|Sauteed mixed veggies.|
I did lots of cooking yesterday, some for now and some for later. I will be eating a lot of rice or quinoa with veggies, so I created a big batch of fresh mixed veggies that I can just scoop on top for a quick meal. this is a mix of Yukon gold potatoes, carrots, cabbage, cauliflower, onion and green onion with dill and parsley.
|Sundried tomato oil|
I started my day with a smoothie made from cherries, cherry juice, hemp milk, Brazil nuts, protein powder, chia seeds and honey. I forgot to take a picture, but it looked like a burgundy smoothie.
For an afternoon snack, I had some sweet potato, broccoli and spinach. Some pesto topped it off. The pesto is a mix of basil, dill, walnuts, garlic, nutritional yeast, and olive oil.
For dinner I sauteed some red kale and mixed in brown rice and mung beans. The rice and beans were cooked earlier in a large batch as well. Some went into the freezer for later. I made a coconut curry sauce to flavor it. The sauce was made with tofu sour cream, vegan mayonnaise, toasted coconut and a basic curry seasoning that I had made earlier. On the side, I had a salad of spring mix, pecans, walnuts, pepitas, sunflower seeds and sesame seeds with the dill dressing.