Here's Avery and I's gluten-free, vegan food for the day... (which started with sleeping in, no usual 4:45 AM for me!)
|8:00 AM: Glass of warm water with|
the juice of half a lemon.
|8:30AM Breakfast: Chocolate Ice Cream Smoothie|
Chia seeds, hemp seeds, raw cacao powder, rice milk,
2 frozen bananas, 5 frozen strawberries
|Not quite chocolate ice cream yet! Here it is "pre-blended"!|
|Avery's breakfast: organic strawberries and bananas|
|"More...more!" You'll hear her say as she gobbles up|
two of her favorite fruits.
|She always washes it down with|
some leftovers from my
chocolate ice cream smoothie.
|10:00 AM Pre-workout snack: Peanut Butter Chocolate Chip|
Larabar...love this flavor!
Workout: 1 hour on the treadmill, running intervals: ran 2 minutes, walked 2 minutes.
|11:30 Post-workout snack: Apple Juice and|
|12:30 Lunch: 2 "BBQ Black Bean and Tofu Burritos"|
from Vegan on the Cheap on corn tortillas with
Daiya cheddar cheese.
|With some fresh black beans from the video I made explaining|
how I go green with my beans!
|I had a few extra chunks of baked potato that Avery and I|
snacked on with our BBQ tofu as well.
|She was way more interested in looking for bunnies|
out the window!
|We asked her, "Where are the bunnies?" Her response:|
"Don no?" ( :
|2:30: One of my favorite sensible snacks...|
a bowl of Veggie Straws!
|Then Avery and I shared an organic|
|"What Mom? You want some?"|
|"I will share!"|
|4:30 Snack #3: "Chocolate Vanilla Smoothie": vanilla|
coconut milk, Chocolate Sun Warrior Rice Protein Powder,
Spinach, 1 1/2 frozen bananas, 3 frozen strawberries
|6:30 PM Dinner: "Rainbow Veggie Stir-Fry" with broccoli,|
carrots, tomatoes, red peppers, brown rice, and onions.
|Dessert: Oreos and milk...|
It's actually Rice Dream Original Rice Milk
and KinniToos (a gluten-free/vegan version of Oreos)!
|Avery and I joined my parents for our usual,|
"Dinner/Bachelorette viewing party"...good times!
|"Bachelorette again guys?"|
|"It's all good, just let me get messy...|
|"This Rainbow Veggie Stir-fry is touchdown|
Rainbow Veggie Stir-Fry
- 1 cup dry brown rice (I use organic long grain brown rice)
- 1 head of broccoli chopped
- 2 carrots chopped diagonally (I call them "carrot coins")
- 1 medium yellow onion chopped
- 1 red pepper chopped
- 1 tomato chopped
- 2 Tbs. Braggs Liquid Aminos (or soy sauce)
- 1 tsp. curry powder
- 1 tsp. sea salt
- 1/8 tsp. ginger powder (or just a few shakes)
- chopped cashews (optional)
Ingredient group shot (ahh...forgot the curry powder!)
|1. Combine 1 cup dry brown rice with 2 cups of water into|
a rice cooker or on the stove top.
|Here's my rice cooker (aka best friend...because it cooks for me!).|
|2. Next I chopped all the veggies. I put the onion in a small|
bowl and the remaining veggies in a large bowl.
|My "scrappy trap" came in handy for this|
|3. Break out your wok or other cooking pan. Here's the one|
I use...it's nice and Teflon-free. If it starts to get rusty, I put
some oil on it.
|4. Saute the onions for 3-4 minutes or until soft.|
|5. Now add the rest of the veggies and saute for 5 minutes|
or so, or until they are your desired softness (or crunchiness).
|6. Time for some spices! 2 Tbs. Braggs, 1 tsp. curry powder,|
1 tsp. salt, 1/8 tsp or less ginger powder.
Curious about that pink salt? Here's some info about it.
|7. Next add the rice! You'll need about 1 1/2 cups of cooked|
brown rice, you can use a little more or a little less if
|8. Now combine all the ingredients and reduce the heat to low.|
Simmer for until flavors are combined.
|Now enjoy all those rainbow veggies!|
See you next week!