Went very well with regard to sticking to eating Vegan, now working out was another story.
I had the obligatory Soy Peach Yogurt in the morning, no raspberries since my 3 year old trying to open the package and busted frozen raspberries everywhere. That comes with the territory with having a 3 year old and 1 year old. I was able to make and then freeze the Black Bean and Quinoa Stuffed Peppers from Vegan with a Vengeance. I decided not to boil the peppers like the receipt says since I knew I was going to freeze. Freezing the peppers will change their structure so I didn’t want them breaking down too much. I also didn’t do the final bake since it would be easier to cool them down and put them in the freezer if everything wasn’t too hot.
Later in the morning, I started making the Pita Bread for the Falafel Burgers that we had for dinner. I also started to brainstorm what to do with the Cauliflower that I bought. The final idea was next week to make Caulipots (Cauliflower and Mashed Potatoes) to go with the Chickpea Cutlets with Sweet Vidalia Onion Sauce and Green Beans.
I did end up running some errands to get a couple more items that I need for meals I am planning. I also made a stop at the liquor store because I am going to be making the Grasshopper Pie from Vegan Pie in the Sky. I have also been on the look out for Silken Tofu which I came across once but its use by date was September 11, and I knew I wouldn’t use it by then. So I am just waiting for them to restock it at the store.
I am going strong. I have been keeping up with my 5k training because I know how important that is if I am going to beat my horrible time from last year and be ready by race day (Thanksgiving morning).
This mornings breakfast was the usual yogurt and coffee. Lunch was a vegan chicken sandwich in a homemade pita with Vegan Mayo, lettuce and tomato. Dinner was a Bistro Beet Burger in a homemade pita with some chips and a smoothie. I finally found a smoothie recipe to use up the rest of the beets that I had left over from the Bistro Beet Burger. I did substitute a few ingredients to add a bit more fruit to, but follow the link to the original recipe.
1 cup water
1 cup raw beets, skin on, scrubbed, and cut into pieces
1 medium carrot, skin on, scrubbed, and cut into pieces
1 1/2 tsp lime zest
1/2 cup frozen mixed berries
1/2 cup ice cubed
Blend according to the manufactures directions for your blender.