The pages of this blog generally reflect dinner, and that’s a failing of mine, because our lunches and breakfasts around these parts are no slouch, either! And with the 21-Day Vegan Kickstart well under way, both breakfast and lunch have become even more interesting.
For the past two days, I’ve enjoyed a balsamic zucchini sandwich with a side of curried lentil soup. And I mean it when I say I’ve enjoyed it. My deskmates are agog when I bring this soup-and-sandwich combo back to my desk, and I just smile, because I know in my heart that 1) this is SUCH a healthy dish and 2) it’s all vegan, and yet it garners so many compliments! I’ve always felt that fresh foods are just so much prettier than their processed counterparts, and this meal is no different.
And they’re both so easy to make. For the past two nights I’ve made the balsamic zucchini in advance and then refrigerated it for the next day, and just before going to work I’ve toasted a sandwich roll, washed some basil, and packed everything for the journey. Then just before I’m ready to eat, I slip into the kitchen and whip it all up in no time flat!
I prepared the soup – which lasted for two meals and is now gone – on Sunday and the flavors only enhanced throughout the ensuing hours. The final result was an incredibly flavorful, rich stew that filled me right up! In fact, in tandem with the sandwich, I was almost stuffed – but in a good way.
The kickstart proved a little more challenging today when I had to pass up some egg-and-dairy-based cookies, but that wasn’t too bad. And getting on the scale this morning to find I’d lost a pound and a half was all the inspiration I needed to keep with the program!
So Day 2 was definitely a success. Tomorrow I’m planning on switching lunch up a bit – stay tuned!
:)