My lovely friend Jackie is a beautiful person inside and out. She brought me a yummy green smoothie when I was in need of nourishment in the hospital! She is also one of my sister's best friends! We are so lucky to have so many like minded friends! :) I am happy to have her post what she ate for this week..
Hello everyone! My name is Jacqueline (Jackie) and I am so honored to be featured on Naturally Lauren. I am a 20 something year old who lives on the Jersey Shore and would describe myself as a health food enthusiast!
This is super quick and easy to make in the morning before work and fills two large mason jars (one for me and one for my boyfriend). I love adding chia seeds, maca powder, protein powder, spirulina and wheat grass powder etc. However, sometimes I am on a time crunch and lucky to get this made.
Lunch is usually a combination of soup and salad. I am a big creature of habit and as the saying goes, “if it ain’t broke don’t fix it”. Meaning, I know what keeps me full while I am at work all day, so I tend to pack the same thing. Usually the soup or salad will have some variations from week to week. Below is my basic go to lunch meal: mixed greens salad massaged with olive oil and Himalayan sea salt and vegetable soup with red lentils. I have been a HUGE fan of jarring my soups over the last year. I have alarge collection of mason jars that I use for a variety of reasons, but this is by far my favorite. The jars self seal when you put the soup in while it is still warm. This prevents any worry about it staying fresh. In addition, glass jars are BPA free and it is great way to transport the soup in. I’ll typically make a huge pot of soup in the crock pot on Sundays, have it for dinner that night and jar the rest (5 for each day of the week).
On this particular day, I also made a delicious batch of orange and grapefruit juice. Since my boyfriend loves Evolution’s Organic Orange Juice, I thought this would be a nice treat!
Here’s me geeking out on this beautiful Swiss Chard Leaf!
For dinner this night, I made a delicious simple summer salad with Savory Zuchinni Pancakes. The salad was mixed green with cucumber, red onion, and fresh cantaloupe. Below, I am sharing the recipe for my Savory Zuchinni Pancakes!
Savory Zuchinni Pancakes
What you need:
1 cup shredded Zuchinni
1 flax "egg" (1 tbsp ground flax + 3 tbsp warm water, allow to stand and thicken)
1 tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
2 tbsp almond flour
1/2 cup almond flour
1/4 cup olive oil
1. In a large skillet, heat the olive oil on medium heat.
2. In a large bowl, combine the first 7 ingredients.
3. Place the remaining almond flour on a large plate.
4. Assemble the pancakes, by creating small around balls (about 2 tbsp in size) of your wet Zuchinni mixture.
5. Coat the balls in almond flour by rolling them on the plate that has your remaining almond flour.
6. Flatten balls with your hands and place in the pan/hot olive oil.
7. Allow each side to cook for 3-5 minutes.
These came out great and I'm sure would be even more delicious with some sort of side, like cashew cheese! I hope you enjoyed my "What I Ate Wednesday!" If you liked what you saw here and are interesting in seeing more, head over to my blog that my sister and I manage, JacquelineAndMargeau.tumblr.com !