Because what’s a better hump day then pasta day!!
Sautéed fresh squash, gardein beefless crumbles, 2 kinda of veggie pasta because why choose and lots of fresh garlic and basil and some pasta sauce
"Beef" Santa Fe TexMex
Gardein beefless crumbles
Plus my brothers base for his beef Santa Fe
Pinto and black beans
Lots of fresh garlic
2 jalapeños with seeds 🌋🔥🔥
Side of tortillas and avocado
Carnivore dish turned vegan…my brother was sweet and cooked his meat separate so we could both eat it, so spicy and nommm!
View in High Quality → Sautéed fresh broccoli with half a scallion and garlic salt and pepper
Veggie spiral noodles with sauce and seasonings
Sautéed baby Bella mushrooms me green zucchini squash with the other half of the shallot and seasonings
sautéed bocca “beef” ( vegan) seasoned
Mixed it all up for some yummy cheap healthy dinner…my carnivorous brother added meat but still loved it!
Minus the bocca and sauce which I already had I made 3 HUGE servings for less than $5!!
Gotta love HEB’s “fresh or free promise”
Every single cup was 3 day expired…yummy yummy lucky me!!
I think this is my health angels way of saying no junk Saturday!!
Lunch: veggie soup, lentil Chips, and pomegranate arils
$2.98 lunch of noms!!!!!!
Free arils, $1 off lentil chips bargain!!
Sautéed mixed veggies
Vegan chicken breast
Diced Potatoes sautéed with green chile enchilada sauce
Tomatoe lentil whole wheat couscous
Sautéed mixed veggies and morning star “chicken” pieces
Quick cheap and easy Monday dinner!!
Frozen squash and veggie blend sautéed with morning star “chicken” strips
Side of uncle bens 90 sec basmati rice and leftover Blackbeard and Potatoes from Sunday!!
Sun tried tomatoe basil tortilla
Jasmine rice and chipotle vegan refried beans avocado with fresh pico de gallo and 2 huge handfuls of salad blend
Vegan Chili “Cheese” Shells
Picked up the Shells at my local Whole Foods (god I love having the flagship store so close)!!!
The Amy’s Chili comes in hot and medium and is in the chili isle of most grocery stores, my simple HEB now carries it *most unhealthy HEB ever….so its progress*
First cook the shells according to directions
*I add tumeric to the water while boiling to help intensify the “cheese” color since it will dye the shells!!*
For the “cheese” sauce I used the included powder, mixed with Almond Milk and a tad of Veggie broth, garlic and seasonings and earth balance and mixed!!!
*only had vanillla milk totally made it work, couldnt tell once all the other seasonings went in, mixed in my “blender” bottle I have for protein shakes blends up nicely w no lumps!!!*
Once shells are cooked and drained return the pot and add “cheese” and let warm, it will thicken, ensure ALL shells are coated
Finally…add the chili, Which i also seasoned up
Next time someone asks you “what DO you eat…sticks and twigs?”…BAM BABY!!!
Raw baby zucchini sprinkled in salt free savory seasoning and flax seed oil
Side of roasted pine nut hummus for dipping
Garbanzo Bean Fajitas
Sauteed Garbanzo after rinsing and straining, add some Braggs Liquid Aminos and sprinkle packet of fajitas seasoning while cooking
Finished with fresh red bell peppers also sauteed with fajitas seasoning and lemon
topped with Spinach and strawberries for color and flavor
I prefer switching up tomatoes in place of strawberries sometimes…nice flavor switch up and healthy!
Super quick and healthy!!!
Diced cored organic pink lady apple dusted w cinnamon
Healthy tablespoon fresh ground almond butter with a dash of almond milk and organic maple syrup
Mix glaze and microwave for 30 sec then drizzle over apples microwave for additional full minute, stir sit for few min!!!
Sunday post workout lunch
Vegan pattie with avacado on sprouted grain toast with
oven roasted garlic corn on the cob and sauteed zucchini
Dinner time!!!! Amys mmmmazingggg organic soup and some avacado to celebrate national avacado day!!!!!!
soo since i cant find a vegan thai curry place with decent service and that is acutally vegan..i’ve mastered it on my own!!
- Sauteed Firm Tofu
- Red Bell Pepper
- Zuchini Squash
- Green Beans
- 2 cans Organic Thai Kitchen coconut Milk
- Thai Kitchen Green Curry Paste (they say use 1 tbsp/1 can I ended up using like way more like almost the entire jar because we love it strong)
- Red Pepper Flakes
- Lemon Pepper
took maybe 1 1/2 to get it all ready and cook and OMG it was amazing!!!!
*thai kitchen brand clearly marks their items as “vegan” on the labels and is reasonably priced!!*