Bryce’s vegetarian challenge
Day 13!
Breakfast:
Blueberry pancakes, scrambled eggs, hash browns
Lunch:
Beer, crudites, and cookies that were had at my book club meeting
Dinner:
Pear & Gorgonzola Salad, sweet potato fries, and spinach & artichoke dip at
The Elephant Bar
Snack:
Popcorn & Cherry coke (We went to see “Skyfall!”)
Up until this point, I hadn’t noticed any changes going on in my body. The back-to-back days that I had a salad for dinner helped me to drop a couple pound, but that’s about it. No noticeable changes to report.
Day 14!
There was a Packer game on! We decided that we wanted to grill out
(because this is California and you can still do that in November!)
Breakfast:
Cereal
Snack:
Veggie Nachos
Lunch:
Morningstar burgers (Tomato basil & spicy black bean), sweet potato fries,
vegetarian baked beans & grilled pineapple rings
Dinner:
Szechwan stir-fry
Veggie Nachos
When you’re watching football, sometimes you just need to eat things like nachos. Just cuz you toss in some delicious veggies, doesn’t mean it’s no longer a messy treat.
Ingredients
- Scoops
- Black beans
- Shredded mexican cheese
- Green pepper, chopped
- Shredded lettuce
- Diced tomato
- Low-fat sour cream
Directions
- Pour scoops onto a dinner plate. Spread evenly with the scoop side up
- Cover in shredded cheese then top with black beans, green pepper and diced tomato
- Microwave on high for 1 minute or until cheese melts
- Top with shredded lettuce and a dollop of sour cream
Szechwan Stir-fry
My mother-in-law sent this recipe to me (Thanks Pauline!) This is probably my favorite new recipe that I tried out during these past two weeks. So hooray for going out with a bang!!
Ingredients
- 8 ounces firm tofu, drained
- 1/2 cup vegetable broth
- 1/2 cup orange juice
- 1/3 cup soy sauce
- 1-2 teaspoons hot chili oil (I used sesame chili oil)
- 1/2 teaspoons whole fennel seeds
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 cup sliced green onions
- 3 medium carrots, sliced
- 3 cloves garlic, mined
- 2 teaspoons minced fresh ginger
- 1/4 pound mushrooms, sliced
- 1 medium red pepper, cut into 1 inch squares
- 1/4 pound snow peas, cut diagonally in half
- 8 ounces broccoli florets, steamed
- 1/2 cup peanuts
- 4-6 cups hot cooked rice
Directions
2. Cut tofu into cubes; place in bowl & add the following marinade: Orange juice, soy sauce, chili oil, fennel seeds and black pepper. Let stand 15-60 minutes. Drain, reserving marinade.
Thanks for all your input and encouragement! The past two weeks turned out to be pretty easy, but I don’t think I can go complete vegetarian from here on out. However, now that I now how to make some really good meatless dishes, I’m going to be cutting back on meat in the future.
xo,
Bryce
What do you think?