Day two is in the books. I ended up basically repeating the same food from yesterday and I realized that is a pattern for me. Once I find foods that I like that work for me, I am not apt to change it. The tofu scramble pictured above was made for my 19 month old daughter, as it is one of her favorites.
I also made the oat muffins I have been having for breakfast just about every day for the past six weeks. I call them “crack muffins,” because I can’t get enough. It is this recipe from Chocolate Covered Katie, but I make it with two-three tablespoons of maple syrup and unsweetened applesauce instead of oil. I also omit the vanilla and salt, because I just can’t be bothered.
I also made the peanut butter granola bars from the Forks Over Knives cookbook, but I only use three tablespoons of maple syrup there, too. The original recipe calls for a completely unnecessary 1/2 cup of liquid sweetener.
I also made some kale chips for the first time, but I was not a fan. My daughter did not care for them either. She did like my spinach smoothie, though, and nearly drank the whole thing.
She also kept asking for a “bite!” of nutritional yeast as I was making the tofu scramble. This is her gleeful face after eating several bites of the stuff.