Breakfast #1 – awkwardly photographed home-made trail mix of raw almonds, raisins, carob chips, cheerios, and Three Sisters cinnamon sweets.
Eaten while Kyle drove me to work at 6:20.
Breakfast #2 – quinoa, shredded coconut, chopped apple, goji berries and dried cranberries.
Eaten between grand rounds at 10ish.
I have discovered a new way to eat quinoa that makes for an amazing breakfast…allow me to share with you.
First, I add soy milk to it. I fill it to the top like I’m adding milk to a cold cereal. Then, I microwave it for a minute. And stir, and voila! A delicious warm hearty breakfast.
Eaten with Kyle in the hospital cafeteria.
I started with a bread and hummus appetizer.
The bread was Alvarado Street sprouted whole wheat. The hummus was home-made using two ingredients.
Not too complicated. Just keep adding one or the other until the consistency and flavor is just right. For the record, I could drink Garlic Gold’s EVOO straight up. It’s ridiculously good. I don’t know how good my palate is at detecting subtle flavors in Extra Virgin Olive Oil, but Garlic Gold makes EXCELLENT stuff. And that’s something my taste buds are very tuned into.
The second part of my lunch was a salad featuring spinach, butternut squash, and raisins.
You see, our squash supply just keeps multiplying. So I’m quite literally roasting squash around the clock.
My afternoon snack was this little ditty I picked up in Palm Springs.
Who has heard of Corozonas oatmeal squares? Anyone? Well this flavor was like an oatmeal chocolate chip cookie. Exactly the pick-me-up I was looking for at 4 pm.
The rest of my lunch included pistachios, which I shared with Kyle (since he was so kind to join me at work for my lunch break), an apple, and the ever present candied ginger.
After work, Kyle picked me up and I brainstormed dinner the whole way home.
My plate started with the basics: sweet potato and kale.
Then I thinned out my hummus (same as the lunch batch) with more Garlic Gold EVOO and poured it on top of the plate.
With raisins, too.
As for the kale…I added bell peppers, Bragg’s liquid aminos, and more chickpea/EVOO dressing.
I could hardly wait to dig in, it was exactly what I was craving.
As soon as my plate was clean, my body immediately knew it was time for dessert. Geez. Lately my body is so sugar dependent after meals. I’m having a hard time telling if it’s merely the routine or if I actually crave sweets. Hmmm…
Either way, I satisfied my taste buds.
And then some.
Vegan ‘smores featuring Suzanne’s ricemellow creme, 365 graham crackers, and Sunspire carob chips.
Knocked my socks straight off. Not only was it ridiculously good, but it’s similarity to the “real thing” (aka the non-vegan version) was so strong, memories of Girl Scout campfires came flooding back. I’m convinced that taste buds contribute to memory recall. Suzanne’s ricemellow is perfectly sweet with a real marshmallow fluff texture. And as you guys probably well know by now, I prefer the taste of carob chips to chocolate anyway. So clearly dessert was a vegan success story – you really can remake the classics without animal products.
This sweets cycle I’m in might not be healthy, but I’m not sure I’m ready to take action…yet. If it starts getting out of hand, I may need an intervention though. I started my day with carob chips AND ended it with the same chocolate-y goodness. Is this normal?