Dietitian Gone Vegan – Part 2

Okay, so I feel like I’m getting into the swing of things now.

Day 3

Breakfast was more of the same today – oatmeal with fruit and juice.  Lunch was leftover stir fry from the night before, but this time I added toasted slivered almonds – wow, what a difference that made.  The extra crunch gave some additional texture this dish was missing from the night before.  I also had some bananas that were going bad so I made an blackberry almond milk smoothie to go with lunch.

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Dinner was easily our best one yet.  I made a Lentil and Coconut soup.  It took a couple of hours to prepare and cook, but it was delicious.  I especially liked the habenero gemolata that went with it.  Even after this week is done we’ll be doing this one again.

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Recipe – Lentil and Coconut Soup with Cilantro-Habanero Gremolata Recipe

Day 4

Breakfast was oatmeal, etc again today and leftover soup from night before.  Might seem to be getting a little boring, but it’s how I roll.  Truthfully though it’s a real time saver to be able to simply re-heat leftovers for lunch.

One issue I was having was a lack of snacking options in the house.  A recipe happened to pop up in my Facebook feed the day before for Chocolate Orange Protein Balls (I think they could’ve workshopped that name a bit more!) that seemed to fit the bill so I decided to make these today.  They were actually pretty good and should last me for the rest of the week.

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Recipe – Chocolate Orange Protein Balls

My original plan for tonight’s dinner was BBQ Pulled Jackfruit Tacos but since I couldn’t
find canned Jackfruit I resorted to a more traditional taco using a soy-based “ground round”.  Nutritionally these veggie “meats” are a great way to get extra protein into your diet when eating vegan.  They actually taste surprisingly close to what real meat tastes like, so if you’re a former omnivore whose missing the taste of meat, they can really fit the bill.

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Day 5

Nothing to see here – oatmeal again for breakfast and leftover soup for lunch.

Dinner tonight was a meal exported from our home for the past three years – Koshary.  Koshary is Egypt’s national dish.  It consists of pasta, rice, lentils, chickpeas covered in a tomato sauce and fried onions.  No doubt it’s heavy on the carbs, but the lentils and chickpeas add a decent amount of protein and fibre too.  My version isn’t quite the same as what you’ll find in Egypt but it’s close enough.

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Recipe – Koshary

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