Lunch Break - Thursday

MASHED POTATOES / vegan, gluten-free, sugar-free, soy-free / The stars were seriously aligned when I made these. The only thing I did differently than my pre-crazy diet days was use almond milk instead of vegan sour cream, so maybe that was it. Or maybe it was fairy dust. I don't know. If it was the almond milk, I'm a newly converted almond milk in mashed potatoes girl from here on out. I took regular peeled and boiled russet potatoes, blended with a bit of soy-free Earth Balance and unsweetened almond milk, added a touch of onion and garlic powders, and then a fair amount of salt and pepper. That's it! Magic, fairy, unicorn mashed potatoes.

OVEN ROASTED VEGGIES / vegan, paleo, gluten-free, sugar-free, soy-free, nut-free / Oven roasted broccoli and asparagus with shallot oil and Coconut Aminos. I was on the fence about Coconut Aminos, but with the shallot oil, some salt and pepper, it was pretty tasty on these roasted veggies.

BAKED SPAGHETTI SQUASH / vegan, paleo, gluten-free, sugar-free, soy-free, nut-free / Leftovers from spaghetti squash dinner the night before. Nothing fancy, but spaghetti squash, is always a winner.

TERRA CHIPS / vegan, paleo (I think), gluten-free, sugar-free, soy-free / These are some of the few packaged snacks (that we've found) that are soy-free, corn-free, sugar-free, wheat-free, oat-free, etc. Luckily, they're delicious and perfect and it's way too easy to eat the entire bag in one sitting.

YOGURT AND RASPBERRIES / vegan, gluten-free, refined sugar-free, soy-free / Refer to Tuesday's lunch. This is just unsweetened coconut yogurt, with agave syrup and vanilla extract, topped with raspberries.