Out and about in D-town
We met some friends at Urban Taco this weekend. I got two homemade corn tortilla tacos with veggies and spices, a side of refried black beans, and a wee plate with lettuce, tomatoes, and guacamole on it. Perfect Friday night dinner, after a long work week!
This was my stir-fry I created at Genghis Grill. Nothing really exciting. Sorry for the blurred picture. I LOVE the chili garlic sauce they have there though to toss your veggies with. My concoction was mainly made up of broccoli, carrots, and tofu.
Friday Foods
Quick, pre-yoga bowl of cereal with some Barlean’s flax oil squeezed in for good measure. I know some people will only put flax oil in things where it’s more hidden, like shakes or oatmeal, but it doesn’t bother me. I feel like I’m eating health when I eat it this way. 
I had an apple and a super-charge me cookie (from last night) in between yoga and lunch. Lunch was at Quizno’s. I had a small veggie sub on wheat, no dressing or cheese, and add mustard. It was so yummy after I put pickles and banana peppers on it.
Vegan Chocolate Chip Banana Cake I made this afternoon to take to my vegan 101 meet-up brunch tomorrow morning. This was the second time I’ve made this. I found the recipe online (I’ve linked it), and it’s amazingly easy and delicious. I substituted 1/3 cup applesauce and 2 tsp canola oil for the 1/2 cup of oil the recipe calls for. I learned this trick from VWaV. I also only used 1/2 cup of sugar, instead of the 1 cup it calls for. I found with the sweet bananas and chocolate chips, it doesn’t really need a whole cup of sugar. Finally, my other healthy change was substituting whole wheat pastry flour for all of the white flour. It’s so good and healthy!! This will be a recipe I see myself still doing twenty years from now.
I first learned about Genghis Grill when I met Katie from Chocolate Covered Vegan. Ever since then, we go about once a week. They just opened a new Genghis even closer to us, so we had to check it out. It was a very tasty dinner. I put a chili-garlic sauce on my veggies, tofu, and potato mixture this time, along with lemon pepper and more garlic. Served in a very cool, slanted bowl on top of brown rice, I was in vegan heaven.
