Well, a lot actually! I really thrive on smoothies and juices in the morning, and at that 1:30pm slump in the office. My husband can even attest to what is known as the "juice high". Sometimes, I'll slurp down a big 'ole glass of green goodness and feel more awake, alive, and slightly lightheaded, than if I had consumed a tripple espresso. Gotta love nature's very own pick-me-up potions!
To further address that burning question of whether or not I'm eating cardboard, I'm just going to tell you what I ate for a day earlier this week.
Don't act like this isn't the most important information you've read all week! =)
Green Juice (and one for the road...that late afternoon snack!) + a Kind Bar. Always check labels, even some companies that make vegan granola bars, like Kind, sell some non-vegan varieties!
Brown Rice Cake with Almond Butter
Green Salad + Kris Carr's Save The Tuna Salad. Made with plump soaked almonds and cashews...can't beat it when you're craving something classic.
Green Juice + homemade black bean hummus with veggies (no pictures because I ate it all. Sorry!)
Super Simple Veggie Red Curry Bowl + Long Grain Brown Rice + Simple Chopped Salad w/ Homemade Mustard Vinaigrette.
Curry is one of those super simple, super quick, and super filling hearty meals I throw together often for the fam. Plus, it's super easy to add an animal protein to the the bowls after they're ladled out, if you have carnivorous members of the family...husband *cough cough*. I know, I know, to speak of meat. How dare I?! Well, I am the only vegan in my family, which can often be a struggle when getting dinner on the table. Just a suggestion for those in a similar sitch! =) So slow your roll, and eat some curry!
Here's usually what I throw in a pot...and it ends up looking super fancy. No one knows you didn't slave all afternoon! Win!
Super Simple Veggie Red Curry Bowls
*Makes 4, 1-1.5 cup bowls of curry.
For the grains:
Long grain brown rice, buckwheat soba, or julienned zucchini noodles.
For the curry:
1/3 cup red curry paste (I used WorldFoods...about half the jar...gluten + dairy free)
1 can coconut milk
1 zucchini, thickly sliced into half rounds
1 carrot, peeled and cut into rounds 1/2" thick
1 red bell pepper, cut into strips
1/2 yellow onion, cut into strips
1/4 cup fresh basil, or thai basil if you can find it
Optional: 1/2 block pan seared or fried extra firm tofu, cut into small cubes
1. Prepare grains, especially if using brown rice. It can take some time to cook, so start this step first/early!
2. In a medium sauce pan, whisk your curry paste and coconut milk over medium heat. Whisk until well blended. Add in basil, and allow to simmer for 10 minutes, to allow the flavors to build.
3. Add in carrots, red bell peppers, and onions. Simmer 5-10 minutes. Add in zucchini, simmer for 5 additional minutes. If you are adding tofu, add it with the zuchinni.
4. Remove from heat, serve in bowls with your base/grain of choice.
Yep, it's that easy. Filling and delicious. Super awesome-ness for weeknights!