A full day of meals to prove that low-fat, low-carb, no fun food isn’t the only way to be “healthy.” Do I have days that I don’t eat until 4 pm and then end up going to taco bell? (I get my fast food veganized obviously… future blog post?) YES, I do. I’m human!
But for the sake of giving you some inspiration, here is what I ate on a good day.
I always, always start my day with a huge cup of coffee–or two– and I use the So Delicious! French Vanilla Creamer. Moving on: Good ole’ oatmeal.
Because oatmeal isn’t necessarily my favorite when its a plain mushy mess, I add in cacao and peanut butter for a sweet twist that never disappoints.
PB Chocolate Oaties!
1 C non-dairy milk, I used coconut
1 C water
1 C rolled oats
1 Tbsp coconut sugar, or whatever sweetener you have on hand
1 Tbsp cacao powder
1/2 Tbsp powdered peanut butter, or other nut butter
1 tsp vanilla extract
For those that know me, sweet potato is my biggest weakness. Can’t live without ’em, thank you mother nature for all the ways I can eat potatoes, ugh, yes.
This is an easy meal because everything just gets thrown into the oven! No hovering or standing around required. I used what I had on hand,
Roasted Veggies and Baked Tofu
1 medium sweet potato
3-4 mushroom caps
.5 block extra firm tofu, pressed
3 Tbsp olive oil
salt, pepper, onion powder, turmeric, dried herbs, cayenne, nutritional yeast, garlic, soy sauce
1/2 C bread crumbs
- Pre-heat oven to 450F
- Chop veggies into bite sized pieces and put in large bowl. Drizzle on about 2 Tbsp of olive oil. Add salt, pepper, dried herbs, onion powder and nutritional yeast to your liking. (I added roughly 1 tsp of each)
- Put on aluminum foil lined baking sheet and bake for about 20 minutes or until potatoes are fork tender.
- Drain tofu from package and press. Cut into thin slabs and press pieces again.
- Mix 1 Tbsp olive oil with a slash of soy sauce, onion powder, turmeric, cayenne, salt, and pepper and coat the tofu pieces.
- Sprinkle on bread crumbs and bake in 450F oven for about 15 minutes, Flip, then another 10 minutes.
- After baking, let the tofu sit on a paper towel for about 5 minutes to absorb any excess oil.
Towards the end of the day I went to a barre class, so I made sure to drink lots of H2O and then snacked on a banana while I waited for my dinner to cook.
Another easy-peasy, no standing around kind of meal. Just need a rice cooker with steamer! This is one of the first things I recommend getting to someone just starting out on a vegan diet (but quite frankly, everyone should have one.) It makes preparing meals so simple! Pick a grain, throw veggies in the top, choose a sauce and voila! Here I chose,
I also made a really quick and easy peanut sauce to go with. Store bought is fine, or if you prefer a certain salad dressing, or sauce, ill never know!
Peanut Quinoa Veggie Bowl
1 C dry quinoa
2 C vegetable broth
1/2 C edamame, frozen, shelled
1/4 C frozen corn
1/2 C broccoli florets
handful of spinach
1 Tbsp PBFit or PB2 (powdered peanut butter)
2 1/2 tsp soy sauce, or tamari
juice of 1 lime
1/2 tsp minced garlic
splash of tabasco
- Add quinoa and vegetable broth to rice cooker, or in a medium sauce pan.
- Put veggies in top steamer, or steam separately if not applicable, set to cook.
- For the sauce, add all ingredients to a bowl and mix!
- Add everything to a bowl and enjoy!
And that’s a wrap, hopefully this was somewhat helpful and gave you some inspiration to make more meals at home and to fuel your body with whole plant foods!
Keep it all made with love,