Good evening all. There are approximately six days and counting remaining. Believe or not, I’m seriously considering pressing further in this 30-day vegan journey. I feel great. My body is responding well to this change. Hey, this may be a lifestyle transition for me. But, we’ll cross that bridge when we come to it. What I do know is this is the healthiest I’ve felt in quite some time and I don’t want this feeling to end.
Here’s what’s on the menu for tomorrow.
Potato and Spinach Breakfast Scramble / Sliced Honeydew Melon
Portobello Fajitas / Hummus with Pita Wedges
(Alt vegan fajita recipe) via-allrecipes.com
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- garlic salt to taste
- salt and pepper to taste
- 1 teaspoon white sugar
- 2 small zucchini, julienned
- 2 medium small yellow squash, julienned
- 1 large onion, sliced
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
Israeli Couscous with Carrots, Peas, and Red Wine Vinegar / Seared Cauliflower with Garlic and Tamari / Fresh Blueberries
Happy vegan eating!