first day of weekday veg = success!
here’s what they day in food looked like for me:
9:00am – out the door with one slice of toasted ekeziel sprouted grain bread with 2 tablespoons crunchy organic peanut butter. easy to eat in the car on the way to work. (typically, breakfast includes 2-3 hardboiled eggs.)
12:30pm – ordered a greek salad for lunch, no meat, no cheese. it was loaded with lettuce, cucumbers, peppers and onion and drizzled with a greek viniagrette.
2:00pm – snack time! dark chocolate and sea salt kind bar, AMAZE.
7:30pm – veggie fajitas – OMG SO GOOD. jalepeno, onion and marinated mushrooms with guacamole in a whole grain tortilla. recipe below.
10:00pm (a.k.a as i am writing this) – half a slice of pumpkin spice bread. i modified this recipe and substituted 3/4 cup applesauce for the eggs and 3 tablespoons of agave nectar for the honey.
i was worried that i would not feel full, but after ONE fajita, i was stuffed! with a meat fajita i could easily eat 2, maybe 3 and feel as full as i did on the veggies.
here is the recipe for the fajitas:
what you need:
1 pack of sliced portobellos
4 medium jalapenos
1 large red onion
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
salt and pepper
1/4 cup of water
what to do:
- in a gallon ziplock bag, add mushrooms, 2 tablespoons of water, paprika, garlic powder and onion powder. shake and place in the refrigerator for 20-30 minutes
- slice the onion and jalapeno (remove seeds if you want it a little less spicy) and saute for 10 minutes on medium heat.
- Add mushrooms, stir and cover for 5 minutes
- Remove cover and let simmer for 5 minutes. Voila!