What did you make, when did you eat it, and where?

Dear GreenSmoothieGirl, what do you eat in a day?   Not only what did you eat, but WHERE were you when you ate it (soccer field, etc.), and when did you make it, etc.?


Answer:   I logged three weekdays  in a row, just for you.   (I think this question was a nice way of asking, do you spend your whole day in the kitchen, or are you busy like me?   Because if you’re in that kitchen for more than half an hour, I’m not even listening to you!)




Breakfast: the kids made themselves kefir blended with banana smoothie, and bowls of granola with sprouts added, and rice milk.   I made my Hot Pink Smoothie in less than five minutes and drank it out of a quart jar on the way to the gym.   (Always!   So boring, sorry.)


Lunch:   In front of the computer, I had a quart of green smoothie with some chips I made with sprouted wheat tortillas (under the broiler, brushed them with olive oil and sprinkled The Zip on them).   I had some guacamole with the chips (that I had in the fridge from yesterday).   The kid in charge of school lunch assembly made whole-wheat PB sandwiches, an apple, carrot sticks.   I stuck the kids’ green smoothies in the fridge for after school.


Dinner:   I made a hot dish called Amaranth L’Orange (coming out in Ch. 9) right before eating it, and my teenaged son made a salad, with some chopped squash and cucumbers and tomatoes in it (took each of us about 15 mins.).   I tossed some raw apple cider vinegar and extra virgin olive oil on, to avoid making a “real” dressing.   I ate mine in the car driving to a soccer practice, along with the remainder of my green smoothie from earlier.   Everybody else ate together except me and my son at soccer practice.




Breakfast: same as above.


Lunch: took a quart of green smoothie to work, with a baggie of Chipotle Sprouted Almonds (Ch. 7).   Drank some of the green smoothie in the car on the way to work (at noon).   Finished teaching at 3:15 and had the rest of the GS and almonds driving home on the way to grab kids for sports practices.   Kid in charge of school lunch assembly made whole-wheat sandwiches and a baggie of cantaloupe slices, a baggie of sugar snap peas, and a Stretch Island fruit leather.

Dinner:   Had Southwest Quinoa Salad that I’d made and refrigerated a  couple of  hours earlier, with extra raw veggies in lieu of making another salad, because we were going in different directions to soccer games and this is an easy meal to take.   I grabbed some plastic cups and spoons to eat out of, at the game.   We also had some Oat-Coconut Cookies I’d made earlier (a mix recipe you’ll get in Ch. 11).




Breakfast: same as above.


Lunch:   had a quart of green smoothie (drank only about 2/3 of it), and leftover quinoa salad from last night, while working at the computer.     Kid in charge of school lunch assembly made bags of popcorn with coconut oil and seasonings (see Ch. 4), a bag of grapes, and a bag of baby carrots.


Dinner:   Threw together Cucumber-Tomato-Red Onion salad with garden veggies, with balsamic and olive oil (see Ch. 2), and made Turnip Buckwheat Casserole (coming out in Ch. 9).   Took about 30 mins. in the kitchen.   We all sat down and ate together at the kitchen table, a miracle in soccer season!


Anyone else trying to eat a plant-based diet of whole foods want to share what you ate in a day, when you made it, and where you ate it?   (Or anyone else eating the S.A.D., just to make the rest of us feel better? haha)

12 thoughts on “What did you make, when did you eat it, and where?

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  1. So cool to see this information! As I have been getting started I found myself wondering all the time – “but what does a day of eating look like?”

    I hope you are considering a “week of menus” kind of idea for your book. It makes it so much easier for folks trying to get started to have whole weeks laid out in front of them.

    And please include the school lunch ideas as well! That’s one I think a lot of parents struggle with.


  2. I am surprised at how much we eat that you eat 🙂 I always think of our family as mostly SAD with good intentions not to be. However, my kids have taken the exact same lunch as your kids many days. Its funny how often people think that eating healthy has to be hard. I eat salad everyday because it is so easy to throw together. My kids are catching on and have chosen to eat salad for dinner often. Thanks for sharing.

