It’s Meatless Monday Folks and I really try my hardest to stick with the theme. Today I went completely vegan. Here is a pictorial view of my Monday eats and vegan recipes:

  • Breakfast:


I was in my typical Monday rush and didn’t take a pic of all the ingredients in my smoothie but here’s what I did:

1 1/2 cup almond milk

1 1/2 scoop of my Sunwarrior protein powder

1/2 of a frozen banana

1 tbsp flax

2 tbsp of PB2

1 tbsp of cocao powder

1 handful of spinach

Blend and GO!

  • My mid-morning snack was a protein shake (with water) and 1/2 of a Kind Bar.
  • Lunch – No veggie items were on hand at home so I got takeout from a vegetarian restaurant close by. Feast your eyes on quinoa tabouli, black beans, sesame kale, and a falafel with vegan chipotle mayo.

    • Mid-afternoon snack was a yet another protein shake with water and the other half of my kind bar. I take protein powder in a sandwich bag and divide it out in a shaker bottle.
    • Dinner – I made ground tempeh stuffed portobello mushroom caps after a quick grocery run

Here is the recipe for 1 serving:

4 oz of tempeh (I used a cheese grater to grind the tempeh)

1/4 tsp garlic salt

1/4 tsp cumin

1/4 ground thyme

2-3 dashes of cayenne pepper for heat (if desired)

1/2 of a small avocado diced

4-5 organic cherry tomatoes sliced

2 tbsp organic fresh cilantro chopped

juice of half a lime or lemon

2 medium sized organic portobello mushroom caps (washed & stems removed)

In a skillet on medium heat add a few drizzles of extra virgin olive oil and let heat. Add the ground tempeh and spices stirring frequently for about 3-4 minutes. While that cooks, in a separate bowl add avocado, tomatoes, cilantro, and lemon juice, stir and set aside. Once tempeh is done cooking let cool and add to the avocado mixture.

In the same skillet, brush a little extra virgin olive oil on each side of the mushroom and add to a medium heat. Let cook for 3-4 minutes on each side or until they begin to darken.  Plate your mushrooms with the top of the cap facing down and place ground tempeh into the cap and ENJOY! I paired mine with sliced cucumbers and carrots.

Have a great Tuesday y’all! 🙂

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