Saturday, February 15, 2014

5 course Valentine's Day Dinner for The Boyfriend.

The Boyfriend is not easy to buy gifts for, but he loves good food, so I made this meal for him for Valentine's Day.  Note, there is some meat in this meal.  I am still vegetarian and I do not eat meat, but I do cook it for him on occasion.   

First CoursePanzanella with Homemade Croutons, Roasted Tomato-Garlic-Shallot Vinaigrette, Bucheron Cheese, Fresh Basil, Lemon Zest and Pea Shoots.

Second CourseGrilled Ahi Tuna with Green Olive Tapanade over Dressed Baby Arugula.

Third CourseChipotle Orange Sweet Potato Soup with Candied Spicy Pumpkin Seeds, Maple Orange Greek Yogurt and Fresh Thyme.

Fourth CourseChianti-Tomato-Garlic Braised Beef, Spelt Berry Pilaf, Red Chard with Caramelized Garlic, Shallots, Candied Spicy Pumpkin Seeds, Cranberries and Feta.

Fifth Course: Super Dark Mocha Chocolate - Raspberry Ice Cream Cake with Kahula Ganache.

He enjoyed the meal and I love pleasing him.  Thank you Sweetie for being such a great boyfriend.  I love you so much and am so glad I know you.  You are such a good man. 

Monday, February 10, 2014

Meatless Monday: 2 Point Winter Tabouli


I love tabouli so much.  In fact, bulgur is one of my comfort foods.  If you are shopping for bulgur, make sure to get the whole, cracked wheat, not the instant bulgur where all you have to do is pour boiling water over it.  I created this awesome salad the other day and wanted to share it with you.  It serves 3 and has two Weight Watcher Points.

The GREAT thing about this recipe, is that you can pretty much add whatever veggies you want. Broccoli, cabbage, collards, spinach, whatever!  It is one of my "clean out the fridge" creations. I also made a new and improved version of my Balsamic Flax Vinaigrette, which is a key flavor to this salad.

Winter Tabouli
  • 1 cup cooked bulgur
  • 1 cup chopped parsley
  • 2 cups chopped kale
  • 1/4 cup chopped mint
  • 1 red bell pepper, chopped
  • 1/4 cup chopped red onion
  • 3 roma tomatoes, chopped
  • 1 English cucumber, chopped
  • 1 tsp lemon zest
  • Juice of 1 lemon
  • Balsamic Flax Vinaigrette to taste

Balsamic Flax Dressing recipe:
  • 1 1/2 cups boiling water
  • 1 Knoor vegetable bouillon cube 
  • 4 tbsp Dijon mustard
  • 2 tbsp garlic powder
  • 1/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 1 scoop  Kal stevia powder (1 packet)
  • 2 tbsp golden flax meal 
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
Method:
  1. Place salad ingredients in a mixing bowl. 
  2. For the dressing, dissolve the bouillon cube in boiling water, then add the rest of the ingredients. 
  3. Let it cool before using, so it will thicken up and the flavors will come together. 
  4. The dressings yields around 2 cups and contains 6 WW points for the whole batch. 
To address the issue of the Knoor Vegetable Cube, which I know many of you will feel compelled to comment on.  This is what I used to create the recipe.  I have no issues myself using it.  The taste of the recipe depends on the use of the bouillon.  If you have an issue with it, please, experiment with your favorite broth cubes, but I can't guarantee that it will taste good.  That being said, this Winter Tabouli was a GREAT addition to my breakfast of Curried Lentils, Turnips and Veggies. 

Awesome breakfast: 6 WW Point. 

Friday, February 07, 2014

2 Weeks on Weight Watchers: 10 lbs lost and Sugar Sensitive?


So, today was my second weigh in at Weight Watchers. (For the record, I am in no way, shape, or form, paid to endorse Weight Watchers.)

I have lost 10.2 lbs total; the bulk of it the first week. (8.6 lbs)

This week, I lost 1.6 lbs.  This week was harder.  The first week, I went to the gym 5 days and exercised an average of 45 minutes per day.  

This week, I did not go to the gym at all.  I will be going back.  I had a cold and then my mom came for a visit and I just got lazy.  I feel SO MUCH BETTER when I exercise. 

The first week, I fell back into my "normal healthy" eating habits.  The most notable being a large, savory breakfast around 2 hours after I wake up.  When I say large, I mean large, but it's mostly veggies.  Either a HUGE salad with 1 cup beans or tofu or a huge curry with at least 4 cups of veggies and 1 cups of beans along with around 1/2 Tbsp of coconut oil.  I add a bunch of hot peppers or hot dried peppers and I feel GREAT!  It holds me for hours and gives me a ton of energy. Either that, or I make a soup out of beans, veggies, 1/2 tbsp fat and lots of hot peppers.

