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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.


oats, breakfast, vegetarian, healthy

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!
 Dinner: Homemade Curried Sweet Potato, Soy Chorizo, Quinoa & Barley Soup