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My meal prep for plant based eating this week is one batch of Mexican seasoned pinto beans, One baked acorn squash, jasmine rice, yellow grits and quinoa. I can mix and match or use in recipes. See ongoing blog post of recipes. I like to cook from scratch to decrease preservatives and cost. It is handy to have these things on hand to throw together for quick meals. My lunch today is squash stuffed with quinoa, dried cranberries, and pecans, garnished with roasted squash seeds.
Made an awesome plant based Taco Salad with edible bowl. See my Plant Based Recipe - ongoing blog post if interested. Scroll down. Last recipe on the bottom. I hope everyone is doing well. We are having great weather. In the 80's. No snow... no ice.... no stress!Santa's Lilltle Yelper invites you to check out the Doxie Lovers TeamWhole foods/plant based dinner. No meat/dairy. Very good, Veggie soup with guacamole quesodillasCome and show off your Doxies talent at the Doxie Lovers Team. For all fans of Doxies.Weanie Roast! Happy Fall Ya'll. I feel like mindlessly eating today so I threw a low calorie, high protein, high fiber soup in the crockpot. Guiltless pleasure.is 9 pounds lighter!is 8 pounds lighter- be yourself, everyone else is taken.Be yourself. Everyone else is taken!day 5 of my streak for "Exercise for at least 10 minutes per day" earned 8/13/2020Miss my walks in Nebraska!!CocoTrick or Treat
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