This month's “What Do I Eat Today” menu is a bit different.
For May, I'm offering you a menu plan from one of my retreats. My retreats are three day wellness experiences in gorgeous locations with lots of activities and of course, great food. The next retreat, in the Hampton's, is from June 24-27th. You can read more about it here.
At my retreats, we start with lemon water then Green Drink. For breakfast, Iin this menu plan I serve Smoothie Bowls with an abundance of fresh organic fruit to top the bowls.
For lunch, I serve a Green Salad with Carrot Ginger Salad Dressing. And we have a snack – my Easy Hummus with carrot slices, cucumber, celery, snap peas, and Simple Mills almond flour crackers.
For dinner, We have grilled Miso Glazed Salmon with Wasabi Sweet Potato Puree and Asparagus. And the best for last – my Chai Spiced Cakes with Ginger Icing.
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Smoothie Bowl
My breakfast smoothie is delicious, good for you, and easy to make. What's not to like?
For Lunch – Chef V's Green Salad with Carrot Ginger Salad Dressing
Green is good! Starting with fresh locally sourced organic greens, add carrot, celery, radish, red onion, and grilled chicken (optional). Top your salad with my Carrot Ginger Salad Dressing.
Dinner – Miso Glazed Salmon with Wasabi Sweet Potato Puree and Asparagus
This ginger glazed salmon is super easy. For the salmon I just broiled it for 5 minutes with this marinade. Let the marinade sit for 30 minutes on the fish before cooking.
Dessert – Chai Spiced Cakes with Ginger ICing
This recipe may seem long and daunting but it’s really easy and worth it! Most the ingredients are spices that you hopefully already have.
This makes a lot of cupcakes so I keep them in a bag I frosted in the fridge. Pop one out and place in microwave and then top with frosting when done. These are great to have in the house for a delightful yet healthy treat when you have a sweet tooth.