I don’t know about you, but I always feel like ideal health is just out of grasp. I’ve made pretty big lifestyle changes for my health over the past three years - growing in yoga, exploring more plant-based foods, nixing the alcohol, adding mindfulness to my morning and evening routine. And in LA, there are always new hip things to try. Sometimes I’m down for the trends. Like last week I had an amazing laser & light facial at Skin Laundry - a little Monday blues pick-me-up. Though it was a fun experience, usually I let the trends float by unless I read ground-breaking research.Read More
When I first heard of the meal prep trend I thought, This is too good to be true. People are telling me I can plan all my meals ahead of time, and it will be easy, fast, and healthy? No way in hell. Can you tell I’m a skeptic?
I'm not against the idea of eating clean or preparing meals. But I could not see a livable, long-term solution to the strict meal plans I saw in books and online.
So I decided to honor the most important cues my body taught me during the elimination diet: avoid gluten, heavily processed foods, artificially sweet foods, and greasy foods. I began to feel better about the meal planning process. These changes made a difference in how I felt and were livable most of the time. I learned that what I really needed was sufficient time to make the changes and to practice the new habits. I also needed time to feel how my body responded to the meal planning changes.
Like many of my dinners, this delicious green dish came together after scavenging in my fridge for leftovers. I found a zucchini, some guacamole, and leftover ingredients from a bean salad. I tossed them all together in 10 minutes and now it's my favorite go-to green meal.
And it's all gluten-free, dairy-free & plant based!
Now full disclosure:
**I am no chef! This recipe came together almost by accident (and honestly, the easyness is part of what I love)!
So please, if you have any suggestions send them my way! Otherwise, enjoy!