No, I am not becoming vegan. I am, however trying to watch my fat intake and dairy intake. I am lactose intolerant. It gets worse the closer it gets to a certain time of the month. So, I will look toward more vegetarian options during my day.
It also helps me regulate my meat intake. I love my beef, chicken, and pork, often forgetting I can make fish dishes for lighter fare.
So, what’s with the green stuff in the picture?
Being lactose intolerant and anemic, I have to find alternatives to popping iron pills and having to run to the bathroom after loading up with cheese for the day. So, I use kale, spinach and other leafy greens for calcium and iron.
I made this before I went for my 3-mile walk this morning.
So, on to the recipe:
A Very Vegan Breakfast
173g Red potato, washed and diced
12 grape tomatoes, sliced
100g Kale washed and chopped
1/4c Onions, chopped
1 tsp minced garlic
30g Pecan pieces
1 tbsp fresh lemon juice
Salt to taste
2 tsp Olive Oil
1/8 tbsp Cajun Seasoning
Approx 581 calories, serves 1
- Preheat oven to 400F
- Mix all veggies and nuts in a bowl
- Add the lemon juice
- Add the Cajun seasoning
- Add the olive oil
- Toss to coat
- Place in aluminum foil
- Bake for 40 minutes, until the potatoes are soft.
It filled me up pretty well and tasted good, too. If you don’t like spice in the morning, you can leave out the Cajun Seasoning and substitute it for your fave.
Until Next Time,
Anissa “Maddy” Walker
House of Geek 