DINNER: tri color quinoa with asparagus, mushrooms, garlic, onion, shallots and Trader Joe’s soy Italian sausage. #vegan
DINNER: tri color quinoa with asparagus, mushrooms, garlic, onion, shallots and Trader Joe’s soy Italian sausage. #vegan
LUNCH: rainbow salad of mixed greens, beets, blackberries, strawberries kiwi, red onion, tomato, cucumber sun dried tomatoes, mini bell peppers, avocado and almond slices. #vegan
BREAKFAST: vanilla and ginger tricolor quinoa with blackberries, strawberries, golden raisins and sliced almonds with a side of kale salad. #vegan
LUNCH: baked tofu with scallions, soy and sliced almonds with a side salad of mixed greens, mushrooms and berries. #vegan
BREAKFAST: soy chorizo atop a bed of asparagus, mushrooms, spinach and garlic with a side salad of pineapple and blackberries. #vegan
BREAKFAST: kale salad with garlic and mango, tofu with olive tapenade, asparagus, avocado and salted tomato. #vegan
BREAKFAST: smoothie of hazelnut milk, banana, flaxseed, maca, blueberries, kale and pecans. (prepared by S.A.)
DINNER: quinoa with pineapples, snow peas, mushrooms, cashews, red peppers, red onion and basil. #vegan (prepared by S.A.)
DINNER: baby spinach salad with strawberries, white onion, persian cucumbers, bell peppers, tomatoes and sliced mango dressed with olive oil and fresh lemon and lime juice, salt and pepper to taste.
Trader Joe’s tomato and olive focaccia bread (sliced into a serving) dressed with fresh tomatoes, bell pepper and fresh parmesan cheese.
Meals to make ahead: Israeli salad with mint and grapes, vegan coleslaw, chunky guacamole.
Israeli salad: Israeli cucumbers, red, yellow and green baby bell peppers, garlic, tomatoes, olive oil, fresh squeezed lime juice (or lemon), scallion, grapes (not traditional ingredient) mint, thinly sliced garlic,salt and pepper to taste.
Vegan Coleslaw: cabbage, carrots, red and yellow bell peppers, white onion, scallion, fuji apple, thinly sliced ginger, golden raisins, sesame oil, olive oil, cayenne pepper, salt and pepper to taste.
Chunky Guacamole: avocados, tomatoes, white onion, scallion, fresh squeezed lemon and lime, thinly sliced garlic, salt and pepper to taste.
Dinner was the massaged kale salad I made yesterday with a piece of salmon topped with the vegan coleslaw.
I have a hectic week of revisions, rewrites and submissions ahead. I am making beautiful, fresh food, sticking it in a storage container, and grabbing when I’m hungry.
