Day 2 – Have No Fear

So it is day 2 and we decided to go with what worked on day one, so it was a smoothie for us at breakfast, another salad for lunch (twice the size of day one), and for dinner we made oil free, salt free minestrone. The gentleman was good to go all day but the  lady felt crappy, couldn’t eat and had a terrible headache. (Update: She ended up being sick but we didn’t figure that out until the next morning) The minestrone was outstanding and the dressing that we had at lunch was even better than day one. The gentleman must give credit to the lady, who is not only a great cook, but a quick study for making sure we have more than just salads and steamed veggies to eat.

The recipes aren’t taking any longer than usual to prepare, just using different techniques. The salad dressing takes about 2 minutes, so don’t be scared!




  • Cow Food Smoothie (Recipe Follows)


  • Spinach and Romaine Salad with chopped pear and homemade Apple Currant Dressing (Recipe Follows)
  • 2 Carrots with Bean Dip (Recipe from Aug 1)


  • Minestrone with white beans



  • Smoothie


  • Apple


  • Minestrone with white beans                                                                                                                       .

.                                                                                                                          .

Apple Currant Dressing 

  • 1 Cup Apple Cider Vinegar (We use a raw one that is delicious)
  • 1 Tbsp Yellow Mustard (Low or no salt is better)
  • 1 Tsp Raw Almond Butter
  • 1/8 Cup Red Currants (or berries)

Wisk items together and serve over salad. It will be better if it can sit for at least 2 hours before use so the flavors are more combined.

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Minestrone with White Beans – Makes a big pot

  • 2 Green onions sliced in small pieces
  • 1 Onion chopped
  • 4 Cloves of Garlic minced
  • 1 Eggplant cut in small cubes
  • 1 Zucchini chopped
  • 3 Carrots chopped
  • 1 Green Bell Pepper cut in small pieces
  • 2 Cups of Peas
  • 1 Pound of frozen Collard Greens
  • 3 Large Tomatoes chopped
  • Handful of Chopped Fresh Basil
  • 3 Tbsp Oregano
  • 1 Tbsp Parsley
  • 2 Tsp Rosemary
  • 2 Tbsp Salt Free Seasoning (We used Mrs. Dash Garlic and Herb)
  • 3 Cups Cooked White Beans
  • 2 Tbsp + 6 Cups Salt Free Veggie Broth (we make our own, but you can use water)
  • Seasoning Sauce Blend (see recipe below)

In as stock pot, line the bottom with a 1/2 inch layer of water and turn on high. Saute green onion and onion (no oil).  Add 2 Tbsp broth, garlic, oregano, parsley, rosemary and seasoning. The water will cook off, and your onions will brown. When they soften and brown, add bell pepper, eggplant, zucchini, carrots and 1/2 of seasoning sauce. When the veggies soften, add 2 cups broth stirring frequently. Add peas. Add rest of seasoning sauce and collard greens and stir until it’s cooked (about 10 minutes from frozen). Add remaining veggie broth. Turn heat to medium. Add tomatoes and cooked beans. Add more broth if you want more liquid. Serve after simmering at least 15 minutes.

Seasoning Sauce Blend – We’ve been using these because they pack flavor for a good base.

  • Garlic – 2 Cloves
  • Basil Leaves – A handful of fresh
  • 2 Tomatoes

Add all items to a good blender or food processor until mostly smooth.

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Cow Food Smoothie 

  • 2 giant handfuls of Spinach
  • 1 Banana
  • 2 handfuls of Blueberries
  • 1/2 Head of Broccoli
  • 1/2 cup of Unsweetened Almond Milk

Blend until smooth.

FYI – The broccoli makes it taste very grassy. Gentleman is the smoothie crafter. Lady does not desire a repeat on this one… haha!


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