Sunday, March 9, 2014

Late Night Sunday Bloggin'

Hi. Gina here.

I happen to be off work tomorrow so I am trying to amuse myself late into the evening because I'm too old and lame to want to throw back 80 beers tonight (I'll be hungover all day tomorrow and possibly into the next day and I will waste my entire day off.) and I don't feel like sitting in our basement and watching everything I have DVR'ed in the last 2 months (Jason and I are really bad at watching television. DVR is the best invention ever, at any given time we likely have 6-10 episodes of any show we like because we never watch them when they air.) and I also don't feel like reading because then I will either have to turn the light on in the bedroom thus keeping Jason (whom has to work tomorrow) awake or at least tossing and turning and grumbling about when I'm going to turn the light out like every ten minutes, or go read in the living room or somewhere else and then I'll just probably fall asleep while reading and the couch will destroy my entire body and by the time I wake up I will have to roll myself off the couch and into the bedroom. In this predicament, I remembered that I have not blogged in one hundred years. Here's some food I've made.


I think I have mentioned on here before that we subscribe to Vegetarian Times magazine and this is a recipe I found in there. It was supposed to be like a Samosa in Indian cuisine but instead of being a triangular fried pastry shell of magic, you put the mixture in a red bell pepper which I guess is healthier or whatever. Incase you don't know, A Samosa is a fried or baked pastry with a savory filling, such as spiced potatoesonions, peas, lentils, ground lamb, ground beef or ground chicken. It's size and consistency may vary, but typically, it is distinctly triangular. That entire definition is courtesy of Wikipedia

It was pretty simple to make but I felt like it didn't have enough kick. I thought I perhaps should have used more curry powder and more garam masala but I'm not sure. I will attempt to revisit this again someday. Overall it was pretty good and helped us curb our often intense craving for Indian food. (Get ON this, Robinson Township. I am judging you hard for not having an Indian restaurant to enjoy. I don't even expect anything remotely close from Kennedy Township, but you, Robinson, you I have some hope left for.) 






My husband, expert photobomber.  I'm just so proud.




Next up is Mozzarella Stuffed Eggplant Meatballs. The recipe is here. I found this on The V Word. We both always enjoy the recipes from that blog, this one was no exception. It was delicious. We didn't use her recipe for sauce because we're Italian and both of our families have super secret sauce recipes and everything else we both eat tastes less than to us so we always just make our own. We used quinoa rigatoni as well, which we are big fans of. The only thing I will caution anyone with if they make these is to have a non stick pan. We, as of right now (or the last two years) do not and I tried to pan fry a couple of these to no avail. I ended up just baking them, which was still super good but I think pan friend would be even better. 




Next up is another recipe from The V Word. Spinach and Artichoke Rollatini! If you are a fan of spinach and artichoke dip then you will freak out over this like I did. I'd always dreamt of eating spinach and artichoke dip only for dinner and this kind of made that dream come true. Only thing I would have changed with this one is making more filling to stuff the rollatinis more. Though the recipes from The V Word are always awesome, the proportions sometimes do not work out for me. Usually I can spot it and add more of this or that as I'm going but with this one I didn't alter anything and I really wish I would have doubled the filling mixture. As you can see, mine are a little flat. I will likely make these often, though, so I will adjust for next time. 





For the finale, I give you the magnificent, extremely simple, and wonderfully tasty, BUFFALO CHICKPEA PITAS featuring RANCH DRESSING!! Courtesy of The Post Punk Kitchen. You can find the recipe right here. Jason and I both devoured these amazing little pitas like mad. I was glad that I cut the mini-pitas in half because then it was less bread and we could eat EVEN MORE. It was a little out of control. The ranch dressing recipe for this is by far one of the best I have tasted. I used to always pair ranch with everything (yes, I was one of THOSE people) but since vegan ranch is near impossible to find except for like one place around here (here's lookin at you, Mad Mex) I rarely get to indulge in it anymore. I plan on making these as appetizers for any and every event I go to. Mostly so I can eat them.




Thanks for hanging out. Max is watching you leave this post. Max is judging you for leaving this post.



Wednesday, February 5, 2014

BAINGAN BHARTA and HOT AND SOUR SOUP!!!!!!!!!!!!!!!!!

The craving have returned over the past few days.

The insistent nagging in my taste buds and in my stomach.  It has a hold over my entire mind.

Indian Food.

