It’s basically summer in Atlanta and it’s hot as hell. So, I’ve been eating really large salads lately for lunch and dinner trying to keep myself feeling light and also just getting more fresh greens into my diet. Every summer I say I’m going to eat more produce and less processed foods.
A trick that I’ve been seeing from vegan youtubers and that I’ve gotten from my friend (who is also vegan) that when eating salads to add something that’s cooked to it (or just something with a little more substance than just lettuce and other veggie or fruit toppings).
I’ve been trying this out doing curry roasted chickpeas on top of salads (will show in another post) and my favorite thing roasted potato’s.
Mix of romaine and red leaf lettuce.
Added roasted potato’s.
Added a lil crispy tofu scramble on top and a creamy avocado dressing.
Being a little healthier right now as I wanna be feeling myself for my birthday in a month. So, I’ve been doing smoothies for breakfast and this one lately has been my favorite.
3 frozen bananas
Handful of blueberries
Chia seeds (a little or a lot depending how I feel)
Blend it all up. And there ya go it’s super creamy and I was getting tired of just having plain banana smoothies. And blueberries are good for loosing weight. While bananas are starchy and keep me full for awhile.
hope you guys will try and enjoy this smoothie!
If you’re vegan you’ve heard of had and probably cooked you’re own tofu scramble. I’ve been sort of experimenting with tofu scrambles trying to perfect it myself at home. I know most scrambled have the yellow color to mimic eggs usually using turmeric or curry powder but I don’t always have those spices on hand (and tbh I don’t care about the yellow color as much as the taste). So, here’s the recipe for my go to tofu scramble.
1/2 a block of extra firm tofu
1/2 a cup of baby Bella mushrooms
1 cup of spinach
2 mini tomato’s
I added the tofu to the pan first crumbling it with my hand. Then added the chopped mushrooms. The tomato’s and a splash of almond milk (this was my first time doing this and honestly game changer I’d seen other people on YouTube put milk in their scrambles and was unsure about it but it makes the scramble really creamy and good). I let this cook for a good 5 minutes then seasoned everything with black pepper, pink Himalayan salt, garlic powder and crushed red pepper. I ate the scramble as a burrito wrap with kite hill plain cream cheese and guacamole.
It was the best tofu scramble I’ve ever made. Now if only I could get my toddler to eat it.
Quick post as I did a little lunch prep today for the next couple days I have to work. Since I’m being healthier, making healthier eating choices and habits I realized I needed to start peeping my meals. Especially for days that I have to work. So, I just prepped some noodles, roasted a pack of frozen stir fry veggies and made brown rice in a crockpot to swap out my grain/pasta with the veggies. And I’m going to make a spicy peanut sauce to go over everything.
Really simple really quick. But if I hadn’t done it I would’ve ended up either going upstairs (I work in a mall) and getting Chick-fil-A or opting not to eat at all.
I went to Sprouts on Saturday and decided to get something for healthy but budget friendly for lunch so I’m going to share the details.
I love zucchini noodles. I eat a lot of pasta so when I want pasta without the carbs I usually do frozen zucchini noodles or I buy the fresh ones I really should just buy a spiralizer and make my own. Since there was salt already added to these noodles I just added crushed red pepper and basil.
This is the first time I’ve had this pasta sauce and it’s so good. I like spicy food and I needed new pasta sauce because I had bought some regular marinara sauce from Publix a week ago didn’t check the label and there was milk in it. At some point I’d like to also make my own pasta sauces too.
I’ve bought the regular naan sprouts brand plenty of times but wanted to try the garlic and I’m glad I did it was really good it had a earthy flavor to it. I’m really in love with bread and have been trying to cut back on how much I eat but with a low calorie meal like this I knew I needed something to fill me so I wouldn’t be hungry in 30 minutes it’s all about balance.
I had saved my receipt so I could take a photo of it and upload it so y’all could see how affordable this meal was but of course my daughter likes to play with the pouch I keep all my receipts in and when I found it in her play kitchen open the sprouts receipt was nowhere to be found.
Everything I used in this lunch was the Sprouts brand.
Zucchini noodles $2.99
Garlic naan $1.99
Arrabbiata pasta sauce $2.29
And the noodles had a nice texture they look mushy but they weren’t they still had some bite and crunch to them. After I finished my bowel I wanted to eat it all over again and that’s how I know when I really like a meal.