Addicted to Results 4/28

Tea of the Day

Breakfast was a repeat. A sprouted spelt tortilla topped with a scrambled tofu and veggie mix.  I added some of the tomatilla avocado salsa on the top to make it a little different.

Lunch was leftover fettuccine alfredo and the slaw.

I was really hungry in the afternoon and knew that I would be at the gym from 6:00 to 8:00.  So I had a Cliff Bar for a snack.  I do not think that it was strictly vegan because the chocolate chips seemed to be milk chocolate, not dark chocolate.  The print was too small to accurately read the label.  I know that Cliff's Builders bars are vegan, but I am not sure about the other products.  I have an Optometrist visit on Monday, so I get can an accurate reading glasses number.

Dinner was awesome.  I made a vegan Macaroni and Cheese.  First, some onions, garlic, carrot and yellow pepper were sauteed in Earth Balance.  In the food processor, I processed cashews, salt, pepper, rice milk and Earth Balance.   Then I added the veggie mix and processed it into a sauce. I really looked like a cheese sauce. I poured it over cooked macaroni (corn based gluten free macaroni) and topped with bread crumbs.  This was baked in the oven.  Meanwhile I heated some frozen corn, plum tomatoes, jalapeno, and yellow pepper on the stove top.  These two recipes made dinner.  The Mac and Cheese did not taste like real cheese, but it was full of flavor.  I made it before I went to the gym.  When I came home, Tommy had eaten two servings of the Mac and Cheese. I call that a success.  I had a glass of sparkling wine to compliment the meal.

Addicted to Results 4/18

I forgot to start the dishwasher last night, so no smoothie this morning.  I had one serving of an Engine 2 cereal left.  This one is a super fiber blend that was made by shredding a variety of cardboard boxes.  At least that is what it tastes like.  I added some sunflower seeds, peaches and a generous pour of soy milk.  It was pretty substantial and kept me going during my personal  training session.

At lunch, I had leftover Barley Soup.  On the side I topped a corn tortilla with vegan jack cheese and olives.

Ciabatta

Dinner was the same Arugula Salad as last night.  I has a few slices of a fresh ciabatta bread from Whole Foods.  To accompany the meal, we pulled a rose champagne from the cellar.

Addicted to Results 4/17

Black Bean Hummus

The morning started with a Chia Berry Smoothie.  This one was a blend of soy milk, frozen raspberries, chia seeds and maple syrup.  It is easy to digest before gym time.

Chia Berry Smoothie

For lunch, Tommy and I went to Tavern on the Square. We split the Black Bean Hummus plate in the top picture.

The main course was a Roasted Vegetable Salad with balsamic vinegar.  The roasted veggies were eggplant, bell pepper and zucchini.

For an afternoon snack, we stopped by Cup Love.  I had the soft serve strawberry sorbet.  Sorbet does not flow as easily out of the machines as ice cream or frozen yogurt.  But it worked.  I topped it with dark chocolate chips, blackberries, oats and some graham cracker crumbs.

Arugula Salad

The main course for dinner was an Arugula Salad.  Sauteed tofu, bell pepper, celery and cannellini beans were atop a bead of arugula.  Some lemon vinaigrette was poured over.

On the side was a corn tortilla spread with sundried tomato sauce and sprinkled with  vegan cheese and parsley, then broiled. We split a bottle of a white Greek wine with the meal.