Again and again I tell myself that if I just wait but a little longer, Kennedy Twp - that little town outside of McKees Rocks - will probably open it's very own Indian restaurant any day. 

Yup. 

I can practically smell the curries and the fresh baked naan from that soon to be opened storefront right here in Kennedy Twp.  Probably right in the same strip of storefronts with Bob's Diner, Angelias Pizza, and Rockefeller's.  A perfect fit.

Any day.

In the meantime, my hunger was saying things to my brain that I cant repeat here (my god there could be children!) - and so to assuage it until the (very near) day that Kennedy Twp opens its own Indian joint (probably, like, tomorrow), I did the unthinkable:

I brought India...  TO US!

[Queue Baliwood pop beat and the Indian male and female superstars dancing out into the room with a crowd of other, equally enthusiastic, dancers.]

Tonight I made Baingan Bharta from Terry Hope Romero's Vegan Eats World and it was every damn bit as good as other Indian places I've eaten it at.  It rocked me gently, but fiercely, until I was so full and satisfied that I threw down my fork in dramatics, lolled back in my chair, and said something to Gina in genuinely satiated Hindi and she was like, "What?"  and I was all, "I dont know...  The words just came to me."

It looked like this:

And what, you may ask is Baingan Bharta?

Well, I'll tell you. 

It's made primarily of roasted, mashed eggplant and is of a part of both Indian and Pakistani cuisine and is a common item found on the menu in Indian restaurants (like the one that will shortly open in Kennedy Twp.  Any. Day. Now.)

 The Vegan Eats World recipe was roasted eggplant, indian spices including corriander, cumin and turmeric along with onions garlic, tomatoes, and chilli peppers.

Get this - this particular dish was used as a Protest Food in 2011 against genetically modified crops.  750 lbs of it!  

It was the 2nd thing (the 1st being Chana Masala) I tried at (the now closed) India Garden on Atwood St. in Oakland way back in my teenage years when I was first introduced to the wonders of Indian cuisine.

Last note on that Indian restaurant just over the horizon in Kennedy Twp.  I think I have nailed down what the delay probably is:  They are likely battling out real estate with the Kennedy Twp branches of Mad Mex and The Quiet Storm.

MOVING ON.

Another jonesing I satisfied recently was Hot and Sour Soup.

I deeply and desperately love Hot and Sour Soup and one of the most horrile things about this love is that this soup is incredibly common on the menu in pretty much all asian restaurants - even the fast food joints - but it usually is made with chicken or fish broth and so I can only drool about it from a distance.

I made the below bliss in a bowl last weekend using all vegan ingredients and it was amazing.  It didn't taste exactly like the vegetarian version at the Chinese Buffet in Oakland, but it was close enough to satisfy a deep craving.


It was from Veganomicon and was super easy and fast to make.  Really its just a bunch of mushrooms (combination of dried and regular), tofu, sesame oil and hot chile oil, rice vinegar and veggie broth with shredded cabbage, scallions, and bamboo shoots.

Oh and white pepper.  

Gina doesn't like Hot and Sour Soup so it was all mine.  MUA HAHAHAHAHA!

(cough)

It lasted like a day.

Im kind of kicking myself because Monday night I made a Pastichio (a greek lasagna), also from Vegan Eats World and it was so good - but I must have forgot to photograph it.  Sorry.  I'll make it again and post it.

Thats about all.  I have some new things I'd like to try so I will post again soon.  More Indian goodness.

MORE INDIAN GOOOODNESSSSS!!!!!!!!!!!

Saturday, January 4, 2014

BARLEY SOUP

I'm kicking off the new year with a quick post and a recipe I concocted for BARLEY SOUP.

Use lentils instead of Barley and you have yourself a fine lentil soup as they two have very similar cooking times (like, kind of exactly the same according to the Shop 'n Save packages)

Barley Soup is more than just a pleasing bowl of hot goodness for a cold winters day - its actually a necessity.  That is scientific fact.  If you do not eat this soup on cold winter days, you will likely not survive the winter.

Be glad I warned you.

Dry barley (or lentils for that matter) are super, super cheap and very healthy.

I have band practice in like a half an hour so I need to wrap this up faster than I'd like.  Sorry.

