People love food posts, and I’m here today to honor this popular request. And I get it. I like seeing what other people are eating, too. I don’t often post food pics on instagram, but I’m making up for it now with these pics showing the stuff I’ve eaten in the last week. It’s all vegan and gluten-free and delicious.

If you’re here for it, enjoy!

(Please to pardon the weird, yellowish overhead lighting in the dinner pics.)

Dinners:

Kale salad with green onion, fresh jalapeño pepper, grape tomatoes, olive oil, lemon juice, salt, coarsely ground black pepper, hummus (my favorite: Trader Joe’s Mediterranean hummus); gluten-free whole grain toast; avocado

 

 

Brown rice spaghetti with vegan pesto and nutritional yeast; arugula salad with olive oil, red wine vinegar, sea salt, and coarsely ground black pepper

 

 

Miso soup; brown rice, tofu with shoyu (soy sauce) and fresh grated ginger, kimchee, green salad with olive oil and fresh lemon juice, and nori (seaweed)

 

 

Amy’s Rice Crust Roasted Vegetable No Cheese pizza with nutritional yeast and red pepper flakes; arugula with olive oil, red wine vinegar, and coarsely ground black pepper

 

 

1-Pot Vegan Minestrone Soup: navy beans, brown rice pasta, carrots, green beans, onion, garlic, kale, zucchini, vegetable broth, canned fire-roasted tomatoes; gluten-free whole grain toast (not pictured)

 

 

Get this fabulous Minimalist Baker recipe here! I modified it slightly to our tastes by using less sugar (my preference) and no red pepper flakes (Callaghan’s preference).

Quinoa salad with brown rice, chickpeas, cucumbers, red bell peppers, red onions, parsley, olive oil, lemon juice, balsamic vinegar, salt, coarsely ground black pepper; cold roasted sweet potato; kale sautéed in olive oil with fresh garlic

 

 

Asian salad: Black Sesame Cold Noodles with Spring Veggies; fresh pan-fried teriyaki tofu; fresh green beans with shoyu and sesame seeds

 

 

Get this awesome Thug Kitchen recipe here! I modified it to use the veggies I had on hand. Rather than asparagus, I stirred in a “superblend” slaw of green cabbage, broccoli, kale, and carrots. Also, I made this with brown rice spaghetti rather than soba noodles.

Lunches:

Hummus sandwich with spinach and grape tomatoes on gluten-free whole grain toast

 

 

Peanut butter and jelly on gluten-free whole grain toast (creamy natural peanut butter and no-sugar-added black raspberry jam)

 

 

Chickpea “tuna” sandwich on gluten-free whole grain toast with arugula; grape tomatoes; sliced organic gala apple

 

 

Junk version lunch! Amy’s Gluten Free Tofu Scramble Breakfast Wrap with Garden of Eatin’ Blue Corn Tortilla Chips and Frontera Jalapeño Cilantro Salsa with Roasted Tomato and Garlic; sliced pickled jalapeño peppers

 

 

Breakfasts:

Gym mornings: Bear Naked V’nilla Almond Granola with Silk plain, unsweetened soy milk and creamy natural peanut butter

 

 

Non-gym mornings: Van’s Gluten Free Original Waffles with Earth Balance buttery spread; raw, unsalted mixed nuts

 

 

Go-to snacks and desserts every day: fresh fruit; roasted and salted nuts and sunflower seeds; protein/energy bars.

 

 

There you go! I’m hungry. Oh – that Asian noodle salad is what we’re going to eat right now; I took the pic after I made it today. It’s been chilling in the refrigerator.

Happy Friday Eve, everyone!