Meals lately in our household have been mostly whole plant-based, with a strong emphasis on raw vegan. We are not raw vegan however we lean towards that direction during the hot summers, especially in SoCal. Nice Cream (Blended Bananas) have become a go-to breakfast for the two of us as the temperatures have been slowly rising. There is nothing more refreshing than a ice cold bowl of ground bananas on a 105F/40C day. We can’t complain too much in SoCal, I’ve been following Los Vegas temperatures and I am not sure how residents there do not melt. Thank goodness air conditioning was invented! Things here in SoCal have been good though, we are making the best of the temperatures and us Indiana expats are learning to love the warm sunshine beams throughout the day. But back to the topic, food!
Photo Above: Spinach Nice Cream. Some day I have a feeling the need for more green in my diet, so spinach is always a nice addition to my morning nice cream. Frozen bananas are super sweet, so the spinach is hidden, minus the green hint. On top is my typical organic, fair-trade coconut sugar and organic unsweetened coconut shreds.
Tip: Normally I buy all of our coconut sugar and coconut shreds from iHerb but Trader Joe’s now offers both of these in the baking aisle. So if you are lucky and live near one, go stock up on these two items.
Low-fat Peanut Butter Nice Cream: Pb2 Chocolate (vegan) and bananas, blend, eat.
Sweet Potato, Zucchini, Kale, strawberries, carrots, multicolored bell peppers with hummus. This entire lunch includes an afternoon snack of bananas. It looks like a lot of food however on the contrary it has about the same amount of calories as probably the traditional sandwich and chips.
A side view of the hummus with veggies. I placed plastic wrap over the top with a rubber band and this was safe for travel.
Almost vegan lunch again, but when it’s as healthy as this does it matter? Quinoa, tomatoes, spinach, bananas, and a fruit salad (strawberries, apples, blueberries and 1/2 lime).
Papaya – my breakfast one morning. Note: The seeds can be eaten, but be weary of eating them all since the fat content is rather high.
Potatoes are still in our diet, cooked but without oil. HCLF-style. Oil-free baked potato wedges, collard leaves, tomato paste made into ‘ketchup’ and a banana. This combination sounds really strange but it is oddly satisfying. Simply wrap the collard leaves around the potatoes and dip in the ketchup. Yum!
Un-fried rice with tons of fresh kale on top, apple, coconut water and an orange.
HCLF Alfredo Sauce with corn pasta, recipe from High Carb Hannah. The pasta we purchased organic from the California store chain called The 99 Cent Store. It is organic and only costs about a dollar for an entire bag. Do not over cook the pasta though, it does fall apart easily.
Starch Solution Style Lunch: Kale, romaine lettuce, tomato paste made into ‘ketchup’ and oil free baked potatoes.
Fabulous and easy Vegan Tuna Salad – we make this at least a few times a month. This week we had some kale available so we just topped with the vegan tuna salad. So easy and ready to go for the entire week, so make a batch ahead and reap the benefits of not having to cook on busy days.
A Japanese recipe I recreated to make this more traditional Japanese dish and make it vegan. In Japan, I used to eat this dish a lot, picking out the animal flesh. Now I just make it cruelty-free and so much healthier. Best yet, this is super easy to put together you won’t even feel like running out to your local Asian restaurant. Recipe coming soon.
Un-Fried rice is always a nice and easy meal during a busy week, or a hot one that keeps you running from the heat of the kitchen (as in my case). If you have a lot of leftovers in your fridge, simply dice it all up and sauté it with some cooked rice. Add 2 tbsp of soy sauce, or to taste, tah-dah! This batch I used some leftover tofu scramble, 1 bag of Trader Joe’s edamame vegetable mixture (I think it’s edamame and corn), some leftover steamed broccoli and a bit of jicama. Sometimes if I want something extra special I add in some curry powder and make it curry un-fried rice.
So these are the things I have been enjoying, minus all the fruit left not photographed. We all know what fruit looked like but if you guys would like a fruit haul, just let me know and I will post a picture each week.