Good morning lovelies! I hope you’re all having a good week so far =)
Terry had a cold this weekend so I spent a few days taking care of him. As he started to feel better, I promptly started feeling unwell. Go figure ;p Ah well. My cold seems to be much more mild than his. I will attribute this to a rockin’ immune system (read: healthy lifestyle, vegan diet, regular exercise and 8 hours of sleep a night!).
So I started the day off with something green to kill the cold. I found this lovely green smoothie from one of my favourite bloginistas, Heather over at Gluten Free Cat. You can find the recipe here. I also had a muffin from another great blog – OmNom Love. Check out these gluten and grain-free yummies here.
I actually wanted to make soup for lunch as I thought maybe that would help me feel better. But I had made a BIG salad over the weekend (recipe to come!) and didn’t want to throw it out, so I had some of that. I actually felt pretty good after =)
My afternoon snack was my favourite comfort food:
Good ole rice cake with nutbutter and cinnamon. Easy peasy and tasty.
And as for dinner, I managed to find some energy to get this together. Amazing what an afternoon of rest can do!
This supper was SO good, it would be a crime not to share the recipes with you all. And it all came together pretty quickly!
Ok, so I’m realising most of my pictures are all of the sandwich, the above pic is all I have of the salad. But it is my all time fav salad and it’s super simple. Just take as much kale as you want (I grab 2 big handfuls), add 1 tbsp of olive oil & the juice of half of a lemon and a sprinkle of sea salt. Massage the kale until it’s all evenly distributed. I did this earlier in the afternoon so it would let the dressing meld a bit before dinner. Then I took it out of the fridge, added a bit of chopped bell pepper, some sunflower seeds & sprouts. That’s it!
And now for the sammich!
ALT (avocado, lettuce & tempeh/tomato) Sammich
1 slice of tempeh (I had an 8 oz. package of Lightlife Organic Flax tempeh and cut off 1/3 of it, I left it in a square “burger” shape)
1 tsp of coconut oil
1 tsp of coconut aminos
1 tbsp of daiya
3 small mushrooms, thinly sliced
1 slice of tomato
1/4 of a small avocado, thinly sliced
2 pieces of lettuce (I used red leaf) to use as a “bun”
First, heat a bit of coconut oil in a small frying pan (I don’t even think I used 1 tsp and added a bit of water when the pan got dry), add your slice of tempeh, add your coconut aminos and toss to coat. Heat a few minutes on each side. When it’s pretty well done, add your daiya and let it melt a bit & remove from heat and place it on a piece of lettuce.
Ooh look – you can see a better pic of the salad (and notice that is the major part of my plate!).
Now using the same pan, sautée up your mushrooms with a bit of water – they will pick up the coconut aminos flavour. Once cooked, add to your tempeh.
Then layer on your tomato.
And finally your avocado. Top it with your other lettuce piece and enjoy!