Super Clean Eating: My WFPBNO Day & Life Update

Today I will be sharing with you my super clean day of eating a WFPBNO plus a life update. Super clean eating has been my goal for the past 2 weeks and I will share with you what I have been doing to make sure my meals are WFPBNO and super clean and a bit of a life update. Recipes and links for what you see in the video are below.
Dr. Brooke Goldner super nourishing green smoothie
You will need a high speed blender
Fill the carafe ¾ full of greens (spinach, kale, chard, cabbage, it can be one or all of them)
Pack it in the carafe. Using your fist pack it down and when it ¾ full you can add water up to the top of the greens.
Add ¼ to ½ cup ground flax or chia seeds
For the remaining 25 % add in 2-3 very ripe bananas and frozen fruit (pineapple, mango, berries ) to fill the carafe to the top
Then blend till smooth.
Drink the whole carafe though out your day.
Dr G’s Caesar Dressing
1 cup raw almonds (or use 1 large avocado if you are on a disease-reversal program)
1 cup water (or more as needed)
3 Tb lemon juice
3TB Braggs aminos (or soy sauce)
1-2Tb Dijon mustard
¼ cup nutritional yeast (optional didn’t use it this time)
Blend and serve. Will thicken up so you might need more water if you use it the next day.
For this recipe I massaged it into raw kale and served it up as a salad. It is so delicious your brain won’t even know you are eating kale!
Air fried potato wedges
10 small Yukon gold potatoes cut in quarters
seasonings of your choice
Add potatoes and season potatoes and toss and then season again and toss.
Air fry @ 400 degrees for 15- 20 minutes
For oven same temp but cook for 30 to 40 minutes flipping 1/2 through.
Recipe for my yellow split pea and lentil soup
Ingredients:
1/2 sweet yellow onion chopped
1 carrot chopped
2 celery stalks chopped
1/2 cup red lentils
1/2 cup yellow split peas
3 small Yukon gold potatoes chopped
1 small Japanese sweet potato peeled and chopped (optional)
1/2 T chopped garlic
6 cups water (or stock if you are not using bouillon)
2 low sodium not chick'n bouillon cubes
2 cups chopped spinach
salt and pepper to taste
Instructions
In 1/4 cup of water in a large pot saute the onions, carrots and celery and garlic for 5 minutes on medium heat, adding more water as needed.
Next add in the rest of the ingredients except the spinach and bring to a boil and then turn down heat and simmer for 30 minutes until potatoes are fork tender and lentils are done.
Remove 2 cups of the soup and blend the remainder of the soup till smooth add back in the 2 cups of soups and add the spinach and turn off heat and stir well and let sit for 5 minute until the spinach wilts a bit.
makes 2 servings
#greensmoothierecipe #wfpbno #lifeupdate
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Follow Dr. Goldner for more info on her protocol
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Link to her book Goodbye Lupus
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Discount Codes:
Debi15 (15% off for all purchases)
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CALIFORNIA BALSAMIC VINEGAR
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download a free link to Jeff Novick's 50/50 plate method bit.ly/3zNHD89
download a free low calorie density chart bit.ly/3C11CRb
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BOOKS AND DOCUMENTARIES I RECOMMEND
The Starch Solutions by Dr. John Mcdougall: amzn.to/3CHRRbt
Game Changers: gamechangersmovie.com/
Forks over knives. www.forksoverknives.com
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