What I Eat In a Day: Vegetarian and Gluten-Free

Hey all! Lately I’ve been trying to get inspired to make new meals that aren’t boring to me because I’m definitely not the type of person that can eat the same thing every day. I also need food that is going to shock my taste buds from time to time preferably something with hot sauce or lemon, I could really eat anything with those two.

I’ve been extremely busy lately with one month to graduation and trying to figure out this whole adult thing (if anyone can teach me how to real world, please let me know), this has made grocery shopping a bottom priority as of late. So I decided to whip up lunch with literally whatever I had left in my fridge, luckily a package of extra-firm tofu was one of those things. So here we go, this is every glorious thing I consumed April 12th, 2017.



So I decided to start my day off with some Southwest Tofu Scramble Breakfast Tacos. I completely made up and winged this recipe and I’m kind of proud of the end result. This was a game time decision, as I made these with 15 minutes to spare until I had to leave for my internship. These were fairly simple to make, and my first experience with cooking with tofu for breakfast. I have no idea the measurements of what I actually made this with because I threw it together in 10 minutes but here is what you’ll need:

  • Bell peppers
  • Red onion
  • Mushrooms
  • Zucchini
  • Extra-firm tofu
  • Taco seasoning
  • Corn Tortilla
  • Avocado oil
  • Optional: Hot sauce and Avocado

So how do you make this you might ask…how did you make all of these random ingredients you literally found in your fridge last minute taste like pure magic in your mouth?? Well, I’m here to tell you. Step 1, cover skillet with avocado oil on medium heat and start sizzling that corn tortilla. While you do that, chop up your veggies and crumble your tofu. You can really use any veggies you want, this is just what I had leftover from making shish kabobs the other night (we had one 70 degree day and I tried to be grill master). When your tortilla is nice and crispy you’re going to want to take that baby out of the skillet and throw it on a plate. Next I just put a little more avocado oil in my skillet and put down the veggies and tofu. When the veggies start to look cooked I add in the taco seasoning, which I kind of just guess how much I think I’m going to need (unprofessional cooking with Mary Kate tip). More time passes and as I start to realize I’m going to be late for my glamorous unpaid internship I take the veggies out and put them on the tortilla, add some sliced avocado and put more hot sauce than I really should on it. With this meal I also had a cup of Fit Tea, which I’ll most likely be posting on in the future after this trendy teatox is over and I look like a Victoria’s Secret model because that’s how these things work, right???


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My lunch was pretty simple to be honest, but really filling surprisingly for a salad. Nothing flashy about this besides the roasted tofu I made that tastes like perfect mix of crispy and godly.



I made up this recipe the other day, and I kind of guess that this is how one would roast tofu but you never know. All you need is extra-firm tofu, soy sauce, rice flour and avocado oil or whatever oil you have on deck.

So here’s how you make it:

  1. Preheat your oven to 450, it’s about to get hot in here.
  2. Cut up yourself some extra-firm tofu cubes but first try to press as much moisture out as you can with paper towels and your hands. We want these nice and crispy.
  3. Put tofu cubes in a bowl and drizzle on mixture of soy sauce (I used gluten-free because I don’t hate myself) and avocado oil. I shook this all up then let it sit and marinate for like 10 minutes. Made myself a cup of tea and got distracted by bad Bravo reality TV.
  4. Drain your excess marinade and sprinkle some rice flour on your tofu, it’ll help it get extra crispy.
  5. Put on parchment paper on a tray and pop in the oven for 20-25 minutes and watch them get golden brown and beautiful.

So after you have your tofu the rest is fairly simple. Lay out a bed of spinach, cucumber, avocado and almond. Add tofu. For the dressing I did an easy go to of 3 parts apple cider vinegar, 2 parts agave nectar, and 1 part lemon juice. Once your salad is dressed and plated you’re ready to feel like a fit goddess because you’re eating a salad where chicken tenders is not a main topping.