JASON'S BARLEY (or lentil) SOUP - HELL YEAH

What you'll need:

2-4 tablespoons Olive Oil
1 large onion (yellow or red or whatever you have) sliced and diced.
2 large carrots chopped up.
2 large celery stalks chopped up.
4 cloves of garlic minced.
8 cups of water
Vegetable Bouillon (read package to discern how many you use in 8 cups of water)
4 tablespoons of tomato paste (or if you're feeling saucy, 1 15 ounce can of diced tomatoes with juice)
2 generous pinches of dried Thyme crushed with your fingers
1 tspn of oregano
1 tsp basil
2 large bayleaves
black pepper to taste (which for me is like 2 tablespoons but you dont have to do that.)
1 cup dry Barley (or lentils)
(optional:  3 tablespoons of lemon juice)

How you do this thing:

1.  Preheat stock pot, heat oil, Saute the onion, celery and carrot for 6 or 7 minutes in oil.
2.  Add garlic and saute another minute.
3.  Add herbs except for bayleaves and saute for another minute
4.  Add water, bring to a simmer, add bouillon, bay leaves and tomato paste and stir to dissolve everything
5.  Add dry barley (or lentils) and simmer on medium for 45 minutes stirring often scraping down sides.
6.  Add lemon juice right at the end (if using) and mix it well and then eat until your stomach nearly bursts.

Below is an inspirational phot of the barley soup while it was simmering this morning (soup for breakfast, what!?)


This is a picture of a spoonful of that soup when it was done:
Gotta go play music - Try this out and enjoy!



Sunday, November 10, 2013

More On Breakfast and recent lunches

Jason posting.  I've been making this on weekend morning recently and I wanted to post it.

It's really nothing new.  It's pretty much just Isa Chandra Moskowitz' Potato Spinach Squares from Vegan Brunch, but because I am constantly starving I added a bunch more schtuff to it like - oh - a ton more onions, a bajillion mushrooms, and an entire pound of Tofu.

Portion size, whaaaaat?  I live in Pittsburgh, okay?

Its really easy.  Since its essentially her recipe I wont post it exactly.  All you really do it chop up a bunch of potatoes, a gigantic red onion, a bunch of cloves of garlic, and a ton of mushrooms.  Boil the potatoes until they are soft, defenseless and cowering, then imprison them in a strainer in the confines of your sink.

While the potatoes are boiling (ignore their screams for help), saute the onions, garlic, and mushrooms.

Transfer the potatoes to a big mixing bowl and mash them up with a fork, add the onion/garlic/mushroom mixture, some nutritional yeast, lemon juice, salt and pepper and oregano.  Crumble in a package of extra firm tofu (mix, mix, mix) and then thaw out a package of frozen greens (I like mustard greens) and add them to the mix.

Once all mixed, spread into a baking pan and then top with smoked or sweet paprika (what ever strikes your fancy).

Throw that bad boy into the oven that I forgot to mention was being preheated to 400 degrees and bake for a half an hour.

Enjoy.





As per usual, my pictures dont always look as appetizing as it was.  Deal with it.  It was awesome.

Other than that, we've starting cooking using dried beans, they take longer (like hours and hours longer) but they are cheaper and I believe they taste better.

Oh!  the other day instead of using the usual Quinoa in our lunches, I mixed the beans with Pearl Barley and it was so delicious.  Definitely going to start experimenting more with Pearl Barley.  It has a very hearty, almost chewy texture kind of like pasta.  I could definitely see this being a good gluten free substitute for pasta.  Maybe I'll try that this week.

One good lunch we've discovered is just chickpeas, black beans, Quinoa (or Barley), assorted veggies (I use frozen) - cook it all up, mix it together, smother it in BBQ sauce (I always stand in the grocery isle swearing as I read the ingredients on the back of a billion different BBQ sauce brands searching desperately for the one that doesn't have high fructose corn syrup in it - or at the very least just forgot to add it to the list). It's so easy, and so good.

Another variation is the same ingredients only instead of BBQ sauce, make an easy gluten free gravy and pour that over it all.

(Note:  Gluten Free gravy is as easy as this:  Bring 2 cups veggie broth to a simmer, crumble in some pinches of thyme with your fingers, salt and pepper.  Slowly pour in half a cup of brown rice flour whisking constantly.  Whisk until it thickens.  BOOM.)

At this very moment I have a whole potato boiling in a pot of water on the stove because I mean to try making Gluten Free vegan sausages and I read somewhere that you can maybe possibly sub a potato for the Vital Wheat Gluten and it will serve as a good binder because of the starch.

