This mornings breakfast shake was a mega failure. The orange fibers were annoying, the Spirulina tasted wrong in it, I couldn’t taste the vanilla, the texture was all off and I can not lie…I couldn’t even drink all of it.

Orange Vanilla Shake, you have done me wrong 😦 I think this would have tasted better if the orange was juiced, not just diced. I did use hemp protein, not nuts, so maybe this is why I did not get the creamy thick flavor I was geeking for. Never ever again will I have the shake, at least not willingly.

For lunch I had a tasty Italian Salad except I did not have black olives around. It is very difficult to find them raw, I did order some from a grocery store and almost a month later I was told they couldn’t get them for me anymore. The olives would have been fantastic in this salad plus I love olives! 😀 I’m thinking it would give a nice oily salty taste, a little variation in soft textures and they would have really popped. I can imagine the color contrast…dreamy 😉

The salad consisted of avocado, apple cider vinegar, coconut oil, capers, nutritional yeast, black pepper, tomatoes (I used cherry tomatoes since I already had them in the house), basil, scallions & oregano. It was very creamy with the avocado and coconut oil, most of the lunch meals have been simple, refreshening and not all that filling.

Today’s lunch was more filling compared to the other lunch meals. The flavors were much more complex with the use of so many herbs and capers for a salty kick. I could see someone using this as a dip or blending it up for a soup too. This recipe is a keeper :D!

For dinner I had Marinated Mushrooms in Lettuce Wraps. I was surprised at how little sauce Ani called for to marinate the mushrooms in and how simple this recipe is. I think I took more time cutting the carrots, cucumbers and red peppers than anything else with this recipe (besides marinating time). The marinate was just soy sauce (I use Coconut Aminos), agave (I used Coconut Nectar and not even half of the amount called for), toasted sesame oil (opted for Raw Black Sesame Oil) and mushrooms. For the mushrooms I used Portabella and Shiitake, they are my favorites and I wanted to have a mix in texture, flavor, and mushroom power!

I don’t want to go too crazy listing all of the health benefits of mushrooms and get myself launched into sounding like a robot textbook. But below are a few properties I thought were worth mentioning.

Mushrooms help strengthen our immune system & are fully loaded with protein. Some say consumption aids with weight loss, mushrooms are made up of 80%-90% water and are low in calories (100 calories/oz). They have little sodium and fat, and 8%-10% of the dry weight is fiber. They are an ideal food for those following a weight management program or a diet for hypertensive disorders.

One medium portabella mushroom has more potassium than a banana or a glass of orange juice! One serving of mushrooms also provides about 20%-40% of the daily value of copper, a mineral that has cardio protective properties. Mushrooms are rich in riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the harmful effects of free radicals.

Shiitake mushrooms have been used for centuries by the Chinese and Japanese to treat colds and flu. Lentinan, a beta-glucan isolated from the fruiting body of shiitake mushrooms, is found to stimulate the immune system, help fight infection and is even shown to have anti-tumor activity.

A mushroom a day can keep the doctor away? No wonder mushroom is such a fungi…get it fun, guy woooo!

I had lots of fun assembling my wraps, I used romaine lettuce since that’s what I had around. I was a little confused by the recipe, Ani states one can use red pepper in a little caption about the recipe but never mentions a quantity or cutting technique. After marinating my mushrooms for 2 hours, I squeezed them and let them sit on a paper plate to absorb the rest of the juice. I did use dulse as my boost in this, I couldn’t taste it at all, it went so well with the mushrooms that I was worried at first that I forgot to add them in there.

The jalapeno pepper was too much for me. Even now my face is burning still. Ani’s recipe calls for 1/2 of a jalapeno, I sliced that much and still have a little more than half of that half, hahaha. It really got my nose drained out, lots of saliva in my mouth, and I’m scared to touch my face or anything.

I still need to take a shower from yoga but I’m paranoid about washing myself and possibly still having jalapeno on my hands!

I can also hear a lot of action going on in my stomach, hopefully it’s something good.

Check-In:

My favorite meal today was the Marinated Mushrooms in Lettuce Wraps. I can see myself making this again in the future and may be adding some sprouts, avocado and snap peas to make different variations.

I still have had no bowel movements, last night I only took one Cleanse More capsule because I was scared my body turn into a dam that has fallen apart. So tonight I will have to take two capsules.

I’ve gained all of the weight back I have lost from the cleanse AND MORE! Not cool. The piglet belly is in full effect and bikini season is just around the corner 😦

I hope you all had a wonderful Mother’s Day and had a chance to celebrate with all of the beautiful mamas in your life. Have a delicious day and please stop by tomorrow to see how my Monday Funday of day 13 of Ani’s Fat Blast is going. Thank you all for reading! Much love ❤ and raw power 😉

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