Breakfast: Old-Fashioned oats, organic unsweetened West Soy soymilk, cubed raw mango pieces, a little organic evaporated cane juice for extra sweetness. Oats are my day-to-day standby breakfast of choice because you can add so many different things to it to make it taste different.
Lunch: Baked potato at a restaurant with sautéed mushrooms. Unfortunately, I cheated today and had butter, sour cream and a sprinkling of cheese on the potato as well. That's ok, I'll jump right back onto my vegan eating plan and forgive myself for eating some animal-derived products. I believe there are degrees of success. For me, eating food products that come FROM an animal that you don't have to actually kill the poor animal to obtain fits better with the yogic philosophy of Ahimsa (to cause no harm, nonviolence towards all living beings including animals), than to eat actual meat.
Dinner: I took pity upon Fred, and made something for dinner that I knew he would love! I added some Wholly Guacamole single serve (1/2 tub for each of us) on top.
Blue Corn Chip Salad - 21day Vegan Kickstart
4 cups baked blue corn chips (other colored corn chips can be substituted)
1 small head red-leaf lettuce, torn into bite-size pieces
16 ounces cooked black beans, rinsed
1 cup salsa
3 roasted red peppers, sliced into strips about 2" long by 1/2" thick
1 Roma tomato, diced
Options: 1/4 cup pepitas (green pumpkin seeds)
Place the corn chips on the plates first, followed by the lettuce, then the beans, then the tomatoes, then the salsa, and top it off with the sliced roasted red peppers.
Options: If you add pepitas, make them the final ingredients you place on the salad.
- Calories: 380
- Fat: 5.3 g
- Saturated Fat: 0.5 g
- Calories from Fat: 12.1
- Cholesterol: 0 mg
- Protein: 11.5 g
- Carbohydrates: 75.7 g
- Sugar: 18 g
- Fiber: 11.4 g
- Sodium: 1182 mg
- Calcium: 111 mg
- Iron: 6.2 mg
- Vitamin C: 304 mg
- Beta Carotene: 9900 mcg
- Vitamin E: 5.9 mg