We had a stay in day yesterday. I had a morning migraine that lingered halfway through the day. Likely caused by what they were calling a nor’easter. This time of year that translated to rain being pushed by a cold front. Barometer changes like that, big ones, and I get a migraine 😣 I was craving warmth all day even though it was warm outside still. So the menu for the day was very autumn like and comforting but in a healthy way.
We just kind of hung out at the apartment and binge watched Stranger Things. I love this show. It’s different. And this season is even better than last as we get to know the characters more and more. The show has flavors of the old Stephen King movie Stand By Me mixed with some of the mystery like It. But it’s completely it’s own story. The kids are becoming pretty talented actors in my opinion. And I’ve always been a big Winona Ryder fan and have a soft spot for Sean Astin from back in the Samwise days of Lord Of The Rings. Shows like open up opportunities to actors and actresses that tend to not fit the normal mold for stardom. I tend to lean towards sci-fi for that reason.
I’m learning so much from this 30 Day Challenge. Learning about how my body responds to foods and how much more energy I have when I don’t eat wheat/gluten. This is one of the best decisions I’ve ever made. I would rank this up there with quitting smoking. It’s been a huge help to understanding how my body responds to just good nutrition.
If you’d like any info, or have any questions feel free to drop a message below or send me a quick email. I’d love to hear from you and help you live a healthier version of yourself!
BREAKFAST: Arbonne Pumpkin Shake (see recipe – I modified a bit with the brand of pumpkin)
LUNCH: Greens salad w/roasted sweet potato and balsamic vinegar dressing. About 30 minutes later, Arbonne Digestion Plus w/water
EXERCISE/SNACK: Les Mills Bodyflow (It’s dance/yoga) + Arbonne Pomegranate Fizz Stick w/water.
DINNER: Minestrone Soup w/(not pictured) a side salad of greens w/beets and nuts w/balsamic dressing
Gluten Free Minestrone Soup
2 cups low sodium vegetable broth
14.5 oz canned whole peeled tomatoes – no salt added, with juice
1 – 6 oz tomato paste
2 cups frozen mixed vegetables
1-2 cloves garlic crushed
1/2 tsp. dried thyme
15.5 oz canned kidney beans low sodium, rinsed and drained
1 cup gluten-free pasta uncooked
ground black pepper and sea salt to taste
Add tomatoes and juice to a large saucepan and break tomatoes into chunks with the edge of a large spoon.
Add vegetable broth, tomato paste, mixed vegetables, garlic, basil and thyme, stir to mix well, cover and bring to a boil over medium high heat.
Reduce heat to medium and simmer partially covered for 5 minutes, stirring occasionally.
Add kidney beans and pasta and continue to simmer partially covered on medium or medium low heat for about 15 minutes or until veggies and pasta are soft. (Stir every few minutes and be careful not to overcook the pasta.)
Sprinkle individual servings with ground black pepper, salt and/or vegan parmesan cheese to taste.
BEFORE BED: Arbonne Herbal Detox Tea