Sideways but heres my salad: baby spinach, sprouts, 1/5 steamed butternut squash, 1 small diced honeycrisp apple, 1oz grilled chicken, sliced, green onions, topped w/ peach vinegar. will probably add craisins next time for a little sweetness.
21 meal plan
connors leaving for tour with his band. sad panda 😦
b: granola w/ almond milk
l: sweet potato kale curry over brown rice (buy nothing, all in freezer)
d: steamed sweet potato stuffed w/ beans, onions, spinach, corn and chipotle sauce & 1/2 batch pumpkin soup
only need to buy almond milk if used last half gallon, dry beans if dont have any, corn in freezer, a small cup not vanilla yogurt for sauce, have all ingredients for pumpkin soup
B: pumpkin spice quinoa : boil 1/2C almond milk and 1/2C water. Add 1/2C uncooked quinoa, rinsed and drained. Cover and let simmer for 15 minutes. Remove from heat and let sit for 5 min. Fluff and add 1/4C + 2 tbsp pumpkim puree, 2 tbsp maple syrup, 1/2tsp vanilla, 1 tsp pump pie spice, pince of salt, couple chopped pecans. Makes 2 servings.
L: beans and rice – cilantro lime rice w/ pinto and black beans – add spices
D: salad w/ peaches, fancy new summer peach vinegar. add pistachios, peaches, jalapeno, greens & sprouts
B: Coco yogurt w/ GF V pb toast & an apple. Also dirty chai
L: Veggie Potstickers & homemade version of PF Change Lettuce Wraps
D: Pumpkin chili w/ jalapeno corn bread
~dirty chai: 1 tea bag of chai, coffee, sweetened coconut milk
~Potstickers have: cabbage, carrots, onions, water chesnut, garlic. Cooked in a little sesame oil, served w/ chili-tamari sauce. Served w/ vegetable lettuce wraps in a peanut-chili sauce. wraps have (chx for bf), water chesnut, green onion, garlic, ginger, onion, mushrooms, snap peas and frozen bag of asian-style veggies
~pump chili: saute an onion, a pepper, and scoop of garlic. add 2 tsp cumin, pinch of salt, 1/2 tsp each dry parsley, oregano, 2 tbsp chili powder. cook til fragrant. add 2 cans or equivalent corn, 28oz tomato in juice, 15oz tomato sauce, 15oz pumpkin, 32oz broth, can each of pinto, black and kidney beans, 2 tbsp honey. cover and simmer for 45 min.
~vegan corn bread: http://www.picklesnhoney.com/2011/10/05/simple-vegan-cornbread/ change it: 3/4C milk, 1/4C homemade creamed corn, higher cornmeal-flour ratio, add jalapeno and possibly cheddar daiya
B: homemade pumpkin granola w/ flax, sunflower seeds and dried cranberries. With almond milk and a chopped honeycrisp apple from the farmers market! also a dirty chai (french press brewed coffee w/ chai tea bag and sweetened coconut milk).
Snack: popcorn w/ fresh grated turmeric or nutritional yeast & salt
L: Lentil Soup. Has pumpkin, sweet potato, carrots, veggie broth, jalapeno and lentils of course. I blended half of it with a few tablespoons of coconut yogurt for taste & texture. Served w/ GF V naan from a bakery down the road.
Snack: corn tortilla chips & homemade salsa (roma tomatoes, onion, cilantro, lime, habanero, cumin)
D: Cilantro-lime brown rice (rice cooked in half veggie broth – half water, added a bit of oil, cumin, cilantro and juice of 3 limes), topped w/ spicy black beans (just beans w/ homemade taco seasoning), red onions and lots of sauteed swiss chard. oh and of course more salsa 🙂
~Sauteed swiss chard: a tbsp of earth balance w/ a tbsp of sesame oil, sauteed until soft
~broth is better than bullion
~fresh apples are the bomb diggity