Snack time. 💙
Lately I haven’t had the money to spend on groceries so I’ve been eating whatever I can find around the house. Well today I made pretty good tips so I decided to splurge a bit. This afternoon’s huge colorful salad definitely hits the spot after a few weeks of not-so-fresh foods. Mushrooms, carrots, cucumber, tomato, bell pepper, strawberries, and avocado all on a bed of power greens (baby versions of spinach, mizuna, chard, and kale). I topped it with a drizzle of an all natural balsamic vinaigrette. I’m grateful I was able to have this today, I’m definitely starting to appreciate fresh foods more and more.
P. S. - There’s NO FILTER on this! All of the beautiful colors you see are au naturel. Taste the rainbow. 🌈
Best grilled cheese ever. Rye bread, homemade pesto, Daiya mozzarella, seasoned smashed chickpeas, tomato, more Daiya, and voila! Delicous cheesey goodness.
Soy yogurt parfait for breakfast this morning. I used Silk peach and strawberry yogurts on the bottom, and then lined fresh organic fruits with Kashi’s Toasted Berry Crumble on top. The raspberries I bought from a roadside stand yesterday and they’re absolutely delicious. I can definitely tell the difference between store bought and homegrown. It was such a yummy breakfast, but not something I could eat everyday. The added sugars in the yogurt and the granola are a little much to make it an everyday thing. On this lovely Sunday morning though, it definitely hit the spot. ☀️🍓🍑
Tyler and I made kick ass vegan panini (panini? paninis?) tonight. Oh my heaven these were so good. Mine consisted of rye bread, Daiya mozzarella shreds, smashed seasoned chickpeas, sautéed seasoned bell peppers and zucchini, onions, tomato, and homemade pesto made with basil I picked from my herb garden. We also cut up a gold potato and a sweet potato for baked wedges on the side. Such a flavorful and satisfying meal. I’m a happy vegan. 😊🍴❤️
Lunch today is leftovers from yesterday’s accidental deliciousness — my healthy version of Chipotle’s sofritas burrito bowl. Spicy tofu crumbles, chunky salsa, avocado, all on a bed of baby greens (which seem to be a little camera shy at the moment). I wish I could share this because it’s absolutely delicious.
Dinner tonight is a veggie wrap with hummus, avocado, baby spinach, romaine, shredded carrots, green pepper, tomato, and cucumber with a drizzle of balsamic vinaigrette all wrapped in a sundried tomato basil tortilla. Absolutely delicious.
Aren’t they gorgeous? I love making freshly pressed juices, the colors are always so beautiful. On the left I juiced carrots, red cabbage, sweet potato, beets, and apples. On the right I did my favorite, Mean Green, which is kale, spinach, parsley, cucumbers, celery, lemon, ginger, and green apples. Each measure to about a half gallon. I get asked a lot how much it costs to juice in large quantities like this so I’m going to add up the cost of all the produce for each juice and post it in a comment. :) #juicing #rebootwithjoe #fatsickandnearlydead