Because of the whole surgery thing, still can't workout – so I'm not bothering with my normal layout.
Yesterday was my oldest daughter's 19th birthday! I think she overall had a very good day, some spent with family, some spent with friends, some of it on the beach, playing mini golf, and just being a normal teenager.
For her birthday dinner, A asked for a Tofurky roast, and I was more than happy to oblige! While I made that in the house along with a quinoa/brown rice/garlic grain dish, D whipped up his grill master skills and made corn, broccoli, portabello mushroom caps (marinated in broth, balsamic, and garlic – my fav combo), and asparagus. Everyone agreed that dinner was epic.
We always make homemade birthday cakes (because of R's nut allergies eliminating bakery options mainly), and this year was a strawberry cake with fresh pureed berries. It was really good.
After my blog post yesterday, a Twitter friend commented that perhaps I forgot what it was like to transition from a standard American diet to a vegan one. I didn't just jump into loving kale and green drinks – it was a much slower progression, often recreating my fav foods and comfort foods before I found my “healthy” dishes. So even though last week was good, I focused on creating a meal plan this week that's going to be more familiar for D and the kids.
So here are a few things I whipped up today.
While I started my day with a green juice (that was just me!), I made pancakes with fruit for everyone else. R had apples, A and M had grapes, and I had watermelon. D slept through breakfast, so he just missed out entirely 🙂
Lunch was a pita stuffed with tangy grilled tofu (which D whipped up last night), avocado, red onion, and lettuce. And a baked mac no cheese that everyone loved.
I also made some fresh bread for lunch sammiches this week and some homemade pesto from a basil plant in my kitchen.
Dinner was a pizza party! We've always done homemade pizzas, but tonight, we did a total of 5 smaller ones so everyone else can see how awesome vegan pizza can be! Here are the results:
BBQ chick'n pizza! Barbeque sauce, fresh chopped pineapple, and some Gardein Chick'n Scallopini breasts, thawed and chopped. This was the overall family favorite.
Vegan Margherita Pizza with fresh pesto! Tomato sauce, pesto, Daiya Mozz shredds, and thinly sliced roma tomatoes.
Super Veg! This is MY personal favorite. Tomato sauce, crushed red pepper, Italian seasoning, garlic, broccoli, artichoke hearts, tomato slices, red pepper slices, black olives, and carmelized onions (which I made with some sucanant and balsamic).
Veg and Cheese was pizza option #4. It was a combo of 2 & 3, with some Daiya and a few less veggies, but with pineapple!
And finally, pizza 5 was a repeat of #1, but with Gardien Chick'n Tenders instead of the scallopini.
Everyone was happy and stuffed today – so for that, I'm greatful to @_ivegan for the great tips yesterday!
The rest of the day (when I wasn't cooking) was spent in bed. Quite frankly, I over did it a bit today, and am paying for it now. What can I say…I don't “rest” well.
Here's hoping you all have a great week! Our will be filled with some vegan comfort foods, that's for certain. And while it's not kale, it's still all much healthier than the standard alternatives – and that makes me incredibly happy (not to mention, no beings came into harm in the making of these fantabulous meals!).