Chinese cabbage with chikn

1 head of cabbage sliced and core removed
1 package of beyond meat chikn
1 tbsp agave
1-2 tbsp white wine vinegar
1/4 tsp black pepper
1/2 tsp salt
1 tbsp soy sauce
2 tsp bran oil

Saute Chikn in pan with oil.  Once heated, add cabbage along with the rest of the ingredients. Heat until the cabbage is slightly soft.  Turn off heat and serve.

You can also saute ramen noodles in this mix, if using them put them with the chikn at the start so they are soft by the time you turn off the heat.  

Meals of the day

This is the ultimate lazy day, of no effort.

There was a lot of leftovers from the retreat, so I've just been making use of the food.
In addition today was a bit of a busy day, so didn't really spend any time cooking.  So some frozen foods, that's how it goes sometimes.

Breakfast:
Hemp plus granola (natures path)
plus
unsweetened almond milk

-- I'm really not the biggest fan of sugary cereals, we were unfortunately out of fruit this morning.. so sad situation.

Lunch:
Snap green peas
mini bell peppers
1/2 vegan pizza
1/2 vegan bean patty

Snack:
2 peanut butter toasts with chocolate chips
I know I went all out today.

Dinner:
1/2 cup of rice
1 cup of minestrone soup
2 toast and one with daiya (vegan cheese)