My drink of choice during the day is water with cucumber & lemon slices and a sprig of mint- so cool and refreshing on hot summer days!
After taking the Loon-bug on a walk midday, I put together a beet and carrot salad (thank you Hilde for the idea) for lunch! I dressed the orange and purple delight with a lemon tahini dressing (see quick recipe below).
In my lemon tahini dressing:
- 2 tbsp. tahini
- garlic clove, minced
- juice of one lemon
- 1 tbsp. honey
- 2 tbsp. water
- 1 tbsp. gluten free tamari
- 3 tbsp. of olive oil
Pulse in the food processor and voila!
I ended up mixing almost all this dressing into my shredded carrots and beets (about 3 cups of carrots and 1 1/2 cups of shredded cooked beets)- it was WAY too much dressing! Oops!
Next time I’ll just drizzle it on 
Around 2:30pm, I got hungry again and decided to whip a quick smoothie.
On hand I had:
- medium banana
- 1/2 cup nonfat Greek yogurt
- nectarine, cut into small pieces
- 1/4 cup unsweetened coconut milk
- 1/4 cup soy milk
- a couple sprigs of mint (thanks to my neighbors garden)
A quick blend and it was done! It was perfect especially since Dave came home early and we took a bike ride 
I’m off to do a little more work (aka studying).
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