Having been asked many times what I eat in a day, I decided to show you a typical day.
BREAKFAST: We usually have oats, even when we travel. Recently, inspired by Ann's Oats in Be a Plant-Based Woman Warrior, I've switched to savory oats which is like a stew of oats (for me, oat groats), soy milk, mixed baby greens, shitaki mushrooms, and lots of savory flavors like ginger, sriracha, and turmeric. For years I was in accord with my husband's breakfast of rolled oats (always organic and, for me, gluten free), soy milk, bananas, mixed berries, and sliced almonds. In both cases, always, 2 tablespoons of flax meal (actually, I mix 2/3 flax seed and 1/3 chia, grind them together and store a bit in the refrigerator with the tablespoon in the jar, and the rest in the freezer).
LUNCH: When at home nearly always a huge chopped salad, weighing between 1 and 1 1/2 lbs. The video represents the greens, vegetables and fruit (peaches, apples, pineapple, etc), and I also add a legume like chickpeas or dry roasted edamame, and sometimes a whole grain, like quinoa (actually a seed:-), or wild rice, or whatever I have in the refrigerator. My salad is dressed with an oil free dressing that I make. My newest is Nan's House Dressing (on my website nansimonsen.com & YouTube)
My husband's lunch at home is also the same daily--avocado sandwich, a small salad, air-fried smashed potatoes, crudites, hummus, and fruit.
DINNER: Often something from the freezer like a soup, chili, Thai curry, bean ragout, often topped with a grain like brown rice. Or tostadas formed on baked corn chips and a mass of health toppings, including chopped avocado and my vegan sour cream (see website under misc.). We love my Creamy Cauliflower Mashed Potatoes with a pile of dry sauted mushrooms, also on my site. In other words, we eat a meal that I can throw together from leftovers and that gives me leftovers. At times, especially if we have had a large lunch, we will have a big bowl of mixed fruit, plant yogurt, and a whole grain, sugar and oil free muffin (see my website & YouTube).
Our aim is to always eat whole food plant-based. I do not use processed vegan foods--the manufacturers are making them with as much junk in them as what we are trying to avoid in the standard American Diet, which is 65% processed.
DINNING OUT: We stick to trusted places like Chipotle where we pile on the greens, beans, frajitas, sofritas, pico de gallo, corn, and salsa. We also have a selection of other places where we can fine primarily food as grown, prepared with no, or little oil, salt or sugar.
We seldom snack between meals because our fiber and nutrition- rich meals keep us satisfied and full from one to the next. And, when we finish our last meal of the day, usually by 6:30 PM or earlier, we eat nothing else until breakfast. For me, that is 14 hours later. That is called time restricted eating, and is excellent for our health on a number of levels, not the least is that there is not night -snacking which is terrible for our system.
I will conclude by saying that WE LOVE OUR WHOLE FOOD PLANT-BASED way of eating, and have been blessed during these past 4 years by it with stellar health, although we are both in our seventies!
Do you want the recipe to my House Dressing? You can grab the recipe from my website using the link below or watch me make it here: https://www.youtube.com/watch?v=ycpyYrkR8xo&feature=youtu.be
Nan's Creamy House Dressing: https://nansimonsen.com/dishes/nans-house-dressing/
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