What did you eat today? Pictures welcome!
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I love wasabi peanuts but it is very calorically dense !! 😬😬2
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I have never seem wasabi coated peanuts…sounds amazing though!
I bought horseradish today, wish me luck 😂…2 -
I’ve been on a tostada kick lately. These are topped with refried beans, cheese, avocado, fried tempeh, lettuce, onions, jalapeño ranch, and salsa. Small amounts of the dairy products because I’m trying to lower my intake of that. But wow I am loving all variations of tostadas at home. I like to fry up (in olive oil) low carb high fiber / protein tortillas too for them. So yummy!3 -
@chelseynikole9618 these look great, I admire people who have the patience to make their food look pretty 🤩!
I‘ve been on a cacao train…adding it to my morning oats. Breakfast today was my normal protein oats cooked with unsweetened soymilk and some cacao powder. Topped with half an apple, half a banana, walnuts and hemp hearts. 22g protein and 0.6 g omega 3 (half of daily minimum requirement). Also, delicious 😋.
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Love cacao powder. I am usually mixing it with soy milk and a banana. So simple and satisfying !3
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I also like sprinkling banana with cacao powder, but haven’t tried adding any milk.
I made a large batch of khichdi today, the base is onion, garlic, ginger, tomato, chili, tumeric, salt, cardamom pods, cinnamon stick, bay leaves, mung dal, red lentils, and rice. I also add soy curls and zucchini. I have made this dish countless times over the last 25 years and still love it.
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@henridw2095 i would argue that those cacao oats look really pretty and tasty!!
For lunch today I made a sweet potato with just a little coconut oil, salt, pepper, and Italian blend seasoning and it was SO GOOD! I forgot how much I love sweet potatoes and will be incorporating them more. I also had just a loaded kale veggie salad with vegan chicken on top with it. Simple, easy, delicious.
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I’ve come down with covid 😷…yesterday and today I made the same quick lunch of meati mycoprotein cutlet, chickpea pasta, beans cooked in the pasta water and vegan pesto. Myco protein is an interesting concept, I think…
I can still taste things, so this hit the spot (didn’t have any energy for elaborate cooking).2 -
@henridw2095 Sorry to hear Covid got you
I hope you get through it fast and without lasting effects. So the mycoprotein doesn't taste mushroomy, or does it? 0 -
@takinitalloff I haven’t had meat in a very long time, but it seems to be imitating chicken in both texture and taste. This is quite creepy for a vegan, but once I got over the psychological barrier, I can enjoy it. I haven’t done a lot of research, but mycoprotein is grown in incubators, making it an interesting food. The macros are great, salt seems ok, and it’s more sustainable than meat. I have always liked the vegan quorn burgers before they disappeared. It’s not super cheap, but a nice option to have around.0
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Mycoprotein is good and I like it.
I don't use it often because it is difficult to get it organic and I aim for most of our food being organic.
I hope you are better soon @henridw20951 -
Ah, interesting point @Maya440 - it’s lab grown and not farmed, so I’m not sure organic is a thing here, it might depend on what’s used to feed the fungi??
I feel pretty good, but am grounded and not loving it. I am considering taking myself on a long and lonely walk today.2 -
Lab-grown. Organic. Hmm. Sometimes the technology moves faster than the regulating authority. It's happening (in my opinion) with electric bicycles. I love e-bikes! Gets more people out of cars. Some users make the rest look bad, just like traditional bikes. Our laws haven't caught up to electric bikes, and Organic certification may not have caught up with some new food technologies.
Do good things!2 -
For breakfast I like to make my favorite egg recipe. I mix 1 or 2 eggs with a tbsp of cottage cheese and shredded mozzarella and make scrambled eggs. Sometimes I'll pair it with fruit or avocado. Always paired with black coffee or matcha ofc lol. Sometimes if I'm really hungry or don't have time to make lunch and needing something filling, I'll make oats. 1/2 tsp brown sugar, 1 tsp cinnamon, 1/2 tsp chia seeds, topped with almond butter and blueberries.
For lunch I make pasta topped with trader joe's vegan kale and cashew pesto and parmesan cheese (so yummy) or I make green smoothie or acai bowl. Sometimes I make salad.
For dinner I make either black bean tacos or my favorite food recipe lately has been rice, steamed veggies of some sort, and a fried egg cooked in ghee. I've also been eating out at my favorite Palestinian restaurant almost two days a week now, and I always get an order of falafel w/garlic sauce, tabouleh, hummus, and pita. So delish.
For snacks, I don't normally snack but if I do I like to eat lots of fruit. Watermelon, strawberries, apples, and blueberries are my favorite. I also love pistachios and cashews as those are delicious and nutrient dense. A little calorie high but it's okay. Olives and pickles are also in heavy rotation because they are low in calories, filling, and so good for you. Baby carrots are also yummy.
