Hello there ?
I’m going “willy-nilly”y’all? I’m going to start sharing what I eat in a day(here?) in the hopes of showing how easy it is to eat plant based! I’m going to go ahead and let go of the idea of perfection and just freaking do it! So let’s start! And hello Dyan?
Breakfast:
This smoothie was a mix of all of the fruit in the fruit bowl that looked questionable ?? you that bruised apple and that squishy looking orange that no one wants, it’s all in here!
- 3 Cara Cara oranges
- 2 once crisp apples
- 1 banana
- 2 scoops of Orgain vanilla protein powder
- Water
I put all of the ingredients into my blender and blended until smooth. This smoothie was super tasty ?
Lunch:
Yesterday, a quarter of the way through my son eating his normal every day PB&J, he declared that he would NEVER ask for a sandwich ever again ??? this kid is already a borderline breathitarian so he really can’t afford to omit any of his staple meals. Of course, I hate letting food go to waste so I ate the rest of his sandwich. Just a simple PB&J on Dave’s Killer Bread!
Dinner:
This meal was so damn delicious! I was definitely craving comfort food yesterday and this hit the spot!
Baked Tofu:
- Pressed tofu(pressed all excess liquid out by wrapping in a clean dish and placing cast iron skillets on top)
- Better than bouillon no chicken chicken broth
- Flour
- Onion powder
- Garlic powder
- Paprika
- Salt
- Pepper
Method:
Preheat oven 400
In one bowl I mixed bouillon with water. In a separate bowl I mixed all of the dry ingredients.
I cut the pressed tofu into cubes and placed them in the bouillon water. Then I tossed them to coat in the flour mix. Then placed on a parchment paper lined baking sheet.
Placed in the preheated oven for 15 minutes. After 15 minutes take them out of the oven and flip each piece. Place on the over for 15-20 minutes or until crispy. I served them with BBQ sauce ?
Roasted Brussel Sprouts:
- Brussel Sprouts
- Salt
- Pepper
- Garlic powder
- Avocado oil
Method:
Preheat oven to 400
I cut Brussels onto quarters, put them into a cast iron skillet. Season with salt, pepper, garlic powder and drizzle a bit of avocado oil. Toss, stir with a spoon or use your hands to make sure they are evenly coated. Place in the oven for 15 to 20 minutes or until crispy.
Mashed potatoes:
- Potatoes
- Miyoko’s vegan butter
- Black garlic salt
- Pepper
- Water from boiled potatoes
Cut potatoes into small chunks and boil for 20 minutes or until soft(I check with a fork). When draining the the potatoes, I saved a few cups of the water that I could the potatoes in so I can add it as my liquid instead of adding a plant based milk. After draining, I put the potatoes back in the pot and add vegan butter, salt, pepper and enough water to get to my desired consistency. I use a whisk to smash and stir.
Snacks:
- Late July Jalapeno Lime Chips
- Red Vines
- Sesame Crackers
- Apples with peanut butter
- Raspberry Fig Bar
Although this is not an ideal eating day for me, I still wanted to share! Have a fantastic day ♥️
