Almost every time I make any food at all from a recipe, I end up changing things. And this has been no different. So I will actually tell you what I ate yesterday. I didn't take too many pictures. Sorry about that.
Day #16:
Breakfast: Fruit Bowl (I will post my recipe tomorrow with pics...one of my all time most favorite breakfasts EVER)
Lunch: Leftovers, specifically Almond Vinaigrette Salad Dressing w/Romaine, Broccoli Slaw, and Cherry Tomatoes and Red Lentil Pasta w/Cauliflower and some grapes
Snack: Mint Square Organics Vegan Protein Bar
Dinner: Baja Black Bean Lettuce Wraps
Dessert: Chocolate Cherry "Ice Cream"
These are the recipes after my changes. All three were adapted from Dr. Fuhrman Recipes from his website.
Almond Balsamic Vinaigrette
3-4 garlic cloves, roasted
1/2 cup water
1/3 cup balsamic vinegar (I used chocolate balsamic--Kaelys picked it!)
1/4 cup raw almonds
1/4 cup raisins
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp onion powder
Preheat the oven to 350. Roast unpeeled garlic in a small baking dish for 25 minutes or until soft. When cook, remove skins. Blend the roasted garlic with the remaining ingredients in a high power blender.
This was really super yummy. I added more water. It was so good, I would make it again and again. Kaelys actually made it, so I didn't change anything.
Bean Pasta With Cauliflower
8 cloves garlic, peeled
1 cup walnuts, toasted
2 cups almond milk
1 vegan bouillon cube
1 tsp nutmeg
1/4 cup nutritional yeast
2 T fresh squeezed lemon
2 T dried marjoram
1 T oregano
1 T basil
1 T fresh garlic
1 T salt free Spike seasoning
1 tsp fresh pepper
Box of Red Lentil Pasta
2 pounds fresh cauliflower
2 cups cherry tomatoes
1 T Balsamic Veggie Roaster spice
Roast the garlic in an oven proof dish covered with almond milk (not the almond milk from the recipe) at 350. Toast the walnuts. After about 10 minutes, Sprinkle Veggie Roaster onto cauliflower and put into the oven along with the garlic and walnuts. Stir the walnuts. Remove the garlic and walnuts when they are done, and add the cherry tomatoes.
Cook the lentil pasta.
In a high powered blender, puree roasted garlic, walnuts, almond milk, bouillon, nutmeg, nutritional yeast, and lemon juice until smooth. Transfer to a medium saucepan and bring it to a boil. Simmer for about 5 minutes. It will thicken slightly. Add in all the spices.
Strain the pasta. Cover with the sauce. Add the cauliflower and tomatoes.
This was leftover from yesterday and half eaten, but it is at least a picture.
For Dinner I had the Baja Black Bean Lettuce Wraps, again a Dr. Fuhrman recipe. I adapted it as follows:
1 can black beans
1 can low fat refried black beans
2 large ripe avocados, peeled, pitted
4 cloves roasted garlic
I mashed the beans, avocado and garlic together, making sure to squish the garlic good and incorporate it.
Add
1-2 cups fresh tomatoes
1 medium red bell pepper (or orange or yellow)
2 mangos, diced (adding more would not be a bad idea if you love mango)
4 diced red radishes
1 jalapeno, diced and seeded
3 green onions, chopped
4 T fresh lime juice
1 tsp ground cumin
1 large diced chipotle pepper from a can
Stir it up and serve it in a lettuce leaf or two. I also had some with tortilla chips.
Chocolate Cherry "Ice Cream"
2/3 cup frozen sweet dark cherries
1 scoop Owyn Dark Chocolate Vegan Protein Powder
1 tsp cocoa nibs (I use crio bru ground nibs)
1 tsp cacao
1/2 -1 tsp almond extract
Blend that all up in a high powered blender. Sprinkle unsweetened coconut and a tablespoon or two of granuloma with no refined sugar.
It seemed like a lot of food. My stomach felt a little bloated after the protein bar, which makes me sad because I super love these bars. I'll keep testing. I wasn't hungry, everything tasted great, and I was down 1/2 pound this morning on this scale. So that's good.
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