The rest of the week…
I mainly ate the same cereal for breakfast every day this week that I previously blogged about. Except for Thursday morning, when I decided to indulge on almond butter, banana waffles. The best!!!!
For lunch on Thursday also, Eric brought me Quizno’s. I got a small veggie sub with no cheese, no dressing, add mustard, and on wheat bread. I also brought a couple of grilled slices of tofu from home to throw on it too (I know I’m a BIG dork). It occurred to me that morning that my Quizno’s sandwich could be extra delicious with some tofu. And boy was it!! Man…tofu, guacamole, pickles, and banana peppers…I was in heaven.
‘I was feeling a little lazy Wednesday night. After a meeting after school, a long private tutoring session, an hour long run/walk, I was ready for an easy and quick meal. Amy’s vegan pot pie to the rescue! I haven’t bought or had one of these in forever. I was really grateful I bought it on my last rendezvous at Whole Foods though. With a little broc and carrot on the side, it was enough to make my belly full and my mood smiley.
Thursday night was stir-fry night. You know…when you throw everything into the pan in your kitchen/refrigerator that even could possibly work in a stir-fry. I had tofu, carrots, broccoli, red onions, and a wee bit of okra. I cooked it with water, Bragg’s, and added in a bit of nutritional yeast at the end….YUM! The grain is whole wheat couscous. When I sat down to eat, I had a few bites. Although it was pretty tasty, I remembered I had some leftover refried beans in the fridge that would go great with everything on my plate. I quickly hopped up, nuked the beans, and added those to my dinner plate. Dinner made even better!!
Dessert was a wee slice of strudel (heated up) with some vegan ice cream.
Recovery Day
A late breakfast (sort of brunch) was leftovers from yesterday’s meet-up potluck: savory corn pancake with sauteed mushrooms on top, tofu scramble with tortilla strips, and a wee slice of chocolate chip banana cake. Enough to put a smile on anyone’s face! 
Around 5:00 or so, Eric and I were starving, so we needed a little fuel, but didn’t want to ruin dinner really. We were out and about so we swung by a place called Juice It Up. I got a non-dairy smoothie which had Lemon-Zinger tea, strawberries, and bananas. Next door was a Quiznos where we shared a regular sub just like the one I ordered on Friday. (Forgot to take a picture, again, so I’ve stuck the one from Friday…same thing.) I’m a slacker on the weekends it seems.
Dinner anoche was the spinach penne pasta from Cafe Express. Ordered with no bacon, no cheese, no croutons, and no dressing. I used my own balsamic vinegar at home on top. We’re in love with the condiments bar at Cafe Express. Tonight I had pickled carrots, chickpeas, pickle spears, garlic, and olives. Perfect Sunday night dinner. Oh and a super-charge me cookie for dessert.
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.
