FoodFash

Adventure Begins in the Kitchen

Waste Not, In Pictures

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Breakfast: Cremini Mushroom & “Cheddar” Daiya Omelet

Lunch: Hummus and Avocado on Sprouted Sourdough Toast

Dinner (“Appetizer”): Peas with a teeny bit of Earth Balance and Garlic Salt

Dinner (“Main Course”): Air Popped Pop Corn with Earth Balance and Nutritional Yeast.

Dessert: Tofutti Key Lime Cutie

Either a result of overbuying or changing plans, tossing food (weekly) in my house is inevitable.  It’s a total waste, it’s gotta stop!  Waste of food, waste of time, waste of MONEY.  Like I said, total waste.

Each of the meals above uses a leftover ingredient, an ingredient intended for a recipe that was never created, or an ingredient that’s been living in my freezer for entirely too long.  I like it, it’s a good plan – you have to start somewhere, right?

Eggs Betterdict

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If I had my choice of any breakfast dish this world has to offer, this would be it.  My faux eggs benedict may even be in the running for what I’d choose as my last meal.  After discovering my love for avocados, Canadian bacon didn’t stand a chance.

That discovery came in super handy upon nixing meat from my diet.

The restaurant version will deduct, on average, approximately 800 calories from your food bank.  You can probably boost that number exponentially if the hollandaise increases in the slightest.  But my version, well, my version is every bit as good and only has 415 calories (21.5 grams of protein and 10.5 grams of fiber).

And you get to knock out a serving of veggies before noon.

Toast the sprouted wheat muffin and top with sliced avocados.  Fry two eggs, over easy, and let cool slightly.  Poke the yolky area with a fork and let it ooze over your avocado topped muffins.  Place the remaining egg on top of your creation and enjoy!

Clarification:  If you’re confused as to why I’m eating eggs, I’m not following a vegan diet – just no-meat (animal flesh), no-dairy (made from milk).

Not Yo Nachos

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I spent the entire day at my desk, watching torrential downpours through the window, dreaming of a time when my top priority would be a solid couch lounge.  But first?  A not so quick trip through rainy, rush hour traffic to get some fun Friday dinner snacks.

I love snacks for dinner.

I only had one mission when I arrived at Whole Foods: buy the Daiya faux cheese that Emily (A Nutritionist Eats) suggested I try.  Side note, a good portion of faux cheese products contain milk proteins and thus do not qualify as dairy-free.  Deceiving?  Very.

So naturally, I was beyond starving as I strolled the aisles and so I, naturally, helped myself to samples.  Lucky for me, I came across Demeter’s Harvest vegan bean dip.  Come to find out, they have a slew of tasty vegan products that are made locally (huge bonus, by the way).

It was all coming together, bean and cheese nachos.  The bean dip was so stinking good.  And the Daiya cheese was normal, as promised.  And I spent the evening couch lounging, as promised.

Another Non-Dairy Day, In Pictures

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Breakfast:  Lemon Soy Yogurt, Organic Blueberries & Ground Flaxseed

Snack: Go Raw Spirulina Super Chips

Lunch:  Brown Rice Fusilli, Leftover Marinara Sauce, Spinach & Mushrooms

Dinner:  Tijuana Flats Black Bean Burrito with Lettuce, Salsa, Black Olives & a HUGE Side of Chips (unnecessary!)

All of the above is my answer to the question I hear a lot lately – “what exactly do you eat?”.  Sure my twenty ten self would have opted for Fage Greek yogurt with honey, grated parmesan on my pasta, and every power lite dairy option Tijuana had to offer.  But these small substitutions allowed me to end the day feeling satisfied and, most importantly, good.  And darnit, I like feeling good!