Breakfast: 1/4 cup gluten-free rolled oats and 1/4 cup raw buckwheat groats simmered in 1 cup Edensoy Extra soy milk with 3 large leaves of finely chopped lacinato kale, 1/2 thinly sliced banana, 1/2 diced honeycrisp apple, 1 tbsp chia seeds, 1 tbsp almond butter, 2 chopped prunes, 2 chopped dried figs, and 2 chopped dried apricots stirred in.
Breakfast Checklist: Protein—soy milk, almond butter. Whole Grain—gluten-free rolled oats, buckwheat. Fruit—banana, apple, prunes, dried figs, dried apricots. Leafy Green—kale. “Power Food”—chia seeds.
Local Ingredients: Alas, none! Only three more days until the first farmers market of the year, thank goodness.
Mid-Morning Beverage: A glass of Vita Coco coconut water.
After finishing off an entire carton of coconut water, I conclude that it certainly does not earn a place in my daily eating regime. No more refreshing than plain old water (perhaps even less so due to its subtle sweetness), I don’t agree with the popular claim that coconut water hydrates more effectively than any other beverage. Plus, with every sip, the taste seems slightly off.
Lunch: Socca with broccoli, caramelized shallots, sun-dried tomatoes, garlic, and nutritional yeast (inspired by The Vegan Chickpea’s Broccoli-Cheeze Socca) topped with a dollop of Lemony Kale Pesto (left over from my Raw Mediterranean Feast), and a side of mixed greens dressed with Liquid Gold Dressing and topped with skillet-burnt carrots.
Since I hadn’t seen my best friend Connor for the entire first week of winter break, he invited me over to his house to make lunch
together for him. Whipping out my socca arsenal, I introduced another unknowing suspect to the wonders of chickpea pancakes. Connor, like any sane eater, declared the socca absolutely delicious while I reveled in its no-fail crowd-pleasingness. To accompany the socca, I recalled a favorite recipe from this year’s Thanksgiving (or I suppose last year now…wow!) and made a batch of burnt carrot salad. Charring the carrots and concentrating their sweetness in an intensely heated skillet has become my new favorite method of cooking all sorts of root vegetables—carrots, beets, parsnips, turnips, you name it.
Meal Checklist: Protein—chickpea flour. Whole Grain—none. Vegetables—shallots, sun-dried tomatoes, garlic, carrots. Leafy Green—mixed greens, broccoli.
Afternoon Snack: A bottle of GT’s Synergy Organic Raw Kombucha in Citrus flavor.
I know what’s running through your head right now: “That is NOT a proper dinner.” And I wholeheartedly agree with you. However, during gymnastics season, I have a meet (a “competition” in non-gymnastics speak) one night every week, and this one just so happened to fall on a Wednesday. You can understand my dilemma: eating my meal staples of gargantuan salads or hot stews is not conducive to a high-paced gym atmosphere—both for ease of travel or cleanliness. Thus, I rely on wholesome, vegan, often raw packaged treats to comprise my dinner on meet nights. As you can see in my meal checklist below, I’ve still managed to satisfy every guideline with these snacks.
Meal Checklist: Protein—cashews, sunflower seeds, sesame seeds, hemp protein. Whole Grain—raw buckwheat groats. Vegetables—red bell pepper, zucchini, carrot, onion, garlic. Leafy Greens—kale, wheat grass powder, spirulina powder, spinach powder, oat grass powder, broccoli powder, barley grass powder, chlorella powder.
Local Ingredients: None.
Comment Provoking Questions: How do you feel about coconut water? Have you introduced socca to a non-vegan with great results? What’s your favorite way to prepare carrots? What is your favorite brand of healthy vegan snacks?
Until next time, Ali.