  3. Well I can see that I have trying to make this a whole lot more complicated than it needs to be. Popcorn, grapes and baby carrots? Wow, I can do that. I can see that I am way to hung up on what we are taught is a “balanced meal”. Thanks, share more everyone.

  4. Robyn,

    Thanks for sharing that. It’s really interesting to see how you organize your day food-wise. Do love amaranth amd quinoa. It you’d like to me to share some recipes for those, please let me know and I’d be happy to send you a few.

    Getting caught up on your blog and just saw that you were in Europe with your family. Glad you had a great time. If you ever make it to Germany, please do let us know. You’ve always got a place to stay here and we’re next to the Black Forest, wine country, the French Alsace, etc. My life has changed thanks to your blog, and I’d love to have the opportunity to reciprocate. Our house isn’t huge, but we have had families stay with us before and it was always fun 🙂

  5. Hi Evi! I’ve been to Germany (just Munich, actually) before and loved it, even if we didn’t get there last month! I’m sure everyone would love some quinoa and amaranth recipes that you like–so post away here on the blog!

    I’ve gotten lots of email saying “we like the food logs!” so I’m doing one today and will post more.

    Thank you for the hospitable offer!


  6. Well, I just adore quinoa (somehow I digest it really well, feel energetic after eating it and it’s easy to take quinoa salads to the office), so here are a lot of recipes I’ve saved on my computer. With the exception of one, I’ve made all of them and they are keepers for me. Hope you enjoy!

    I’ll try and post the amaranth ones next week (not that many) as I’m on the run. We’re off for a long weekend visiting dear friends in northern Germany. Love Amaranth granola (Müsli) which is common in Germany. Not sure if you have that in the States.

    Quick Lemon and Garlic Quinoa Salad (from Marilu)



    1 cup dry quinoa

    8 cups water

    Pinch of sea salt

    1/2 cup carrots, chopped

    1/3 cup parsley, minced

    1/4 cup sunflower seeds


    2-3 cloves garlic, minced

    1/4 cup freshly squeezed lemon juice

    2 tablespoons extra-virgin olive oil

    2 tablespoons tamari or shoyu (or Braggs Liquid Aminos)

    Rinse quinoa with warm water and drain through fine strainer. (This is important to do. Quinoa has a sticky coating that needs to be rinsed off. Swish and rinse several times. Similar to the same way you wash brown rice before cooking, except more.) Bring water to boil in a large pot. Add salt and quinoa to boiling water. Boil for 10 – 12 minutes. Remove from heat and drain quinoa through a large strainer (in the same way you would prepare pasta).

    Prepare dressing and place in a large bowl. Add carrots, seeds and parsley (I usually chop the carrots and parsley in the food processor quite small). You can also add chopped broccoli, or other veggies of choice (whatever is leftover in the fridge). Add cooked quinoa and toss well. Serve at room temperature or chilled.

    Quinoa and Mushrooms in Acorn Squash (from Marilu)


    2 large acorn squash, cut in half and seeds removed

    3 cups vegetable broth

    1 ½ cups quinoa, rinsed

    2 tablespoons olive oil

    ¼ cup of shallots, finely diced

    ½ cup onion, finely diced

    6 cups of mushrooms, assorted (white button, cremini, shitake, and portobello), chopped

    salt and pepper

    ¼ cup fresh parsley, chopped

    Preheat oven to 350 degrees.

    Cut the ends off of the squash so they can sit upright in a baking dish, brush the squash with a little olive oil and sprinkle with salt and pepper. Add water to the baking dish up to a ½ inch. (This will help steam the squash.) Bake in the oven for 40 minutes.

    In a large saucepan combine vegetable broth and Quinoa and bring to a boil. Reduce heat and simmer on low for 15 to 20 minutes until the liquid has absorbed. Set aside.

    In a medium sauté pan, over medium high heat add olive oil, shallots and onion; sauté until soft and translucent. Set aside.

    In a large (non stick is best) sauté pan add a dash of salt and pepper and heat on high. Add mushrooms 2 cups at a time. (They will reduce and create their own moisture.) Keep adding until all are cook to a soft consistence. Add onion mixture to mushrooms and sauté on medium for 2 to 3 minutes, until flavors come together. When the Quinoa is cooked add to the mushroom mixture. Add parsley and sauté a few more minutes.

