Tuesday, June 20, 2017

Skater Lunch Box #24

Grits topped with Daiya cheddar and vegan sour cream (I like Tofutti), sauteed mixed baby greens (kale, swiss chard, and spinach), a little cup of Bac'n pieces, sauteed mushrooms, and cherries.

I was proud of this one, because it was improvisational. I've trusted myself a lot less to improvise since I began this transition, relying heavily on cookbooks, frozen foods, and aggressive meal planning. But then sometimes you just have to make it up as you go along. I was afraid I'd never be able to do it again after I went vegan, but I'm managing.

This was really good. It needed the Bac'n pieces for both protein and taste, so I'm glad I packed those, too. I'm not a major fan of grits but they're quick and a nice change of pace.

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