I haven’t always had a great relationship with food. When I was younger, I used to only eat out of one of those divider plates- nothing could touch. Throughout my teenage years, I struggled with loving myself. The anger that that caused was channeled into a hatred for food. Over the past couple years, our relationship has drastically improved, and I’m extremely grateful for that because as it turns out, I love food.
I eat a mostly vegetarian/vegan diet, but due to my past, I’ve stopped labeling myself. I feed my body what it wants, when it wants, making sure to get my energy from local, organic sources when possible. During the colder months, I incorporate more carbs because I find it keeps me warmer throughout the day, so here’s a day’s worth of food + the ingredients I used!
Breakfast is my favorite meal of the day. I can’t live without it- if I skip breakfast, watch out. I’ll bite your head off by 10:30 a.m.
1 slice of Silver Hills Max Flax bread (vegan + gluten-free friendly)
1/4 avocado, mashed
2 slices of tomato
spinach or spring mix leaves
1 poached egg, medium
sprinkle sesame seeds
I’m not always home for lunch, but when I am, I like to make something unique and use up anything I have leftover in the fridge.
2 slices of Silver Hills Sprouted Organic Ancient Grains – The Queen’s Khorasan bread (vegan + gluten-free friendly)
1 Sol Quinoa Chia patty (vegan + gluten-free friendly)
1/4 cup of sauteed onions
2 tablespoons of cashew spread
- blend cashews with water and a little bit of garlic powder in a food processor until smooth
1 tablespoon of Hellman’s Vegan Mayonaise
2 cups of Dole Spring Mix
1 slice of tomato
cucumber with tzatziki (optional side, I also sometimes put edamame with a little bit of sea salt)
I was BLESSED with a roommate who likes to cook- here’s what she made last night!
1 part cashew cream sauce (see lunch for instructions on how to make it)
1 part pesto
1 part red tomato sauce
oven roasted cherry tomatoes
sprinkle parsley on top
sauteed broccoli (optional side dish)