Day Two and I'm Not Feeling Blue

Corny title I know, but i am loving this elimination experiment (rather not call it a diet, the d-word has such a bad  connotations.."diet starts tomorrow.") Before I get to the menu for the day let me tell you about the Berry Heart Healthy Pancakes the kids said "were the best!" for class last night.

10oz bag of frozen strawberries
1/2 cup white whole wheat flour
1/2 cup all purpose flower
2 T flax seed
3 T sugar
2 eggs
2/3 cup skim milk (or substitute)
1 teaspoon vanilla

Heat skillet and melt strawberries until their natural sugars and juices begin to come out. While waiting on the strawberries mix all ingredients together. Line six muffin tins with cupcake liners. Put starwberries and juices into muffin liners first then top with dough. Bake at 375 for about 8-10 minutes. Serve with maple syrup.

I obviously didn't get to try them, but the kids love them, so we shall call it a success. Kids eating flax seed? that is impressive in my book.

So for today's menu:
Breakfast: banana and almonds, almond milk with coffee infused with cinnamon (just put a dash in your coffee grounds before brewing, great addition)
Snack: Grapes
Run: 6.25miles. felt pretty good, but i did feel a little weak. the day was amazing though and i couldn't pass up an opportunity to run through the beautiful streets of central gardens
Lunch: Blueberry and strawberry almond milk smoothie
Snack: Roasted Beets and Onions
Dinner: Roasted Orange roughy with cashew parsley pesto and sesame cumin purple cabbage (DELICIOUS!)
Desert: Avocado Banana Smoothie (Almond milk, ice, agave nectar and cinnamon YUMMM!)

Orange Roughy with Cashew Parsley Pesto and Sesame Red Cabbage
We are what we eat. Trust me just try eating a big dose of beets if you don't believe me! Their color is so pungent and beautiful.


  1. Can you post this recipe please? I want to make it. Sounds amahzing.

  2. of course unknown commenter
    Fish: Coat Fish with olive oil and top with basil. Place in preheated oven at 350 for ten minutes. Remove and top with fresh garlic. Return to oven and cook until fish flakes easily with a fork (about ten more minutes).
    Pesto: place 1 whole bunch of parsley, olive oil, toasted cashews, and 2 raw garlic cloves in food processor. Blend until smooth (add as much oil depending on desired consistency)
    Purple Cabbage: saute garlic and leeks in olive oil, add cabbage and saute for about 3 minutes. Add 1/2 cup water, cook until water evaporates. Add sesame seeds, cumin, ginger and turmeric. Enjoy!

  3. We made orange roughy with the cashew parsley pesto and it was awesome! Cooked the cabbage/leeks too long and they lost some color and umph. Overall, a big hit, esp when paired with curried butternut squash soup!