    Remove squash from oven and fill with the mushroom Quinoa mixture. Bake in the oven for 5 to 7 minutes. Serve.



    1 1/2 cups quinoa

    1 1/2 cups vegan vegetable broth

    1 1/2 cups water

    4 carrots, diced small

    1 or 2 onions according to taste, diced small

    Put the quinoa in a bowl and add cold water to cover. Stir gently with a fork for 1 minute. Drain through a fine-mesh sieve, then rinse under cold running water for at the very least one minute. Drain thoroughly, 4-5 minutes.

    In a large saucepan, bring the broth and water to a boil. Add the carrots and onion and cook, stirring occasionally, until it returns to a boil. Stir in the quinoa, cover, and reduce heat to low. Simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes. Fluff it up with a fork and enjoy!



    This dish can be eaten cold or enjoyed warm as a pilaf.

    2 cups quinoa, rinsed well

    1/4 cup sunflower seeds

    1 chipotle pepper in adobo sauce

    1 marinated sun-dried tomatoes

    1 Tbs. minced garlic

    1/8 tsp. ground cumin

    1/8 tsp. ground cinnamon

    1/3 cup olive oil

    15 oz. can black beans, rinsed and drained

    1/3 cup chopped cilantro

    In a medium saucepan, combine quinoa, 4 cups water and pinch of sea salt. Bring to a boil over medium-high heat. Reduce heat, cover and simmer until most water has been absorbed, 10 minutes. Remove from heat and let stand 5 minutes. Fluff with fork and let cool.

    In a small skillet, toast sunflower seeds over medium-high heat until lightly golden, about 5 minutes. Set aside to cool.

    In food processor, combine chipolte pepper with 1 tablespoon adobo sauce, tomatoes, garlic, cumin, cinnamon and salt and process until smooth. With machine running, slowly add oil through the feed tube and process until blended.

    In medium bowl, combine beans and quinoa, sunflower seeds and cilantro. Add dressing and toss to mix.



    For general quinoa salad I don’t really follow a recipe. I seed and chop tomatoes, cucumbers, green onions, and parsley. Because quinoa is smaller and more delicate than say, a pasta salad, I make sure I dice them smaller than I normally would for a salad. Cook the quinoa according to directions and then add light vinaigrette. I usually make my vinaigrette for this with white wine vinegar, white balsamic or red wine vinegar. Don’t use a dark balsamic though. I think the color change wouldn’t be as appetizing. It’s great when the colors of the veggies pop out against the grain.

    I put a tablespoon or so of honey in the bottom of the bowl, then add a teaspoon of mustard, vinegar and then whisk in the olive oil. And I mix it into the salad before the quinoa is cool and then refrigerate. It’s better to use less dressing to start. You can always add more just before serving if you want to, but chances are it will be fine with less.

    Quinoa and Potato Croquettes with Mango Salsa


    From Christina Cooks

    Mango Salsa:

    1 ripe mango, peeled, seeded, small dice

    1/2 red onion, small dice

    1 small jalapeno, finely minced

    1 clove fresh garlic, finely minced

    Sea salt

    1 teaspoon hot sauce

    1 cup cooked black beans

    Juice of 1 lemon

    Extra virgin olive oil


    2 cups spring or filtered water

    1 yukon gold potato, peeled, diced

    1 cup quinoa, rinsed very well

    Sea salt

    Extra virgin olive oil

    3 scallions, finely diced

    4 sprigs parsley, minced

    1 jalapeno pepper, seeded, finely minced

    1/2 teaspoon ground cumin

    1/2 teaspoon dried oregano

    Cracked black pepper

    2 cloves fresh garlic, finely minced

    1/2 cup pureed Mori-Nu silken tofu

    3 tablespoons grated vegan soy mozzarella cheese

    Whole wheat bread crumbs


    Make the salsa. Combine mango, onion, jalapeno and garlic in a small mixing bowl. Season with salt to taste and stir in hot sauce, black beans, lemon juice and a generous drizzle of oil. Mix well, cover and set aside for flavors to develop.

