Random pics
My recent favorite breakfast (that I even had today too) is Nature’s Path organic flax waffles (2 of them) smothered with almond butter and manuka honey and then layered with slices of yummy ripe bananas. This breakfast makes me feel on top of the world!! It doesn’t get much better than this. 
This was an interesting breakfast creation. So I really wanted CCV’s Banana Bread Blender Cereal, but I didn’t have any frozen bananas. Therefore I had to improvise. I used frozen strawberries instead. I was really wanting the cold, creamy cereal that I usually get when I make this. The strawberries gave me that, but it wasn’t as yummy. I think strawberries are more water based, so my cereal ended up tasting a bit bland and watery. The banana usually makes it creamy and rich tasting too. It was ok though. It wasn’t bad enough for me to throw away and make something else, but I don’t think I’ll make it again.
Roly Poly ultimate veggie sandwich that I got to-go. Once home I added some grilled tofu and liberal amounts of yellow mustard and vegan mayo. This is our usual Saturday lunch. Yum!!
Eric came to school for lunch, and instead of him bringing lunch to me, I packed us a picnic. We had sandwiches made with the cranberry and stuffing Tofurkey slices. This is the first time we’ve tried it. I thought they were great!! Like the package recommends, I put cream cheese, cranberry sauce, and lettuce on the bread with it. It tasted like the holidays!
This was a very hearty lunch that kept me satisfied all the way to dinner. I put a serving of brown rice in the bowl and then poured the soup on top. The avocado piece on top was a lovely complement. A favorite lunch dessert of mine is endangered species chocolate.
Back in D-town & Our 2nd year Anniversary
Breakfast came from a recipe in a NEW cookbook I just got in the mail. It is written by the McDougall’s. I found out about it when I went to CA for the cooking weekend. I bought it off Amazon. It is an all vegan cookbook with amazingly easy recipes with few ingredients. They also focus on low-fat cooking, so there are no oils or fats in most of their dishes. I know this is going to be a favorite cookbook of mine for a little while as I ease back in to work (well there isn’t any easing to it actually…I go back tomorrow). Quick dinners make life a little simpler. My breakfast was called Almost Instant Breakfast and is on page 3.
Lunch was the Ultimate Veggie wrap from Roly Poly. I told you we go there a lot! I brought it home and added some Nasoya sandwich spread (mayo looking stuff) to it. In the background is a cup of coffee (fake coffee). I learned about this brand at the McDougall Celebrity Chef cooking weekend as well. It’s “coffee” made form barley. It’s suppose to be healthier because it doesn’t have ANY caffiene. I like it.
This was our anniversary dinner at home. Since we’ve been gone, it felt so great to just chill at home and make dinner together. 
We made another recipe from The McDougall Quick & Easy Cookbook. This was Speedy International Stew on page 88. It has 3 ingredients!! (and hot sauce to sprinkle on top) It was SOOO easy and perfect. Eric made the wee salads with minced garlic and balsamic vinegar. The cornbread pictured was cornbread I made a few weeks ago. I had put it in the freezer for a night just like this, when we would be having chili again. The cornbread I made from two recipes here and here. I made it from two because of the ingredients I had and wanted to use and because I didn’t have a cast iron pan, so I made it in two hot pans, like the first recipe does.
