Veganizing Breakfast

Hello everyone,

I hope you had a great week and are ready for the weekend!  I know I am–I had a stressful week as my student teacher decided to quit after only a few weeks in.  The resignation came out of nowhere, so I really had to scramble to make sure I was prepped to teach all of my classes each day.  I was upset at first, but now I’m glad to have complete control of my class back as I don’t want someone who isn’t passionate about teaching running my classroom.

I decided to make ahead some breakfasts for the week as I knew my life was going to be crazier than usual. I honestly have a really tough time with breakfast and don’t eat it half of the time.  I get to work around 6:30 or 6:45 a.m., and I’m usually very busy from then on.  I will drink a lot of coffee, but sometimes I can’t make myself eat breakfast even if I bring it.  I also try not to ever eat in front of my students, so if I don’t have time to eat before they arrive, I just forget about it.

I know it’s really important for me to eat breakfast if I want to be on top of my game, so I’m going to try my best to be organized enough to make that happen.

Something I used to do to “treat” myself in the morning was stop by Starbucks once a week and get a fancy specialty latte and their spinach feta wrap.  But I was starting my day with a lot of sugar and sodium (not to mention $10+), so now that I don’t do that, I definitely feel better.

This week I decided to use some steel-cut oats I had forever (and just now expired) to make mason jar oatmeals.  I wanted to customize them each day in order to entice me into eating them since I get bored so easily.  I have a microwave in my classroom, so these were easy to heat up each day.  I came up with so many combinations with items I already had in my pantry and need to use up.  I did (left to right): apple pie (oats, almond milk, cinnamon applesauce, and fresh apples), raisin oatmeal cookie (oats, almond milk, cinnamon agave syrup, raisins, and toasted almonds), peanut butter chocolate banana (oats, almond milk, banana, cacao powder, peanut butter powder, and peanuts), cashew coconut banana (oats, almond milk, banana, cashews, unsweetened almond flakes), and berry delight (oats, almond milk, blueberries, blackberries, and toasted almonds).

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Each one tasted great, but my favorites were the oatmeal cookie and cashew coconut banana.  Since I am almost out of steel-cut oats, I think I will try it with regular oatmeal next week.

And even though I meal prepped pretty well this week, I needed something different tonight, so I made some mashed potato waffles.  I have been craving potatoes lately, so I steamed some russets in my Instant Pot and mashed with sauteed onions and garlic.  I then put in some almond milk, Earth Balance, and Daiya cream cheese and seasoned with a ton of smoked paprika, salt, pepper, and garlic powder. IMG_20180125_183533518.jpg The result was even better than I imagined!It was honestly one of the best things I’ve ever eaten!  I made enough for a few waffles, so I am really looking forward to eating them as leftovers!

 

 

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Packing Vegan Lunches

When I started veganism, I was at home on winter break.  I am a high school teacher, and we had two weeks off for the holiday.  I had time to cook, meal prep, and get creative with recipes.

I went back to work this week and was a bit worried I wouldn’t be able to keep up with my new years vegan goals.  I try to meal prep the best I can, but I am not one of those people who likes to make the same meals to last the whole week.  I like to vary it up a bit, but sometimes that requires time I may not have.

I am lucky in that I get 45 minutes for lunch, a rarity for most teachers.  I also teach in a school near several reasonably priced and quick restaurants.  Many of them have great vegan options including healthy soups and salads, but in order to save money and time, I bring my lunch and plenty of snacks on most days.  I also bring my breakfast as I usually get to work between 6:30 and 7 a.m., and I don’t like to eat before that.

This week I had some leftover vegan pizza with lots of veggies, which was pretty awesome because it made making lunches easy.  I packed some non-dairy yogurt and fruit, homemade granola, nuts, and celery+hummus.  If you can believe it, this isn’t enough food to last me throughout the day before dinner, so I often eat a Larabar, too.  To be fair, I also work out and walk my dogs about three miles a day in addition to all the walking I do at work, so I am also burning calories.

 

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After I ran out of leftover pizza, I switched to a stir-fry with noodles and marinated tofu, and will finish up tomorrow with an everything bagel with marinara and So Delicious shredded mozzarella.  This is kind of a lazy/unhealthy lunch, but it’s good to treat yourself on Fridays.  I also made my favorite breakfast in the Instantpot, mango sticky rice with coconut milk.  I got the recipe from High Carb Hannah, and it is one of my favorites.  I topped it with a bit of coconut sugar.

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I sometimes get a sweet tooth at work, especially in the afternoons.  I’ve been pretty good this week as there isn’t much vegan candy available, so I’ve been drinking the Tazo vanilla bean macaron tea because it reminds me of dessert, and I managed to find some Jolly Ranchers today as well.

Other than that, being vegan has been super easy this week.  I bought myself some delicious Ben and Jerry’s non-dairy Cherry Garcia, and it made my week.  I also made some vegan nachos with sweet potato tortilla chips, corn, beans, tomatoes, and So Delicious cheese.  It was amazing.

 

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