    For the croquettes, bring water to a boil and add potato and quinoa. Add a pinch of salt, cover and bring to a boil. Reduce heat to low and cook until quinoa has absorbed the water and has opened, about 20 minutes.

    While the quinoa cooks, place a small amount of oil in a skillet over medium heat. Sauté scallion, parsley, jalapeno, spices and garlic for 1-2 minutes. Transfer to a mixing bowl.

    When the quinoa is cooked, mash it with a fork to break up the potato. Mix in with scallion mixture and fold in pureed tofu and soy cheese. Mix very well. Form quinoa mixture into 2-inch patties.

    Heat about a tablespoon of oil in a skillet over medium heat. Dredge croquettes in bread crumbs. Fry until golden on each side, turning once to ensure even browning, about 2 minutes per side. Transfer to a platter and spoon salsa on top of croquettes.

    Quinoa with Mushrooms (Christina Cooks)


    Ah, quinoa…a wonder of the grain kingdom. With its use being dated to the Aztecs, quinoa seems to have it all–the perfect balance of amino acids, is rich in lysine and complete protein. Perfect for active people, since it is so rich in protein, quinoa cooks quickly and has a nutty flavor that is without compare.

    1 cup quinoa, rinsed very well, drained

    2 cups spring or filtered water

    sea salt

    extra virgin olive oil

    2-3 cloves fresh garlic, finely minced

    1 red bell pepper, roasted over an open flame, peeled, seeded, diced

    1 teaspoon dried basil

    1 cup dried shiitake mushrooms, soaked until tender, thinly sliced

    1 cup button mushrooms, brushed free of dirt, thinly sliced

    2-3 fresh scallions, thinly sliced on the diagonal

    Place quinoa and water in a saucepan and bring to a boil, over medium heat, loosely covered. Add a pinch of salt, cover, reduce heat and cook until all liquid has been absorbed and the quinoa has opened up, about 25 minutes.

    While the quinoa cooks, place a small amount of oil, garlic and red pepper in a skillet and turn heat to medium. When the peppers begin to sizzle, add a pinch of salt and the basil and saute for 1-2 minutes. Stir in mushrooms, add a pinch of salt and saute for 2 minutes. Reduce heat to low and add about 2 cup water. Cover and simmer until shiitake mushrooms are tender, stirring occasionally, about 15 minutes.

    When the quinoa is cooked, stir mushroom mixture into the grain and serve garnished with scallions. Makes 4-5 servings.

    Quinoa Corn Basil Salad


    1 1/2 cups uncooked quinoa, well rinsed and drained

    1 tsp sea salt

    2 cups fresh (about 4 ears) or frozen sweet corn

    1 cup tightly packed basil leaves, finely chopped

    1/2 cup diced jarred red bell peppers (water packed) chopped

    1/2 cup finely diced onion

    1 1/2 Tbsp olive oil

    3-5 Tbsp fresh lemon juice (1-2 lemons)

    In medium saucepan, combine quinoa, salt and 3 cups water. Bring to a boil over high heat. Cover, reduce heat to low and simmer 12 minutes.

    While quinoa is cooking, prepare corn and set aside. Chop the remaining veggies and place in a small bowl with the olive oil and lemon juice, and place in refrigerator.

    When quinoa has cooked for 12 minutes, add corn, cover and cook until quinoa is tender but still crunchy, about 3 minutes. Drain and transfer to a large serving bowl. Fluff with a fork and set aside to cool to room temperature. Add the chilled veggie mix, stir and serve at room temp or refrigerate for later use and serve cold.

    Quinoa with Carmelized Onions (from Vegetarian Times)


    1 1/2 cups uncooked quinoa, rinsed well and drained

    1 medium sweet onion

    1 Tbsp olive oil

    1/4 cup veggie broth

    2 Tbsp finely chopped fresh parsley

    2 Tbsp fresh lemon juice

    1 1/2 tsp dried oregano leaves

    Salt & freshly ground black pepper to taste

    1 medium tomato, seeded and chopped.

    Rinse quinoa well before cooking. Put quinoa in 3 cups boiling water, return to a boil, reduce heat to low, cover and simmer for 15 minutes.

