Weekly Round-Up and Another Vegan Taco Recipe (because I have a problem)

28 Feb

Happy March! So, it’s spring now right? Right?!

I decided to start a “weekly round-up” of meals, to give you all an idea of how I really eat. I do eat everything I make for this blog – indulgent, boozy, and otherwise – among other routine, boring but tasty things. It’s about finding not only balance, but balance that works for you and your lifestyle. I was very hesitant to go down this road at first because what works for me is not necessarily what will work for you and your goals. However I do want to give you all insight to meal structures and creating balance, so have a look and do what you will with it 😉

Breakfasts:

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Juice: fresh carrot+orange

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Lunches:

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I eat the same thing for lunch every week. Usually this, but not always. It’s easy, cheap, convenient, filling, and in all honesty I absolutely LOVE it.

Snacks:

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Raw protein shakes and raw whole-food shakes. Usually a base of: avocado, kale, and parsley.

Dinners:

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Chipotle’s new sofritas. Vegan. With guac (on the side!), pico de gallo, and lettuce.

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Kale and shredded brussels sprouts caesar salad (recipe soon!) Organic local chicken.

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Same.

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Night out. Loaded veggie sandwich on house-made rye. With good beer and great conversation.

Moving on: we all know my love of Chipotle knows no bounds. They recently introduced a vegan option: sofritas. Essentially “ground” tofu marinated in a spicy chipotle sauce. Tried it. Swooned. Went back the next day…and the day after that. Hey, it was the weekend.

Chipotle-Like Sofritas:

  • 1lb firm tofu, drained and crumbled ground meat-like
  • 2 poblano peppers, roasted and seeded
  • 1/4 cup chipotle in adobo
  • 1tsp Mexican oregano
  • 1tsp Cumin
  • 1tsp salt
  • 2 Tbs avocado oil

Directions:
Blend poblanos, oregano, cumin, 1 Tbs oil, and chipotle adobo until smooth.

Toss with tofu, 2 Tbs at a time. Taste-test as you go. More = spicier. I used about 7 Tbs. I love heat. Set in fridge overnight or at least for 2 hours.

Heat remaining Tbs oil in a skillet. Sauté sofritas until heated through. Use it as you would any taco meat!

We tried it 2 ways:
1) hard taco shells, avocado, red onion, tomato, cilantro
2) soft corn tortillas, avocado, pico de gallo, lettuce

And a squeeze of lime. Always a squeeze of lime.
Both were delicious. And will eaten in copious amounts throughout the weekend.

Try it! You won’t be disappointed.

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