Rain, rain, go away, you have been visiting everyday. My garden and I love the daily rainfall, but my hair and my photos, not so much. At least everything is growing! I have been happily eating as many seasonal fruits and veggies as I can. Summer makes it so easy to be gluten free and vegan. I hope you enjoy this day of veg packed food.
Breakfast this WIAW was a kale, mushroom, pepper and onion tofu egg with avocado toast. This time instead of regular GF brown rice bread, Mya found me GF brown rice pecan raisin bread!
It was a delicious change for my avocado toast.
A little spiced jalapeño Daiya cheese was perfect on top. Breakfast was packed with protein and fiber, and less than 400 calories.
Lunch: Raw Vegetable Pad Thai
My vegetable spiral-izer has been working overtime with all my latest veg-noodle creations. I was craving pad Thai and had plenty of veggies around to make it.
With a little help from Mya and her best friend, sweet potato and zucchini noodles were the base.
A big bowl of veggies were prepared.
Then we made dressing out of a little prepared dressing mixed with some almond butter, tahini, agave, rice vinegar and Bragg’s (soy sauce).
I added the dressing to the veggies to marinate for a little while.
My helpers took a break in the pool between storms.
When lunch was ready to be served, I added some peanuts on top.
This was so good, I admit, I practically licked the bowl clean!
Snack time was also dessert for later. Chocolate, lots of chocolate cravings. Keeping with the raw theme, raw brownies seemed like a perfect choice.
Easy recipe: 1 cup nuts, I used raw walnuts, 1/3 cup raw cacao, 1/3 cup medjool dates, 1/3 cup raisins, and 1/3 cup raw almonds in large pieces.
Grind walnuts in food processor until almost powder, then add cacao and pulse a few times. Next, add pitted dates and raisins, blend until it resembles dough. Line a baking dish with parchment paper, then press dough mixture in. Next press in the coarsely chopped almonds.
I made an optional coconut oil, cacao, and agave glaze for on top. 1/4 cup melted coconut oil, 2 tbsp. agave, and 2 tbsp. cacao mixed together and poured on top.
Place dish in freezer for 1 hour or fridge for two hours.
Serve cold if glazed!
Dinner: Veggie Spaghetti
Cooked spaghetti squash, spiral-ized zucchini, garlic, onions and portabellas were tossed in a drizzle of olive oil and seasoned with Mrs. Dash Garlic and Herbs and some vegan parmesan. This was a delicious pasta alternative.
Since this dinner was pretty light, even though I was stuffed after eating it, I had a shake around 8:30pm.
Green smoothies have been making lots of night time appearances, I like to make sure I get all my fiber and protein in for the day. This is a banana cashew smoothie from a daytime pic, I have to take a daytime pic of the spinach lime smoothies I have been making, because kitchen shots at night for green smoothies don’t look very appetizing!
So that is another gluten free vegan day around my house. As for my exercise program, I have been doing lots of yoga, cardio, and strength training. I scored a great like-new spinning bike at a yard sale for $20! I have been learning to use that for some cardio, although it is harder than I imagined, but I like the burn!
I hope you all have a great week and a happy 4th of July!