What I eat in a day
Food can tell a lot about a person -- especially when you see what they eat over the course of a day. It's always fun taking a look at zero-waste grocery hauls on Instagram, but the transformation process can sometimes be a mystery as I know I don't always share what I make afterwards. I was requested to share what I eat in a day, and thought I would share some of my favorite plant-based recipes at the moment.
You can take a look at the video of my meals above, and get more details through the rest of this post.
On long busy days, it's important for me to have something filling and energizing. Oatmeal is my go to, and I like to add chia seeds and flax seeds for extra protein, then a dash of brown sugar and some pumpkin seeds on top for a sweet and crunchy texture. I also pair my morning oatmeal with some sort of fruit, usually an apple. It helps to get my digestive system going, and an apple a day keeps the doctor away!
I love the simplicity of a banhmi sandwich during the lunch time. It's quite a filling meal though, I must say, and I can't always finish the whole sandwich but I usually end up doing so because it tastes so good! I include some fried lemongrass tofu which we get from a local tofu shop in San Jose, and the bread is also from a Mexican bakery and taqueria near our home. The best part of getting things from local shops and restaurants is how easy it is to support small businesses and buy things in your own packaging. The Sir Kensington's Fabanaise (veganaise) has also been a favorite of ours, and we top it off with some sweet pickled vegetables -- you can find the recipe in my book!
I try to keep dinner lighter with vegetable rich meals -- in this case, I decided to conjure up some homemade chili. I like to pre-cook black beans in the rice cooker to freeze in mason jars for later use, and often freezer remnants of canned foods like canned tomatoes, which I try to buy in larger can sizes. After sautéing the onion with some garlic powder, I'll put the rest of the ingredients in the pot to simmer for at least 20 minutes -- kale, tomatoes, water, and salt, cumin, and chili powder to season. Simmering it allows the flavors to really come together! Pairs well with rice or whatever carbs you'd like -- I was still full from the banhmi before, so I went for just the soup.
A light snack and treat of fresh strawberries from the farmers market is the best for the summertime. I like to bring my own stainless steel container so I can refuse the plastic containers strawberries are usually packaged in -- the merchants always tend to give me a few extra berries as well!