It’s 9/29! You didn’t think I’d forget National Coffee Day did you!?!?
Not a chance. I’m a tad behind in blogging because I’ve been playing catch-up around the casa. I’ve been productive, but I hardly deserve a pat on the back since it’s all stuff that I should have accomplished last weekend.
For breakfast on Tuesday I had a bowl of One Lucky Duck grawnola, cheerios, and bananas on top of greek yogurt.
Tuesday I got my running mojo back and after this bowl of deliciousness had digested I set off for a nice 30 minutes of jogging on the beach. It was glorious. I stretched for another 15 minutes when I got home, which was almost better than the run.
Lately I’ve been into throwing curve balls when it comes to normal flavor combinations. Like making foods that are typically savory into sweet dishes, and vice versa…
Continuing the trend, for Tuesday’s lunch I toyed with the idea of creating a sweet hummus. Sounds weird, right? It took a looong brainstorming sesh, but I finally came up with a winning recipe.
Don’t knock it ‘til you try it.
Remember that delicious almond butter fluff I made a few days ago? Allow me to introduce sweet almond hummus.
Sweet almond hummus
- 3/4 cup chickpeas
- 1/2 cup raw soaked almond butter
- 1/4 cup water
*If you don’t have almond butter made from soaked nuts you could use 1/4 cup regular almond butter with an extra 1/4 cup water instead
Pulse in a blender or food processor until everything is super smooth.
I dipped carrots and apples in it, and I have to say, it was pretty awesome. As far as dips go, this one is really versatile because it can work for both sweet and savory foods. Next time I make it I’ll use less water and see how it goes with pita wedges.
The afternoon was fairly snacky. I had a berry MIX1 smoothie which was absolutely stellar. It’s not vegan because it contains whey, but it is lactose free.
I rarely drink (a) smoothies that I haven’t made myself and/or (b) pre-made beverages that are more than 100 kcals (that’s an arbitrary numeric amount, but it’s generally about right). That said, I felt like a thick and fruity drink. What can I say, I don’t live in black and white and MIX1 has good smoothies that don’t leave you feeling like you just downed a sugar bomb.
Later I had 3 apples (2 galas, 1 braeburn). Hello fall!
Dinner was a vegan quesadilla.
- La Tortilla Factory whole wheat tortillas
- Daiya vegan cheddar “cheese”
- kidney beans
- chili powder
Beanie weeney (that’s for you Kailey)
I smooshed the kidney beans then threw it in the micro for a few seconds.
Fold and feast.
It’s kinda like a new and improved crack wrap…more hearty, more beany, and all around delicious. Plus the chili powder kinda gave my taste buds a run for their money. Spicayyy.
This was my last pack though
On Wednesday, I got up early and celebrated National Coffee Day.
Then I headed off to the farmer’s market. This is basically becoming a Wednesday tradition since I’ve now gone the past 3 weeks in a row, with 2 Saturday trips as well. I love the atmosphere and supporting the local farms, but I also love scoping out good deals. I have scored bags of multi-colored bell peppers (that taste out of this world) for $2. That said, I also think some stuff is triple what it would cost in the store (like the pears I “had to have”).
Fig had a mini-kitchen set up going on and their menu looked legit. I’m going to have to remember to try the restaurant out soon. Being semi-new to the area, I am continuously discovering good places to dine…when I got home and googled Fig, I decided it was right up my ally. Add that to the to-do list!
Anyways, today I was supposed to meet a friend at the market, but there was a miscommunication and we wound up taking a rain check on our date. I still came home with some mighty fine loot, which you can see in the bowl below.
Pears, peaches, greek yogurt, oh my!
Not too much later I made lunch since I had to run out for an afternoon errand. I wasn’t that hungry, but I didn’t know how long I’d be away from the casa.
Round two with the Fakin’ Bakin’ tempeh.
This time I cooked it in a pan with minimal cooking spray so it crisped up.
Let me tell you, the kitchen smelled amazing…even better was the fact that the smoke detector didn’t go off (I don’t miss my NYC
kitchen shoebox with a sink and oven at all).
On the one half of the sando I careful caked on spicy dijon mustard, half an avocado, and the crispy tempeh, while on the other half I melted some vegan (Daiya) cheddar “cheese.”
In the words of Joey Tribbiani “put those hands together” (Friends fans?).
I think I can get on board with tempeh if I keep making sammies like this!
Anyways, I’ll post the rest of the day’s eats later, since I’m gonna work on the seitan tutorial you guys asked for. Ciao for now.