On Engine 2 Extra, one of the ways people like to stay on track is by keeping a food journal. This allows the coaches to comment and help when needed, and gives people a big picture of what their food intake looks like. Even our coaches like to keep food journals! Today, we took a few pages out of Coach Ami’s food journal to share with you, to give you an idea of what a few days of eating plant-strong looks like.
Oats with mango and cinnamon and a dash of cayenne
leftovers – thai basil edamame E2 Burger, baked potato and salad with hummus and sriracha
mushroom and green pea stroganoff over whole wheat rotini
leftover super grains from WFM (quinoa -red and white, buckwheat and millet) cooked with vanilla extract, a splash of almond milk, some water and blackberries. I tossed in some chia too stirred in some pumpkin pie spice and extra cinnamon.
Dinner: Super Grains from WFM with Mango Chili Chickpeas, mixed greens, a dab of hummus and sriracha
Hot tea (chocolate chai rooibos from Zhena’s Gypsy Tea)
Giant baked potato loaded with mixed veggies and topped with hummus and spices
Lunch: raw kale with power greens and beets with balsamic
Breakfast: oats with blackberries and cranberries with cinnamon
Lunch: leftover chili with spinach
E2 Thai Basil Edamame Burger with Jeff’s fries and salad
Breakfast: applesauce oats with raisins and pumpkin spice tea
Lunch: steamed kale with smoked paprika and a bowl of white beans with black pepper
Dinner: Making a big pot of chili…. white, black & red beans, black lentils with butternut squash, peppers, onions, jalapenos and kale
Blueberry Corn Pancakes (made with cornmeal, baking powder, baking soda, almond milk, applesauce, vanilla extract, cinnamon, corn and blueberries) I didn’t measure, so i don’t have a recipe for you… just wing it! Be brave!
Lunch: chili mac with kale!
Snack: the last of my big red pears – they were so good!
Dinner: another bowl of chili mac with more kale tossed in.
Breakfast: dry rolled oats with a box of raspberries
Lunch: 2 baked potatoes with hummus & kale
Dinner: lentil Sloppy Joes on Ezekiel english muffins and salad with mustard
Pho for dinner!
Bob’s 10-grain hot cereal with oats and pineapple and cherries stirred in, with a touch of vanilla and cinnamon.
Snack: hot rooibos chai tea
Power Greens Salad with roasted potatoes (seasoned with Mrs. Dash and fresh horseradish), tomatoes, jalapeños and the apple-cran-pumpkin sage salad dressing I made earlier.
Dinner: homemade pho! veggie broth, water, fennel, lemongrass, ginger, mushrooms, carrots, green onions, baby bok choy, broccoli, bean sprouts, jalapenos, tofu and thai basil! …a lot of ingredients…probably more than anything else I make ever! It is Bill’s most favorite meal and we are celebrating him finishing the proposal he has been working on! Yay!
Polenta with oats and sweet potato puree stirred in, topped with raisins and pumpkin pie spice
Lunch: 8oz of mixed spring greens loaded with cucumber spears, sprouts, radish chips, carrot chips, and green peppers topped with spicy oil free hummus and a sparkly water
Snack: an heirloom tomato sliced with black pepper and oregano on it.
Dinner: sweet potato loaded with pinto beans, cilantro, onions, jalapenos and salsa
Pears are in season!
Breakfast: thinly sliced pears on a bowl of 10 grain hot cereal and oats dusted with apple pie spice
Snack: pumpkin spice hot tea
Lunch: leftover mexican pumpkin soup
Snack: snacked on cucumber and carrot chips while rearranging my bedroom
Dinner: potatoes, canellini beans, spinach, some mixed veggies and garlic pepper seasoning with hot sauce.
Eating plant-strong can be a culinary adventure, and a pretty easy one at that. What does your daily food life look like?