4 Week Vegetarian Challenge Day 1 of Week One
To start off 2018 on a healthier footing, my husband and I are committing to a plant based diet for 30 days and no alcohol. I protested at first, as I am a carnivore, and would usually choose t-bone, chicken or seafood over tofu. However I am now looking at it as a culinary challenge to make us tasty and nutritious meals. Eggs and cheese are allowed. Stay tuned as I document this 30 day journey….and wish us luck! 😔🍎🥦🍓🥑🍆
Day 1: A successful day included home made breakfast and dinner, and sought out and found a great Vegan restaurant for lunch.
Breakfast : Overnight oats made with oats, plain yogurt (dairy-free for lactose challenged me), chia seeds, a dash of vanilla, a teaspoon of honey and fresh blackberries, mixed up last night; a cup of black coffee and a banana.
Overnight Oats with Blackberries
Lunch : at My Vegan restaurant in Pasadena – shared with a friend, Wild Mushroom Noodle in Coconut Soup and P.E.T. (stir fried pumpkin, eggplant, tofu, mushroom, onion and basil) over rice. As a carnivore, I was blown away with how delicious and satisfying both dishes were – I am going to have to try to replicate them!
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- Wild Mushroom Noodle in Coconut Soup
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- Wild Mushroom Noodle in Coconut Soup
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- P.E.T. and Steamed Rice
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- P.E.T. (stir fried pumpkin, eggplant & tofu)
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