Mom invades Spiral Dallas
Breakfast was quick and small this morning as I woke up only an hour before Bikram yoga. I have to eat something, but there’s a fine line. If I eat too much, I regret it BIG time in class. I ended up eating all of the apple slices and almond butter, but just a bit of the cereal I had poured. I was worried about crossing the line!
Lunch today was very similar to the sandwich I made on Monday: Ezekial sprouted grain hamburger bun, grilled tofu slices, avocado, Nasoya sandwich spread, Dijon mustard, lettuce, tomatoes, red onions, and cucumbers. Raspberry-Lime Tartlets for dessert.
For an afternoon snack I had a protein shake with Vitasoy. Thanks to Broccoli Hut for the recommendation of this amazing Living Harvest product. I’m in love. I found it at my neighborhood Whole Foods too, which was great because Amazon.com was sold out when I tried to order it. I also regularly snack on fresh fruit throughout the day, especially now in Texas during the summer. It’s so refreshing to have a juicy peach.
Mom treated us to a yummy vegan dinner at Spiral Diner.
Eric had the Jamaican Jerk BBQ Sandwich, Mom had Sketti & Meatballs, and I had Spaghetti Tropica (just like the Sketti & Meatballs, but with pineapple and black olives). We had chips and salsa for an appetizer. Dessert, which I’m so bummed I forgot to take pictures of, was a slice of vanilla cake for me, carob cookie for Mom, and chocolate ice cream for Eric. Of course we all shared. The vanilla cake was a hit! It was so moist and the icing was perfectly sweet. We talked to Sara, the owner of Spiral Dallas, on our way out and raved about the cake.
Favorite Breakfast
This is my all time favorite breakfast. Nothing is better than piping hot waffles smothered in almond butter and drizzled with agave nectar. Unless of course you have a ripe banana to slice on top. Pure food bliss! I usually buy Van’s original, wheat free, gluten free waffles. I don’t own a waffle maker yet, but I hope to start making my own waffles soon. Stay posted! Frozen ones will have to do for now because I clearly have a love affair with these things. Every morning I have a cup of hot herbal tea. Today’s tea was organic nettle leaf. Never heard of it before? Me either! Last year when living in Scotland, I read a lot about the health and digestive benefits of this particular tea. I used to buy it all the time in Glasgow in the most charming wee (and I do mean small) grocery store called Roots and Fruits.
Lunch today was made up of leftover components from last night’s dinner (refried beans, broccoli, corn) stuffed in two blue corn tortillas. I poured a wee bit of Bragg’s and vegan worcestershire sauce on them to flavor it up. Paired with a nice side salad, it made a lovely lunch. Dessert was the same as yesterday, half of Eric’s blueberry cookie (which he left uneaten in the biscuit tin…anything is free game in the cookie jar…right?!) with ice cream.
My sweet mom flew in today to spend the week with us. I thought I would give her a proper welcoming by whipping up a delicious vegan meal. On the menu was Falafel (p. 98 from VWaV) with tahini dressing (p. 121). Eric LOVES falafel, but is quite picky about it, so I was a bit nervous to see what he would think. Everyone loved it (including my lovely sister-in-law Ashleigh, who was also over)! It was such a yummy dinner…I mean… how can you not like a homemade pita stuffed with crunchy falafel, crisp lettuce, red onions, cuccumbers, tomatoes, and drizzeled with a zesty tahini dressing?! Thank you Vegan Dad for the pita recipe. I would be remiss though if I didn’t tell you that this meal was A LOT of work. Buying pita bread would have made it easier. They seemed to love the pita bread, and it did have a great homemade bread taste to it, but again just a warning, it was quite time consuming.
Dessert was the recipe from Fatfree Vegan Kitchen’s latest post, Blackberry-Lime Tartlets. Except when I went to Whole Foods, they didn’t have any blackberries, so I made Raspberry-Lime Tartlets instead. Delish!! These were so super easy, yet so elegant. They probably thought I slaved away in the kitchen for hours on these babies.
Blog virgin
It was after eating half of this tofu sandwich today that I decided FOR REAL I was starting a blog. So here I am! The yummy sandwich was on an Ezekiel sprouted grain hamburger bun and consisted of tofu slices, grilled on George Foreman, avocado, red onion, yellow mustard, Nasoya sandwich spread, and fresh pepper.
I have a VERY sweet tooth, and almost always have a wee dessert after lunch and/or dinner. More often lunch AND dinner. Today’s lunchtime dessert was a vegan blueberry cookie that I had just picked up during a Whole Foods grocery trip and vanilla ice cream. I actually ate half of mine somewhere between when I picked it out of the case at WF and lunchtime. The whole cookie pictured, therefore, is the one I got for Eric.
Working backwards now, my pre-Bikram yoga breakfast was cereal, soymilk, and blackberries. Cereal sweetened with some Stevia, my most favorite natural sweetner.
Dinner was Dreena’s Garlicky Broccoli, Corn & Bean Burritos, p. 127 from ED&BV. Oh so tasty and garlicky! I couldn’t get over how yummy the sauteed veggies were. I used a can of Amy’s low sodium refried pinto beans instead of making my own. Topped off with slices of avocado and tofutti sour cream. Served on the side are lime wedges, along with a basic salad of romaine, carrots, cherry tomatoes, and balsamic vinegar. Bon appetit!
