What I Eat in a Day: Pesto, Pitaya, & My Favorite Salad

It’s been a while since we’ve stared at my food together. So let’s do this.

It’s Wednesday. It’s what I ate in a day. It’s what I ate Wednesday. And I’m hoping maybe eventually the awkward feeling these posts give me will wear off…I’ll let you know if/when that happens.

Mostly raw

Fruit has turned me into a lazy daisy when it comes to preparing meals. Actually turn on the stove, cut stuff, measure stuff, cook stuff? Nah! I’ll just blend another smoothie or cut open a melon. Fortunately it’s warm too, so I can blame summer for worsening my lazy no-cooking nature.

I have been eating mostly raw lately partly because of the aforementioned reasons (summer, laziness), but also just to experiment, see how I feel. I’ve talked about my struggles with digestion issues before, and while I certainly haven’t figured it all out I do know that simple is best. A mix of lots raw and cooked doesn’t work very well for me.

Certain fruits don’t make me feel that awesome, like dates or apples. Certain fruits do, like bananas. That is why my day of eats is brimming with banana smoothies and nicecream.

I’ve also been craving tons of veggies lately! Anytime I eat mostly raw my veggie intake goes way up effortlessly. The savory-ness of a salad is a nice break in a long stream of sweet fruity meals. So lots of zoodles and spring rolls and bigger-than-my-head salads in my life right now.

Okay enough rambles, let’s get to the food…

What I eat in A Day

Breakfast: Green Smoothie.

4 frozen bananas + spinach + almond milk + water + maca powder.

I never get tired of this blend. A little bit of maca powder makes smoothies so much better–extra creamy and delicious. It’s subtle, but I defintely notice when I forget it.

Lunch Part 1: Pesto zoodles.

3 zucchini + 1 batch of my Low Fat Cheesy Vegan Pesto

Basil is one plant that I can actually keep alive, so fresh basil in my yard means pesto. This recipe is my favorite, especially smothered on zoodles.

Lunch Part 2: Pitaya nicecream.

5 frozen bananas + 1 frozen pitaya pack.

I was SO excited to see frozen pitaya last time I was at my local health food store! Finally I can make neon pink nicecream. ust as bright and beautiful as I had imagined. You can hardly taste it to be honest, but it’s winning big time for looks!

Recipe testing…

(That is bread, not an extremely chunky cookie.)

Dinner Part 1: BIG salad.

8(ish) cups of lettuce + 1/2 avocado + handful of carrots + 5 tomatoes + sea salt + 1/2 cup sauerkraut.

I am obsessed with this salad combination lately, I can’t stop making it. I subconsciously make bigger and bigger salads every night because I love it so much. The avocado + sauerkraut + salt together is so tasty you don’t need any dressing.

The photo for this one was just a mess, my apologies. It might not get truly dark till like 8 p.m. in the summer, but it’s still too dark to film by about 6:30. For a salad so good, the photo just didn’t do it justice. You can see it in the video, somehow the ugliness is slightly less harsh that way.

Dinner Part 2: Chocolate smoothie.

4 frozen bananas + Chocolate Ka’Chava + almond milk + water.

I usually make nicecream of some sort in the evening for dessert, but since I already had nicecream I was craving another smoothie instead. Since it’s dessert, of course I had to go with chocolate!

The video version…

And that’s it!

Have you tried pitaya?

What’s you favorite way to use up fresh basil?


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