Welllll hello 2022! Let's do something new, and follow me around for a day of healthy Eat to Live eating! I'll show you exactly what I ate (and give you the recipes!) for what I ate this particular day. Get the recipes PDF here:[ Ссылка ]

► 5-Day Challenge: [ Ссылка ]
► The Eat to Live Family Waitlist: [ Ссылка ]
► Matcha Tea: [ Ссылка ]
► Matcha Tea Frother: [ Ссылка ]
► Omega NC800 Juicer: [ Ссылка ]
► How to Flavor Soups Without Salt: [ Ссылка ]
► Holland Bowl Mill similar bowl: [ Ссылка ]

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RECIPES
My Matcha Tea Latte
Serves 1
INGREDIENTS
8 ounces filtered water, warmed to 170 degrees-ish (hot but not boiling)
1/4 teaspoon Haraki-Gordon matcha tea powder
1 teaspoon honey
2 tablespoons unsweetened plant milk

DIRECTIONS
Add all ingredients to a mug and use a tea frother to mix well.
Basic Red Juice Recipe
Serves 1-2
INGREDIENTS
3 stalks romaine
3 stalks celery
1 small beet
2 carrots
3 stalks bok choy
1/2 cup tomatoes

DIRECTIONS
In a juicer, juice everything! :P Strain the pulp, if any and if desired. Drink within 2 days.

Chipotle Ranch Salad
SALAD DRESSING INGREDIENTS
1/2 cup tahini
1 cup water or unsweetened plant milk for consistency
1 lemon
1/4 cup apple cider vinegar
1/4 red onion
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill weed
1 teaspoon ancho chili powder
2 chili peppers in adobo sauce + 2 tablespoons adobo sauce (or less if you don’t like spice)

SALAD INGREDIENTS
6 leaves romaine
1 cup broccoli slaw
1/2 cup chickpeas
(Pre-cooked mushrooms, if you like, I ate these on the side)
1/8 cup dehydrated red onion or 1/4 cup if using fresh
—chop here if desired—
1/2 lemon, juiced
1/4 cup unfortified nutritional yeast
2 tablespoons pine nuts

DIRECTIONS
For the Dressing:
Add all ingredients to a blender and blend on high, adjusting spices to taste.

For the Salad:
Add all ingredients to a cutting board or chopping bowl and chop to fine pieces. Top with dressing and remaining ingredients and stir to combine.

Chipotle Ranch Sorghum Veggie Soup
INGREDIENTS
2 zucchinis, chopped
3 large carrots, chopped
3 stalks celery, chopped finely
1 red onion, chopped
2 yellow squash, chopped
1/2 cup sorghum
2 cartons low- or no-sodium vegetable broth

FINISHING INGREDIENTS
Dollop of Chipotle Ranch salad dressing from lunch or 1/4 cup tahini
1/4 cup nutritional yeast
1/2 lemon, juiced

DIRECTIONS
Place all ingredients in an instant pot and stir to combine. Cook on high for 15 minutes, manual or instant release. Add finishing ingredients and stir to combine.



Note: this day didn’t have flaxseed or berries. Feel free to have some fresh or frozen/thawed berries topped with ground flaxseed as a dessert after dinner!

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