It is day 4 of the challenge, and I am really starting to have fun. For the first three days of the challenge, dance rehearsals and work had be out of the house from 10am to 10pm, so most of the food I was eating was stuffed unceremoniously into Tupperware at the beginning of the day. I’d carry my ‘feedbag’ full of organic, vegan goodies around with me, and munch while flying between appointments.
Today is day 5, and I finally had a slow morning to cook for myself. So I took the Lemon Thyme Sundried Tomato Spread, blended it with some firm tofu, mixed with some sautéed organic onions, red peppers and potato, and made a concoction I am dubbing The Whole Foods Bake. It was a great way to use up those little odds and ends that were in danger of spoiling or too limp to put in a decent salad. I’m loving how the sauces I made at the beginning of the challenge are now actually making it easier for me to cook quick, healthy meals!
Jenny is one of 7 Vancouver participants testing my new e-book Everyday Healthy Italian. This is a one week menu plan designed to help you integrate whole plant-based into your everyday in a way that is delicious, easy, convenient, quick and affordable. Coming soon, stay tuned!
of Everyday Healthy and Get the GLOW!