Vegan Diet Plan: Day 5
= No Gluten Ingredients Added
Breakfast
Amy’s Tofu Scramble in a Pocket Sandwich
1⁄2 cup pineapple
1 cup non-dairy milk or yogurt
Lunch
2 cups Amy’s Organic Vegetable Barley Soup
1 Amy’s Bistro Burger
1/2 whole wheat bun or pita bread with
lettuce, tomato, and mustard
Snack
1/2 cup celery sticks
1 tablespoon light salad dressing
Dinner
Amy’s Indian Vegetable Korma with
1 whole wheat chapatti or tortilla
Combine:
3/4 cup sliced cucumber
1/4 cup chopped tomato
2 tablespoons sliced onion
3 tablespoons plain SOY yogurt (and chopped cilantro if desired)
These ingredients make Raita, an Indian condiment that cools the mouth when eating a spicy dish.
Need A Little More?
For an extra 300 calories: add 1⁄2 bun at lunch and 1 cup lowfat non-dairy milk blended with 1⁄2 cup frozen blueberries after dinner.
Daily Tip
Take a walk at lunch.
Your Comments
I felt compelled to write and tell you I'm in love... in love with your Tamale dinners. I got hooked on tamales when we visited Albuquerque, NM, several years ago and since then have been in search of another good tamale! My husband tells me not to order them when I see them infrequently on a menu at a Mexican restaurant but I usually give in and am ultimately disappointed. So, I was hesitant to spend the money on my first Amy's Tamale Verde dinner but I did and I sure am glad because the tamale took me back to Albuquerque! Thank you, thank you, thank you!
Jackie Hall