Addicted to Results 5/2

Tea of the Day

Breakfast was a repeat of yesterday - Apple Pecan Pancakes with maple syrup.  Lunch was a partial repeat. I had the eggplant tomato sandwich but on a whole wheat hot dog bun this time.  The cabbage slaw was on the side.

For an afternoon snack I had a granola type bar from Atwater's.  It was made with chocolate, dried cherries, cranberries, sunflower seeds, sesame seeds, pumpkin seeds and maple rice syrup.  While there were a lot of good ingredients, on the whole it was not very good.

For dinner, I had a veggie burger on a whole wheat bun with tomatilla salsa and ketchup.  There was a salad made with spring mix, tomato, cucumber and ranch dressing.  I had a whole wheat skinny dippers cracker on the side.

Snacks for the day included a Apple Banana muffin and a skinny dippers cracker with Green Pea Hummus.

Feeling Better

I am healing from a sinus infection that included a wonderful temperature that went over 100 degrees. It is nice to feel like cooking again with the muscle aches and shivers.  I made one of my favs for breakfast - a almond butter, orange marmalade banana sandwich on the Acorn Squash Roll.

Leftovers were for lunch. For the last week we have been eating bulgar wheat or brown rice with frozen vegetables for dinner.  It was an easy fix for when I didn't feel good. I put the last serving of that over some spinach, added the Kale Salsa, green onion and some vegan cheese.  On the side, was tortilla chips with cheese.

Mashed sweet potatoes

Dinner started with some mashed sweet potatoes that were seasoned with balsamic vinegar and salt.

I sauteed some seitan, mushrooms, and green onion in a custom spice mix with some balsamic vinegar.

Then it all came together as this.  The seitan mix was layered on top of the sweet potatoes.  There was a side salad made with butter lettuce, kale salsa, vegan cheese and balsamic vinegar.

spice mix

My spice mix is cayenne pepper, ground cumin and salt.  For a late night snack, I spread half a acorn squash roll with sundried tomato sauce and sprinkled some of the vegan cheddar and parsley on top.