June/July Food Diary
June 21, 2014
Toady I’m in Valencia. For breakfast I ate a pineapple, orange and peach smoothie. The fruit wasn’t great, but it was the best and ripest fruit available. I am waiting for my bananas to ripen. Hopefully they ripen soon!
June 24, 2014
Today for lunch I prepared this large salad. The salad is made out of spinach, lettuce, zucchini, tomato and carrot. I dressed my salad with white wine vinegar and lemon juice.
I also ate (not pictured) some raw spring rolls filled with veggies, sprouted lentils and dressed with some herbs and white wine vinegar.
I think buying the bottle of white wine vinegar in Madrid was a smart purchase.
June 26, 2014
I am now in Barcelona! I had this amazing smoothie for breakfast this morning. The smoothie contains nectarines and Paraguayan peaches.
I have never seen Paraguayan peaches before coming to Barcelona. They look like cute, little peaches that have been sat on.
July 4, 2014
I’m finally back in Fargo! I devoured a delicious banana and strawberry smoothie this morning for breakfast. So fresh and thick. I love it.
July 6, 2014
I made this sprouted lentil and veggie loaf for dinner tonight. I didn’t use a recipe but it turned out fantastic — much better than I expected. And the tomato sauce on top… like the icing on the cake.
July 7, 2014
Dinner tonight is Italian-spiced lentils. I seasoned the sprouted lentils them with some cheap herbs I picked up at the dollar store and a can of diced tomatoes with no salt added.
July 8, 2014
I had another smoothie for breakfast. This beauty is banana, pineapple and strawberry. I am loving all of these strawberries. I use the ones that are going bad in my parents fridge… shhh.
I finally found my way to an Asian store in Fargo and picked up some rice paper. Lunch consisted of spring rolls filled with seasoned sprouted lentils and grated carrots. I made a tomato-based dipping sauce for the rolls.
July 12, 2014
Dinner tonight is crunchy baked lentil falafel with a dairy-free attempt at a tzatziki sauce.
July 13, 2014
Moist (sprouted) cow pea balls in a tomato-carrot marinara sauce is on the menu tonight. I ate with my family. It’s funny how they all eat unhealthy food while I sit with them eating healthy plant foods.
My younger brother Micah tasted a ball. He said he didn’t like it.
July 19, 2014
I made a pineapple, banana and blueberry smoothie this morning. I haven’t had blueberries in such a long time! They taste amazing, even if they are from the supermarket.
I am now making smoothies in a mini blender because the dishwasher melted the blade part on my parents’ large blender.
Lunch was quite a meal today. I devoured this kale pasta in a sweet tomato sauce (pictured). I also ate 3 spring rolls filled with sprouted and seasoned lentils and carrots and Some carrot juice sweetened with date juice.
The carrot and date juices are from my birthday meal, which I made the other night. I made zucchini lasagna for the main course, which turned out fantastic. I also attempted whole wheat garlic rolls. They were slightly under cooked, but I still enjoyed them. For dessert I made carrot cake balls with carrot fiber, dates and spices rolled in cocoa powder.
Ted, my sister’s fiancé, ate nothing. Basically, he doesn’t eat any thing green or with vegetables. Boo you, Ted.
July 23, 2014
This cold smoothie is so refreshing on a hot morning. I froze my bananas because they are becoming overripe.
P.S.- Would you look at that beautiful color?! *sigh*
Lunch today was some more carrot/date juice, a mixed salad and some refried cow peas.
July 25, 2014
My breakfast was a banana and pineapple smoothie this morning. I can’t get enough of ripe bananas or sweet pineapples.
I am going to see Next to Normal at FMCT tonight. I made this quick dinner before I head off to the theatre: spicy buffalo cauliflower wings and mixed vegetables with lentils.
I’m really excited to see Next to Normal performed live.
July 27, 2014
I created these Asian Enchiladas for lunch today. Wow, they were amazing! Seasoned mixed vegetables and sprouted lentils in spices and herbs wrapped in rice paper and baked in a sweet oriental sauce. I need to make these again. I just wish I had written down the recipe.
July 29, 2014
Lunch is a tomato-based sprouted cow pea and carrot stew.
Dinner is a sautéed sprouted chickpeas, carrots and kale in an herby tomato sauce. The dish wonderfully combined savory and sweet flavor profiles.
July 31, 2014
I started my lunch with this simple cucumber and tomato salad. Both the cucumbers and tomatoes were grown in my mother’s garden. Home grown produce is so much better than the produce bought in the grocery store.