I'll post the results.

Sunday, October 6, 2013

Happy October 6th!

Greetings Internet.

It's Gina. I have not posted in a long while. I was busy doing things like decorate for the fall season, watching bad horror movies, losing hours of my life to Pinterest, you know, the usual. I would like to say that I am not one of the people who get swept up in fall and scream incessantly about all things pumpkin themed on every social media site that exists but that would be a lie. I do love myself some pumpkin everything however this year I have tried to keep my internet mouth shut about it because between all the political posts on Facebook that annoy the shit out of me and probably everyone else (Does ANYONE check Snopes before they repost ridiculous shit like "OMG the gov is going to come and eat breakfast with our family every morning and force us to do their laundry and slap us in the face two times every day under Obamacare!!???!!!) AND the fall/Halloween/pumpkin everything posts, I just don't want to add to it. I haven't even HAD a pumpkin spice latte from Starbucks yet. Take that! I bought some gluten free, dairy free, pumpkin spiced creamer for my coffee and I am set. I also hope at some point today to force my husband to go to a craft store with me and buy large black construction paper and then force him to draw ghosts and stuff on it which I will then cut out and tape to our windows so it looks like shadows at night. But enough about me, let's talk about food.

I bring to you today several exciting recipes. These are super spaced apart timewise because I haven't posted in forever and pretty much just looked through all my pictures to see what wasn't posted. So here is a delicious meal we made sometime in July.

We subscribe to Vegetarian Times magazine and this is a recipe we found in there and wanted to try. It turned out really well and it was our first time making quesadillas. As with any of these recipes, we veganized it.


Ready to cook! 



Grilled Tomatillo Sauce 

Just a little chipotle sauce to make this meal even better.


Tofutti Sour Cream! 

Jason could not contain his enthusiasm and reduced himself to shame eating. 




The next one I want to share is a recipe I found on Pinterest called Flaky Spinach Pie. Can you guess what this dish involves??? What's that? A spinach and cheese filling between a flaky pie-like crust? You're so smart!  It was my first time working with phyllo dough and I must admit, I was pretty nervous about it. I watched a thousand You Tube tutorials on how to work with phyllo dough and then just decided to jump in. It wasn't too hard, definitely a bit time consuming but the end result was pretty wonderful.

Hello Phyllo. 


This was my "egg" mixture to brush onto EVERY SINGLE LAYER OF PHYLLO

  Once I had layered one million sheets of phyllo I then added the spinach, cheese, etc. mixture. 




Oh yeah, this is what I used instead of eggs FYI. 

This was how it looked before I put it in the oven. I thought I may have overdid it on the egg mixture on the last layer. Meh. 

Ta Da!

Crispy, gooey, and wonderful. 


Next we have the always fun Vegan Fourth of July. I think Jason and I stayed home and cooked ourselves dinner for some reason. I don't remember because it's October and who waits that long to post about Fourth of July? So all I really have recipe wise to share with you is the potato salad. I LOVE this potato salad and everytime I make it for a party it goes very quickly. It was a bit challenging to find a recipe with no eggs to veganize and I found this one and never looked for another recipe again. It's super easy, too. 

Once you have the potatoes cooked you just chop em up and then mix all of the above together, refrigerate and you are done, my friend. 

Tofurky braut, potato salad and baked beans.


For desert I took my Aunt's famed "Dirt" recipe and made it vegan. I then blacked out and ate all of this.  Hint : It's easier to make something chocolatey for a dessert when it mostly consists of food processed Oreos, which just happen to be vegan. The pudding however is tough. Almond milk does NOT solidify it well. It was still awesome though. 

Looking at these pictures makes me want to make this all over again. 


Last weekend Jason and I were out doing something (I draw a blank on what it was) and decided that we were going to go grab breakfast afterwards. We decided we would go to First Watch in Robinson (about 10 minutes from our house) since it's relatively healthy and has some options for vegetarians and vegans. It was packed when we got there and we were like F that noise and for those unfamiliar with where this location is, there is an enormous Market District Giant Eagle right by it. So we walked over to Market District thinking we could find something to eat there because they have all these mini restaurants inside. No dice on the vegan front. We got REALLY hangry. (hungry+angry) and almost ran screaming down the aisles of the Market District while knocking over everything in sight. I decided I would take matters into my own hands since everywhere to eat ever sucks. (That's how I felt at that moment anyway.) Jason was not keen on my ideas right away. I grabbed an everything bagel for myself and then had to force Jason (ALMOST kicking and screaming) to pick a bagel for himself. Jason tends to become extremely indecisive when he is weak with hunger and he could not decide if he even wanted a bagel. I had glorious plans unfolding in my mind though. I grabbed some hickory smoked tempeh and we headed home. 
I made the tempeh, toasted the bagels, added some vegenaise, arugula, cheddar daiya and hummus. What resulted in this desperate plan derived from intense hunger was a magnificent and rather simple breakfast sandwich that we devoured and soon after became our normal selves again. 



