This weekend, we’re spending time in South Carolina, visiting family…and I’m bringing them some plant-based goodness! Our third niece, Charlie, was born almost 2 months ago and what better way to visit and help out then meal prepping delicious, plant-based … Continue reading
I’m having surgery on my ACL/Meniscus in exactly 8 days and I’m gearing up mentally, physically and food-wise. After a delicious breakfast of chia seed & berry French Toast with raw coconut, sesame & pumpkin seeds, we headed to the grocery store to stock up on meal-prep goodies.
Today, I’m prepping a Red Lentil Thai Chili, a Butternut Squash & Carrot soup, black bean & pepper enchiladas & a Red Lentil Peanut Soup (I’m using lentils instead of quinoa from the soup swap recipe) for post-surgery nourishment. Mike helped prep the veggies, since my knee was a bit sore from yesterdays outing to the Denver art museum.
Tomorrow, I’ll kick off a Veggie to the Core 7 challenge to get my body in the best pre-surgery shape possible. My surgeon has passed over a number of nutritional tips, leg strengthening and core exercises which I’ve been taking to heart since I found out I needed surgery. But, I’m kicking it up a notch for the next 7 days. I’ll post my veggie packed recipes that will load up on iron-laden veggies, high protein & calcium dense dishes, along with low-impact leg exercises to strengthen & core exercises to prepare for April 4th.
If you’re looking to get in on some veggie goodness, kick start a cleanse, want to follow my journey or create your own, feel free to follow me on my new page: Happy Kitchen.
I recently tweaked my knee in a backcountry ski accident, putting a real damper on my weekend adventure plans. Any skiing, backcountry tours, mountain shenanigans are put on hold – at least for the time being. So, that means I … Continue reading