Today was more about food again. I was able to go shopping this morning at what turned out to be 3 stores (though I could have skipped one). I wanted to try some new things to see what else I might like and to get ready for the last week of this 30-day vegan cleanse by having things on hand and some ideas at the ready.
I’ve also been preparing for my children’s birthday party (they have birthdays less than a week apart) and that means home-made chocolate cake. I will miss eating that (or maybe I’ll freeze myself a piece for later). It was odd not to lick the spoon after mixing. I guess the dishwasher will get to enjoy that privilege tonight.
Day 23 – silver and gold
Breakfast – gs apple with pb dip
Snack – wedge of anjou pear (thanks, Costco) and Veggie Crunchers (dried sweet potatoes, squash, carrots, taro, and green beans)
Lunch – 1/4 sweet potato cut into strips baked with a little ev olive oil, pepper, and sea salt (otherwise known as sweet-potato fries) with nayonaise and a Rawma bar in pumpkin agave for dessert
Dinner – sichuan noodles with spaghetti squash and a random carrot stick
The good. The Veggie Crunchers by Amport Foods were good. So good, it made me wonder if my palate is changing. Hmm?
The better. For lunch, I wanted something “naughty” and the sweet-potato fries did the trick (and shh, don’t tell me, but they weren’t really naughty at all) and the Rawma Bar was tasty, though there is nothing I could even to compare it too. The bonus is that it had 9g of protein, so it was a pretty good “dessert”.
The best. I finally made spaghetti squash. I had been kind of intimidated by them and now I find that pretty amusing since it couldn’t really have been much easier to make… cut in half, put in shallow pan, put in 375 degree oven, and remove in about 30 minutes and scrap the “meat” out with a fork in noodle-like strands. And, the sichuan sauce was fantastic. I am quite happy to have extra sauce to put over rice noodles for a meal this week too. Here’s the recipe since you’ll want to try this (note: T means tablespoon).
3 T soy sauce (I used Bragg), 2 T expeller-pressed canola oil, 2 T finely chopped fresh garlic, 2 T finely chopped fresh ginger, 4 scallions plus 1/2 of the green stalk thinly sliced, 2 T peanut butter, 2 T Asian chili oil, 1 T brown sugar (I used instead a drizzle of agave), 1 cup chicken stock (instead I used Trader Joe’s organic vegetable stock)
Put oil in skillet and add garlic, ginger, and onion. Cook for 2 minutes. Add peanut butter, soy sauce, chili oil, brown sugar (or agave), and stock and whisk to combine. Cook for 5 minutes or until sauce is thickened and shiny. Pour sauce over “noodles” and toss.
As with all days, there were lots of food choices. Many samples were offered at the store and though I would normally partake in many of them, I only had the wedge of pear. Speaking of fruit samples, I realized that I forgot to mention that I had a slice of star fruit yesterday when I was cutting it to decorate cupcakes for my daughter to take to school. And, speaking of full reporting, I also forgot to mention the weekly percentage weight loss which for the week ended yesterday is another 1.0%. I guess better late than never, right?