Friday, Friday, FRIDAY! :D Woohoo! And a long weekend, too. Glorious. My plans include a girl’s night out with one of my besties, taking O to see The Lorax, a lunch date and family gathering on Sunday, and being as lazy as humanly possible on Monday. I dig it.
I wanted to do a “What I Ate” post from yesterday, because I love reading about what other people are grubbing on, but it’s flipping HARD to remember to take a picture of every single thing that crosses your lips.
(THAT didn’t sound right. But probably only to me, because I am 12 years old.)
More or less. ;)
I almost always eat breakfast. Unless I’ve been out late the night before (which is very rare for me), I’m usually ready for a good meal first thing. Yesterday’s breakfast was an old fave:
Almond butter overnight oats in a jar!
I used to get sad at the end of a nut butter jar, but since discovering OOIAJ I get excited. I know. I’m weird.
Into a near-empty crunchy almond butter jar, I added:
- 1/2 cup old-fashioned oats
- touch of stevia
- few shakes of cinnamon
- 1 T. of chia seeds
- 1/2 a very ripe banana, mashed
- 1/2 cup unsweetened vanilla almond milk
Mix it all up in the jar, put the lid back on and stick it in the fridge overnight. In the morning, grab a spoon and feast!
Lunch was the usual, a salad bigger than my head:
Spinach, a million different kinds of chopped fresh veggies (‘shrooms, cuke, zuke, red bell pepper, tomato, broccoli, carrot), parsley, leftover brown rice and lentils from Tuesday’s rice bowl, and Annie’s Goddess dressing.
I was busy all afternoon with kid wrangling, grocery shopping and taking E to basketball practice, but I did manage to slurp down a kombucha whilst unloading the groceries:
I was pretty horrified the first time I tasted one of these fizzy, vinegar-y, mystery mushroom-containing beverages, but now I am hooked. I drink roughly 1-2 per week. They’re a good source of B vitamins and probiotics (mmm, microorganism-y!), and somehow I have learned to love the taste. Again- weirdo.
Aaaaaaaaaaaaaaaaaand welcome to Dorkville.
Dinner was spectacular! I’d been excited about the recipe all week long: Healthy Happy Life’s Tahini Curried Carrot Salad, maple-ginger tofu and roasted cauliflower. YES!
Except that I am somewhat lazy when it comes to grating/chopping things, and I couldn’t find any pre-bagged matchstick carrots at the store. So, I rolled with a package of broccoli slaw mix instead…
This recipe was a ‘dump and mix’ type thing (easy!) and I made it a few hours in advance so that the flavors could meld in the fridge.
(So-good-I-could-cry ultra creamy Curried Tahini Dressing- I added a big pinch of cayenne because I like things SPICY)
For the tofu I just marinated some pressed cubes of extra-firm in a mixture of lemon juice, Bragg aminos, powdered ginger, garlic powder, maple syrup and a pinch of sea salt.
Gave the container a good shake and then let it marinate in the fridge while the slaw chilled. When it was almost dinner time, I seasoned some cauliflower florets with a touch of olive oil, cumin, cayenne pepper, garlic powder and sea salt and baked them alongside the ‘fu at 375 degrees until nicely browned:
And then piled it all onto my plate with a couple big spoonfuls of the slaw:
Absolute dinner perfection!
That slaw was amazing- cool, crisp and creamy with a sweet touch from the raisins, a spicy kick from the cayenne and curry powder and a welcome crunch from the pumpkin seeds.
The tofu firmed up nicely in the oven and was full of sweet, spicy maple-ginger flave. Actually, my friend M stopped by unexpectedly just before I was about to eat, and I told him to help himself. He said he didn’t like tofu but then proceeded to eat half the block! (In summary: IT WAS GOOD.)
Roasted cauliflower has always been a favorite of mine. I just love it, and it’s so easy to make.
That is everything that I ate yesterday except for dessert, which is basically the most important meal of the day. ;) I usually have something sweet before bed, and last night I savored a homemade coconut chocolate truffle (from Chloe’s Kitchen!) with a glass of almond milk. It was divine, but I forgot to snap a pic. Ooops.
I finally got my hands on Let Them Eat Vegan! last week, and man… what an amazing cookbook! I had a hard time deciding what to make first, but here’s what I picked for next week:
BBQ Sunflower Tofu (page 124)- extra-firm tofu is slathered in a delicious-sounding sauce that includes sunflower seed butter, ketchup, tamari, balsamic vinegar and garlic and then baked in the oven. I’ll be eating this with a side of baked sweet potato rounds and roasted baby broccoli. :D
Thai Chickpea Almond Curry (page 109)- chickpeas and veggies are mixed with a coconut milk-ginger-almond butter sauce and baked in the oven, then served over rice. I can’t wait for this one! The picture in the book is drool-worthy.
I also have plans to finally make Peanut Butter Frosted Banana Donuts (holy yum!) and Oh She Glows Banana Bread Batter Oatmeal (yes!), as well as a pasta dish from Chloe’s Kitchen for the family shindig on Sunday. I’m almost to the end of my sweets stash in the freezer (had the last truffle last night, nooo!), so I’m trying to decide what to make next. Let Them Eat Vegan! is filled with amazing-sounding dessert recipes, so I’ll probably give one a try next week.
I’m out! Gonna go knock out some cardio and enjoy this wonderful day. Happy weekend, friends!