Last week I shared What I Ate at Disney World and What I Ate at Universal Orlando posts, but it’s been a couple of weeks since I did a typical What I Ate Wednesday, so let’s get back to it! As always, everything is vegan and gluten and oil free as well.
BREAKFAST
I was in the mood for something quick and easy for breakfast, so I had a toasted gluten free English muffin. I couldn’t decide if I wanted it to be savory or sweet, so I went with both–I put peanut butter and jelly topped with cinnamon on one half, and avocado with garlic powder, salt, and nooch on the other. I also had some fresh strawberries and coffee with coconut creamer. Yum!
LUNCH
I was writing and then got really hungry all of a sudden, so for lunch I heated up leftovers I have in my fridge: jasmine rice, smoky black beans, and oil free baked potato slices, and had it with baby spinach, cherry tomatoes, avocado, and of course, nooch! When I’m not making fun recipes, a lot of my meals are some combination of beans, rice, potatoes, and veggies.
DINNER
For dinner I made Luna Lovecow’s Easy Vegan Cesar Salad Dressing & Baked Tofu recipe, and it was delicious! The cashews make the dressing really creamy. It’s definitely one of the best Cesar recipes I’ve tried, and Lucas agreed. I tossed some romaine with the dressing and topped it with vegan parm and pepper and served it with the baked tofu.
DESSERT
The day I photographed this What I Ate was also the day I baked a slightly ridiculous amount of cookies, and of course I had to sample them. I loved all of them, but if I had to pick a fave, it would be the ones from The Vegan 8. π
*I also take a b12 supplement since as a vegan I don’t get it from food.
Did you make any good vegan food this week? Let me know in the comments.
Yay I’m so happy you liked the dressing! Your lunch looks so colourful and delicious too! π
Yay–thanks for the recipe! π