Lunch Time
This week I started back to work. The kids start back to school on Monday, but this past week was just for the teachers. My lunch times were a bit hectic because I was either working in my classroom during them, or I was out to eat with teachers. I did manage to get a couple of photos of what I ate.
Leftover Creamy Spinach Pasta (p. 161 in The McDougall Quick and Easy Cookbook), salad with balsamic, and 1/2 of my carrot cake cupcake from Spiral Diner.
Leftover bean falafel patties (recipe from New Leaf newsletter I’ve posted about) turned in to an open face sandwich with bread and lots of mustard. Big yummy salad with balsamic.
This is a side salad from Cafe Express . It came with mixed greens and tomatoes. Then I just loaded up things from their awesome side bar (chickpeas, pickle, sundried tomatoes, pickled carrots, and olives). I drizzled it with balsamic vinegar.
This is a grilled tofu sandwich I made on Saturday afternoon. I love tofu like this! I love tofu anyway really though.
Busy Sunday…back to work manana
New box of cereal and lemon ginger tea…simple, quick, and yum!
Lunch ended up being brunch really because it was Eric’s first meal (he slept in), and I wanted to make him french toast. This is called Nutty French Toast from The McDougall Quick & Easy Cookbook. I also ate some leftover Speedy International Stew from last night.
Dinner was Black Bean Falafels and Summer Salad. I got this recipe from the August flyer I picked up at New Leaf. If you click on the link, you can find the flyer on the main page of their website in the right column. The salad was AWESOME. There was a lot left over too, which will be great to eat on for lunch. The black bean falafels were so easy and pretty tasty. They were a little bland for my liking, so if I make it again, I would add more seasonings than listed on the original recipe.
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.