That is how I started most of my days last week.  Note, what you see in the pics may not represent the true portion I ate.  Usually it is MUCH larger.  I will start taking pics of the amount of food I eat. It's pretty staggering how many veggies I can pack away.


Tofu and Veggie curry 8 Points

Italian Veggie and White Bean Stew 6 Points

Vegan 'Cheesy" Cauliflower Soup 5 Points

Black Eyed Pea and Veggie Curry 6 Points

Thai Cauliflower Bisque with Tofu and Cremini Mushrooms 7 Points

All of these breakfasts gave me what I needed to make the day easy and almost effortless.

I just read a book called Potatoes Not Prozac that has really opened my eyes to my patterns with eating.  Now, I am not a huge sugar eater, but I LOVE bread, even whole wheat bread.  Good quality white bread is like CRACK to me; in fact, it is a huge reason I ballooned up to 300+ pounds TWICE in my life! 

I also have a lot of alcoholism in my family, which is a pre-curse biochemically to being sugar sensitive.  I strongly recommend this book to any of you who have trouble with your relationship with food.  It explains the SCIENCE behind things.  I've known that I have worked REALLY hard mentally on "issues" only to have things fall pear shaped (pun very much intended) fast when I stop eating the way I know makes me feel the best.

This week was a study in this.  I got cereal.  Whole grain, high fiber cereal and Greek yogurt.  I had several breakfasts: one with high fiber cereal, Greek yogurt, flax meal, and frozen, unsweetened fruit.  Calorie wise, it contained around the same amount; same with fiber and protein, yet within and hour, I felt like I wanted more and more food.

I also have never really felt satisfied with oatmeal, even steel cut or old fashioned oats.  I started to get shaky, hungry and just felt a HUGE need to eat more food all day long mentally and physically.  
I wondered if it was the wheat/grain element, so this morning, I had a great and super yummy breakfast of Greek yogurt (1 cup) 2 tbsp flax meal, stevia, cinnamon, 1/2 cup frozen cherries and 1/2 banana.  

Within and hour, my heart was racing and I felt shaky.  I felt this way over the holidays once when we were at The Boyfriend's grandparent's house and they served fruit and danish for breakfast.  

I am OK eating sweeter treats like this as a snack, or a smaller amount after a meal, but I don't think I can eat this first thing in the morning.  I guess this is why I've always been drawn to savory breakfasts... which for me, is usually leftovers.  Since I never ate eggs and obviously never ate any breakfast meat, things like this were what I would eat breakfastwise... and it never agreed with me.  Even when I was cooking in restaurants, I would not eat breakfast and rely on tastes of this or that savory food all day long instead of eating real meals. 

I'm glad to see the science behind why I feel this way.  I really encourage you to pick up a copy of Potatoes Not Prozac

This week, I have a new plan of action.  I will eat my savory breakfast.  1 cup beans and as many veggies as I want either cooked or raw, along with healthy fat: whole avocado, sesame seeds, peanut butter, coconut oil, olives, nuts, seeds. 

Sunday, February 02, 2014

Chipotle Egg Tacos : 7 Weight Watcher Points.


The Boyfriend works from home, so I make him breakfast most mornings.  I think if he had his way, he would eat Corned Beef Hash Benedict every morning!  He used to travel for work, and a Chef at his hotel used to make him that for breakfast and he raved about it.  

These simple breakfast tacos took around 5 minutes to make; or the time it took to cook the eggs.  We have a gas stove, so I toasted the tortillas over flames as I was "frying" the eggs.  They are your simple, over easy eggs, my Chipotle Sauce, Shredded Cabbage, 1 tbsp Feta cheese per taco, then topped with cilantro, raw onion and a little more Chipotle Sauce

Now, I'm not a fan of eggs unless it's The Boyfriend's Japanese Rice and Eggs, so I make my breakfast tacos with either Dry Fried Tofu, Beans, or my Mexi-Base.
I love being able to make fast meals for both of us, even if we don't use the same proteins.  I always have at least 1 cooked legume in the fridge, and more in the freezer, so I can create fast, healthy meals.

Savory breakfasts are definitely my thing.  If you are looking for something more traditional, my Breakfast Breads are great to have on hand, especially topped with some nut butter.  Peanut butter is my all time favorite. Natural, chunky, no sugar added.

