Monday, March 19, 2012

Operation "Eat Better" day 3

Breakfast:

Me:
Quinoa with almond milk and cinnamon, one POBA muffin, TWO coffees, blueberries (it was a really rough night, Jeanne spent an hour screaming.  Screaming. Screaming, and I have no idea why).
Hubbers:
Steel cut oatmeal with brown sugar, tiny bit of eggs and potatoes left over from yesterday, coffees
Kids:
Loki:Quinoa with almond milk and cinnamon, eggs, potatoes, whole milk french vanilla with blueberries
Jeanne: Quinoa with almond milk and cinnamon, steel cut oatmeal (she stole most of her dad's), whole milk french vanilla with blueberries
   
Snack:
Jeanne: half a "Fast lunch cookie"  recipe will come and some corn chips
Me: Mexican Chili (vegan) with corn chips and a banana

Lunch:
Me: half a PBJ sandwich, small hummus wrap with red peppers, cucumbers and lettuce, veggie chips
---half a 'fast lunch cookie"

Dinner:
Quinoa Salad with Black Beans and Mango, recipe from 'The Veganonicon"
left over vegan shepards pie, beets and lots and lots of grapes!



Quinoa Salad with Black Beans and Mango recipe:
tip, make quinoa ahead of time to save prep time for dinner.
1 mango diced
1 red bell pepper, diced
1 cup scallions
1 cup cilantro
2 Tablespoons red wine vinegar
2 Tablespoons grapeseed oil
1/4 teaspoons salt
2 cups cooked quinoa, cooled
1 (15) ounce can black beans

Combine mango, red bell peppers, scallions and cilantro in mixing bowl
Add red wine vinegar, oil and salt and mix.
Add quinoa, mix , then fold in the rinsed beans.

You can eat at room temp or eat chilled.  I ate mine at room temp, but this will also be a very nice chilled salad on a hot day.  Too bad we don't get too many hot days here in Raleigh.

Happy with my mostly vegan day!  Feel great today, not too hungry, despite the lack of sleep.

Fast cookie recipe, from "Forks over Knives"
Makes about 8 cookies (I always make 9-12)
Tip#1, use all ingredients as listed, these are amazing!
Tip#2.  Use a whisk when heating the liquids, and a spatula when incorporating the oatmeal.  Use the same spatula to place and form the cookies on a cookie sheet or piece of wax paper.  Place/keep your cookies in the freezer.  They are much more manageable when frozen and go great with a cup of almond milk.  If putting in a lunch box for later, also pack napkin.  ENJOY!

1/3 maple syrup
1/3 cup almond milk
1/4 cup cocoa powder
3 Tablespoons peanut butter
1 teaspoon vanilla
1.5 cups rolled oatmeal
1/4 cup walnuts, chopped optional

Put maple syrup, almond milk and cocoa into saucepan and bring to a boil.  Simmer for 3 minutes.  Add peanut butter and stir until dissolved.
Remove from heat and add vanilla, oats and walnuts.
Stir well and form into cookies.

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