This winter I recorded 7 days of what I ate.
This is a random week. Another week may have contained other favourite go-to dishes like Lentil Dal, Roasted Beets (hold the honey), Veggie Frittata and Chickpea & Veggie Tagine. More recently, I have also been making a weekly batch of easy 5 Seed Crackers, to satisfy my salthy-crunchy cravings.
|Lunch||Vegetable & tofu curry on chopped kale. Topped with avocado, lime & salt.
|Dinner||Sautéed veggies with Tesoro’s arrabbiata sauce, on red lentil pasta.|
|Lunch||Vegetable & tofu curry on zucchini noodles.|
|Dinner||Gluten-free pizza; loaded with sautéed veggies, reduced mushrooms, pineapple, black olives and sheep feta.|
Red pepper, carrot.
Boiled eggs with fresh olive oil, salt & pepper.
|Dinner||Chana masala (I add coconut milk and more tomatoes), on bed of chopped kale.|
|Lunch||Chana masala on bed of chopped kale.
Carrot, red pepper.
|Dinner||Quinoa cod patty (PC) topped with a spoonful of each leftover: curry, chana masala, reduced mushrooms.|
|Lunch||Scrambled eggs; 1/2 zucchini, 1/2 red pepper, shallot, sun-dried tomatoes, 1/2 tomato, nutritional yeast, spinach, sheep feta, 3 eggs.|
|Dinner||Vegan mac & cheese sauce on gluten-free pasta (chickpea & lentil), on bed of chopped kale.|
|Lunch||[packed lunch for shopping at Ikea!]
Chana masala on pea shoots.
|Dinner||Spinach salad. Avocado with lime & salt. Falafel.|
|Lunch||Chana masala on bed of spinach & pea shoots.
Avocado with lime & salt.
|Dinner||Vegetable & tofu curry on bed of spinach.|