What I've Been Eating: Easy Vegan Dinners & Lots of Veggies
Collard greens. Lots and lots of greens this week. These were stewed with broccoli slaw, vegan Worcestshire sauce, Sriracha, smoked paprika, salt, pepper, and cayenne. I like to chop collards finely to make them easier to eat. Who needs to battle with their greens?
Gardein riblet with the stewed collard greens. Such a good combo!
Baked asparagus marinated in sesame oil, sesame seeds, tamari, ginger and Sriracha. Baked at 425 for about 10-15 minutes.
Sesame noodles using baked butternut squash as the base instead of tahini. A lot less fat, but with all the same flavor.
The banana chocolate fudge brownies (recipe here) plated up and ready to head off to the office. They look even more fudgey straight out of the fridge. Yum!
Boca burgers for lunch. Though I generally try to stay away from processed foods, having portioned controlled options with lots of protein is where I am right now. Boca burgers are awesome diet food! The vegan ones are only 70 calories!
My riceless fried rice. Basically it's the elements of fried rice without the rice. Less carbs!
And PS: Most of the photos are taken at night, right before eating, so sorry for the lack of artistic proppy, still-lifey-ness, shot in natural light-ness. I'm sure you'll forgive me.