Past the halfway mark…woo hoo! This honestly has been the easiest challenge I’ve ever done. I can definitely see myself continuing with incorporating a lot more smoothies and salads into my day to to day routine…probably even have them most of the time! I find summer is a great time to try this kind of challenge as I’m much less hungry so salads work great, plus cold drinks work better than hot. 🙂 Here was my Day 4!
PINA COLADA SMOOTHIE
** this has definitely been my favourite one so far! **
Makes 1 serving
- 2 cups frozen pineapple
- 1 cup coconut water
- 1 cup canned coconut milk
- 1 banana, peeled
- 2 cups spinach
- 1/4 tsp vanilla powder or pure extract
Combine all ingredients into a blender and blend until smooth and creamy. YUM!
CHICKPEA QUINOA AND ROASTED YAM SALAD
** This salad is so filling…in a good way! And don’t leave out the parsley as it truly gives it a unique taste. **
Makes 2 large servings
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 2 cloves garlic, crushed
- 1/2 tsp pepper
- 1/2 tsp cold pressed extra virgin olive oil
* I would make a bit more dressing as I found there wasn’t enough (although I do love an abundance of dressings and sauces!)
- 1/2 cup quinoa
- 1.5 cups yams, peeled and cut into 1/2 inch cubes
- 1 tbsp olive oil
- 1/2 tsp pepper
- 1/2 tsp salt
- 28 oz chickpeas – if using canned, drain and rinse**
- 1 carrot, peeled and grated
- 1 red pepper, diced
- 1/2 cup sunflower seeds (toasted, if desired)
- 1 cup spinach, chopped
- 1/2 cup parsley, chopped
** I only used 14 oz of canned chickpeas and that was plenty for me
Set the oven to 350F.
Whisk together vinegar, dijon mustard, garlic, pepper and oil in a small bowl and set aside.
Toss yams in olive oil, with the cracked pepper and salt, and spread on a parchment paper lined baking sheet. Roast in 350F oven until just tender, about 20 minutes.
Place quinoa and ¾ cup cold water in a medium saucepan and bring to a boil. Immediately reduce heat and simmer for 15 minutes or until tender.
Turn heat off, leaving lid on, and let stand for 5 minutes. Cool the cooked quinoa on a baking sheet*
*NOTE Putting the quinoa on a baking sheet helps maintain its texture.
Place chickpeas, grated carrots, red pepper, sunflower seeds, spinach, parsley, cooled quinoa and cooled yams in a large bowl. Pour dressing over all ingredients and toss gently until well mixed.
See you on Day 5! 🙂