For breakfast I made quinoa with blueberries and flax and topped it with walnuts, barberries, cinnamon, and maple syrup. When I cook quinoa, I usually bring it to a boil, then put the lid on, turn it down to low, and simmer for 15 minutes, and then turn off the burner but leave it on the heat for another 5 minutes, and then take off the lid and fluff it. But this time I forgot to take off the lid and ended up leaving it for a while (maybe an hour?), and it came out extra thick and fluffy–Lucas loved it and asked me how I made it. Yay for happy accidents!
For lunch I made one of my favorite easy meals–I call it sweet potato surprise. I add rinsed canned beans and salsa and whatever other condiments I’m in the mood for (like nooch, onion flakes, hot sauce, etc.) over a sweet potato on a bed of greens and avocado. It’s easy, tasty, and healthy!
For dinner I made a brown rice stir fry with mushrooms, zucchini, red peppers, onions, and garlic cooked in gluten free Tamari soy sauce, turmeric, and other spices, served with steamed edamame.
For dessert I made a peanut butter cup smoothie bowl–I used High Carb Hannah’s recipe of bananas, cocoa powder, PB2, and soy milk, and I added a scoop of fresh ground peanut butter and cocoa nibs on top. It’s so good! I can see why she makes it practically every day, lol.
*I also take a b12 supplement.
Lately I’ve been using Dr. Greger’s Daily Dozen app to try to eat all of his recommended foods daily, so if you’re curious about how that breaks down, here it is:
Beans–2 servings of white beans, 1 serving of edamame
Berries–1 serving of blueberries
Other Fruits–3 servings of banana
Cruciferous Vegetables–1 serving of broccoli
Greens–2 servings of spinach
Other Vegetables–1 serving (actually more like 2-3) of sweet potato, 1 serving of mushrooms, zucchini, and peppers
Flaxseeds– 1 serving in quinoa
Nuts–1/2 serving of walnuts in oatmeal and 1/2 serving of peanut butter in smoothie
Spices–1 serving of turmeric in stir fry
Whole Grains–2 servings of oats and 2 servings of brown rice
Beverages–5+ 12 oz cups water
Did you make any delicious vegan eats this week? Let me know in the comments!