(When things get frenetic)
Hello beautiful;
I’m currently in the midst of renovations to my home in preparation for putting it on the market in March, along with writing new content daily and continued work on editing my books.
This means time is precious and in short supply.
I want to get the hundred or so projects finished while also packing up some of the extra items that we aren’t using – and finding time to write – but I also want to eat well to supply my body with good nutrition. Because a girl can’t live on coffee alone, as much as I might try…😛
My answer to this is to prepare at least two meals at the same time, and sometimes more if it is convenient.
Today’s brunch was smoked salmon, spinach, avocado and shrimp omelettes topped with hollandaise for brunch, served with green smoothie a keto biscuit with low sugar jelly. So good. 😋
Before I began the omelettes I prepared greens to make the green base for my next few days’ smoothies. I like to use watercress, parsley, mint and cilantro, all great for liver/kidney function. I also throw in several cups of fresh baby kale, a generous chunk of fresh ginger, wheatgrass juice (I juice mine first) a little fresh pressed lemon and orange juice for the vitamin C and some coconut cream for those MCFA’s.
If you haven’t heard of the many, many studies done on the benefits of medium chain fatty acids found in coconut oil from energy to metabolic function, you need to jump on that bandwagon ASAP! ✨✨✨
Here’s one that will give you a bit of idea:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283167/#__sec1title
The fats and vitamin C from the coconut cream and juices also help your body to assimilate all of the amazing nutrients and antioxidants from the greens.
Sometimes I’ll just take a shot of this green mix, but more often I blend it with a few frozen cherries, berries or a little pineapple/mango depending on my mood and where my body is on a given day. I love to toss some hemp hearts in mine too.
As I was already processing greens for the smoothie base, I blended some extra parsley, fresh garlic, avocado, dill, good olive oil, lemon and lime juice to make a sauce for the baked cod I threw in the oven at the same time I was prepping brunch.
I set the cod on a bed of fresh arugula and cauliflower rice, surrounded by baby zucchini and seasoned with garlic salt, lemon, and fresh dill. Easy peasy.
I love that dinner is prepped and ready to go so I can focus on the projects. And I know it’s going to be 💯 amazing, especially topped with the avocado sauce and more fresh shrimp.
What are your mealtime tricks for those days (or weeks) when you are short on time?
Much love!💗
- Terah
This Blessed Sacred Life 