breakfast: mango peach cereal with soymilk; coffee
lunch: vegan ramen
dinner: apple sage quinoa (click for the recipe)
- 1 c dried quinoa
- 1-2 potatoes, chopped into bite-sized chunks
- 1-2 carrots, chopped into bite-sized chunks
- 1-2 T olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- an inch of ginger, minced
- 10+ leaves of fresh sage, minced
- crushed red pepper
- chili powder
- oregano
- salt and pepper
- 1 apple, chopped into small cubes
- 1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
- 1/4 c macadamia nuts, chopped (optional)
- 1/4 c cilantro (optional)
- 1/4 c scallions, chopped (optional)
- splash apple cider vinegar (to taste, maybe 2 tsp?)
Cook quinoa according to directions.
In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
peach tea
Organic Nectars raw agave gelato (mint chocolate flavor, cashew-based)
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