What I ate on March 4th

[Guest guest]

Breakfast:

 

4 strawberries

1/2 a large banana and

 

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HOMEMADE BREAKFAST PATTIES

 

1/2 cup (120 ml) TVP (textured vegetable protein)

1/2 cup (120 ml) boiling water

1/2 cup (120 ml) whole wheat flour

1/4 cup (60 ml) oat bran

1 tablespoon nutritional yeast

1 teaspoon garlic powder

1/2 teaspoon crushed sage

1/4 teaspoon fennel seeds, crushed in a mortar and pestle

1/4 teaspoon black pepper

1/4 teaspoon salt

1/8 to 1/4 teaspoon cayenne

 

1/4 cup (60 ml) water

3 tablespoons tamari or soy sauce

2 teaspoons maple syrup

1/2 teaspoon black strap molasses

 

Canola oil

 

 

Put the TVP into a medium mixing bowl and pour the boiling water over

it. Set aside for 5 minutes to allow the TVP to absorb the water.

Add the whole wheat flour, oat bran, nutritional yeast, garlic

powder, sage, fennel seeds, pepper, salt, and cayenne to the TVP and

stir well.

Stir in the water, tamari, maple syrup, and molasses and stir the

patty mixture well.

Lightly coat the bottom of a skillet with canola oil and warm over

medium-high heat. Drop the mixture from a tablespoon to make patties

2 inches ((5 cm) in diameter and flatten them slightly so they will

cook evenly. Fry 1 to 2 minutes on each side until nicely browned.

Remove the patties to a dish lined with paper towels and fry the next

batch. Makes 10 to 13 patties.

 

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This is from http://www.vegparadise.com/ It's a " Los Angeles internet

magazine " . I made the patties smaller about the size of an old

silver dollar, maybe 1 inch in diameter and I had 5 of the little

patties. I made the mix up the night before and I just had to scoop

them out and fry them up. I sprayed a season cast iron skilled with

a little Pam and didn't use canola oil.

 

Lunch:

Sandwich made with 2 slices whole wheat bread, 1 Boca spicy chik'n

patty, some vegenaise (vegan mayonnaise sub), a lettuce leaf and 3

halved cherry tomatoes

1 cup miso soup made of 1 sliced green onion, some wakame seaweed

(didn't measure but probably 2 tsp.) and 2 TBL red miso. I didn't

have any tofu thawed out so I left it out (usually put some small

tofu cubes in miso soup).

 

Dinner

Whole wheat spaghetti (I cooked extra the night before) mixed with 4

TBL pesto sauce from a jar

Large salad of lettuce, tomato, cucumber, mushroom with 1/2 an

avocado and 5 black olives dressed with South Beach Brand Italian

Dressing (no high frutose corn syrup in that one, only one I've found

without it!)

 

Snack:

3/4 cup nopalitos

 

This came to 1,280 calories and I wasn't a bit hungry between meals!