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Last night I made pineapple fried rice. I have no idea why I have never made this before!
I steamed some brown rice the night before so it was ready. I cut up some onion, and added snap peas and some tofu I had fried the night before. Put that in a pan with coconut oil. Let that cook for a few minutes, then added the rice and seasoning (packet) with soy sauce. Stirred well so it didn’t stick. It was SO GOOD! I think I will have it again this evening, or possibly for lunch today. It was so easy, and you can use whatever you have on hand.
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Morning star veggie franks on toasted buns with the leftover thai salad on top (cabbage, daikon, carrots, cilantro) and the leftover bells with harissa.
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Tonight is going to be Greek style pita bread with hummus, black olives, cherry tomatoes, green onion, lettuce inside. Also making a smoothie consisting of oranges, raw carrot, frozen banana, and cashew milk to go with it.
Last night I made pineapple fried rice. I have no idea why I have never made this before!
I steamed some brown rice the night before so it was ready. I cut up some onion, and added snap peas and some tofu I had fried the night before. Put that in a pan with coconut oil. Let that cook for a few minutes, then added the rice and seasoning (packet) with soy sauce. Stirred well so it didn’t stick. It was SO GOOD! I think I will have it again this evening, or possibly for lunch today. It was so easy, and you can use whatever you have on hand.
Sauteed portobello mushroom cap over mashed/seasoned avocado topped with the first ripe tomato from my garden and garden lettuce, all on a corn English muffin. Messy and good.
Yesterday for lunch I had a burrito. I layered refried bean, black beans, cooked brown rice, chopped onions, and salsa in a tortilla and rolled it onto an oven safe plate. I then covered it with pasta sauce and more chopped onions. Side of beans and rice. Popped in the over at 325 for about 10 minutes until all hot. Added salsa to rice and devoured it!
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Tonight I plan to have large portabello mushroom caps with black beans, enchilada sauce, onion, zucchini, and mushroom piled on top. I may add a dollop of Greek yogurt on them too. I'm adding vegetarian mozzarella to my husband's portion.
Ate out at a hospital cafeteria last night. I rarely eat out so this was a "treat". I had a huge garden salad with chickpeas, dried cranberries, sunflower seeds, beets, and assorted raw veggies with balsamic vinegar dressing. On the side I had a banana, a single serve soy milk, and some crackers. There wasn't much else vegetarian to choose from there but this meal was filling enough.
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