What I Ate Today // 12.4.17

The past few what I eat in a day posts have been while I am home and able to cook full meals. Today I figured I would show how eating a vegan diet can be easy on a long and busy work day.

I had to go to work early today so for breakfast I had a large smoothie. I blended 2 bananas, a cup of unsweetened cashew milk, a few handfuls of spinach, a spoonful of flax meal, and a cup of frozen mangoes. Smoothies are an easy and quick breakfast to make with little cleanup afterwards, and are great for me when I’m not hungry for breakfast but know I need to eat something because I won’t be able to eat for a few hours. I had 2 of these glasses for breakfast (I tried to make it aesthetic for the picture):

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Lunch was a bowl of chickpea noodle soup we made a few nights ago. We sautéed a few cloves of garlic and 1 onion in a pan with a bit of olive oil. We added in shredded carrots and celery to soften them a bit, and once they were cooked we poured in 8 cups of vegetable broth. Once it was simmering we added a few fennel seeds, lots of garlic powder, black pepper, cumin, parsley, and a little chili powder. We let it simmer for a few minutes then added 2 cans of chickpeas. While that was cooking we boiled the pasta in a separate pot and added it to the broth once it was done. It was delicious that night, but when it’s leftover all the flavors get to mingle and it’s even better. We were happy to make a traditional comfort food vegan even though it’s not that cold here yet but it was a great comfort for lunch.

I also had 2 clementines for a snack.

I ate my lunch outside of Starbucks since it was so nice out today. I got a black iced coffee to help keep me going for the rest of my shift. I’m not sure if this is a placebo effect or not, but it seems like coffee helps alleviate some of the joint pain I’ve been having. It could just be the comfort of some tasty coffee helping me though.

For dinner I made sushi. Ever since I bought a few packs of nori sheets a few weeks ago I have been obsessively making it. It is so cheap and easy to make. I made a simple avocado and spinach roll and topped it with a chipotle mayo inspired sauce (honestly I added some water to hummus to thin it out and mixed it with Taco Bell’s diablo sauce, it was spicy and delicious) and sesame seeds. The background is the evidence that I have no idea what I am doing and don’t know how to properly cut sushi. It was overstuffed but again, so good. This is also a really quick, easy, and filling meal to make after work especially if the rice is already cooked.

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That’s everything I ate today, I hope it inspires you to make a few quick and easy vegan meals during the week.

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