row one: strawberry, fresh coconut milk, banana, blueberry smoothie // veggie taco with sautéed carrots and bell peppers, red beans, sharp cheddar, avocado, cilantro and lime
row two: Daphne’s has great soup // sautéed kale and mushrooms with almonds, black beans and brown rice.
row three: quinoa, raisins, avocado, almonds, romaine, cucumber, navy beans, shredded carrot and citrus vinaigrette // my favorite homemade pasta sauce: cherry tomatoes, onions, mushrooms, fresh basil, lentils, olive oil, garlic and salt. You can’t mess this up as long as you remember the olive oil, garlic and salt and add more tomatoes than any other ingredient. It makes pasta or quinoa so much better (and healthier) and it’s an easy way to make something from scratch.
+I’ve heard some people tell me that they had to stop eating vegetarian because they became anemic. I really want to avoid this happening to us, so you will see that most of the meals I share include items like eggs, beans, green leafy vegetables, whole grains, nuts and seeds so we avoid an iron and B12 deficiency. Scott isn’t a full vegetarian, so it isn’t as much of a concern for him, but a balanced diet is (obviously) important for everyone. I also take a daily multi-vitamin. So far, so good, but I did want to mention this because I wouldn’t want any of you to become anemic if you choose to eat vegetarian or vegan.
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