Alternative title for this post: the day I ate an entire avocado.
Oh look! A non-egg breakfast!
We were out of eggs, so the night before I made a vegan alternative.
Just silken lite tofu, nutritional yeast, & Bragg’s liquid aminos. [Lots of nooch]
Then in the morning all I had to do was add it to a hot pan (sprayed with non-stick) and wait for it to get warm and kinda crusty (I don’t know a better word to describe it).
In all honesty, I usually use extra firm tofu in scrambles, but the silken tofu was easier to mash and really egg-like. The more nutritional yeast the better.
I added avocado to it, but I think tomatoes would have been a nice addition too.
Oh, and that’s (another) Udi’s GF bun with Earth Balance.
After breakfast, I went for a run. A light jog is a more accurate description. Whatever. I wasn’t overly hungry for lunch, so I waited until 1 and then made myself a salad with some things that needed to be used.
I had baby gem lettuce and kale, but I went with the baby gem.
- 1 small head baby gem lettuce
- 1 peach
- 1/2 avocado
- lemon tahini dressing
I know you’re going to ask for the recipe for the lemon tahini dressing, but I didn’t measure anything. It was mostly tahini, and then equal(ish) portions of lemon juice, Bragg’s aminos, maple syrup, and water.
I just stirred it until it was semi-mixed, but a blender would have made it chunk-free.
This was so light and perfect. Sweet and savory and just…yum.
I don’t think there’s a single thing I would have changed about it. Hit. The. Spot.
After lunch I dilly-dallied for a bit, called my mom, played online, etc. and then decided to make some zucchini bread.
Oh wait, I had dessert first. Let’s call it an afternoon snack? The last three cookies from the box of Livia’s peanut butter chocolate chip cookies I got at the Brentwood Farmer’s Market. It’s amazing they lasted for more than one serving. I think I had them in three sittings – a miracle of self control on my part.
So anyway, this is the zucchini bread I made and I’ll share the recipe at some point.
Look at those lovely B-carotene loaded blank canvases!! For dinner I had a sweet potato and carrots with hummus and avocado.
I went back for more carrots and hummus, but the avocado was all gone. 
Last but not least, my dessert.
I finished off the perfect puddin’ and the farmer’s market strawberries.
Happy GFV day!
It wasn’t on purpose (not that I am not mindful of my choices). I’m used to eating a lot of vegan food, obviously. And I’m definitely trying to limit the wheat in my diet. But until I uploaded all these photos, I had no idea I was entirely gluten free and vegan all day long. Win!
{ 10 comments… read them below or add one }
Ahh, peaches on my salad. That is one (out of a thousand) things I’m going to miss (so badly) when summer is over.
noooooooo…summer dont gooooo……
ps im really jealous of your new job. can i come join your group please?
that salad does look amazing! peach and avocado sounds like a great combination
such a win. this remains an all time fave recipe too: http://www.hungryhungryhippie.com/wonderful-wheat%C2%A0berries/
(maybe you could do it with quinoa instead of wheatberries)
Oooo that does look like it would be so good with quinoa! Good idea, I might make that my lunches this upcoming week or the next!
The peaches on your salad sound like such a wonderful addition! I think I eat an avocado a day almost every day. I get super sad if I open them and they are brown.
I’m pretty sure I eat an entire avocado every day – it’s just delicious.
i judge people who dont like avocado. there is seriously something wrong with them, right??
Mmmm, I want your crusty tofu! <- Hmm, next hot pickup line?
And I LOVE mixing my fruit and veggies in a big ol' salad! I'll have to try the sweet tahini dressing too. I picked some up the other day to give it another try (I've never really been a HUGE fan…I know, don't hate me), but I really liked it with some tomato and s&p! Who knows, maybe my tastebuds have changed!
Coooooooooooooooookies!!!
i had to give tahini a few tries before i got into it too…i dont like it solo like a lot of people do, but i love it as an ingred in dressing, dips, sauces, butters, etc.