Breakfast: A very serious smoothie inspired by Laura made with cucumber, spinach, avocado, carrots, blueberries, blackberries, nectarine, dates, lemon and ginger. It worked!
Lunch: What I call “pretend tacos”, and my use for day 7 leftovers – refried black beans and mango salsa with avocado served in little gem lettuce taco “shells”. On the side, more leftovers: butternut squash and cabbage salad with lime, mint and cilantro.
Dinner: Black bean soup made very lazily by blending refried black beans with veggie stock. It was actually awesome and I’d do it again, maybe adding carrots to the mix. To garnish: the rest of the leftover butternut squash, white onion and avocado.