What I Eat- Food Journal March 7th-8th, 2011 March 9, 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 March 7, 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 March 4, 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 March 3, 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!

 

What I Eat- Food Journal February 26th, 2011 February 28, 2011

Green Juice- Fuji Apple, Cucumber, Celery, Ginger, Lemon

Sprouted Grain English Muffin with almond butter and cinnamon

 

Smoothie: Sunwarrior Vanilla Protein, spinach, water, frozen banana, cinnamon

Collard wraps with broccoli-carrot slaw and Trader Joe’s masala lentil spread dipped in creamy cashew dressing

 

Steamed Broccoli and Roasted Squash topped with Trader Joe’s organic vegetarian chili and nutritional yeast

 

Salad- Romaine Lettuce, cucumber, carrot, sprouts, red cabbage, Creamy Cashew Dressing

 

 

What I eat- Food Journal February 24th, 2011And Recipe for Creamy Cashew Dressing February 25, 2011

 

Big Bowl of Fruit with 3 mandarin oranges, 1/2 banana, 1 Fuji apple

Sunwarrior Vanilla Protein Powder with Water

Sprouted Grain English Muffin with almond butter and cinnamon

 

 

Salad with red cabbage, broccoli-carrot slaw, sprouts, cucumber, baked tofu, and creamy cashew dressing (recipe below)

1 Sjaak’s organic vegan dark chocolate truffle

 

 

 

Tempeh and vegetables in a red curry sauce (coconut milk, red curry, tempeh, mushrooms, asparagus, bok choy, ginger, garlic, soy sauce, lemon juice, brown sugar)

Served over a mixture of brown and wild rice

 

2 mandarin oranges

carrots with eggplant hummus dip

 

 

  Creamy Cashew Dressing

Inspired by www.kristensraw.com

Makes 1 1/2 cups

Printable Recipe

Ingredients:

 

1 cup cashews

1 cup water

1/4 cup apple cider or coconut vinegar

1/4 cup soy sauce or tamari

 

Directions:

 

1. Blend together all ingredients in blender or food processor until creamy. Pour over salad or use as a dip for your favorite wrap! Store in an airtight container or jar.

What I eat- food journal February 23rd, 2011 February 24, 2011

Green Juice: green apple, kiwi, kale stems, cucumber, ginger

 

GoRaw chocolate granola with protein-chia milk (to make the protein-chia milk I mixed 1 scoop Sunwarrior vanilla protein with 1 cup water and 1 tablespoon chia seeds and let it sit for about 30 minutes)- This was not as good as I hoped, I am just not a huge fan of chia seeds!

 

 

Rainbow Kale Salad- Recipe can be found here!

Sandwich on sprouted grain bread with raw nacho cheeze sauce, avocado, sprouts, romaine lettuce, and Field Roast Loaf

 

1 Sjaak’s organic vegan dark chocolate espresso truffle- Valentine’s Day gift from a friend! YUM!

 

Another Salad: Romaine lettuce, cucumber, carrot, tomato, baked tofu, dressing made with tahini, coconut vinegar, tamari, and water

Leftover roasted Brussels sprouts

 

Asian Pear

1 Sjaak’s organic vegan dark chocolate raspberry truffle

 

What I eat- Food Journal February 22nd, 2011 and recipe for Adobo seasoning blend February 23, 2011

Smoothie: chocolate life’s basic protein powder, water, collard and mustard greens, banana, frozen mixed berries

 

Roasted Kabocha squash

Rainbow Kale salad- I saw this recipe for Kale salad and had to try it. The colors look so vibrant and it has sun-dried tomatoes and olives so I thought it must be good. I was right! So delicious! I do not even like Kale in salads but this is one of the few ways I will eat it in a salad. The best part is this salad lasts for days so I made a huge batch!

2 mandarin oranges

Carrots with homemade eggplant hummus- This hummus was my attempt at combining Baba Ghanoush dip and hummus. It was good but not amazing. I need to tweak the recipe a bit, add more flavor, before I share it on my blog.

Sunwarrior vanilla protein shake with water

Toasted sprouted grain English muffin with almond butter and cinnamon

 

 

 

 

Adobo spiced roasted potatoes with bell peppers and leeks- Recipe for the adobo seasoning below!

Salad: red cabbage, broccoli-carrot slaw, sprouts, baked tofu, dressing made with tahini, coconut vinegar, tamari- This salad was so yummy! The dressing really made it tasty!

 

 

 

  Adobo Seasoning Blend

Makes 7 tablespoons

Printable Recipe

Ingredients

2 tablespoons salt

1 tablespoon paprika

2 teaspoons ground black pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

 

Directions

 

In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place. Use on potatoes, in soups, or however you want!

What I Eat- Food Journal February 18th-19th, 2011 February 21, 2011

  Friday

 

Green Juice: Kale stems, pink lady apple, Meyer lemon, ginger, cucumber, celery

 

GoRaw Chocolate Granola with homemade raw almond milk and goji berries

 

 

 

Sprouted grain English muffin with Vegenaise and Avocado

Large bowl of homemade lentil and split pea soup with tons of veggies (mushrooms, celery, carrot, onion, zucchini, kale, green beans)- I made a huge batch of this soup while I was still pregnant and froze most of it. Today was the first really cold, dreary day we have had in Southern California and it felt like a good day for soup!

 

2 pieces Lindt 85% chocolate

 

Large salad: mixed greens, mushrooms, sprouts, cucumber, pickles, olives, hemp seed oil, balsamic vinegar, miso mayo

Smoothie: Sunwarrior vanilla protein, banana, collard greens, mustard greens, cinnamon

 

 

  Saturday

 

Smoothie: chocolate Life’s Basic protein, water, collard and mustard greens, banana, frozen berries

 

2 Trader Joe’s masala burgers on two raw portabella mushrooms with raw nacho cheeze sauce, avocado, ketchup, mustard- this is the first time I have used a portabella mushroom as a “bun” and it was really good! I will definitely eat my burger this way again!

 

Slow cooker ratatouille, Gardein chicken scaloppini, daiya cheese- I will post the ratatouille recipe soon!

Salad: romaine, cucumber, carrot, red bell pepper, hemp oil, hemp seeds, balsamic vinegar, nutritional yeast

 

 

 

 

What I eat- Food journal February 17th, 2011 February 18, 2011

Smoothie: Life’s Basic Chocolate Protein, collard and mustard greens, water, banana, frozen mixed berries

 

Salad: mixed greens, mushrooms, cucumber, olives, pickles, sprouts, apple cider vinegar, olive oil, Gomasio, Miso Mayo

 

 

Green apple

Nacho Cheeze Kale Chips

 

Homemade Seitan Pot Pie- Really good! I need to work on the dough recipe though before I share the recipe.

2 pieces Lindt 85% chocolate

 

Shared a piece of chocolate chip cookie dough cheesecake with Eddie