I was late prepping my meals this week and it stressed me out. I really need to make sure I make it a priority on Sunday mornings before I get lazy. I think I’m going to switch my filming day back to Saturday or to Thursday night. This Sunday schedule hasn’t worked. All I want to do is lay around…not good.
Breakfast
For breakfast, I’m having the same thing I ate last week – Quickie Overnight Oatmeal. Simple. It works.
Lunch
For lunch, I’m doing a trial run of Vegan Yum Yum’s Sweet Chili Lime Tofu. I used to make it all the time when I was a young vegan 🙂 I loved it! This was always the recipe that I would teach someone if they asked me to show them how to make a vegan dish. It’s been so long since I’ve made it though. I wanted to make sure it worked and adapt the recipe to my liking.
This Sweet Chili Lime Tofu will probably be next week’s video. I’m eating it with rice and sautéed spinach. I put lemon juice on the spinach after it was done and it turned a little brown. Looks kind of gross, but it should taste fine. I meant to steam the spinach, not saute it. I’ll do it properly next time. Isn’t it crazy how much spinach shrinks! This is 2, 9-ounce bags worth of spinach!
Dinner
I made my friend Chris’s Raw Nut-Free Avocado-Kale Pesto Zoodles with Peach and let me tell you…I changed this recipe too much. It tastes okay, but I probably should have either left it alone or stopped while I was ahead with the tweaking. I used spinach instead of kale and added a bell pepper.
Chris makes beautiful raw vegan food and shares her pics on Instagram. Search for year of the fox. I’m trying to get Chris to start a blog for her awesome raw vegan recipes…hint hint…in case you’re reading this, Chris 🙂
Here’s her original recipe…
Chris’s Raw Nut-Free Avocado-Kale Pesto Zoodles with Peach
Source: Renew Richmond’s Facebook Page
Serves 4
4 zucchini, spiralized or julienned
2 peaches, sliced
3-4 cloves garlic
2 avocados
1/2 cup olive oil
1 small bunch of kale, de-stemmed and chopped
2 stems of fresh basil
Juice of 1 lemon
- Place zucchini in a colander to drain extra liquid.
- Put avocado and garlic cloves in food processor and start processor. Slowly add lemon juice and olive oil through the top opening as it runs.
- Once evenly mixed, begin to add in chopped kale and one stem of basil bit by bit.
- Season to taste with a little sea salt and pepper.
- Toss pesto into zoodles then top with peaches and fresh basil!
Look at what the original, flawless photo looks like…Boy did I destroy this recipe. Sorry Chris!
Chris’s Avocado Pesto Zoodles
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