So for dinner my housemates and I decided to go out for our lovely sister Sam’s birthday. Sammi is a gem and one of the funniest humans I’ve ever had the pleasure of knowing so it was only necessary that $2.50 margs were on deck to celebrate. There’s a place in my college town called Water Street Cafe, at night it functions as a bar under a different name but by day it is a hot spot for the best food around. Highlights include: homemade gauc, wings, burritos and salads to die for. It was taco night when we went but I decided to go with nachos. I usually don’t eat animal byproducts but I’ve been good so why not. These nachos consisted of corn tortilla chips, pico, black beans, cheese, jalapenos, sour cream and a side of gauc (of course I added hot sauce too). These were 10/10 and if time travel was a thing I would go back and re-eat these 12 times over.

Besides the nachos, I was able to stay relatively healthy with my meals of the day. Adopting a healthier lifestyle can be rough but letting yourself binge eat nachos and drink margs once in a while really keeps you sane, trust me, I’m a doctor. Overall, a fun day of eating considering I had the bare minimum to work with. Stay tuned for more recipes and fun as I continue to fulfill my most basic human need and feed myself.

What I Eat In a Day: Vegan and Gluten-Free

Hello! So unfortunately, I am the queen of dietary restrictions but luckily this has forced me to be extremely innovative with what I eat. I have celiacs disease so I am restricted to a gluten-free diet (I’ll post more on that later), and right now I have realized I feel my best on a plant-based diet. I can’t consider myself a vegan because I do consume dairy and seafood occasionally but I am constantly challenging myself to create the best meals I can that are cruelty-free. Eating this way recently helped me drop 25 pounds in a few short months. Here’s a basic walk-through of a normal day of eating for me, and some dank recipes that you can recreate if you like yourself.


Screenshot 2017-04-11 at 12.54.21 PMI have to admit that I am not much of a traditional breakfast food eater, as you can see from the photo above. I’ve seriously been known to eat anything from nachos to salads for breakfast, ask my housemates. I like to start my day off with something carb and vegetable heavy so I have the energy and right nutrients to get me through my day. Today I started off with some potatoes o’brien (you can literally get them frozen at any grocery store, I suggest this) and some brussel sprouts and asparagus. After I cook this all up, I throw it in a bowl and cover it in ketchup and hot sauce (I’m a savage) and sprinkle it with nutritional yeast (vegan cheese substitute from the gods). I usually follow this with a huge mason jar of lemon water and some tea or coffee with almond milk. This keeps me full for a few hours, gets me ready to start my day and satisfies whatever morning craving I have.


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I’m not a huge snacker and I eat pretty big breakfasts so my next meal is always lunch. This recipe isn’t super involved but tastes like it took a huge amount of time to prepare. The most time consuming part of this meal is the “meat,” for this I dice up white onions, bell peppers and baby bella mushrooms. I saute this on medium heat in avocado oil until the onions starts to brown then add in either some TVP (vegan meat substitute) with taco seasoning or Beyond Meat’s Beyond Beef Fiesty crumbles. I continue to saute this all in a couple tablespoons of salsa until the TVP or beyond beef crumbles look cooked through. I then add this to a bowl with some fresh romaine, corn, avocado, blue corn tortilla chips and usually some frozen tropical fruit like mango (the mixture of sweet and spicy is great, trust me). As usual, I tend to douse this with hot sauce (tapatio is a favorite) and sprinkle on the nutritional yeast for some B12 goodness.


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Dinner is always interesting for me, I try to get the most creative here because I am usually done with class work and interning decently early. This meal is something I completely winged once but ended up becoming a favorite. I try to have a little more carbs with dinner than lunch because if I don’t I end up late night snacking until I fall asleep and ruin whatever progress I’ve had all day. The base of this meal is essentially just rice noodles and assorted cold veggies. I slice up some mushrooms, avocado, red cabbage, radishes and zucchini and layer them up with the noodles in a bowl. The dressing is what really brings them together. It’s hard to find a good Asian dressing that is gluten-free because many include wheat-based soy sauce but Annie’s makes a really good sesame ginger one! I like to finish this off with some hemp or sesame seeds and call it a day. Definitely one of my favorite bowls and really fills me up.

That’s pretty much it for what I eat in a day, when I decide to snack it’s usually on some almonds or popcorn but when I eat large meals like this I usually never have to. I drink a lot of green tea in between meals and I’ve found it keeps my appetite in control. Hope these recipes inspired you and you enjoyed my weird eating habits!