Breakfast was Plantifully Based pepper jack and 2 mini frittatas from Simple Veganistan with a fancy orange.
Lunch was a massaged kale salad and a serving of sauce stache's protein bake. I added annato to get a really yellow color.
Dinner was peatips with beancurd knots in oyster sauce and chilies. I attempted to make this kimbap where the rice is replaced with a egg and cabbage pancake… I think I needed to let the pancake cool before assembling, so, not the prettiest. The idea came from an Instagram of Yunnie Kitchen.
To me, this day reflects a day of meal prep as lunch and breakfast were prepared days prior. The only cooking I did was dinner.
by fupapack
2 Comments
This looks amazing! Tell me about the beancurd knot. Is it fried? How do you prepare it?
Damn! 1200 and 90g is fantastic