Day 14 of The Greener March Challenge has been a particularly green day – mostly thanks to this almost-past-its-prime kale that I’m trying to work through before I have to surrender it to the compost bucket.
NO, this glass is NOT my compost bucket, thankyouverymuch.
(I think those tulips are going to take a trip to the compost bucket sooner than my Best By March 12th baby kale is…)
As planned, this morning brought the exact same smoothie as yesterday. I am loving this peach, banana and kale drink! I think it’s the kefir that makes it so good. Frozen peaches, one banana, peach kefir, a big handful of kale and a pour of milk and then into the compost bucket that I call My Mouth.
I wasn’t ready for breakfast today until well after 10 AM, which meant that I was barely hungry for lunch by 12:30 when it was time for us to leave for the entire afternoon. Green Sighting #2 came when I finished off the last of the Brussels sprouts with some hemp seeds. We had a full afternoon in front of us at that point, and I knew that even though I wasn’t really hungry now, I definitely would be later – and so these Brussels sprouts were eaten in an attempt to hold off hunger until snack time around 3 PM.
Even with a light snack with little friends in the afternoon, I was positively starving when we got home. Half marathon training combined with breastfeeding an 8 month old means that hunger has a tendency to come on fast and strong! (This is one of the reasons I try to head off hunger at the pass!)
Greens Part III began with me hauling out that bottomless container of baby kale yet again (while snacking on more than one handful of tortilla chips…) topped with some diced apple, sliced almonds, all tossed in a dressing of lemon juice, olive oil, S&P.
If you let your kale hang out in the salad dressing for about 15 minutes before eating, it will soften up nicely. I was able to wait that long today thanks to the aforementioned tortilla chips. And a little chicken snacking too. The roasted chicken breast on the side was thanks to the chicken I made early this morning, as a part of my chicken bone broth routine.
And now I’m waiting for Zak to get home so I can sneak off to a restorative yoga class tonight, but not before make him a kale salad as big as his head first.