Then I had a really tough full body workout with cardio intervals and was starving by the time I finished up. So I had breakfast again!
Whipped Banana Oats with Coconut
3 smoked tofu strips
side salad of baby greens and tomato
I was super duper full after all of that and didn't need to eat again until around 4pm, when I ate hummus on a few rice cakes.
Dinner was Soup & Salad
(based on a recipe of the same name in the Moosewood Cookbook by Mollie Katzen)
1 T olive oil
2 onions, chopped
1 red pepper, chopped
2 sweet potatoes, peeled and cubed
3 cloves garlic, minced
2 tsp sweet paprika
1 tsp tumeric
1 tsp Hawaij for soup
1/4 tsp chipotle pepper powder (smoked jalapeno)
salt and pepper to taste
splash red wine
1 cup crushed tomatoes (fire-roasted if that's an option)
1 can chickpeas, rinsed and drained
5 cups water
Saute onions in oil, add remaining vegetables. Add spices. Cook for 5-10 minutes. Deglaze pan with wine. Add tomatoes, chickpeas and water. Bring to a boil. reduce heat and simmer 20 minutes ot until flavors and blended to your taste.
I served the above with a cheesy cornbread for my family. It would be a good vegan meal with some vegan cornbread, like this one.