I thought posting a bunch of random meals would give an idea of how I am eating in 2016. Not 100% vegan, no. Too prohibitive when I am dining out frequently with a husband, parents, and children who are all meat-eaters. They do not want to eat all their meals at vegan restaurants, and I am not just going to eat a plain baked potato at their restaurant choice when I can eat something healthier and/or more satisfying which may also contain some cheese. I am still cooking all vegan at home. So that's what is working for all of us! Also I have started using the MyFitnessPal app back in December to just be more conscious of portion size and calorie intake/output, and as a result I feel I am making healthier choices overall.
Anyway, here's some food I have been putting in my face!
Homemade pad Thai.
Garlic broccoli with rice and spring roll, Bo Asian Bistro lunch w/my parents.
Spaghetti squash and baked tofu, topped with chimichurri (from Vegan Eats World, the best chimichurri recipe ever!)
Medjool date with almond butter, such a great snack when I have sugar cravings because it actually satisfies me instead of just making me crave more sugar!
Some kind of stir fry with cauliflower, broccoli, chickpeas, tomatoes, peas? I'm sure it was good.
Golden Corral...well, what can I say, this was Jackson and Olivia's choice of where to eat lunch on their very last day of winter break. We usually eat there with Grandma when we go to Oklahoma at Christmas. We didn't go up there this Christmas due to a number of reasons, so I think this was their way of keeping the tradition alive. So much "brown" food in that place, but I tried to keep my plate as "green" as possible.
Pesto margarita from Roots Bistro in Round Rock. I really wish we had a place like this in our hood! Coffeehouse/cafe by day, bar at night, the perfect anytime hangout.
Simple, whole foods: roasted butternut squash, baked tofu, and gingered collard greens (from The 30-Minute Vegan, it's my favorite recipe for collards.)
A sample kid meal. Tater tots, baked tofu, edamame, blueberries.
Butternut fennel soup. Roast 1 butternut squash and 1 bulb of fennel. Puree with vegetable broth. Eat.
Garden burger patty with kale salad (I just toss the kale with flax oil, lemon juice, salt and pepper) and oven fries.
Tortilla soup, from Happy Herbivore's first cookbook.
More pizza! Buffalo cauliflower pizza from Counter Culture, with vegan ricotta, pesto, and red onions. So amazing. And SPICY!
Best banana muffins (from Plant-Powered Families.)
Overnight oats, soaked with chia seeds, soy milk, and chopped dates.
Ezekial bread with avocado and cherry tomatoes.
Ice skating at Chaparral Ice over the winter break. So cold! But so fun!