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Ingredients by Courtney

With a provençal tomato sauce.

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Dinner by Courtney

I decided to get a little crazy and add two beets to my juice today. Along with two each lemons, pears, apples, and kale leaves. A pint of blueberries and a 1 inch knob of ginger rounded out the mix. And I actually like it. I might become a beet girl after all.

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Drink time by Courtney

Last week I decided to try something new and in the process made a somewhat grownup version of apples-n-cinnamon oatmeal that I am in love with. Since I was avoiding refined sugar I used a few dates and a drizzle of molasses. Realization: it’s a wonderful, subtle flavor! Tonight’s salad ingredients: Roasted meyer lemon, pear, and onion over micro greens. I had no idea if this would turn out good, vile, or somewhere in between. Moral of the story, be willing to try things that seem a little crazy to you. Worst case scenario it sucks and you don’t eat it. Best case scenario, it becomes regular rotation. I’ll take those odds any day.

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Breakfast, Dinner by Courtney

But the star if this show was the sauteed bok choy and mushrooms. Just a hint of garlic and sesame oil on them.

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Dinner by Courtney