Mexican: Pinto beans & rice

Breakfast: smoothie w/fresh oj, pineapple, & frozen strawberries- Simply delightful :)

Lunch: Chocolate chai smoothie-YUM! naners (fresh & frozen)+honey dates+raw cacao powder+vanilla+hemp seed+chai spices (cinnamon, cardamom, ginger, & clove pwdrs)

Dinner: Usual big salad and...

Pinto beans, brown rice, & guacamole salad

I also had some corn tortillas & red salsa with my plate. It was a Mexican meal with our personal touches. Diego - my partner in crime ;) - made the beans in a crock pot overnight. We have a Japanese rice cooker that makes the perfect brown rice. He added a little chili powder, cumin, and Spike to the water with the uncooked rice.

Crock Pot Pinto Beans

2 cups of dried Pinto beans (rinsed & sorted removing any debris)

6 cups water

1 onion chopped

2 t. chili powder

2 t. cumin

1/4 t. black pepper

3 t. Spike seasoning

a pinch of salt to taste (or more if not using Spike)

Add all the ingredients to the crock pot. Set to low and cook for 12-14 hours until beans are fully cooked. Add more spices if needed.

Veggie sandwiches & blue corn chips

Breakfast: smoothie with naners & celery. Excellent post-workout sports drink!

Lunch: smoothie with frozen naners, fresh naners, fresh mango, and mango nectar.

This evening was another simple dinner. Here is the sandwich station Mari set up:

I also served chips & salsa with the sandwich. I am sooo stoked about the salsas! I found them last week during our visit to the grocery stores in Xalapa. They're a new item and organic. The organic food market is slowly growing here in MX. Thanks to my lil electric scooter, I am able to go shopping at grocery stores where I can wheel around. I have a good eye for spotting quality products when out shopping. So right away, I spotted these bottles of organic salsas in red and green. They looked great and taste super delish. Some of the best bottled salsas I've ever had. And of course, they went perfectly with my favorite baked blue corn tortilla chips.

Dinner is served :)