WIAW: The End of VegWeek 2014
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I’m back with another WIAW post! Woohoo!
This was my final day of vegetarian eating for VegWeek 2014.
Breakfast: Over-medium egg over red beans topped with a little cheddar and half a grapefruit.
Morning Snack: Black Cherry Chobani and a banana
Lunch: Carrot Yam Ginger Soup (see below) and fresh strawberries
Afternoon Snack: A lot. I was hungry. Carrots, almonds, string cheese, and, yes, a couple of mini Peanut Butter Snickers
Dinner: Leftover Quinoa-Stuffed Poblano Chiles and 3 small squares of Green & Black’s Hazelnut and Currant dark chocolate bar
I adored my soup for lunch. I ran out of time for making soup on Sunday, but since this is a light workout week, I had time between my workout and helping Nathan with cooking dinner on Monday night to get a pot going. I really love this recipe! I use it as is, but I just chop the ginger roughly. Then, I use an immersion blender to puree everything. It makes creating a smooth soup so much easier than trying to pour hot liquid into a blender. Since I don’t serve this right after I make it, I skip the chive garnish, but if you are making it to eat right away, I’m sure it would be incredible. The recipe made 6 one and a half cup servings. I kept out one for lunch today and put 5 containers into the freezer. That means I have 7 total servings of soup just waiting for me in there! YUM!
VegWeek sounds interesting! I’m going to have to go check out your other posts to see how the whole week went!
Congrats on your completion of VegWeek! Awesome!