Gardien Beefless Tips, fried peppers, mushrooms, and onions over baby greens, and just picked tomatoes, with a little vegan mozzarella. A small drizzle of ketchup and some crushed peppers topped it off.
YUM. Need I say more. Definite cheat meal for me with the fresh from the bakery seeded roll!
Told you you can be vegan and still enjoy EVERYTHING!
Mya wanted to visit our neighbor’s kittens again, like she does everyday. I kept saying, “no it’s too hot”. She broke down to the “PLEASE?”, “not today”, “PRETTY PLEASE?”, no, maybe tomorrow, “PRETTY PLEASE WITH AGAVE ON TOP?”
This was a proud mother moment for me. AGAVE, not sugar. Almost made me say yes. We laughed, I told her how proud I was that sugar does not even come to mind. Then we agreed to see the kitties (who need homes) tomorrow and we would swim tonight. I just had to share. It goes to show you, KIDS LISTEN and YOU CAN INFLUENCE THEM INTO BETTER EATING!
Have a great night!
I am obsessed with anything, including and empty plate, that I can enjoy my garden tomatoes on. I love them. Anyway, I have been practicing a “no processed food, including meat substitutes” or basically an only whole foods diet/cleanse for the past 10 days. It has been amazing. You all already know how clean I eat. I can’t believe how fresh fruit, veggies, and smoothies can energize you. I have accomplished so much and feel amazing.
This burger was the first packaged food I have eaten in 10 days. While the burgers I buy are made from whole foods, I still was forgoing anything in a box.
I had a really extreme workout, and then spent the whole day and night rearranging furniture, I needed a substantial cheat meal. It beat my expectations It was melt in your mouth good. I cannot believe after a week how easily I become full. I made the yellow zucchini into fries on the side. Mya ate every bite of both, and asked for more, so did Andy!
The mix of hot and cold was perfect for these flavors. I love fresh ripe tomatoes and basil along crispy eggplant and zucchini. I topped off the dish with just the smallest drizzle of sweet blush vinaigrette.
I also made my 8 year old daughter a less sophisticated version in the form of a Neapolitan stack, or you could call it a zucchini sandwich!
She ate a whole plate of these!
20 minutes to a perfect summer dinner. Zucchini, Yellow Tomatoes, and Basil are from my garden. Less time than you could pick up a pizza.
First, I preheated the grill.
Then, I sliced the zucchini in rounds, tossed them with a marinade of 1 tbsp. olive oil and 1 tbsp. lemon juice, some sea salt and pepper. Set aside.
Next, I made a balsamic and olive oil marinade for the portabellas and mixed in a good teaspoon of dried Italian herbs. I dipped each mushroom cap into the marinade being sure to get both sides, then set aside.
For the asparagus, I snapped off the ends, placed them on a plate, drizzled a tiny bit (1/2 teaspoon) of olive oil, massaged it into all of them so the all had just a bit coating them, then sprinkled sea salt, and lemon pepper over them. Set aside.
Ready to grill…
I placed them on flat vegetable grill baskets so the could cook without falling through.
Depending on how hot your grill is, about 5 minutes on each side, all veggies.
I microwaved Birdseye Steam Fresh Brown Rice with Spinach and Tomatoes.
Grabbed my tomatoes and basil from the garden, then sliced, seasoned and plated.
I served the asparagus with a drizzle of lemon cashew cream that I blended up earlier.
Fresh summer flavor from my home to yours…
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