What I Ate Wednesday #63

 

So quickly another week has passed.  I’ve been enjoying so many great gluten free vegan meals.  I even found a way to enjoy gluten free pizza while watching Mya and Andy devour the homemade cast iron cooked pizza.  The weather is finally changing around here and I am really excited for summer to come. You can remind me of that in two months when I am complaining about the heat.

 

Breakfast:

In order to not bore you with another shake or tofu egg, I thought I would change it up a little with some oatmeal.  Not my favorite breakfast, I am more of a spicy veggie and tofu girl in the morning, but once in awhile oatmeal will make it’s way into my rotation. I love oats, but more for a cold winters day afternoon snack than for breakfast.  I was quite surprised how full it kept me until lunch.  Usually I am hungry an hour after oats. I think it might have been the protein powder that helped with that.

This breakfast bowl consisted of 1/2 cup rolled oats (not instant), 1 scoop vanilla protein, 1 tbsp. raisins, cinnamon, 1 tbsp. hemp seeds, 1 tbsp. raw walnuts, 1 tbsp. dehydrated unsweetened coconut, and always topped with a splash of coconut milk! Tastes like an oatmeal raisin cookie!

Lunch:

I made a batch of veggie soup on Sunday that was chock full of veggies and beans.  I consider it like a detox soup. Lots of carrots, leeks, peas, corn, sweet potatoes, cabbage, and tomatoes.  Herbs and spices made this soup both healthy and delicious.  I thought it would be a great side to my tofu salad for lunch.

The tofu salad lent some extra protein to lunch, and I used a savory flavored baked tofu to make it fast and simple.

Baked Tofu Salad: 1 package baked tofu, I used savory flavor, 1 minced carrot, 1 minced small onion, 2 stalks celery minced, and 4 tablespoons reduced fat Vegenaise (vegan mayo).  Mix all ingredients together and serve on tortillas, bread, or crackers.  

Dinner:

Dinner was another bowl of soup, with a side of roasted cauliflower. I tossed the cauliflower with some olive oil and seasoned it with salt, pepper, nutritional yeast and Mrs. Dash Garlic seasoning.  I roasted the cauliflower at 450 for 15 minutes, turning it a few times. It came out tasting like popcorn cauliflower.  We ate the whole head!

Raw:

Seasoned:

Roasted:

Dinner was early and light, so we had a berry shake to finish the night.  Extra protein and fiber made the day’s meals complete. 

Bonus…

What I Ate Saturday: Smile, Sparkle, Shine!

Saturday Night was Mya’s annual school variety show. It is a variety of hip hop dance performed by students in every grade who volunteer to be in the show. After five months of practice, show night was finally here, the show name was Smile, Sparkle, Shine! Before the show, it was pizza night.

I brought home some pizza dough from the bakery for Mya and Andy and I had a brown rice tortilla ready for my crust.  I cooked up some veggies for toppings and used Teese mozzarella for our cheese. 

My brown rice tortilla was the perfect choice for a super thin crispy crust.  

I baked the real pizza dough in a cast iron pan that created the perfect crust.  This is by far Mya and Andy’s favorite way to have pizza.

 

Almost show time…

 

Mya did a great job and had so much fun with her friends.  She is so disappointed that it is over until next year. That about wraps up this WIAW.  I will be sending out my next post tomorrow, my blog got nominated for a Liebster Award!  I’m honored and excited to share the details with you in my next post.  Until then…

Have a great Wednesday!