I drink at least 4 cups of coffee a day lol, 3 if I have a matcha
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Vegetarian beet stew. The original recipe did not contain potatoes but I tried adding some this time (bad idea, mushy texture). The protein source was TVP made from peas.
The ingredients were sunflower oil, onion, carrots, beets, pickles, potatoes, textured vegetable protein, allspice, lovage (the original recipe calls for bay leaves), vegetable stock and all-purpose flour. Very simple but a favorite of mine.1 -
@eatyourtoast that reminds me of a recipe for beet lentil stew I’ve been meaning to try!
Looks like covid may be rebounding for another round of feeling sick…I made miso soup and edamame with chili oil for lunch…at least I can taste things…
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Since I’ve been feeling meh, I’ve also made a few veggie tofu pans around frozen Trader Joe’s veggie dumplings. Also eaten with chili oil.
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Talking about chili oil…I also love chili crisp, either from Trader Joe’s or this recent acquisition (used to jazz up veggie/tofu sheet pan. 👍🏻
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oh no I hope you are not too sick @henridw20950
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Thanks @Maya440 🤗 , it’s annoying, but manageable (runny nose and feeling sick, but I can still taste).
It’s been a while since I tried a new recipe, making things up as I went instead, but today I made this Mushroom Lentil Bolognese from the No Meat Athlete Cookbook (eaten with chickpea linguine)…it was quite good and a nice way to bring lentils back.
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I have started my vegetarian journey with the no meat athlete 1st book. It is really what help me be confortable with the decision to eat vegetarian even being a triathlete.
I just find that their books (I also have the 2nd one) are not beautiful. No pictures of food.1 -
@Maya440 interesting, my version of the No Meat Athlete book has a lot of pictures.
I’ve been resorting to mixing, heating, and plating things, instead of cooking (almost all my covid symptoms are gone, but energy is still lower than usual). I discovered Treeline Cheese French Style Cashew Cheese on baguette and liked both flavors I tried. I ordered some of their other products for fun. Eaten with random things, including lupini beans (possibly an acquired taste, they’re ok, but not amazing imo), olives, cherry tomatoes, and mini cucumbers.
I’ve also been eating unsweetened Forager brand cashew yoghurt with fruit and cacao nibs…I’m really enjoying the crunch and the flavor of the cacao nibs.
While I like cooking from scratch, it can get too much. I also like sampling new products.
I’m also experimenting with chia pudding, today’s version was chia, cacao powder (dissolved in a little hot water), unsweetened soy milk, topped with cacao nibs and raspberries. Not bad, a little maple syrup would perhaps have been nice, and my jar was too small to fit enough raspberries.
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Oh I would have loved to get that edition with pictures lol.
At the moment, I am doing a mixed version of overnight oats and chia pudding. It is good.
oats
cocoa powder
chia seeds
a teaspoon of vegan protein powder (peas)
maple syrup
soy milk0 -
Hi all! I've been so busy recently that food logging has been non existent, really wish I could juggle everything at once but something has to give.
I am jumping on for the breakfast thread though. Here's my fresh ginger & lemon tea and kind of a smoothie bowl I guess, I made it up & it tasted pretty good, so I'll try it again. Mango chunks, covered in blended mango, raspberry, lime juice, soy yogurt & a little maple syrup. Topped with blitzed flaxseed, hempseed & mixed raw nuts.
I haven't made overnight oats or chia pudding in ages, so I might give that a go tonight.
I made a huge batch of homemade granola, which is absolutely delicious but I haven't logged how calorific it is (I'm too scared!!) I should probably do that and then make sure I have very strict portions!!
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@Maya440 There's a No Meat Athlete website too, in case you haven't already discovered it! With pictures
https://www.nomeatathlete.com1 -
Yes ! and they have a podcast too. Sometimes I am listening to them while walking.
I was asking on the other discussion (UAC) how you are doing ? I feels it has been some time I have read news about you. I hope all is well ?1 -
@Maya440 Thank for asking! I’ve been having a difficult time lately, but I’m still here. I’ll reply in more detail in the UAC. (Later today… I’m not at my computer right now.)1
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@Curvykinkycurls this looks delicious
I added some chia seeds to my morning oats (thanks for the inspiration @Maya440). I generally cook my oats, to avoid raiding the fridge for my overnight oats at 11pm 😂. Soaked the chia while the oats were cooking. Protein oats, cooked with unsweetened soy milk, topped with walnuts, hemp seeds, apple, chia, and cacao nibs. 550kcal, 25 g protein, 3 g omega 3, also delicious.
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I’ve decided to start using up some legumes that I have sitting around and started with a black lentil salad…(also used up my chickpeas for hummus and as a salad topper).
The recipe was based on this (didn’t adhere exactly to the measurements, but stored the lentils separately). I enjoyed it and will experiment with other lentil salads.
https://www.bonappetit.com/recipe/marinated-lentils-with-crunchy-vegetables0
