Not necessarily in that order anyways. Last night I made my first Autumn pumpkin recipe. I love pumpkin and love to cook and bake with it. I think I was just in denial that it is already October. I saw this dandy lil pumpkin bread recipe over at the Domestic Vegan last night. I wasted no time and made her recipe right away.
I started the bread a little late last night so I waited to have a piece this morning. What a treat, waking up this morning knowing that there was fresh bread. Also, I have been cutting back on coffee and trying to save it for the weekend. Let me just say that the first part of my breakfast was a treat!
After my workout I had the second part of my breakfast, the collard greens. They are hidden in the green smoothie, actually.
Traditionally, I liked to use spinach in my smoothies. I read in The Kind Diet that spinach, chard and beet greens are high in oxalic acid, which interferes with the absorption of calcium. That was a huge bummer to read about. I would have spinach smoothies 3-5 days a week! So, I searched some info online and did find out a bit more on oxalic acid. I will still eats spinach of course, just not so regular. As for my collard green smoothie, it is great! Honestly, I didn’t notice a big difference. It did have half a banana and half a mango in it though. So, it was sweet and creamy, just how smoothies should be.
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