What I Eat- Food Journal March 7th-8th, 2011

MONDAY

 

Quick and dirty tofu yogurt with homemade raw apple cinnamon granola

 

Salad romaine, sprouts, red cabbage, cucumber, raw zucchini almond salad toppers, spicy tahini dressing- working on a new dressing recipe!

Collard Wraps Raw lentil-almond burger, homemade raw pesto, avocado

 

Orange- picked from my backyard!

 

Shamrock smoothie- recipe coming soon!

 

Tofu scramble

Sprouted grain English muffin with almond butter and cinnamon

 

 

 

 

TUESDAY

 

Green Juice1/2 apple, 1/2 pear, ginger, 1/2 lemon, kale stems, celery

Collard Breakfast wraps banana and peanut butter wrapped in a collard leaf

 

Rainbow kale salad- made my own version that came out really well. Will post about it soon. In the meantime check out this recipe here.

Double serving Sunwarrior Vanilla protein powder in water

 

Salad romaine, sprouted lentils, carrots, cucumber, homemade raw pesto, balsamic vinegar

Sprouted grain toast with vegenaise and avocado

 

Socca pizza with homemade raw pesto, field roast sausage, and sun-dried tomato

Rainbow kale salad- Twice in one day! It is that good!

 

Orange- from my backyard!

What I Eat- Food Journal March 4th-6th, 2011

FRIDAY

 

Smoothie: Life’s Basic Chocolate Protein Powder, water, dark leafy greens, banana, frozen mixed berries

 

Salad: Romaine, sprouts, cucumber, avocado, homemade raw zucchini-almond salad toppers, balsamic vinegar, olive oil

Cup of homemade veggie and lentil soup with baked tofu and nutritional yeast

 

Dinner at Mary’s Secret Garden: Spanish Burrito Bowl with Raw Crackers- Had some friends come into town to visit Harper so we took them to our favorite restaurant!

 

A few bites of Mary’s chocolate mint cake- tastes like Girl Scout Thin Mint cookies!

A few bites of our vegan New York Style Cheesecake with Blueberry Sauce- Shared dessert with Eddie and our friends.

 

 

 

 

 

SATURDAY

 

Smoothie: Life’s Basic Chocolate Protein Powder, water, chia seeds, dark leafy greens, banana, frozen berries

 

Salad from Chipotle: romaine, rice, black beans, fajita veggies, Pico de Gallo, roasted salsa, guacamole, chipotle vinaigrette- Went to third street promenade with friends in Santa Monica and decided to have lunch at Chipotle. I love Chipotle, everything is so fresh and yummy!

 

 

 

Apple, a few Kale chips, a few bites of homemade raw apple cinnamon granola

 

Homemade veggie and lentil soup

Homemade raw burger with raw nacho cheeze, avocado, wrapped in a collard leaf

 

A piece of vegan New York Style Cheesecake with blueberry sauce- YUM!

 

 

 

 

SUNDAY

 

Quick and dirty mixed berry tofu yogurt and homemade raw apple cinnamon granola

 

2 Trader Joe’s Masala Burgers on Raw Portabella Mushroom Buns with avocado, vegenaise, ketchup, mustard, and sprouts

 

Otsu- recipe coming soon!

Shamrock smoothie- another recipe coming soon!

 

Gluten Free Vegan Brownie

 

Large Bowl Trader Joe’s Organic Honey Crunch n’ Oats with homemade raw almond milk- at 1:30am! Up late with a fussy baby and hungry/needing some comfort! It was between cereal and cheesecake… I chose cereal.

What I Eat- Food Journal March 3rd, 2011

1 bite gluten free vegan brownie- I was taking photos and I wanted one with a partially eaten brownie so I had to take a bite! LOL!

Overnight chia oatmeal and quick and dirty berry tofu yogurt parfait

 

Sunwarrior vanilla protein shake with water

 

Salad from whole foods: spinach, red cabbage, kale, romaine, edamame, red beans, beets, carrots, marinated mushrooms, 2 dolmas, balsamic vinegar, olive oil

 

 

Gardein Tuscan Breasts

Garam Masala roasted sweet potatoes- The sweet potatoes tasted like french toast, so so good!

steamed broccoli with earthbalance and nutritional yeast-This is one of my favorite ways to eat broccoli. Tastes like cheesy sauce but much much healthier!

 

Smoothie: Dark leafy greens, frozen mango, frozen pineapple, frozen banana, water, coconut milk

 

Carrots with raw sun-dried tomato dip

What I Eat- Food Journal March 2nd, 2011

Green Juice: Half a Fuji Apple, 1” piece ginger, 1/2 Meyer lemon, one bunch of kale stems, 1/2 large cucumber, 3 large celery stalks

Collard Breakfast Rolls- Banana and peanut butter rolled up in a collard leaf. Sounds gross but it is actually really really good!

 

Sunwarrior Vanilla Protein Shake with water

 

 

Salad with Romaine, sprouts, 1/2 red bell pepper, avocado, baked tofu, and homemade raw zucchini dill salad toppers, all tossed in my creamy cashew dressing- The homemade zucchini dill salad toppers was a result of a failed raw cracker recipe. The cracker “dough” was too wet so when I dehydrated it it cracked into a million little pieces. I hate wasting food so I thought I would try it out as a salad topper and it was really really good! Like croutons, only better!

Pure(TM) Cherry Cashew Bar- I usually make my own bars but I saw these at Whole Foods and had to try it. Plus the company is from Newport Beach so they are local… gotta support local businesses! The cherry cashew is pretty good, the first bite was tart, but I liked it more with each bite after.

1 large cup of organic Red Rooibos Chai Tea

Vegan pizza from Pizza Salad with roasted garlic, sun-dried tomatoes, olives, and soy-free vegan cheese

Homemade gluten-free vegan brownies- These are intensely rich, gooey, and so yummy! Recipe coming soon!