Adventure Begins in the Kitchen
Breakfast (FoodFash Staple): Sprouted English Muffin with Tofutti & Jelly
Lunch: Brown Rice Macaroni with Tomato “Cream” Sauce & Spinach
Snack: Hail Merry Macaroons
Dinner: Broiled Tofu, Spring Rolls & Spinach with Ponzu
I went through a decently long phase where I ate ungodly amounts of spinach. Lunch, dinner, post-lunch snacks, post-dinner snacks, all centered around leafy green. Excessive? Surely. But better spinach than Cheetos, right?
Breakfast: Fried Egg with Leftover Homemade, Earth Balance Slathered, Bread
Early Lunch: Handful of Kettle Baked Salt & Vinegar Chips
Lunch: BBQ Tofu, Strawberries & Leftover Homemade Bread
Dinner: Annie Chun’s Black Pearl Sticky Rice, Spinach Miso Soup & Roasted Brussels Sprouts
It’s days like today I miss having roommates so I can feed them my leftovers and I don’t feel the pressure of finishing an entire loaf of bread.
Check back tomorrow for the BBQ Tofu recipe!
Breakfast: Steel Cut Irish Oats with Egg Whites, Almond Milk, Cinnamon, Nutmeg & Agave Nectar Drizzle
Lunch: Vegetable Dumplings in Vegetable Mushroom Broth
Dinner: Brussels Sprouts with Bragg Liquid Aminos
More Dinner: Veggie “Corn Dogs” with Organic Ketchup & Dijon Mustard
Today was all about forcing myself to eat food, quick food. I’m fighting a cold which would have been wayyyy worse if I had participated in a full day of Gasparilla festivities. Nonetheless, I’m fighting it. And! AND!! Despite this weakened state that I’m in, I can proudly say that I’ve survived an entire month without meat and dairy!
P.S. I’m heading to DC tomorrow for an extended weekend and I’ll be meeting Daily Garnish for lunch on Thursday. So excited!!!
Mmmm pancakes! I haven’t had homemade pancakes in ages. So when I stumbled upon this gluten-free mix at Target the other day, I had to try it.
I halved the recipe, replaced milk with almond milk, ditched the oil (because I don’t have vegetable oil and thought olive oil would be weird), and used the entire egg.
I was expecting the, now 300 calorie, recipe to yield two small pancakes. To my surprise, I was able to make a third good sized cake.
I topped two with 1/2 tablespoon of Crofter’s superfruit spread and the other with 1/2 table spoon of pure maple syrup – a mere 55 calorie addition.
It’s good to know that gluten-free, dairy-free pancakes can be every bit as fluffy and delicious as the regular kind. And to be well over stuffed for well under 400 calories? I’m a happy little chickadee!