What Did I Eat Today?

Breakfast:

Sprouted Grain Toast (Food for Life, Ezekiel) with Almond butter

1/2 a banana

1 cup Matcha Tea (Green Tea)

1/2 cup almond milk, unsweetened

Lunch:

2 Peasant Pies (Moroccan Lentil, Spicy Eggplant)

Supplements:

Multivitamin by New Chapter

2 Vitamin D capsules

1 dropper full of Vitamin B12 (sublingual)

Elderberry Tincture- 1 dropper full

Dandelion Tincture- 1 dropper full

Snack:

3 clementines

Dinner:

1/2 cup barley (hulled not pearl)

2 cups steamed swiss chard and collard greens

3 oz. tempeh

3/4 cup roasted kabocha squash (Japanese pumpkin)

1/2 cup mixed veg (carrot, beet, onion, garlic, celery and mushrooms)

Snack:

1 apple

5 mary’s gone crackers with 2 TBS babaganoush

It is possible to have a Thanksgiving meal without a turkey on the table.

Here’s a look at what we ate this year.  For additional pictures check here.

Apple-Cabbage-Radish Slaw

Grapefruit-Avocado Salad

Carrot-Parsnip Soup with Parsnip and Leek “Chips”

Maple Roasted Brussels Sprouts

Steamed Swiss Chard and Collard Green topped with Savory Cranberry Granola

Pumpkin Dumplings with Radicchio and Chives

Cornbread-Amaranth-Chestnut Stuffing from Voluptuous Vegan

Harvest Stuffed Portobellos

Lentil-Sage Seitan Loaf

Mushroom-Miso Cashew Gravy from Therapeutic Chef Cookbook

Roasted Mini Potatoes with Rosemary and Thyme

Cashew-Banana-Vanilla “Ice Cream” from Vice Cream Cookbook

Pumpkin Chocolate Chip Bread Pudding

Breakfast:

Gen Mai Cha green tea

Sprouted Grain Toast with Almond butter

1 Nectarine

Lunch:

Garbanzo Bean Soup with Lemon, Olives, Tomatoes, Barley, Kale and Parsley

Arugula Salad with Tomatoes and 2 TBS avocado

With Mike’s Flax Seed Oil Dressing

Snack:

Chopped Nectarine with 2 TBS red raspberries, and 2 TBS raw walnuts

Dinner:

1 Organic Corn Tamale filled with butternut squash and roasted chile pepper

pico de gallo

Mixed green salad with grated raw carrot, tomatoes, avocado, cabbage, onions and garlic

and more of Mike’s Dressing (see above for link)

Breakfast:

Oolong Tea

2 small Chocolate Chip Cookies from Therapeutic Chef page 417

1 apple

Lunch:

Red Lentil Dahl (Therapeutic Chef pg. 129)

Brown Rice (soaked first for 18 hours then cooked)

Snack:

1 orange

6 “Mary’s Gone Crackers” crackers

1/4 cup Hummus

Dinner:

1 sprouted grain tortilla filled with garbanzo beans, brown rice, minced onion, garlic, carrot, cabbage, cilantro, tomatoes, lemon juice and hot sauce, and avocado.

Some Steamed Artichoke with a dipping sauce of garlic, olive oil, mustard, parsley, salt, lemon juice and cayenne

Rosemary Ginger Lemonade from Therapeutic Chef pg. 86

Before Breakfast: 2 probiotic capsules and a large glass of water

then wait 1/2 hour

Breakfast: Green Tea with Almond milk (unsweetened)

Ezekiel Sprouted Grain Toast with Almond Butter and 1/2 Banana

Snack: 1/2 cup chopped strawberries and raspberries with minced parsley

1 slice of Apple-Cinnamon Toastie (From Babycakes cookbook).  Gluten-free and vegan!

Lunch: Brown Rice and Lentil Curry with Red Chard, Garlic, Red Peppers, Carrots and Jalapeno

Snack: 1/2 piece of the Apple-Cinnamon Toastie (homemade from Babycakes cookbook) Gluten-free and Vegan.