Early this week I found a new blog I really enjoy called Vegan Yack Attack and for dinner one night this week we tried out a recipe on there called Three in One Artichoke Arugula Soup and it was simply divine.
It was a cheap recipe and it only took about 15 minutes to get ready and cook.


This morning I made Mexican Tofu Frittata because we had pretty much all the ingredients in our house already and I love a good frittata. What I really liked about this recipe is that you food process the tofu, cheese(I used cheddar and moz daiya) and spices together and then mix it in with the onions, pepper, and black beans after it's processed so it's nice and smooth and a lot more like an egg mixture.





Awesome breakfast and full of protein!

In closing, I apologize for not posting forever. I will try to do better. It is now time to leave you with a picture of a cat and then I will continue to read The Shining and drink COFFEE (pumpkin flavored ;) )



Max finished his dinner. 




Tuesday, September 24, 2013

VEGAN, GLUTEN FREE GRILLED CHEESE SANDWICHES

Grilled cheese.

Take a second and just think about those two words in combination and try to tell me you don't already feel nice and cozy and comfortable.

It's probably the one meal that you can make yourself but still feel like your Mom made it for you while you're eating it.

Believe it or not, food historians say its actually quite ancient in concept.  In the form of cooked bread and cheese.  Wikipedia claims here that the modern version of this amazing comfort food surfaced in America in the 1920's.  I like to imagine that this was a huge hit amongst all the flappers.

During the Great Depression, a sandwich called the Cheese Dream originated - it's description is pretty much exactly a grilled cheese sandwich, though the article describes how sometimes things like sliced tomatoes and ham were added.

I dont know about ham, but Im totally a sliced tomato on my grilled cheese kind of guy.

Anyway, you can probably see where this is going - but what you didn't see was this.

Today, the spirit of Andy Warhol appeared in my kitchen while Gina was on her way home from work and said:

"Jaaaaaaaaaason..." In a really droning, ghost-like voice.

I was already starting to make tomato soup so I was kind of annoyed but I turned around and was all:  "What Andy Warhol?  What do you want now?"

"Jaaaaaaaaasonnnn...  You are doing it wrooooong..."

I huffed, my irritation rising in tides.  "Seriously Andy?  Just because you painted that Cambell's Soup thing you think we all have to buy canned soup?"

Andy Warhol shook his ghostly mop of hair.  "Nooooooo."  he intoned.  "You forgot..."  He was beginning to fade now, back into the ether.

"Forgot what!"  I cried, upset with myself now for my earlier irritation.  What secret of life could Andy Warhol be trying to tell me!  "Forgot what, Andy, WHAT!"  I cried.

And as his spirit dissipated three words driffted up to the ceiling, scattering to the corners of the walls, and flying out the window forever:

"The grilled cheeeeeeeeeeeeeeeeeese....."

Of course!  I'd heard before that Andy Warhol loved tomato soup and grilled cheese.

So here's what I did:

Jason's Tomato Soup

It may not be Cambell's but it turned out pretty damn good, if I do say so myself:

What you'll need:

6 cups of water
4 cubes of veggie buillon (or whatever your brand says to use for 6 cups of water)
1 12 oz can of tomato paste
1 teaspoon each of:
-oregano
-basil
-parsley
-garlic powder (full disclosure, in my love for garlic I probably used a lot more than this, but if you're not that into it just use a teaspoon-ish.)
1/4 cup of nutritional yeast
1 tablespoon or more of yellow mustard (like what you would put on a hot dog, not mustard seeds or powder)
salt and pepper to taste

Whatchoo do:

- Bring the water to a simmer in a stock pot and then add the buillon and tomato paste and stir until its all disolved.

-Add the spices and let it simmer for about 10 - 15 minutes.

- Add the nutritional yeast, stir it in then add the mustard.

