Thursday marked the halfway point for this 10 day journey. I ended up eating a lot of leftovers! Breakfast: You probably know this one by now…Veggie Scramble and half a grapefruit. This time I topped the scramble with just a little bit of shredded jack. It kind of was the icing on the cake. I wish I had been doing that all week! Morning Snack: Honey Chobani and a banana Lunch (pictured below): Red Beans and Quinoa, Sauteed Kale and Onion, Fresh Strawberries Dinner: Leftover Black Bean Cake topped with some of the lime and yogurt sauce we made for our tempeh tacos earlier in the week, leftover grilled veggies, and leftover spinach salad Dessert: Another square from the candied orange and dark chocolate bar. I really like this one, so I’ll be sure to share the details another day! I made the red beans and quinoa for our veggie plate dinner on Wednesday night. A lot of times when I make beans for a dish like this, I’ll buy the dried beans and let them cook all day in the slow cooker. Unfortunately, I didn’t plan ahead for that this week, so I ended up on Google looking for “Easy Red Beans and Rice” recipes. I stumbled across one from Fat Free Vegan Kitchen that we really enjoyed. I used the ingredients she recommends, but I made some changes to the procedures. First, I chose to make the beans in our Le Creuset instead of a nonstick pan, so I had to add a teaspoon or so of olive oil to keep things from sticking. In addition, I like to see the ingredients in a dish like this, so I hand chopped the onion, celery, green pepper, and garlic. Finally, I didn’t puree the beans and tomatoes as suggested; I left everything intact (but I did drain and rinse the beans well). They took about 45 minutes of cooking time for all of the flavors to meld and the tomatoes to start breaking down, which worked out perfectly while the sweet potato baked and cabbage roasted. I’m a big fan of these beans and will definitely make them again!