Fall in Denver is tough to beat. Today we enjoyed a gorgeous sunny day with clear deep blue skies that reach out to the Western mountains, which are beginning to show signs of the approaching winter.
Cheryl and I had a nice walk with our faithful dog Harley, after which I enjoyed a nice warm bowl of oatmeal with chopped nuts and finely diced apples. I grabbed a banana and low salt V8 before heading to the office this morning.
On the way to the office I made did a super quick 5 minute shopping trip to Vitamin Cottage. Vitamin Cottage sells all organic foods and they have a pretty nice frozen foods section too. Anyways, in no time at all I found some new vegan food for the fridge in my office. I bought some whole wheat bread, green chili hatch humus, a couple of vegan burritos and some frozen lunches from a company called Amy’s.
Vitamin Cottage was selling a variety of Amy’s lunch sized bowls, all on sale for $2.99 each. I picked up three of Amy’s vegan options and cooked up my first one for lunch today.
After 4 minutes in the microwave I was enjoying Amy’s Brown Rice and Vegetables Bowl with organic tofu. I’m still not a huge tofu fan, but this combination works. This dish was wonderful and I’m excited to have found something tasty, inexpensive, filling and vegan to eat at the office for those days when I don’t have leftovers and don’t have time to go out.
The whole bowl is only 260 calories. I know this because after I tasted it I thought it tasted way too good to be low in calories too. Happily I was wrong!!
To be fair, are Amy’s vegan frozen food bowls gormet fine dining? Well, no. Is it better than any of the traditional frozen food bowls I’ve eaten in the last 5 years. Yes, it absolutely is.
Amy’s is pretty cool as they have a number of vegan options to choose from and their web site even offers a vegan eating plan, most of which includes food from Amy’s. Big surprise there. 
While fresh food is best we also have to be realistic. The fact is, most of us are super busy these days and it is nice to have some healthy frozen foods for those days when you’re running hard or too worn out to cook.
For dinner, Cheryl made one of our new favorites again, Mushroom and Tempeh Stew served mashed red potatoes. Cheryl customized the recipe to her liking as she didn’t have all the ingredients and it came out wonderfully. Cheryl used Earth Balance “Natural buttery spread” to make both the mashed potatoes vegan. It was amazing!!
Recent Comments