Jane - Plant-based Work-a-holic
I am not shy about eating lots of food and I eat the most early on in the day.
I usually have at least a heaping half cup of dry steel cut oats, presoaked in water the night before to reduce cooking time. I season it with a few shakes of turmeric, Ceylon cinnamon, some fresh ground pepper, ground golden flax seeds and topped with some berries.
If I don’t have time to cook, I have two slices of toasted whole-grain bread, such as Ezekiel bread, with the thinnest smear of peanut butter and some hard fruit like apples and pears.
When I need something different, I make “Banana French Toast” bread drenched in almond milk with very creamy, blended bananas, which is then dry fried.
Lunch and Dinner:
I love to cook when I have time and I pour over recipes from cookbooks and online, but the rest of the time I’ll eat whatever is fast, such as:
* Whole wheat pasta and jarred marinara sauce with extra basil and garbanzo beans.
* Black bean, pinto or lentil tortillas with salsa and a plate of oil free corn chips.
* Sweet potato chunks and black beans.
* Carrot dogs--use fresh carrots without marinating, microwaved or baked and dressed with mustard, ketchup, onions, and pickles.
* Salads topped with lots of fresh greens and beans.
* My preferred salad dressing is Jane Esselstyn’s 3 2 1 dressing. I also like balsamic vinegar sprinkled on, or sometimes I use red vinegar with lemon pepper sprinkled on.
The best part about this way of eating is there is no starving and you can eat something whenever you want. It works best for me to keep snacks on hand, ready to eat.
* Baked potatoes and sweet potatoes are always in the refrigerator or quick-cooked in the microwave or pressure cooker and served plain, with salsa on top or sliced and dipped in hummus.
* Veggies in 1 cup containers in refrigerator or freezer are ready to grab and eat fresh or microwaved.
* Frozen banana or pineapple chunks with berries to blend into (n)ice cream in one cup containers are a staple in the freezer for a quick dessert.
* Microwaved popcorn (1/4 cup kernels, in a brown paper bag up to 3 minutes in the microwave.) The first batch gets soaked with hot sauce of some kind and then is stirred in with additional batches of the popcorn that I leave dry.
* I precut oil free tortillas into 6 or 8 pieces and store in the freezer. For a quick plate of chips, I put the chips out on a plate and microwave them for two minutes and turn over and microwave for 1 more minute or so until crisp. Watch carefully so they don't burn. If I am making tortilla chips for a family meal I bake the chips on cookie sheets in the oven at about 375 degrees for 10 - 12 minutes.
* I make blender salsa when I don’t have time to cut the veggies.