oh my gracious.  this has been amazing.  but the amazing didn’t come without a climb.  it started out with headaches, extreme fatigue, and strength like a lion.  it’s ending with natural energy, zero crashes and zero fatigue, but i’m still holding strong with strength like a lion because it takes a strong will to eat 100% whole, clean, and raw while omitting coffee.

but it’s my last week and i’m in-it-to-win-it.  this has truly been a beautiful journey and i have already noticed some bad habits break and some new habits that are here for keeps.  i will explain that more on a different blog post because it’s deep and this post isn’t about deep, raw, and vulnerable.  this post is just for sharing a few fav recipes.

first up, my fav breakfast, which might seem boring, but after one week of nothing but whole, raw, and zero processed or sugary foods, your taste buds will go in overdrive.  and by overdrive i mean it will be convinced it’s eating candy.

and lots of it.

so here we have breakfast.  just a gigantic plate of fruit.  organic of at all possible to eliminate toxins and always go with whatever is seasonal and fresh (have you tried peaches lately?  drippy goodness.).

next up, lunch.

okay so this meal was actually a family favorite.  my kids loved it so much that i ran to the grocery store the next day to grab the ingredients to cook for dinner again.

it’s just simple ole pinto beans and brown rice with a microgreen salad that i mentioned in my post last week. (you can find the micorgreen salad recipes by clicking on this link.).

beans and rice:

1/2 cup canned pinto beans (with liquid)
1 cup cooked brown rice
1 tsp extra virgin olive oil
1 tsp paprika
1 dash cumin
1 tsp braggs liquid aminos

heat the beans over medium heat for about 3-5 minutes.  then just fold in the rice and other ingredients.  and boom.  done.  delish.  and nutrish.

oh dinner dinner dinner.  y’all need to make this meal, like…yesterday.  it’s the jammiest.  is jammiest even a word?  because if not i just made it up.

Sweet Potato and Roasted Red Pepper Bisque.  And side of steamed broccoli.


1 cup of water
1 medium sweet potato, peeled, cubed.
1 medium red bell pepper.
1 tsp. finely grated ginger root.
1 1/2 tsp extra virgin olive oil
2 tsp. miso paste, mixed with 2 Tbsp. hot water
1 cup veg broth (or you can use water…i did.)

braggs liqid aminos and herbal seasoning to blend.

bring water to a boil in a small saucepan over medium heat; add sweet potato, cook for 5-7 minutes.  dreain.  set aside.  roast bell pepper on grill or fas stovetop.  turn frequently until skin is evenly charred.  place in medium bowl and cover with a kitchen towl for about 10 minutes.  peel skin under runing water.  remove seeds.  chop into 1/2 inch cubes.

place sweet potato, bell pepper, ginger, oil, miso, and broth in a blender or food processor, in 2 or more batches if necessary.  blend until creamy.    if it’s to thick, add water.  heat soup in medium sauce pan for about 4 minutes.  add a few dashes of braggs liquid aminos.



oh, and serve with a side of your favorite green veg.  i went with broccoli.

so darn amazing.  this will be a staple in our home for sure.  the kids loved dipping their broccoli in the soup.  so i joined them and they were actually on to something.

I hope you go to my post from last week (click here) and grab some inspiration from last week’s amazing recipes.

keep trying to live healthy.  you will never ever regret it.

in HIM and in health,

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