The bush outside our apartment is blooming.
For a late breakfast/lunch I toasted two mini bagels and topped them with sliced tomatoes, avocado, and some leftover chickpea salad I made a few days ago:
In the chickpea salad I mashed a can of chickpeas and added some diced red onion, carrots, hummus, garlic powder, paprika, cayenne pepper, black pepper, nutritional yeast, dill, thyme, and a splash of lemon juice.
For a snack before dinner we ate some carrots with hummus and half a grilled cheese.
We went grocery shopping earlier and bought So Delicious’ new shredded cheese since it was the first time we saw it at Sprouts. We like it A LOT more than the Daiya shreds and we highly recommend trying them out (I also dipped my half in the leftover hummus).
For dinner we made homemade mac and cheese with carrots and potatoes. We don’t have a recipe for this one just yet, but we will soon! We threw a bunch of ingredients in our blender to make this, including onions, cashew milk, soaked cashews, a bit of mustard, lime juice, nutritional yeast, and tons of spices (and of course boiled potatoes and carrots). For spices we used black pepper, cayenne pepper, garlic powder, turmeric, and paprika. We tossed the cream sauce in gluten-free pasta and beyond meat grilled chick’n strips.
That’s all I ate today. I haven’t eaten out all month and have only been eating a whole food plant-based diet (almost no vegan junk food!) and I have been feeling a lot better, with very few flare-ups the past two weeks. I hope this gave you some ideas and inspiration for some easy vegan meals.
The Healthy Ghost 