1. Baked tofu + green beans

(extra firm tofu, pressed with paper towels & baked for 20 minutes with seseme oil + bragg’s liquid aminos + spices, flipped half way through, at 425)

2. Smoked salmon chunk + carrots + peanut and pumpkin butter + brussels sprouts and parsley from the garden

3. Spicy Black Beans from scratch (these have such an amazing texture compared to canned beans. Plus, NO SODIUM!)

Instructions: Soak beans overnight (or in the morning before you go to work/school) with double/triple the water. After 8-12 hours, rinse beans thoroughly. Add fresh water (double the amount) to your pot/pan and with the rinsed beans and slowly bring the water to a boil, reduce heat and simmer for 1-2 hours, or until your beans are the consistency you want and the water is absorbed. Easy!

4. Snack Plate: Celery + almond butter + raisins, pumpkin and cinnamon

5. Tortilla Pizza + Veggies + Cheese
(high protein La Tortilla Factory tortilla’s or Flat Out Wraps)

6. Dessert lately has been alot of Greek yogurt + toppings:
Raspberries + dark chocolate chips + pom seeds + crushed Newman’s o cookie

Random eats but good ones, especially the new addition of yogurt to my dessert menu (18 grams protein/serving)

*some snacks/meals that don’t exactly follow my protein theme of the day*

Brussels Sprouts + Shallots (before)

After:

These were awesome! I have never pan “fried” brussels sprouts before, I always roast them in oil + maple syrup

Lots of veggie salads + Annie’s salad dressing (the best!)

ORGANIC DARK CHOCOLATE

Sorry for the overload of eats!

Baked tofu with homemade pumpkin cardamom sauce:

Slice and blot (with paper towels) extra firm tofu and bake at 425 for 20-30 mintues depending on your oven, flipping half way throught. You can also “marinate” your tofu in oil or any yummy sauce you like. BBQ is delish. For this recipe, I bake it plain so that it may be dipped in this yummy pumpkin sauce.

Meanwhile, make pumpkin sauce:

1/4 cup pumpkin pecan butter (or TJ’s pumpkin butter)
cardamom and cumin seeds (about a tsp each)
one clove garlic
pinch of ginger powder (optional)
honey, agave or brown sugar to your taste
soy milk creamer to thicken
water to thin if needed

Begin by frying seeds until fragrent in a non stick skillet
Remove from heat and mix with crushed clove of garlic.
Add pumpkin to skillet and stir until warmed throughout, add other spices and seasonings, and then add the fryed seed mixture.
Stir in soy milk creamer and sweetener to taste.
Drizzle over baked tofu, or use as dipping sauce! Delicious on sweet potatoes too.

Sweet Potato Fries:

Peel potatoes if desired, otherwise slice sweet potatoes into wedges.
“Paint” them with olive oil using a pastry brush, you can be quite generous with oil here, as this is the main fat source of the meal and will help in the absorption of valuable nutrients. (you can see my technique for “painting” oil here)
Season with sea salt + garlic powder + red pepper flakes or chili powder

Bake at 500 degrees for 15-20 minutes, flipping half way through.
(Or, if you are baking your potatoes and tofu at the same time, put the oven to 450 and flip tofu when browned on the bottom. Baking time will vary, so keep a close watch!)

Last but not least, MYVERYFIRSTKITCHEN wouldn’t be what it is without a ginormous salad:

Spinach + mushrooms + broccoli + tomatoes + yellow bell pepper + favorite salad dressing (honey mustard for me.)

Perfectly satisfying deliciousness of protein + startch (with some healthy EVOO fat!) + vegggggies. There is even room for a cupcake!

These are my absolute favorite raw food bars! (This flavor too!) …product review soon!

Sorry for the terrible photo! I was running late this morning for school. My snacks include an Oikos yogurt + My Moja Mix + Grapes + 1 orange bell pepper (which I ate like an apple at work, I didn’t have slicing time this morning!) The Oikos + granola filled me up SO well! Must be the carb/protein mix!

One of my classes moved buildings today, and now I have to walk CLEAR across campus (about a mile) with my super heavy backpack! It was TERRIBLE! The new building we are in is awesome, but my car is so so so far away:( I wouldn’t mind if my backpack didnt hurt me:( So I am doing Pilates tomorrow morning before school in the hopes of stretching out my back and shoulders.

Dinner tonight included leftover Kabocha squash + leftover tortilla pizza from dinner Sunday + a HUGE salad!

My salad started with a layer of spinach, then a layer of mushrooms, tomatoes from our garden, 1/4 of an avocado, raw broccoli, DULSE per VeggieGirl’s suggestion! + flax oil and lemon. It twas refreshing!

Look what I found on one of my Dulse pieces!!

See the little shell guy?? It was STUCK on there! I use to call them sombrero’s or something as a kid when I found them on the beach:)

VeggieGirl, have you ever tried the little sweet/salty seaweed snacks that come in those small little packages??

After dinner palate cleanser included an not-pictured small shard of Theo 70% dark chocolate and then this:

Traditional Healing Peppermint Tea + 1 Lucy’s Gluten-Free Cinnamon Thin! (Product Review on these manana)

I never showed you all my eats from dinner at my parents Sunday (which is where my leftover tortilla pizza came from). My mom made corned beef which I passed on. I have not been consuming red meat for a few months so I avoid it most of the time because I know that it will upset my stomach. And why would I want to feel sick when socializing with the fam! My mom DID make a TWO BEAUTIFUL veggie plates!! Yes, I attacked them!

Dipped them into the yogurt/dill dip she made!

The boyfriend made a smoked salmon spread:

Here is my veggie pizza with lots of veggies and 1/4 cup of cheese:

My dinner plate: sweet potato, Caesar salad, cabbage, tortilla pizza!

Hasta Manana Bloggies!!