VEGAN FOR A WEEK DAY 2

So it’s day 2 of my Vegan eating journey, and I haven’t miss any of my everyday favorite foods. Like cheese to be exact. Not really missing meat either. It’s actually going really well.

Today, I started the day with a bowl of Bob’s Red Mill Old Fashioned Rolled Oats. I added some fresh strawberries and blackberries, a tablespoon of Silk Dairy-Free Yogurt and as well as a sprinkle of chia seeds. Now that was a bowl of awesomeness!

For lunch, I had some leftovers from last night’s awesone Jackfruit Tacos situation. I also made a Fennel Pear Salad that was amazing! I just love the smell and taste of fennel. Mmmmm. Fennel is the perfect compliment to any spring salad.

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. – Wikipedia

Fennel Pear Salad

Serving 1

1 cup spinach

1 cup arugula

1/2 pear, thinly sliced

1/4 cup fennel, sliced

1/8 cup chopped walnuts (optional)

Top with your favorite vinaigrette.

 

For dinner, my mom made Collard Greens, Black-eyed Peas, Sweet Potato Hash, and Vegan/Gluten Free Cornbread! All this on a Tuesday! It was so awesome! I enjoyed every bite!

 

I’m kinda diggin’ this vegan lifestyle….

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