Today's breakfast was a large fruit bowl with cantaloupe, apple, banana, pomegranate seeds, and strawberries. My parents visiting over the last weekend gave me a bit more variety in fruit than I have been having since we had a frugal grocery budget last month.
Lunch was a bowl of brown rice with Chickpea Curry from Vegan Richa's Indian Kitchen cookbook, along with a side of celery sticks.
Dinner was a bowl of creamy broccoli potato soup with baked cashew BBQ sauce tofu.
Summary:
- 1 lb raw vegetables - I think I feel a bit short on this today with only having celery sticks.
- 1 lb cooked vegetables - I got my cooked vegetables primarily in my tomato and onion curry for lunch and broccoli soup
- 4 servings fruit - This was covered with my fruit for breakfast.
- 1 cup or more beans - I had chickpeas with lunch as well as tofu for dinner.
- 1 cup or less whole grains/starchy veggies - I went a bit over on this today with rice for lunch and a potato based soup for dinner.
- 1 oz or less of nuts - My homemade BBQ sauce had a bit of cashews in it to thicken it up.
Health and Happiness,
Amy
Thanks for posting these! I've been wanting to eat this way for years but have never taken the leap...until this Christmas, when I read How Not to Die by Michael Greger and it suddenly clicked for me. I started the Monday before New Year's and I'm down 21.5 lbs of totally effortless weightloss! It's crazy.
ReplyDeleteCongrats! 21.5 lbs is incredible! Wonderful job, I bet you are feeling so great! :)
DeleteHi Amy! Thanks for this post. I have 2 questions if you don't mind. Do you have a recipe for your bbq sauce? I've been looking for a nutrition one. Also how do you like Vegan Richard cookbook? Are the recipes easily made nutritarian? Thanks so much!
ReplyDeleteHi Mary,
DeleteTo answer your questions:
I don't have a BBQ sauce recipe, but just threw some things together for this one including organic catsup, apple cider vinegar, homemade apple sauce, marinated mushrooms, garlic, hot sauce, and molasses. I blended it all together, tasted, adjusted, and just smeared it on the tofu before baking.
I really do like Richa's cookbook. The pictures are beautiful and most of her recipes are centered around legumes and vegetables. They are fairly easy to make nutritarian by minimizing or eliminating the oil (most recipes only call for 1-2 teaspoons to begin with), eliminating the salt, and adding extra veggies if you want. So far, I've really liked her recipe for chickpea flour tofu, which is essentially a tofu-like cake made only with chickpea flour and spices, that can be cut and used in place of tofu. I have nothing against tofu, but often forget to plan to have it on hand when I want to make a recipe.
Hope that helps :)
Amy