Lunch: As you already know by now, I really couldn’t get enough of stir-fried veggies for lunch. Haha. It’s almost like cheating because you just have to choose as many kinds of vegetables as you want, chop them up, and toss them around in a wok. Too easy. The sauce is light and delicious, too. Add some protein (fish, chicken, tofu/tempeh—in my case, shrimp) and you’re all set. It’s a real simple way of getting all those nutrients into your body!
Breakfast: banana and homemade peanut butter on homemade oat flatbread, and a glass of nai cha/milk tea (1 part low-fat milk, 1 part green tea, 1 tbsp honey). So proud of making some of my own meal constituents at home—I get to choose everything that goes in them, and they’re 100% healthful! (They’re also much cheaper. This peanut butter costs less than half of the usual brand I buy at the grocery, and the flatbread costs almost nothing. Whoah.)
Dinner: Homemade oatmeal crust (I used this oat flatbread recipe which is super easy, inexpensive, and life-changing because I know I’ll keep making it forever) + spinach + tomato + Gouda cheese + dried basil = mini pizza! Oh, and a banana because bananas are awesome, too.
Lunch: shrimp spring rolls (shrimp, mung bean sprouts, carrots, cabbage, onions sauteed in olive oil and wrapped in spring roll wrappers—yay yellow and white!—then toasted in the oven) with a dollop of ketchup and half an avocado.