    Meanwhile, combine onion and oil in a medium nonstick skilet. Cook over medium-high heat until onion is browned, about 15 minutes, stirring frequently. (If onion starts to burn, reduce heat.) Set aside.

    Rinse quinoa with cold water until cool; drain. In a large mixing bowl, combine quinoa, onion and remaining ingredients except tomato). Mix well and immediately before serving, stir in tomato. Serve at room temp or cold.

    Mushroom and Pea Quinoa Risotto


    2 tablespoons olive oil

    1 pound mixed mushrooms, such as baby blue oyster, cinnamon cap, hedgehog, or black trumpet

    1 tablespoon minced garlic

    ¼ ¼ cup chopped fresh Italian parsley leaves

    Salt and freshly ground pepper, to taste

    2 tablespoons olive oil

    1 cup couscous

    4 cups chicken or vegetable stock, simmering and covered

    ½ ½ teaspoon ground turmeric

    1 cup quinoa

    1 cup finely chopped scallions

    2 cups frozen petite peas

    Fresh parsley for garnish

    Optional: Vegan parmesan cheese

    Using a large skillet, heat the olive oil over moderate heat until hot, and sauté the mushrooms. Continue cooking and stirring until they are golden brown, for approximately two or three minutes. Reduce the heat slightly and add garlic. Stir continuously until the garlic is lightly browned, then stir in the parsley and season with salt and pepper. Remove from heat and set aside.

    In a heavy saucepan heat just 1 tablespoon of the olive oil over medium-high heat until the oil is hot but not smoking. Sauté the couscous, stirring to coat with the olive oil. Continue cooking for about 1 minute. Stir in one cup of simmering stock and the turmeric. Bring to a boil and then remove from the heat and cover. Allow the mixture to stand for about five minutes. Uncover and fluff the couscous with a fork. Cover and keep warm. In a large bowl, mix the quinoa with enough cold water to cover it by several inches. Stir the quinoa to rinse and drain in through a fine sieve. Rinse the quinoa again under running cold water, and drain well.

    Use a large, heavy pot to heat the remaining tablespoon of olive oil over medium high heat. Saut̩ the scallions until they are wilted but not browned. Stir in the quinoa and continue to cook, stirring constantly, until hot. This should take one to two minutes. Add one cup of simmering stock, stirring constantly, until absorbed Рabout 5 minutes. Add another cup of simmering stock, stirring, until the liquid is almost completely absorbed, about 10 minutes.

    Add the mushrooms, the couscous, the remaining one cup of simmering stock, and the peas. Cook, stirring constantly, until nearly all of the liquid is absorbed. The risotto should be moist and creamy. If it’s too dry, add a small amount of boiling water. Season with salt and pepper. Serve immediately and garnish with parsley leaves and grated vegan parmesan.

    Edamame & Asparagus Quinoa


    1 cup quinoa

    1 Tbsp olive oil

    2 medium shallots, thinly sliced

    1 small onion, chopped

    6 asparagus spears in 1 1/2″ pieces (frozen works well, too)

    2 Tbsp balsamic vinegar

    1 1/2 tsp tamari

    1 cup shelled edamame


    Black pepper

    Cook quinoa according to directions. Heat oil over medium heat, add shallots & onion and cook until softened. Add asparagus and cook until tender, 2-3 minutes. Stir in vinegar, tamari & edamame. Season with Bragg’s & pepper to taste

    Fluff quinoa – add asparagus mix & toss

    Quinoa Tabouli Salad


    6 cups cooked quinoa

    1 small bunch mint leaves

    2 lemons

    2 Tblsp umeboshi vinegar

    1 small bunch of blanched radish

    2 cups of loosely packed parsley

    1 cucumber cut small

    1/4 cup pine nuts

    1 tsp sea salt

    Lightly toast pinenuts in a dry pan. Finely chop mint & parsley. Cut cucumbers & radish in small pieces. Juice lemons. Mix all ingredients together & serve.

