When I woke up this morning to the sounds of a Toronto radio station, the morning radio host was talking about his company’s campaign to feed needy children in Canada.
With 36% of food bank clients being children, I feel fortunate to be able to feed my children healthy, nourishing food every day.
This What I Ate Wednesday, I am looking back at some highlights of meals from the past week. This week, I am seeing them with a different set of eyes.
Wouldn’t it be great if all children (and adults for that matter) had access to healthy, fresh meals and snacks each and every day?
Top photo: my favourite kamut udon noodles with a simple homemade pasta sauce.
A warm weather favourite: fresh fruit and walnuts on mixed greens.
Salad again for lunch, with a Sol veggie burger (sans bun).
BBQ weather! Veggie burger, veggie dog, potatoes, peppers, asparagus, portobello mushrooms, and…
Sweet potatoes…surprisingly delicious on the BBQ!
Quick weeknight tofu stir-fry, flavoured with a mix of tamari and Bragg’s and served with quinoa.
My lovely Mother’s Day breakfast, which I talked about here.
Fresh juice. My crappy little juicer comes out about every two years. I think I would juice more often if I had a good one. If anybody knows of a reasonably priced juicer that works effectively, let me know...please. Juice recipe below.
Fried rice, roasted asparagus and Simply Sweet Tofu. Recipe below.
That’s it!
by Joann MacDonald
Keywords: beverage gluten-free nut-free soy-free vegan vegetarian apples cucumber celery carrots
- 1/2 of an English cucumber
- 1 red apple
- 2 stalks of celery
- 1 large carrot
- 2 mandarin oranges, peeled
Run all fruits and veggies through your juicer, following manufacturer's directions. Enjoy!
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by Joann MacDonald
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: fry entree vegan vegetarian tofu
- 1 lb extra-firm tofu
- 1 Tbsp olive oil
- 1 Tbsp agave nectar
- 1 Tbsp tamari
- 1 Tbsp Bragg's Liquid Aminos
Blot some of the excess liquid from the tofu using paper towels or a clean dishcloth.
Cut the tofu into 1/2-inch cubes.
Heat the remaining ingredients in a pan.
Saute the tofu in the sauce until lightly browned, stirring as needed.
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