I love to cook and play with food. I realize this means I come up with some elaborate concoctions. But I also like to keep it simple. I don't have photos from what I ate yesterday because I wasn't planning it out, but it was all quick and easy to prepare, hearty and of course... yum.
For breakfast I had my current go to: oatmeal with 2 Tbsp ground flax seeds, 1 banana, 1 Tbsp almond butter and 1 Tbsp mixed berry jam. The jam and banana add just enough sweetness. I'm loving this combo in the morning. I cook the oatmeal on the stove and it takes me about 5 minutes to put this breakfast together.
Lunch involved the oven and one pan on the stove. I love using the oven, it's quick and clean up is easy. On one tray, we made oven fries by slicing potatoes into wedges, drizzling with sesame oil and sprinkling with salt, pepper and garlic powder. On a separate tray, we gave the same treatment to green beans. Both trays went into a 425 degree oven (no need to pre-heat). The beans were ready in about 15 minutes and the potatoes were done in 25 minutes. While they were in the oven, we cooked sliced onion in oil over medium heat until tender and browned, pushed the onion over to one side of the pan and cooked Beyond Beef patties. We made patty melts with these by topping with Follow Your Heart smoked gouda, the onions, pickles and vegan thousand island dressing. When the potatoes came out of the oven everything was done. With prep, this took about 30 minutes.
Dinner was ready in about 30 minutes as well! I sliced tofu, drizzled with tamari, sprinkled with black pepper, garlic powder and nutritional yeast and put into a 425 degree oven. While that baked, I sautéd garlic and crushed red pepper in sesame oil and then added in sliced fresh spinach. I cooked the spinach until it wilted down and seasoned with a bit of salt and pepper and a dash of Bragg's Liquid aminos. We already had rice made, so we warmed that up and served the rice, tofu and spinach with a bit of sliced avocado and a spoon of giardiniera. Quick, easy and not too much. It was a perfect meal to end the day.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.