Boy, I have been eating bad the past week. With all that has happened between the heat and William being sick, I haven’t been doing much cooking. I am paying for it right now. My stomach hurts so bad. I think it must be increased sugar consumption. I have had a few sodas lately, which I don’t usually drink. Anyway, today I have a very healthy menu planned for the day.

Breakfast: Power Fruit Smoothie
This is truly one of my favorite recipes. I made it for both my husband and myself this morning. Here is the basic recipe:

1 banana (per person)
1 cup mango juice (per person)
1 cup frozen mangos (per person)
1/4 cup vegan protein powder (per person)
1 tbsp spirulina (per person)

Blend it all together in the blender until smooth. You can’t really taste the spirulina or the protein powder over the wonderful taste of the fruit. This recipe will jump start your day.

For Lunch: Vegan Minestrone Soup and Salad with Olive Oil and Balsamic Vinegar Salad Dressing.

Vegan Minestrone Soup

3 tbsp olive oil
1 yellow onion, chopped
3-4 cloves garlic, chopped
2 tbsp fresh chopped basil
1 tbsp fresh chopped oregano
1 tbsp herbes de Provence
2-3 zucchini, chopped
2-3 tomatoes, chopped
2 cans cannellini beans
1 sm package frozen cut green beans
32 oz vegetable broth
1 16oz can tomato sauce
salt and pepper to taste
Saute onion and garlic in olive oil for about 4-5 minutes. Add fresh basil and oregano and saute for one minute. Add zucchini and saute for an additional 10 minutes or so. Add tomato and mix. Add canellini beans, green beans, vegetable broth, tomato sauce, herbes de Provence, salt and pepper and mix. Let simmer for about 1/2 hr.

Dinner is going to be very simple, zucchini and bean saute over brown rice and salad

Zucchini and Bean Saute over Brown Rice

3 tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
1 tbsp fresh basil, chopped
1/2 tbsp fresh oregano, chopped
2 roma tomatoes, chopped
2-3 zucchini, chopped
1 can canellini beans
salt and pepper to taste
2 cups water
1 cup brown basmati rice
1 tbsp fresh basil
1 tbsp olive oil
1/4 teaspoon salt

In a medium sauce pan bring 2 cups water with olive oil and salt to a boil. Add rice and cook on low heat for about 45 minutes or until all water is absorbed. Sitr in 1 tbsp fresh basill. In an iron skillet, saute onion and garlic in 3 tbsp olive oil for about 4-5 minutes. Add zucchini, tomato and beans and saute for about 10-15 minutes. Spoon rice onto a plate and top with vegetable-bean mixture.

Hopefully this will bring my stomach back into balance a little.