I said hip hop the hippie the hippie to the hip hip hop you don’t stop
Posted Aug 25 2010 7:02pm
Someone give me a fat beat for my sick rhyme… (back up singers in italics)
No dairy. No eggs. No meat. (No Meat)
No gluten not even no wheat (No Wheat)
Did you know when eating gluten free/vegan
There’s actually a lot to eat
Saturday I was alone. All alone, recovering from fever, chills and stomach cramps. I can already feel your concern – your sheer projection of disdain. You’re wondering how a husband can leave his creative, right-brained, disorganized wife alone. I know. I know. It’s a breeding ground for shopping, procrastination and better yet, idea scheming.
He left me alone with my thoughts. Never a good idea. I went shopping at Big Lots, blackberry picking, stopped at the Library and picked up some fresh produce from the farmers market. Yet, all of this alone time produced inside of me an incredible void. No. It was an incredible hunger. Really, I was hungry.
Nothing sounded good to eat. I mean nothing; Except maybe fresh fruit, and veggies. That’s when the golden corn on the cob lit up. “I shall go vegan and wheat free for a whole day!” The pure naturalness of my food for the day felt so wonderfully relieving on my stomach … so good I decided to eat out twice the next day (thus spinning the wheel of recovery backwards, making my stomach hurt even worse). That’s another story, however.
For now, here’s a re-cap of my Vegan/Wheat Free Saturday…
Breakfast: Hash browns topped with fresh tomatoes and a little ketchup and a fruit salad with cantaloupe, blue berries and strawberries. Snack: Orange and small serving of almonds
Lunch: Crispy baked corn tortillas topped w/refried beans, salsa, and sauteed spinach and broccoliSnack: Oatmeal and sunflower seeds mixed with cocoa powder and honey (like a no bake cookie eaten with a spoon)
Now to the main event!
Dinner: Cous Cous Stuffed Zucchini with Blackberry Sauce
Cook cous cous (1/2 cup cooked), add salt to taste. Mix in 1/4 c. diced red and green peppers, and 2 tbsp sunflower seeds (or seeds or nuts of choice).
Stuff a halved and seeded zucchini with the mixture. Bake in the oven at 350 for 20 minutes.
Meanwhile in a small sauce pan add 1/4 c. blackberries, 1 tbsp olive oil, 1/2 tbsp balsamic vinegar, 1 tsp worchestershire sauce, 1/2 tsp garlic powder and salt to taste.
As the berries heat up, smoosh the berries until they are a smooth consistency.
When the zucchinis are finished, plate most of the blackberry sauce first. Place the zucchinis on top, drizzle left over sauce.
I paired mine with a little Barefoot Reisling (delish)
I threw in some strawberries, blackberries and blue berries too.
A perfect loner, vegan meal!
I highly recommend eating this meal while watching…
Have you seen it? It’s super cute! I can’t believe this was one of Brittany Murphy’s last films. Such a breath of fresh air. You can watch it on Netflix.
Do you ever go vegan/vegetarian/wheat free for a day?