a sample or alternatively made treat here or there, but nothing compares to a cake, cookie, or a homemade pie. :)

      Like

  2. I have shared before that I have done two whole30s; no grains, legumes, dairy, added sugars…it is actually a life changing experience. I completely understand how breads and pastas can become a staple!
    For me, it is crackers and cheese I frequently must banish. Looking forward to witnessing your journey!

    Like

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