Since going through the George Brown Culinary Management program, we are reminded and taught everyday about different diets and sustainable foods. So I have decided to try a new diet to me, a vegetarian diet, and I love meat protein so this will be a challenge.
Day1 Breakfast- 3 omega-3 egg omelette with spinach and a bit of cheddar cheese wrapped in a whole wheat tortilla, 1 large coffee Snack- peanut, raisin, almond, cashew, craisin trail mix blend Lunch - veggie delight with cheese sub from subway Dinner - roasted sweet potato, spinach salad with 2 hard boiled eggs with soy sauce and black pepper The first day was a bit tough, when the hunger kicked in, i definitely craved meat protein for a food source. I found I was snacking quite a bit on the trail mix. It curbed my need for meats with nut protein and oils. | Day2 Breakfast- 3 omega-3 egg omelette with spinach and a bit green onion wrapped in a whole wheat tortilla with salsa and hot sauce, 1 cup milk and 1 large coffee Snack- peanut, raisin, almond, cashew, craisin trail mix blend Lunch- Roasted sweet potato, chickpea, red bell pepper and onion salad with a jalapeno honey dressing Dinner - Miso soup with tofu, roasted beet salad, 2 hard boiled eggs with soy sauce and black pepper Today I found it to be a bit easier to find and eat food. Probably because this week in culinary class we made vegetarian food that tasted great. |
Sweet Potato Chick Peas Salad
1/2 Red Onion- Sliced
1 Red pepper - Large Dice
1 can of Chick Peas
1 Lime
1 Jalapeno
1 tablespoon Honey
After chopping all the vegetables place it in a large bowl and add 1 tablespoon of oil ( I had garlic infused oil but you can just use olive oil). Then place the vegetables in a baking rack. Pre-heat the oven to 385 and cook the vegetables for about 30-40 mins depending on how soft you like the sweet potatoes. While waiting for the roasted vegetables juice the whole lime and bruinoise the jalapeno without the seeds, then combine the honey and using a hand blender mix everything together while slowly pouring in about 1/4 cup of olive oil until it emulsify. |
Breakfast- 3 omega-3 egg omelette with spinach, green onion, cheddar cheese wrapped in a whole wheat tortilla with salsa and hot sauce, 1 cup milk and 1 large coffee
Snack - cheese scone, peanuts
Lunch- vegetable stuffed mushroom, roasted green beans, baked potato
Dinner - Tortilla mushroom and onion baked pizza, a cup of sweetened soy milk, 1 soft boiled eggs
Today's menu was actually pretty satisfying and tasty. I got a bit hungry late at night and started to crave meats, so I figured to sleep it off and finish my three day challenge