Whole wheat organic pasta with organic tomato basil marinara sauce, to which I added sautéed white onions in coconut oil, eggplant, red bell pepper, jalapeno pepper, celery, green olives, garlic, sea salt, cracked black pepper, parsley…
Made a gazpacho type cold soup, which I also used as veggie spread for avocado sandwich. Used the Kitchen King Pro, manual powered chopper blender. It doesn’t really puree or liquify like an electric blender, but that’s a good thing to me, because it chops quickly for salsas and things without making a mush, though I have made humus with it by spinning it longer.
This recipe was partly an experimental variation on gazpacho, using red bell pepper, jalapeno pepper with seeds removed, red onion, garlic clove, tomatoes, celery, cucumber, Ataulfo/yellow/manila mango, fresh lemon & lime, sea salt, fresh cracked black pepper.
Sauteed Vegan Chicken Strips with Veggies & Brown rice.
An improvised dish with an Asian mildly spicy flavor.
extra virgin olive oil to sauté,
veggie chicken strips from (Trader Joes)
organic frozen corn (Fresh N Easy)
organic frozen peas (Fresh N Easy)
frozen tri-color bell pepper (Trader Joes)
organic brown rice (Fresh N Easy)
fresh jalapenos (sliced)
fresh cilantro (chopped)
fresh garlic (chopped)
fresh cracked black pepper (Trader Joes)
Bragg Liquid Aminos (soy sauce alternative sold at Fresh N Easy & Whole Foods)