Day 5 of the whole food challenge!

Breakfast: Banana-Oat Smoothie ......so so good!

2 cups unsweetened vanilla flavored almond milk

1 frozen banana

1/4 cup raw oats, steel cut

1 tsp agave nectar

Lunch: Beet and Fennel carrot salad (makes 4 servings)

3 Tbsp fresh lemon juice

2 Tbsp olive oil

Kosher salt and black pepper

1 small fennel bulb

2 large carrots, peeled

1 medium sized red beet

1 medium sized golden beet

1/2 cup flat leaf parsley

In a small bowl, whisk together the lemon juice, oil, 1 tsp salt and 1/4 tsp pepper. set aside

Spiralize or shred the fennel, carrots, red beet, and golden beet. Put in a bowl. Add chopped parsley and toss to mix. drizzle with the vinaigrette and toss until well coated. Enjoy!

Dinner: Poached Salmon with Lentil Salad

Salmon recipe: (makes 4 steaks)

2 carrots cut into 1/4 inch rounds

1 leek, trimmed, well washed, and cut into 1/4 inch rounds

1 lemon, cut into 1/4 inch rounds

4 sprigs fresh thyme

10 sprigs parsley1 dried bay leaf

1/2 tsp whole black peppercorns

2 Tablespoons kosher salt

1 cup dry white wine

4 6-8 ounces salmon steaks

Prepare the leeks in advance to save time cooking tonight! They should be well washed.

French Lentil Salad recipe: blog