I am still juicing away. Not full time, the fast is over, but I do juice for one meal each day. Breakfast is usually easiest, but I find that making a juice and sticking it in the fridge at work makes for a quick and nutritious lunch as well. The results have been really nice. I’m a healthy eater as a rule but juicing has really made me feel amazing. I did lose a bit of weight and I feel lighter in general. I’ll give you 3 guesses as to why that would be…
We received our I-797 Immigration approval this month! I was super excited! (as you can see) It truly came in record time, which is a major blessing. With Liam’s adoption our paper was lost in the system and I had to get help from a senator to locate and finally receive our approval.
I created a new, very simple, recipe that I literally want to eat daily. I guess I’ll call it “slightly roasted chick pea goodness.”
1 can organic garbanzo beans (rinse well!), cup and a half of spinach (or more!), generous handful of cherry tomatoes, portabella mushrooms, half lemon, 3 cloves of garlic (or less if you aren’t garlic obsessed like me), sea salt and pepper and fresh Parmesan cheese
How to make:
Toss all ingredients together in a little baking pan. Squeeze half the lemon over the mixture and toss again. Sprinkle with salt and pepper. Bake on 375 for about 15 minutes. Add the parmesan when 3 minutes remain. Easy.
So tasty and savory and yum for cold winter days.