Three meals and dessert

I’ve got a “what I ate” style post from last week to share.  I left out my coffees and kombuchas though.

For breakfast I had a smoothie with frozen berries, frozen banana, coconut milk, and collagen.

With a scoop of almond butter on top.  No matter how hard I try to stir the jars throughout the process of eating them, it always seems like the bottom is super dense and dry by the time I get down to it…almost like almond paste.  I don’t really mind, but ideally I’d like the in between smooth-but-not-excessively-drippy texture.  I’ve tried storing the jars upside down, but that just makes a mess and wastes nut butter that spills and drips.  Just sayin’

For lunch I had a snack plate with lots of smoked salmon, Jilz crackers, Green Valley organic lactose free cream cheese, carrots and kale chips.  I had triple the amount of carrots shown.   At least.

For dinner I made a bunch of veggie dishes from odds and ends because I wanted to use up things we had rather than shop some more.

This dish came from a wedge of a head of red cabbage I had leftover from this dish and this dish.  Wow, I’m pretty impressed that head provided enough for four meals.  I’m going to remember that because it’s definitely an economical veggie given how many ways I was able to stretch a single head (plus the whole family likes it).

The other main ingredient in the slaw dish was Trader Joe’s organic mixed cauliflower.  It’s a frozen item with all different colors of cauli, but mostly shades of purple.  I steamed it before adding it to the cabbage and then tossing it all in mayo and celery salt. Once again I used nuco mayo.  This time the texture was more like the mayonnaise I’m used to.  Maybe it’s because last time I was opening it for the first time so it was pantry temp, whereas this time it was fridge temp.  Since it has coconut oil, the temperature definitely plays a role in it’s consistency.  I liked it more this time.

The lentil dish was similar to the one from America’s Test Kitchen that I’m obsessed with – same dressing at least – with chevre and hazelnuts too.

But I used an herb goat cheese (it was all I had) and instead of parsley I tossed in kale.

And finally, tri-color quinoa!

Ta-da!

A plant powered meal that the whole family is into.  Lentils and kale – YES.  Nuts and cheese – YES.

There were barely leftovers, but Kyle claimed them for his lunch the next day.

For dessert I had three kinds of chocolate (Bissinger’s, chocolove, dark chocolate walnuts) and candied ginger.

Three meals and dessert, that’s how I do it.