Dinner: Sweet Potato-Mung Bean Curry Stew

Steamed Broccoli

Millet and Rutabaga Mash

Miso Dressing (on the broccoli and millet)

Breakfast:

Water with lemon juice

Sprouted Whole Grain Toast (Ezekiel Food For Life brand) with 1 TBS almond butter

1 cup coffee with unsweetened almond milk -yes, I do drink coffee sometimes

Lunch:

Lentil Artichoke Stew (from The Cancer Project) over Brown Rice

1/4 of an avocado (on the rice)

Water with fresh lemon (from my tree)

Dinner:

Vegan ‘Coleslaw’ with Sorrel, Cabbage and Kale, hemp seeds, lemon juice and flax seed oil

Brown Rice

Channa Masala (Indian Chickpea dish)

Aloo Gobi (Indian cauliflower and potato dish)

Mango slices, fresh, for dessert

Ginger Tea

Late Night Snack:

Brown Rice Cake (lundberg’s seaweed wasabi flavor)

Breakfast:

Sprouted grain toast with almond butter and 1/2 banana

Green Tea

Hot Lemon Water

Lunch:

Brown Rice (cooked with a little coconut milk and thai curry paste)

Green Lentils and Vegetables simmered with Moroccan spices

Snack:

2 mandarins and about 5 pecans

Dinner:

Raw Cabbage Salad (massage cabbage with lemon juice and salt until softened)

Steamed Beets dressed with lemon, parsley and arugula

Sweet potato, crimini mushrooms, garbanzo beans, garlic and onions (cooked in a water saute with salt and red pepper flakes)

-I kinda mixed all of this together

Brown Rice  (same as above)

Breakfast:

1 piece of whole grain toast with 1 TBS almond butter

1 banana

Pu-erh Tea with hemp seed milk

Lunch:

1/2 cup raw cabbage salad (cabbage, carrot, ginger, sesame seeds, apple cider vinegar, dijon mustard, dulse flakes, flax seed oil)

1/2 cup cooked kamut (whole grain)

2 TBS black bean dip (black beans, cumin and salsa in a food processor)

Snack:

a handful of mixed nuts and seeds (raw walnuts, raw almonds, raw sunflower seeds)

2 squares of dark chocolate (alter-eco brand)

Water with ‘Amazing Greens’ – Green powder

Dinner:

Mixed green salad with avocado, olives, lemon and tomatoes

1 Roasted sweet potatoes topped with salsa and hummus

1/2 cup cooked kamut

(I kinda mixed everything together on my plate)

Digestion Tea before bed

Breakfast:

1 piece of sprouted whole grain toast with 1 TBS almond butter

Matcha Tea

Lunch: Millet, cauliflower, lentils, carrots, rutabaga, and chard.  Also, a handful of “Mary’s Gone Crackers” – Sticks and Twigs, Chipotle -Tomato Flavor.  Yum!

Snack: Blueberry Smoothie:  3/4 cup of blueberries, 1 TBS hemp seeds, 1 scoop Vita Mineral Green Powder, 1 banana, ice and almond milk to make smooth.

Dinner: Brown Basmati Rice with 3 cups of spinach.  1/3 of a package of Tempeh.  The rice had soaked for 24 hours before I cooked it.  I steamed the tempeh before I marinated it.  Marinated for 4 hours in the fridge with orange juice and tamari, ginger and garlic.  Then reheated it in a pan with the rice and spinach. I wanted to have more vegetables but I need to go to the store.

Snack: 1 apple and 1 mandarin.

All day long tea: mixture of kukicha twig tea, tulsi tea, licorice tea, and goji berry tea.

So many people want to know, so here you go…

Friday:

Breakfast: 1 slice of sprouted whole grain toast almond butter and 1/2 banana.

Green tea (2 cups)

Lunch: 1/2 bean and potato burrito topped with salsa and 1/4 avocado.

about 3/4 cup of cabbage slaw with red onions, capers, mustard-agave-hemp seed oil vinaigrette.

Dinner: Braised Lentils with carrots, onion, celery, garlic, mache and chard.

Served over mashed millet and cauliflower (pg 278) – (with some rutabaga in there too).

And 1/2 cup cabbage slaw from lunch.

All day Tea: mixture of nettles, peppermint, rosehips and fennel seed.

Snack:

Smoothie:  1 banana, 1/2 cup blueberries, 1 scoop green powder (vita-mineral greens), 1 TBS hemp seeds, 1 TBS raw cacao nibs, a dash of himalayan salt, and ice and water to reach desired consistency.  This serves 2 people and it’s awesome!!!