What Vegans Eat – Day 995, Travel Edition

BalatarinPrintFriendlyFacebookTwitterPinterestGoogle+Share

Breakfast: It’s our last day in California. We are ready to go home! We started packing and cleaning up the house we have been staying in. There was some leftover Steel Cut Oats cereal form yesterday. I reheated it and added what remained of the Rolled Oats we had and topped it with Walnuts. Gary had Teeccino and made a cup of Earl Gray tea for me. And we had our vitamins! We’ve been forgetting to take our vitamins every day while we have been here. Today was a good day to remember to take vitamins. Being in an airplane sharing the air with the fellow passengers is an easy way to catch a cold. I decided to pick up some vitamin C as well to take throughout the day as a precaution.
1nov2017-breakfast
 
Lunch: I had gotten some bad news that my dad had been rushed to the hospital. There was nothing I could do while in California and was glad to be flying home to NY so that I could see him in the morning. Later we learned he was okay and was sent home. To relax from the anxiety of the morning we took our last walk on the Contra Costa Trail. I nervously ate a carton of Garbanzo Beans before putting our luggage in the car and locking up the house. Our flight was departing in the evening from San Jose. We drove down in that direction to spend the rest of the day. Gary and I shared a block of Hodo Soy Baked Tofu. I was almost afraid to eat it because most store-bought baked tofus are so salty. Gary promised me it wasn’t and I glanced at the nutrition panel to see. The sodium in mg was about the same as the calories per serving. This was a good sign. The tofu was indeed not salty at all. It had a nice, subtle flavor.
1nov2017-baked-tofu
 
Dinner: Gary’s sister Deb had invited us to dinner. She prepared a lovely meal. We each got to put together our own salads with ingredients she had prepared including Butter Lettuce, Cooked Beets, Avocado, Garbanzo and Kidney Beans and Onions. We brought a jar of Tahini we hadn’t finished and Gary made a dressing with a potent Red Wine Vinegar.
1nov2017-dinner-salad
 
Dinner consisted of Baked Butternut Squash roasted with Balsamic Vinegar, and a Pasta made with Spinach and Red Wine. Molto Bono!
1nov2017-dinner
 
For dessert there was a basket of Fresh Fruit, Chocolove Dark Chocolate and Coconut Bliss.
1nov2017-dinner-dessert
 
 

BalatarinPrintFriendlyFacebookTwitterPinterestGoogle+Share

Leave a Reply

Your email address will not be published. Required fields are marked *