What I ate today • 7/19/18 + recipes

Pineapple Mango Smoothie

  • 1 cup fresh pineapple
  • 2/3 cup frozen mango
  • 1 tbsp ground flax
  • 1/8 tsp coconut extract
  • 1 cup water
  • Blend until smooth
  • Cherries!
  • Romaine salad with…
    • Cucumber
      Roasted mushrooms
      Grape tomatoes
      Riceberry rice
      Roasted peppers
      Lentils
      Jicama

    Carbonara

    Adapted from ItDoesntTasteLikeChicken.com

    Ingredients

    Smoky sun-dried tomato bites

    • 1/2 cup sun-dried tomatoes (dry, not in oil), sliced

    • 2 teaspoons soy sauce

    • 1/4 teaspoon liquid smoke

    Carbonara sauce

    • 1 sweet onion, diced

    • 5 garlic cloves, minced

    • 1/4 cup oat flour

    • 2 1/2 cups plant milk

    • 2 tbsp nutritional yeast

    • 3/4 teaspoon black salt

    • 1/8 teaspoon black pepper

    Pasta & Veg

    • 1/2 lb wide rice noodles

    • 1 lb long beans, kitchen-sliced

    Method

    1. Combine “Smokey Bites” ingredients and set aside

    2. Water-sauté onion until translucent, adding water 1 tbsp at a time if it begins to stick

    3. Add flour to onion & give it a quick stir, then add all remaining ingredients EXCEPT NOODLES. Stir well, bring to a simmer and cook, stirring occasionally, until sauce thickens and veg is done to your liking

    4. While sauce is cooking boil water for noodles. When sauce is done add noodles to boiling water and cook for 3-5 minutes. Drain, return to pot, stir in sauce, plate and enjoy!

    What I Ate Today • 7/15/18

    1.7 lb salad + 1/4 cup rice & 1/2 cup lentils, dressed with Balsamic Condimenti

    Nachos! Homemade tortilla chips, mushroom-based taco ”meat” + salsa and lots of veg

    Ingredients

    • 2 cups gluten-free masa harina (I use Bob’s Red Mill)

    • 1.5 cups water

    Method

    • Combine and mix ingredients by hand until soft ball forms. Kneed dough for a few minutes, then place in bowl, cover tightly and let it rest on the counter for at least 30 minutes

    • using an ice cream scoop for uniform size, scoop dough and press thinly using tortilla press or rolling pin. Place on lined baking sheets (parchment paper or silicone baking mat), cut into quarters or sixths using pizza cutter and bake in 350-degree oven 15-20 min or until crispy

    • for extra flavor sprinkle optional spice(s) onto tortilla before baking such as chili powder, cumin, smoked paprika, etc.

    Apple cobbler

    What I Ate Today • 7/14/18

    I’m often asked what I eat as a plant-based Nutritarian, so I’m going to try to remember to snap pics and post daily.

    When I weigh/measure I do so not to restrict, but to be sure to get enough

    Roasted mushrooms + steamed carrots

    Daily 1-pound salad

    Romaine, beets, carrots, jicama, tomato, balsamic-orange Vinaigrette

    1 pound red-skinned potatoes

    Broccoli-cheeze soup

    Not shown: mixed fruit = Maine blueberries, pineapple, mango