|5:00 AM: Warm water with the juice |
from half a lemon...here's why.
|5:30 AM Pre-workout Snack: Rudi's Multigrain gluten-free|
toast with organic strawberry spread and Earth Balance vegan butter.
Workout: 1 hour of pilates with 10 Minute Solutions: Rapid Results Pilates
|Avery's breakfast: Rice Chex cereal and SO Delicious|
Sugar-Free Vanilla Coconut Milk
|Always on the lookout for bunnies!|
|8:30 AM Breakfast: Chocolate Ice Cream Smoothie |
Raw cacao powder, hemp seeds, chia seeds, spinach,
rice milk, frozen strawberries, and frozen bananas.
|10:30 AM 1st Morning snack: Gluten-free, vegan pancakes |
from Cinnamon Quill with Maple Agave Nectar.
|11:00 AM 2nd Morning Snack: 1 organic peach courtesy of |
my local Farmer's Market!
|12:00 PM Lunch: Gluten-free Penne Pasta with "Sneaky|
Sauce" (1 jar marinara sauce, 1 cup cooked green lentils,
2 cups spinach) and topped with some peas.
|Someone was in a silly mood...|
|Someone was hungry...|
|And someone was taking pictures! You caught me|
|To say the "Pasta & Sneaky Sauce" was a |
hit is an understatement!
|Our dog Jilly has really come to love mealtime, and she'll|
find a nice cozy little spot on the floor just waiting for the
food to fall.
|1:30 PM Snack #1: Juicy bowl of watermelon!|
|2:30 Afternoon Snack #2: One of Avery and I's favorite|
|4:30 PM Afternoon Snack #3: My "Peachy Kale Smoothie"|
|6:00 PM Pre-dinner snack: Apple Juice and |
Amazing Grass Green SuperFood Powder
|7:00 PM Dinner: "Cheesy Mushroom & Broccoli Skillet" with|
brown rice, mushrooms, onions, and a vegan cheese sauce.
See the recipe below!
|A little "bed head" at dinner...no problem!|
|"I'll just take a little nibble here.."|
|"Whoa Mom! This stuff is good!"|
|Dessert: "Crazy Ingredient Chocolate Cake" (it's cauliflower!)|
from Chocolate-Covered Katie, This is a repeat from last
week, but I couldn't resist!
As I said before, I've got a recipe for you today...Cheesy Mushroom & Broccoli Skillet! This is one of my favorite dinner recipes that I often make because it's quick, easy, and savory. Best of all it's gluten-free, vegan, and full of veggies.
Now not too long ago, I was a little scared of mushrooms. Brandon thought they were great, but I wouldn't eat them unless they were chopped very fine and I couldn't see them! Over time, I grew to like them a little more and I realized they were actually pretty good, not to mention healthy. I guess it's easy to like them when the first thing you try them on is pizza!
Here's a recipe that combines not only mushrooms, but also broccoli, onions and brown rice...mixed together with some delicious, homemade vegan cheese. So here's the recipe...
Cheesy Mushroom & Broccoli Skillet
Inspired by "Mushroom Broccoli Bake" from Vegan Yum Yum
- 1 crown of broccoli
- 1-8oz. pkg. of mushrooms (I use baby portabello)
- 1 medium-sized yellow or white onion
- 1 cup dry short grain brown rice
See below for "cheese" ingredients!
|1. Cook your rice in a rice cooker or on the stove top. Use|
1 cup of rice to 2 cups of water.
|2. While the rice is cooking, chop your veggies. Starting with|
the onions, but chopping them into small pieces.
|3. Next chop the mushrooms (if you're cool with those!)|
to the size of pieces that you like, mine are medium-sized.
|4. Don't forget your broccoli.|
|5. Now start sauteing the onions over medium-high heat for 3-5 |
minutes or so until they are soft. I like to cook mine on
a cast-iorn skillet to steer clear from Teflon.
While the veggies are sauteing, start making the cheese...like how I multitask? I bet you do it too! Now although this cheese isn't very thick, it has an awesome "savory Alfredo-style flavor"... that pairs great with the veggies!Ingredients:
- 1 cup rice milk (or other no-dairy milk)
- 2 Tbs vegan butter or vegan cream cheese
- 2 Tbs. Braggs Liquid Aminos or soy sauce
- 2 Tbs. tahini or cashew butter
- 1 Tbs. lemon juice
- 1/4 cup nutritional yeast
- 1/4 cup cashews
- 2 Tbs. corn starch
- 2 tsp. ground mustard or 1 Tbs. prepared mustard
- 2 garlic cloves
|Cheese ingredients...a little more than above, I know, but|
bear with me it will be worth it!
|6. To make the cheese, add all the ingredients above into a |
blender or food processor. Here's the tahini!
|Followed by nutritional yeast, a must-have for vegan cheeses.|
|Blend it all up in the blender until smooth!|
|7. Time to check back on those onions...now add the broccoli|
|8. Saute the veggie mixture for additional 5-7 minutes or|
|Oh hey, look who just woke up from her late afternoon nap?|
Remember that "bed head" from before, here it is nice and
fresh. Just checking in on what Mama is up to!
|9. Now add all the rice to the veggie mixture.|
|10. Followed by the cheese.|
|11. Stir to combine|
|Mushrooms, broccoli, rice and cheese...yummy!|
|Time to serve it up.|
|My favorite way to have it is with |
Rudi's Multi-Grain Gluten-Free toast!
So there you have it, a day full of eats and one "cheesy" recipe! Happy 4th of July!