Happy Wednesday! It has been a while since we did a What I Ate Wednesday so I (Phoebe) took some pics of a recent day of food to share with you today! Also I was pretty excited about how my dinner turned out so I’m sharing what it was and how to make it at the end of this post!
Breakfast today was a tofu scramble! I’m on a scramble kick these days, I’ve been making a big batch on Sunday and portioning them out for breakfasts each morning! I add in as many veggies as I have on hand (most of them frozen but this time I had some fresh zucchini and kale in there)!
Between breakfast and lunch I tried something new: Four Sigmatic Mushroom Coffee! It is instant coffee with extracts of Lion’s Mane and Chaga mushrooms. The package says it helps increase focus and obviously boosts nutrition from these mushroom superfoods! I’m not a mushroom person so I rarely eat them, but I couldn’t taste them in the coffee! I added a big splash of unsweetened almond milk to it too and it works for me!
Lunch was leftover brown rice pasta with marinara, kale and chickpeas. Quick and easy!
Later that afternoon I was feeling like I didn’t have enough green so I went to Thirst Juice Co near my work in Boston for a Green Dream juice! The combination of kale, cucumber, pineapple and jalapeño is delicious!
And now the moment you’ve been waiting for (or maybe not but just go with it…): My amazing dinner!
This is a delicious combination of homemade naan, beans and corn in a Chipotle Garlic sauce, topped with shredded zucchini and chopped tomato!
I found this recipe for the naan on the same day I was going to make tacos. So I decided… why not use the naan for the taco shell? Naan-Tacos? Naacos? No? Maybe? Either way, it worked out really well! The flavor is AMAZING… but it does turn out pretty messy. I’m not sure if I cooked it at the right temp so that may be why it didn’t turn out super naan-like. The naan is a little oily and a bit soft on the inside (but crispy at the edges yummmm) so it was not the best vehicle for the fillings but it was so darn tasty I don’t even care.
So if you’re looking for a unique twist for your next Taco Tuesday that happens to be both gluten free and vegan… this is it!
Garlicky Bean and Veggie Naan-Tacos (Vegan and Gluten Free)
One batch of Turmeric + Garlic Naan
One can of beans, drained and rinsed. I used cannellini but choose your fave bean!
1/2 cup frozen corn
One packet of Chipotle Garlic Sauce or your favorite taco sauce
1/2 of a large zucchini
- Combine beans, corn and taco sauce in a small saucepan. Heat until bubbling, then lower heat and keep warm until the rest of the ingredients are ready!
- Make the Naan per above recipe.
- Shred or julienne the zucchini (I use this julienne peeler)
- Chop the tomato (I added a little salt on top once chopped)
- Layer the beans and corn, zucchini and tomato on top of a naan, fold and eat! Keep the napkins close-by for easy clean-up.
For dessert I had a couple spoonfuls of So Delicious Chocolate Soymilk ice cream and forgot to take a picture before it was gone. Such is life.
That concludes my day in food!
How about you? Tell me something you’re eating today!
As always, thanks to Jenn & Co for the WIAW link up!