What I Ate Wednesday #7

   

Thanks for joining me for another …

I love sharing a day in meals with all of you.  Today varied a little because we did not eat all the same meals, but I photographed them all.  For breakfast, Mya had French Toast, while I had a tofu scramble and at lunch, Andy and I both had a bowl of homemade soup with a side of harvest chicken salad, which Andy had on bread and I had it in lettuce cups.  So here is my day in food.

Breakfast:

Mya requested French Toast.  I had some left over coconut milk from a banana cream pie I made,  I blended it with some cinnamon and vanilla protein powder then drenched whole grain bread in the mixture. It made a thick, creamy consistency that was perfect for French Toast.  It was fabulous!

I was in the mood for some veggies, so a savory tofu scramble was my choice.  I combined, fresh asparagus, shitake mushrooms, onions and some tofu for a super tasty breakfast.  I had a slice of whole grain toast on the side.

It was quite chilly outside today, I thought vegetable soup and chik’n salad would be a perfect warm lunch. 

For the soup I cooked fresh carrots, onions, celery, frozen corn and peas, leftover black beans, 1 can of diced tomatoes, and water with veggie cubes and spices to make broth. When everything was about cooked, I added a handful of pasta for the last 15 minutes of cooking time. 

For the chik’n salad, I used Gardein Chicken, added celery, onion, green apple, toasted hazelnuts, dried cranberries, some Veganaise, and Tofutti Sour Cream.  It was a perfect harvest flavor.

 

Dinner was a Wheat & Zucchini Fettuccine in a spicy Bolognese Sauce. 

Let’s start with the Fettuccini.  I wanted to cut down on the pasta calories, so I used my Spiroli to make zucchini noodles.  I added them into my pasta water during the last minute of cooking time.  The two combine so well in the sauce, you never would notice it is not all pasta!  That can save HUNDREDS of calories!

For the Bolognese sauce, I had two left over Field Roast Sausages from the lasagna I made, so I ran them through the food processor to become nice crumbles.  I sautéed the crumbles with garlic, onion,  and mushrooms until they were nicely browned.  I then added my pasta sauce.  I topped the pasta and zucchini with this wonderful sauce and enjoyed a half calorie dinner.

Have a great Wednesday!