Dr. McDougall’s Vegan Meal Plan Day 6: Lunch

So we are closing in on day six. I wake up hungry and I am hungry each day by dinner which means that I am losing the weight and my body is reacting at the appropriate times. I am not hungry all day and I actually have enjoyed all the foods I have eaten and don’t think of them as “diet food” as much as a normal breakfast and lunch. At dinner I just eat reasonably. i splurge a little once a week but that’s all. Simple enough.

 

Pistachio Citrus Quinoa Salad 2

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Lunch Day 6: Pistachio Citrus Quinoa Salad (made with organic quinoa and couscous)

 

Okay first off this smells amazing coming out of the microwave and is also the simplest to make so far. 1.5mins inthe microwave and some water and we are good. When i took it out of the microwave my coworker declared she was going to lunch because I was making her hungry with whatever yumminess I just made. So far, so good and it isn’t even in my mouth yet! It is not too salty or sweet and you can definitely taste teh citrus. It does get a little thick as it sits so keep that in mind. You may want to add some extra hot water, a dash of oil or margarine if you feel it is too think but I ate it just fine as is. The seasoning is very nice and backs up the refreshment of the citrus flavor. I did notice the pistachios but couldn’t really taste them. I did get one that stuck in my teeth though! Overall a very simple dish. I would say this is more of a side dish I would have with maybe a vegan chicken salad. I wouldn’t eat this as much as a main meal but I enjoyed it overall.

 

Pistachio Citrus Quinoa Salad 1

 

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Food is Love.

The Hippie Gypsy

Grilling for Vegans: What to Eat and How to Make it

As grilling season approaches I realize that my husband gets so excited his heart may just explode. I say it is from the meat heavy dishes and he says it is from the amazing Weber Grill my father got him as a present. Whatever the case is I make him grill me veggie burgers, corn, whatever. And he has started to become an expert. No grill baskets needed. So here is my veg-lovers guide to eating at a barbecue without all the looks (except of envy) and the extra equipment!

1. Invest in fresh veggies. The frozen kind will not be able to hold up to direct fire. Save those for the wintertime when you are feeling lethargic and uninspired.

2. Buy tinfoil/aluminum foil. This is a cheaper but I admit a less ecofriendly option to grill baskets but it is reasonable especially when you have a bunch of people hitting up your home on a hot day. You can just toss out the oil salty foil after and worry about that sink another day. And no cross contamination!

3. Invest in an olive oil mist sprayer. I have the one from Macy’s that I also know Martha Stewart sells. It works and doesn’t slather on too much oil.

4. The only seasoning you need is salt and pepper. That being said take any veggies you want and spray them season them throw them on tinfoil and grill to your hearts desire. I am a big fan of grilling corn, chopped broccoli florets, Portobello mushrooms, zucchini, summer squash, and tomatoes. My Aunt came over the other day with pineapple and my husband grilled it right on the grill no foil needed and we topped our burgers with it.

As for a good grillable burger. Which is every vegan’s 10million dollar question… My husband makes my Vegan Boca Burgers on foil on the grill or Dominix Eggplant Burgers. Perfect with a little ketchup and mustard!

A good grillable sausage? I am obsessed with Tofurky’s Beer Brats. I mean obsessed. No foil needed and I will eat them year round. We also do soy hot dogs and all seem to be good so I just get whatever is on sale. The kids don’t notice the difference but on a side note cook them in a hot dog toaster or microwave. The grill sometimes overcooks them fast. You can place on for a second after for the grill markings.

Enjoy!

XOXOX,

The Hippie Gypsy