I have been following a anti-inflammatory based diet to recover from an unhealthy diet that has left me not feeling so great. I generally try to eat healthy- and lately I have been teetering towards the not -so -healthy end of the spectrum, probably eating more animal protein and processed foods which my body is not used to. I have been having some back aches and pains and went to my traditional docs to rule out anything serious– knock on wood, there is nothing serious going on, thank goodness! 

I do think my symptoms are due to my not-so-great diet. So to get back on track, for a few days, we’ll see how it goes, I have challenged myself (and my fiance!) to follow a plant-based diet, no animal protein or alcohol. The first 2 days we maintained our vows to plants. We’re on day 3 and we lived a little today and had some chicken (with our salads) for dinner. I already feel better! Aches and pains have gone away miraculously! And I am not kidding. My skin feels softer and looks better too …

Here are a couple recipes I discovered that were so simple and yummy, I will likely use these recipes again! Enjoy!

Lunch- Pomegranate Avocado Salad:

Ingredients:

• 1 large head of butter lettuce
• ½ cucumber, sliced
• 1 pomegranate, seeded or 1/3 cup seeds
• 1 avocado, cubed
• ¼ cup shelled pistachios, chopped

Dressing Ingredients:  Dressing is great!

• ¼ cup apple cider vinegar
• ½ cup extra virgin olive oil
• 1 garlic clove, minced
• Add sea salt to taste

Dinner- Vegan Pesto Pasta

Ingredients:

• 1 bunch kale or spinach
• 2 cups fresh basil
• 1⁄4 cup extra virgin olive oil
• 1⁄2 cup walnuts or cashews
• 2 limes, fresh squeezed
• Sea salt and pepper
• 1 zucchini, noodled (with a spiralizer)

Optional: garnish with sliced asparagus or tomato

Directions: Soak walnuts or cashews for a few hours. Put all ingredients in a blender or food processor, and blend until you get a cream consistency. Add to zucchini noodles.