Breakfast is the most difficult meal for me to consume. I normally don’t eat until after noon or sometimes much later.
I know! I know! Shhhhhhhhh
So last night I made overnight muesli by soaking it in almond milk in the refrigerator … yes overnight.
This morning I added a half of banana, a little honey, and almond butter.
Mixed it all together and that was my breakfast.
My dinner. Simple. Vegan.
Day 10 of my Vegan Challenge. Dinner is brown rice fusilli with sautéed spinach, tomatoes, onions and peppers.
No recipe needed … Just use your imagination.
Strictly vegan salad consists of baby spinach, roasted pine nut
hummus, quinoa, tomatoes, drizzled with thyme balsamic vinegar olive oil.
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Today is Day 9 of my 50 Day Vegan-ish Challenge.
Here’s the not so recipe/recipe
✔I did a quick soak on the peas [check bag for instructions], cooked them in vegetable stock and seasoned with garlic, black pepper, cayenne pepper, salt and Trader Joe’s 21 Seasoning Salute. Normally I would use a few shallots but I forgot to grab them while grocery shopping.
✔Cook the Quinoa according to the package. Use vegetable stock instead of water.
✔In EVOO, Sauté onions, variety colors of Bell peppers, [add spinach or kale] and Zucchini. Season to taste. I use garlic, Himalayan salt, black pepper, cayenne pepper and Trader Joe’s 21 Seasoning Salute.
✔Mix together and serve.
Today is Day 7 of the #50dayvegan Challenge. I purchased a few items from Aldi yesterday to prep for the week so last night I cooked a batch of black eyes peas and quinoa.
I did a quick soak on the peas, cooked them in vegetable stock and seasoned with garlic, black pepper, cayenne pepper, salt and Trader Joe’s 21 Seasoning Salute.
Totally forgot to purchase shallots while I was out so I didn’t add those which is a bummer😐
Anyway, the peas taste super bomb so make sure you are using all of your spices.
I didn’t have time to add kale or sautéed onions and peppers but I will show you that another time.
See ya next time