This morning before going to yoga or anything major I made breakfast, Pear Lime Ginger Shake. I was wicked excited about this one because pear is a hypoallergenic fruit, meaning those who suffer from food sensitivities can typically eat a pear with no side effects. They are known for helping keep ones bowel movements regular thus lower the risk of colon cancer. My stomach has still been off (no bowel movement since the epic Senna tea flush) so I was looking forward to this tasty and tummy sensitive shake.

Pears are packed with fiber and vitamins A, C, K, B2, B3, and B6. It also has a few minerals such as; calcium, magnesium, potassium, copper, and manganese. Pears are immune boosting, prevent stomach and lung cancer, and lower the risk of age-related macular degeneration.

This shake had a nice texture from the fiber from the pear and tasted great with the lime, ginger and coconut oil. I added the “Fat Melter” of pineapple which ended up being only 3 or 4 pieces and I threw in the “Thermo Charger” of matcha powder. I did not receive as much energy from this shake compared to most of the others, but it was still up there! The flavor was amazing, sweet, fibrous yet smooth, and the warmth from the ginger and coconut oil felt good.

The white oily specks you can see in the photo are from coconut oil, this is a natural process it goes through because of the oil being cooled from the ice cubes. Coconut oil is extremely sensitive to temperature and should always been kept in a dark area at room temperature. Otherwise is will turn into a solid when cold and a liquid when warm.

For my morning snack I enjoyed a Watermelon Grapefruit Salad with scallions and mint. The mint didn’t seem like a weird idea to me but the scallions sounded like a terrible idea. Somehow they went really great with the citrus in grapefruit. I’m still very confused on how that works but I have had scallions with pineapple before in dishes, that was good too.

I love both fruits and I haven’t had watermelon in a while so this treat felt extra fresh. There is a “Thermo Charger” option of jalapeno which I wanted to try badly but I couldn’t find any fresh jalapeno around. Hopefully the next time I see some around I can throw that in there too. I still can’t get over how elegant this salad tasted and looked. I have much to learn about spices, herbs and flavor combining! ❤

Now lunch was dangerous, I was and am still mega gassy from it. My lunch was Zucchini Hummus, it may sound harmless to you but oh no you are so so so wrong my friend. The recipe is mostly zucchini and cashews, I think the cashews did me in. It was only 1/4 cup but with food sensitivities it doesn’t even matter how little of the item was consumed. It’s semi heart breaking to see that bananas and nuts do not go well with my stomach. They are both heavily used in raw vegan shakes and desserts.

What also sucks is this hummus was tasty and I probably shouldn’t eat it again! I had two tablespoons of the hummus on top of 2 cups spinach and 1/2 cup sprouts. I ate about another two tablespoons worth with carrots, cucumbers and celery. The left over salad I had that I didn’t think I could finish I spreaded onto a nori sheet and devoured it. I was surprised at how great that tasted, the salty nori sheet went so well with the garlicky hummus. I shared my hummus and veggies with someone who isn’t vegetarian, vegan or anything of the sorts and they loved the hummus too 🙂

Dinner was freakin’ fantastic, I’ve made something almost exactly like this on my own but Ani’s Sesame Dipping Sauce is way better than mine. I had Mixed Vegetable Seaweed Rolls; nori sheets covered with miso, avocado, sprouts, carrots and cucumbers. Two sheets of nori were allowed to be used, I made one roll with all of the fixings and the other with everything but carrot.

What makes Ani’s dipping sauce different to me is the use of scallions, she called for toasted sesame oil in her recipe however I only use raw oils and had some black sesame oil around and used that instead. For my soy sauce I used Coconut Secret Coconut Aminos 🙂 huge fan of their products!

I thinnly sliced ginger and soaked it for just a few minutes in some lemon to quickly soften it up to add to my sushi. It wasn’t recommended or anything in the book but I love ginger especially with my sushi. I didn’t see any harm in eating some! Here is my finished product plated 🙂

Dinner was spectacular! I feel like I could eat sushi everyday it’s so fun to come up with different combinations and like I’ve mentioned before I LOVE NORI SHEETS. They always save me when I am traveling ❤

Check-In:

Today was the first time I felt an energy crash while following Ani’s meal plan. I think it was because of my stomach, I am rocking a nut gut hard bloated stomach right now.

I plan on doing more research on nut sensitivities and seeing if for example having a sensitivity to cashews does not mean you are also sensitive to almonds.

My stomach still hurts even now from lunch. Tomorrow I will be treading extra careful. There is a cashew pate planned for dinner tomorrow night that I will be opting out for sure. I will do the Marinated Noodles dish I opted out the other night to replace it.

I’m excited to try out the Green Grapefruit Shake for breakfast. I will be eating on the go tomorrow, I will go more in-depth about what you can do to make this easier on yourself. In previous posts I have mentioned that I typically bring my blender and ingredients with me and just make my food. But tomorrow is my nephew’s birthday party and it would be nice to have everything already done.

Thank you all for reading! Please join me here tomorrow and see what tasty dishes Ani’s book served up. Have a delicious day, much love ❤

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