-salt and pepper to taste and let it simmer for another 7 to 10 minutes.

Gluten Free Vegan Un-Grilled Cheeze Sandwiches with Mushrooms and Onions

Un-Grilled, you say, Yes, I answer.  I did not grill the sandwiches in the post about grilled cheese.  Deal with it, though, daiya really only melts in the toaster oven so you have to make do.  I think I mentioned in the last post that we are avoiding grains for a bit, thus the gluten free bread below. 

What you'll need:

4 slices of gluten free bread.  (We used the Udi's brand.  When you take the slices out you will immediately become outraged at how small they are.  I have no idea why being gluten free also means they are like the size of a pack of playing cards a slice.  Seriously.)

1 package of mushrooms, sliced
1 medium red onion, chopped
1 tablespoon of olive oil

Daiya, or whatever vegan cheese you have (who am I to say you don't make your own artisanal vegan cheeses?)

Whatchoo do:

 -  heat the olive oil in a pan, then add the onions and saute for 6 minutes.

- add the mushrooms and saute for about 7 to 8 minutes.

- Thaw your unbelievably small pieces of gluten free bread. Morsels, really, and then cover with Daiya and then cover with the hot onion/mushroom mixture.

- Toaster oven for like 10 minutes.

- Serve with the soup and find yourself in Comfort Heaven.








Monday, September 16, 2013

No Grains!

Quick post since it's been a week or two.

Since last post, we went to see a naturopathic doctor who recommended to us that we try to cut back on the grains.  This has been tough since that eliminates breads, pastas, rice, seitan, most veggie burgers and fake sausages amongst a host of other things I cant think of until I want to eat them.

The discovery that Quinoa is not really a grain was awesome.

We've been making meals like the one we had tonight, for dinner, fairly often.

I totally invented it so I'll give a run down and feel free to change it however you want - I ain't no chef, I'm an insurance contractor.

Jason's Indianish Dinner 

I was craving indian food (again) so I made this for dinner.

What you'll need:
1 cup of dry Quinoa and 2 cups of water to cook it with.
2 tablespoons of olive oil
4 cloves of garlic chopped very small
1 medium red onion, chopped
1 package of white button mushrooms sliced
2 stalks of celery, chopped
2 small or medium carrots chopped
2 large tomatoes cubed
Probably about 5 cups of chopped kale
2 15 ounce cans of chickpeas
(feel free to adjust the levels of the below spices.  Like I said, a chef I am not, so I kinda just put in what felt right to me.)
 1 tsp of Garam Masala
1 1/2 tsp of cumin
1 tsp of ground coriander
generous pinch of dried parsley, oregano and basil
1 tsp curry powder
 1/4 to 1/2 tsp of turmeric
1/2 to 1 tsp of powdered ginger
1/2  to 1 cup or more of white wine (booze it up)
1 1/2 cups of water
veggie buillon

What I did:

-1.  In a small pot add 2 cups of water and 1 cup of quinoa, bring it to a boil, reduce to a simmer, cover and let it cook for 15 minutes or until all the liquid is absorbed.

1.  Preheat a large pan or a stock pot with olive oil and then saute the garlic at medium heat for almost a minute, until it begins to brown.
2.  Add the onion, celery, and carrots and saute for 5 minutes.
3.  Add the mushroom and saute for 6 minutes.
4.  Add the dry spices and saute for a minute or so
5. deglaze with the white wine and then let it come to a simmer
6.  Add the tomatoes and mix well, cover and let cook for about 4 minutes stirring occasionally so it doesn't stick to the bottom about 5 minutes.
 7.  Uncover and add the water, bring it back to a simmer and add the buillon to dissolve
8.  Once simmering again add the kale by handfuls until its all submerged and wilting nicely. 
9.  Cover and cook for 7 minutes at a simmer.

Enjoy!

I thought it turned out pretty cook.

The Dr. told us to try to eat high protein meals.  Beans for breakfast. Snack on nuts and seeds.

Breakfast has typically been blackbeans and chickpeas with quinoa and green vegetables (broccoli, sometimes even arugula)

I started making an avocado sauce to go over the morning meal thats pretty good.

2 ripe avocodos
1 bunch of cilantro, chopped
1 large tomato, chopped
3 tablespoons of lime juice
1 tsp cumin
salt and pepper to taste
1/4 cup of water

Food process it all until smooth.

That's all I got time for!

Later!