What I Ate… Second Edition

Since I’m out enjoying London this week, I’ve prepared a couple of posts ahead of time. And since it’s Wednesday, what better post than a What I Ate Wednesday? This is actually what I ate last Wednesday, but you understand (I’m busy in London!!). And look for lots of what I ate (and where I ate and what I did) in London next week!

For Breakfast, I had an everything bagel and a banana. Not my healthiest breakfast ever, but it did its job.

For lunch, I had leftovers from my wheatberry bowl.

After work, I made a perfect mango smoothie for a snack while I made dinner.

Dinner was a free-for-all. I was leaving for London the next day, so I wanted to use as much of the food in my fridge as possible… quite the challenge!

Chick’n Salsa Flatbread

Cheers from London!

Two of the products that helped make my transition to veganism so easy are Gardein Chick’n Strips and Daiya Vegan Mozzarella . Both of these ingredients are center-stage in one my favorite recipes from when I first went vegan.

Chick’n Salsa Flatbread

makes two servings

Ingredients:

4 Flatbreads

2 Small Tomatoes

1/2 a Red Pepper

1/2 a Jalapeno Pepper

8 Gardein Chick’n Strips, prepared according to package instructions

1/4 C Daiya Mozzarella Vegan Cheese

Chop tomatoes, red pepper, and jalapeno. Spread 1/4 of the Daiya onto a flatbread. Top with chopped vegetables, and gardein strips cut into quarters.

Spread another 1/4  of the Daiya on top, and place a second flatbread on top. Repeat with other sandwich Microwave for 1 minute. Check to see if cheese is gooey and melted. If not, microwave for an additional 30 seconds.

Have a wonderful Tuesday!

Pumpkin Pie Milkshake

Hello again from London!

I know that pumpkin “went out of style” a couple of months ago, but I have some leftover cans of it just sitting around, and honestly, don’t see the problem with pumpkin flavored treats in February! Which brings me to …

Pumpkin Pie Milkshake

Makes one small milkshake

1/2 C Vegan Vanilla Ice Cream

1/4 C Canned Pumpkin

1/2 tsp Pumpkin Pie Spice

1/2 tsp Cinnamon

1 tsp Vanilla Extract

Put all ingredients into a blender and blend and until smooth.

It’s not often that I have sweets for dessert- usually, if they’re in the house, I eat them for breakfast 😉

But when I do decide to have a treat for dessert, I like it to be at least a little bit healthy. The pumpkin in this adds beta carotene and is high in fiber. This way, I feel no guilt treating myself to a little bit of ice cream 😉

Hope you had a great weekend and have a wonderful Monday!