My cold-weather day of plant-based food

 Soy Latte
Apples & carrots (2 bags)

2-3 bananas (notice Thug Kitchen on the NY Times bestseller list– veg cookbook)

Green Soup: I throw a bunch of veggies in a soup pot (cauliflower and broccoli or zucchini & spinach) + an onion & lots of garlic, paprika, 4 cups veggie broth — medium boil 20 min, adding miso & nutritional yeast flakes (nooch) at the end. Blend. (Note: If using a standard blender, allow some steam to escape from the lid, covering with a towel; or just blend after soup has cooled). Sprinkle pepper on top.

Roasted cauliflower, brussel sprouts, & apple topped over kale with nooch, salt & pepper

OR

Below: Lightly sauteed spiralized zucchini noodles with my simple marinara (1 15oz can tomatoes, 1 6oz can tomato paste, 1 drained jar of roasted red bell peppers (optional) & 2 TBS red wine vinegar– mash or blend), + nooch, salt, pepper, & steamed greens.

  

Smoothie Snack! Creamy Orange & Green Smoothie: 1 cup water, 3-4 peeled and chopped oranges, a big handful of spinach, a few sprigs of fresh basil, peeled & finely diced cucumber, and 3-5 frozen strawberries (let thaw a bit & chop). Blend & enjoy!

  

Split Red Lentil Soup (above) from No Meat Athlete with something steamed from my pre-chopped veggies (below). 

  

 

Apples & cinnamon are a great evening snack

   

I try to exercise as much as my chronic pain will allow. Here I am on my bike set up on a trainer on a cold & rainy day. I ride in sets– 3 sets of 20-30 min w/ long breaks in-between. Banana for fuel. 

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