I started the day with brewed coffee with So Delicious brand coconut milk creamer – a mix of original and French vanilla varieties.
Breakfast was blueberries and (local Connecticut!) strawberries and So Delicious brand coconut milk yogurt.
George was watching me photograph my food. “What’s up Rachel? Are you trying to be a hipster?”
Lunch was a burrito: a flour tortilla filled with fat free “refried” beans, brown rice, salsa, avocado and Daiya cheese shreds. I heated it in a pan to warm and crisp it up.
I worked at night so I made up a salad to bring with me. (I plated it up before photographing it to show it off first). The salad consisted of: green and red leaf lettuce, golden cherry tomatoes, avocado, cucumber, red beans, crunchy sprouts, craisins and sunflower seeds. I also packed a little jar of homemade <a href=”http://theveganroad.com/recipes/engine-2-diet-oil-free-dressing/”>Engine 2 oil free dressing</a>.
After dinner I had a banana.
I also cleaned and packed some grapes that I ate on my way home.
This is my submission for What I Ate Wednesday.