Yeah, cookery. I really don’t give much thought to what I name my posts. ;) Anyway, let’s get to it! There was a lot of studying, working out and separating fighting children (oh-em-gee with the fighting! How do I MAKE IT STOP?!) going on this weekend, and also some dancing in the rain:
(And then they came inside and started fighting. It’s true.)
I also survived a birthday party at Chuck E.
Hellhole Cheese, painted my toes, went on an… interesting date Friday night, and fell asleep before 11pm on Saturday night. I’m wild, I know. Don’t judge me.
As usual, I cooked up a storm. I started with a big batch of pancakes from Let Them Eat Vegan.
The recipe is called Chocolate Drop Blueberry Pancakes, but I used some fresh strawberries instead. The kids loved them!
I like pancakes, but huge smoothies-in-a-bowl have been more my thing lately on the weekend. That or homemade granola.
A baked sweet potato topped with sea salt, black pepper and sriracha sauce loaded up with the leftover tofu plus a side of sautéed garlic kale.
This meal was so good! The spicy sriracha with the sweetness of the potato and creamy tang from the cashew-ginger sauce was amaaaaaazing. I just loved it. And sautéed kale is my new favorite side. I like it even better than kale chips at the ‘mo. Just tear the leaves from a bunch of curly kale, saute in a few teaspoons of olive oil and sprinkle with garlic powder, salt and pepper. So easy, yet it is seriously addicting. It’s really good leftover, too, on a salad the next day.
Today I made some quinoa in the rice cooker for Breakfast Quinoa Bowls this week:
It came out a little more mushy than I would have liked, so I’m thinking that I added a touch too much water. It was also crispy on the very bottom, but I don’t mind that. In any case, I’m excited to jazz it up with cinnamon, agave, fresh fruit, hemp seeds and almond milk in the morning. :D I’ll post pics if it rocks.
The rest of today’s cooking was all about dinner prep. I made Lightened Up Lemon-Tahini Dressing:
Seen here with my newly painted toes. Oooh, sparkly.
Roasted eggplant for baba ganoush:
And made Oh She Glows’ Falafel with a Twist!
It all came together for a magnificent Sunday evening meal:
Romaine, tomato, red onion, lemon-tahini dressing, falafel and roasted eggplant baba ganoush in the middle. :) Glorious.
So how was your weekend? It really flew by for me. Stay tuned for Breakfast Quinoa Bowls and Thai Zucchini Impasta Salad.
Have a good night!