Hi. This morning I took my epidemiology final (yessssss!) and in the afternoon I brought the bambinos to Hawaiian Falls, so today has been both productive and fun. It was also a day of especially delicious eats for breakfast, lunch and dinner.
This morning I tried some of that Magical Blueberry Vanilla Chia Seed Jam at breakfast:
Inspired by Angela’s awesome-looking breakfast sandwich, I slathered some natural almond butter on a sprouted grain english muffin followed by a thick coating of jam, and then topped it all off with banana slices.
It didn’t suck. 
After my epi final I had just enough time to whip up the Artichoke & White Bean Dip from Let Them Eat Vegan: artichoke hearts, cannellini beans, red wine vinegar, olive oil, nutritional yeast and more were processed together to become a rich, cheezy, smooth, creamy dip that reminded me of the spinach and artichoke dip I grew up loving. Except that this one is totally dairy-free and incredibly good for you. I had some on my lunchtime salad for an added protein boost:
Spinach, green cabbage, chopped veggies (jicama is my new favorite salad addition- so crisp and cool, slightly sweet and wonderfully crunchy!), green garlic dressing, the artichoke dip, hemp seeds and sea salt.
Amaze. 
I was exhausted by 5pm (water parks will do that) but determined to cook a delicious dinner for myself. It was slow goin’ in the kitch, but at around 7:30pm I finally sat down to eat what turned out to be an absolutely AMAZING meal:
Daily Garnish’s Pasta with Creamy Vegan Sweet Potato Sauce!
Friggin’ brilliant! I could not believe how creamy and rich the sauce turned out to be, especially considering that it was made from sweet potato puree and tofu.
Changes I made: I used brown rice spaghetti instead of penne, I used 10 ounces of pasta instead of 16 (my brown rice spaghetti came in a 10-ounce box), and I added a bunch of curly kale sautéed in olive oil with sea salt, black pepper and garlic powder. FAN-freaking-TASTIC!
Thank goodness for leftovers. I’ll be digging into this again later in the week (if not tomorrow). If you’re skeptical about using tofu in a pasta sauce, this is the recipe that will make you a believer. It pretty much changed my life.
I’m off to watch something ridiculous on tv and eat a cookie. Have a good night!
XO,
Sara
Nut butter + jam + banana = win. I think I have to have this for breakfast tomorrow. Must do it. *drool*
I can’t believe how easy (and yummy!) that jam was! Have you used chia seeds before, Sara?
wow. that english muffin with the almond butter and thick jam and banana is comment worthy! i’m drooling! you always have such unique and delicious looking food.
Hi Sara! That jam- oh m’gosh! It’s amazing! From Oh She Glows, it’s the Magical Blueberry Vanilla Chia Seed Jam. (Go make it now!) I think I’m going to try a peach jam next time- I am HOOKED. Plus I just like the word ‘jam.’
The pasta looks delicious! I’m going to have to try it sometime soon!
Oh, you must! I couldn’t believe how good it was!