Tonight's Vegan Feast: Roast, Grill, and Dress. On this plate, I have roasted purple turnips red onions, carrots, cauliflower (seasoned with fresh dill, lemon, and tumeric) coated with olive and coconut oil.
I grilled thinly sliced zucchini in coconut oil, and tossed medium firm tofu with tamari, sesame oil, and shriracha.
I dressed a spinach romaine salad with a mixture of olive oil, lemon juice and zest, garlic, chili flakes, and honey. Assemble and eat!
The Hubs had the same dinner, but with baked Basa fish with olive oil and fresh Thyme and sea salt. The Kids also had the fish, but with roasted baby potatoes and carrots.
The dinner sounds more complicated than it is, but it's so easy for me to chop everything, season and bake in the oven. This way you have free time to do other things while to food cooks. Well, I tend to use that time to clean different you are not left with a pile of dishes after cooking and eating.
P.S. If you are still reading. I also don't count t calories anymore. When I started this "health program", I made sure my calorie intake was less than what my body burned, so I dropped the weight. It was very tedious accounting for every single item I put in my mouth. Now, with plant-based while food consumption, I just eat as much as I want and feel nourished!!! #sunday #sundayfeast #dinner #feast #family #eatwell #healthy #healthyfood #healthyeating #yummy #nourish #vancouver #food #foodphotography #vegan #vegetarian #plantbased #vegetables #veggies #veganrecipes #fit #fitfood #fitmom #powerbowl #homecook #homecooking