This morning started with an easy 3-mile run since I'm tapering, and then I had an Everything But the Kitchen Sink Green Smoothie — just a mish-mash of odds and ends from almost-empty bags of frozen fruit in my freezer. This had mango, kiwi, apple, strawberry, banana, kale, almond-cashew milk, greens powder, wheatgrass, chia seeds, and Vega Coconut-Almond Protein & Greens powder.
My morning snack was a fun one! Sprouted Grain Tortilla Chips with Salsa. I made these using Food for Life sprouted tortillas. I cut those into triangles and baked at 350 until crisp. This held me over until 1ish, which was great because we had artist talk at work from noon to 1 pm, and I didn't get to eat lunch until after.
Lunch was a leftover No Meat Athlete Veggie Burger (lentil-walnut-mushroom) on a sprouted grain pita with roasted sweet potatoes. On a Halloween plate at my desk at work. Like you do.
I had yoga at 6:15, so I wanted my afternoon snack salad to be pretty hearty. I knew I wouldn't get to cook and eat dinner until at least 8 pm. So I made my salad with a little sea salt & pepper cashews, tahini dressing, carrots, radishes, bell pepper, mandarin oranges, and green leaf lettuce. I figured the cashews and the seed-based dressing would provide a little fat to keep me full for awhile.
And it worked! I finally got dinner — Tempeh Stir-fry with Black Bean Sauce — on the table a little after 8 pm. This had tempeh sauteed with kale, bell pepper, snow peas, mushrooms, and an Asian-style fermented black bean sauce. Served over brown rice. Very good! I love tempeh and don't cook with it often enough. This may be my favorite meal on the plan so far!