  7. Here as promised. I like using Amaranth in casseroles (mixed with veggies, garlic, nutritional yeast) or in stir frys (veggies, sunflower seeds or cashews, spices). Here is a nice and easy dessert we like:

    Amaranth Pudding

    2 cups amaranth, cooked

    1 cup organic apple juice

    1/2 cup raisins

    1/2 cup almonds, chopped fine

    1 1/2 tsp vanilla

    juice of 1/2 lemon

    grated rind of one lemon

    dash of cinnamon

    Combine ingredients in a large sauce pan, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Pour pudding into individual dessert bowls. Top with a few strawberries (or fruit on hand) and chill.

  8. Unfortunately, my physician has just asked me to cut all foods with a GI over40 and absolutely no animal products!The only cooked food I can have… in moderation would be legumes. My metabolism seems to be shutting down and we have no clue why. I am currently holding steady on my wt but not reducing what came on in the past couple of weeks.

    Thyroid has become a major issue.

    Needless to say, my diet has become EXTREMELY limited.

    This is resulting in a tremendous amount of creativity but lets just suffice to say I’ve gone from 80% raw to eating 99% raw now and any help or recipe ideas in that area would be appreciated!

  9. I’m not sure where the post is that asks for ideas on how to make it easier to keep preparing green and hot pink smoothies without much kitchen time, but I think I’ve got a good system, so I’d like to share it.

    Here it is in a nutshell: All the ingredients go in the freezer or the pantry so I’m never out of supplies and nothing goes bad!

    Here’s what I mean.

    Green Smoothie ingredients in my freezer: previously fresh bag of spinach or kale from which I remove handfuls and stuff in the blender; flax seeds; unpeeled lemons quartered and tossed in a ziploc bag (much easier than juicing and freezing cubes, etc.); bag of mixed berries (I find if I put those in the blender first I’m not dealing with raspberry seeds in my teeth); peeled bananas tossed in a ziploc bag. The agave syrup of course just sits in the cabinet. See? Easy.

    Hot Pink Smoothie ingredients in my freezer: baby carrots in a ziploc bag; halves of peeled beets in a ziploc bag; cashews. I buy the coconut liquid in shelf-stable cans, and the vanilla and date pieces are also in the pantry.

    Just remember when you’re freezing fruits and vegetables that you don’t want to freeze into one solid block, toss the individual pieces on a cookie sheet and throw that in the freezer for a couple of hours before dumping everything in a ziploc. Works wonders.

  10. Cristina, good suggestion–to have a week of menus, thank you.

    Lynn, I’m going to have a much-expanded book review section on my site any minute, as soon as either my web master starts doing all the tasks I’ve given him, or as soon as I hire a second web master, whichever comes first! I will have a list of my favorite books, including the easy-recipe raw-foods cookbooks I love. Or as my friend Laura says, “arranging the elements,” rather than cooking.

    Erin, great ideas, thanks for sharing!

    And Evi, I’m giving you credit for a couple of these recipes in the 100 Easy Lunch Ideas collection I’m working on, thanks! I don’t know how to make amaranth muesli, so do tell how!!

  11. Thank you so much, Robyn, for sharing what you and your family eat for three days. That was very nice. I’ll take a closer look in a minute. I just wanted to say ‘thanks’ first.

    I see Libby sometimes at school. I teach Spalding there. She’s the one who told me about your site. I enjoy it very much. –good ‘salesdaughter’

  12. Robyn,

    Glad to read you like the recipes. Please bear in mind they are not all from me, but from various websites and books. Some of them I’ve tweaked so I’m not sure how original they are. Had just stored them on my PC for personal purposes.

    This past weekend I made the Quinoa and Mushrooms in Acorn Squash (from Marilu Henner) but used butternut squash instead (have never found acorn squash here in Germany) and added some chopped hazelnuts to the quinoa mix and some organic vegan mozzerella on top of the stuffed squash before baking again. DH and DD loved it! YEAH! And I don’t have a DH who is particularly nuts about my eating preferences.

    I’ve never made amaranth müsli myself, since there are so many versions of it to buy over here and mostly organic ones. I just checked the net, but only found recipes similar to the granola you make but with amaranth added. Sorry that I can’t help you there further. If I tried to make some on my own, I suppose popped amaranth, dried fruit including raisins and some sort of chopped nuts would be good.

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