April 19, 2019 – Today another feast, breakfast hash, guacamole, roasted cauliflower and Ethiopian Lentils and more

Perfect day, wonderfully healthy. Winning back my health

I am loving the photo food journal that I am doing. So great to have a visual of what I am eating!

I canceled my Weight Watchers membership and am switching to Myfitnesspal, so I am double recording to make the transition to a new way of looking at food. This is fun. Today it was all about vegetables, starting with breakfast hash followed with an Ethiopian Red Lentil dish for lunch and then leftover corn, coconut milk and broccoli soup and mock grilled cheese. It is a totally different way of looking at food. No more points, now calories and nutritional breakdown. I like it!

MEALS

Breakfast: Chickpea, potato, red pepper, white onion, soy chorizo hash with guacamole.

Lunch: Ethiopian red lentils (made with Penzey’s Berbere seasoning), basmati rice, roasted cauliflower, guacamole and sour cream (needed the guac and sour cream to cool the heat in my palette

Dinner: Corn, broccoli, shallot, coconut milk soup seasoned with Penzeys fine herbs. Grilled cheese (made in the waffle maker), made with Trader Joe’s gluten free bread and Chao vegan cheese

  • Potato, chickpea, red pepper, soy chorizo and onion hash with guacamole
  • Trader Joe's Soy Chorizo - Yummy
  • Roasted cauliflower, Ethiopian red lentils, basmati rice with guacamole and sour cream to cool the heat of the lentils
  • seasoning for misir wot
  • Ingredients for Grilled Cheese Sandwich
  • Vegan grilled cheese with horseradish dijon mustard
  • Corn Coconut Milk Broccoli shalot soup
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