Snack - Banana, strawberry and raspberry smoothie with chia seeds, dry coconut and unsweetened almond milk.
Quick steamed and sauteed grape tomatoes, kale and chickpeas with raw matchstick carrots and Agave-Mustard Dressing.
Snack - Couple of baby carrots, dab of prepared hummus (It's gone. Fine, I'll make some.) and an apple
I had a hankering for cabbage rolls and was eyeballing Vegan Yack Attack's Golabkis but alas I had no pecans or oats and only half a head of cabbage so rolls were out. I'll be making those soon though, damn they look good. Insert Cabbage Gratin, aka, the lazy girls stuffed cabbage.
half a head of green cabbage shredded
1 cup cooked brown lentils
14oz Dei Fratelli low-sodium crushed tomatoes with basil and herbs
1 tsp ground cardamom
red pepper flakes
1/2 cup of cooked kidney beans
1/3 cup bread crumbs (I used Edward & Sons Organic Breadcrumbs)
In a small saucepan combine the crushed tomatoes, cardamom and red pepper flakes to taste. Smash the kidney beans and stir into the sauce. Blanch the cabbage and drain well. Combine the cooked cabbage, lentils and sauce in an 8x8 pan and top with bread crumbs. Bake in a preheated 375 degree oven for about 30 minutes.