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