I did enjoy this, but I couldn't help but think, maybe next time double down on some carrots and toss out the potato, then just blend for a side of mashed vegetables. That could be good with portobello steak, right?
Modified Green Evi | Serves: 3 cups, 1 large bowl | Time: ~30 min
3 small #zucchini
1 small potato
1 tsp garlic powder
1 tsp dried thyme
2 cups water or vegetable stock
Preheat oven to 400°F.
Peel the carrots and the potato, and cut them into bite sized pieces. Cut the zucchinis also into small pieces. Place them on a baking tray and drizzle some olive oil, add the spices too. Roast them for 20 minutes.
Once they are ready put everything in a blender and blend until smooth. Add a little more water, if it's too thick.
What I ate and drank today
1/2 cup of blueberries
2 cups of caffeinated coffee (my sleep is way off, bad excuse, but here we are)
2 glasses of water
1 chickpea salad (includes green onion, carrots, and red bell pepper) sandwich
Bowl of soup
Glass of white wine
~2.5 miles of walking