Saturday, February 01, 2014

1 Point Vegan Strawberry Frozen Yogurt in your Food Processor!


Couldn't Be Simpler:
  • 2 cups frozen strawberries
  • 1 frozen banana, chunked
  • 1/2 cup almond milk kefir (or soy kefir
  • stevia to taste
  • pinch salt

Process until soft serve consistency. Freeze for 1 minutes, then eat! 

The whole batch has 1 weight watcher point, but I am mindful of the fact it contains around 300 calories. 

Tuesday, January 28, 2014

I've joined Weight Watchers... I'm ready to take control of my life again!


Last Friday, I decided to go back to Weight Watchers.  I have had great success with it in the past, and I need all the help I can get right now.  As many of you know, I have struggled with my weight since I started this blog.  When I moved to Boston a little over two years ago, I lost 100 lbs in around 9 months because I was walking everywhere and working on my feet.  I think the fact that I was falling in love with The Boyfriend and had all those awesome happy hormones coursing through my veins didn't hurt either.

I am still very much in love with The Boyfriend, but the last year has been so incredibly stressful.  I got very ill last December with a severe ear infection which was resistant to antibiotics.  I am someone who NEVER takes antibiotics, so the fact that they did not work on me was really scary.  They gave me stronger ones, because they were concerned it might be MRSA. (I had both an inner and outer ear infection.)

While the antibiotics finally worked, they cause a severe intestinal infection called C-Diff, which literally made my life hell for months. I ended up having a surgery in March.  All of this was going on while I was starting a new job in Boston.  Finally, after recovering from surgery and feeling like my life was getting back on track, my long standing foot issues came to a head.  I ended up with two stress fractures that were caused by me walking to compensate for a long standing foot injury which was cause by child abuse and was never treated.  After being in a boot to treat the stress fractures (and having to give up my job where I walked between 3-6 miles per day just go get to and from and then stand on my feet for 8 hours a day), I ended up having foot surgery.

The recovery has been very difficult 

The stress of all of the illness, surgeries has been compounded with PTSD brought up by having to treat the foot situation.  I have also pretty much lost my career as a chef as I know it.   I have been in pain, depressed, stressed and feeling like my life is very much out of my control for a year now, and I turned to what I seem to do best.  Eating for comfort and stress relief.

Since I have been so inactive, this has all contributed to me gaining around 60 lbs back out of the 100 lbs I've lost since I moved to Boston.

I can't tell you HOW depressing this is on so many levels.

But I am READY TO TAKE CONTROL AGAIN!!

I felt like such a victim of circumstances; I even looked into Weight Loss Surgery.  That's how desperate I've become.  I went through all of the testing and everything, and they have postponed the surgery for 6 months, asking me to work on my eating issues with a therapist.

I agree with their decision.  I do not regret that I looked into it, but it is rather drastic for me at this point.  I am on the cusp weight-wise and since I have lost large amounts of weight before on my own and I KNOW how to eat healthy, I know I can do it again.

The difference now, is that I can not be as active as I was due to my foot, so the rather instant losses I am accustomed to aren't happening.  This is a slow process, and obviously, I need to learn patience and learn how to accept where I am today, at this moment.

My foot will recover much faster when I lose weight, but it's not going to happen overnight.

I am going to be using this blog to talk about my mind/body connection and weight issues.  I will post pictures of what I am creating, but I won't be posting many recipes here anymore.

I am going to start a new blog, which will feature many of my old recipes, updated and newly tested, along with my Healthy E-Book Recipes and will charge a one time donation fee of $20 to access the recipes.  The recipes will list Weight Watcher Points and they will be plant-based, but not all will be vegan.  I will include vegan options for the small amount of cheese/dairy I use.  I will write a lot more about this as I am creating it, but it is going to take me 30 days to test/revamp and calculate points for everything I am listing.  When you subscribe to the new blog, you will have access to 100 original and many new recipes, with 7 new recipes added per week.  There will be a complete recipe index and every recipe will have the Weight Watchers points listed.

Wednesday, January 22, 2014

I LOVE my savory, plant-based breakfast.

Rainbow Chard, Cajun Black Eyed Peas, Chia Goddess Dressing and Sriracha

Spicy, warming, savory, and filling, beans and veggies make me oh so happy when I eat them for breakfast!

I cooked up a pot of Cajun Black Eyed Peas this morning and used 1/2 cup for my breakfast.


I scored some amazing organic rainbow chard at whole foods, along with some sprouted grain tortillas.  I shredded the chard, chopped some carrots, made a cute tortilla bowl and topped everything off with my Low Fat Chia Goddess Dressing and Sriracha! Super delicious, hearty and quick to make.


Thursday, January 16, 2014

Daikon, Cremini, Tofu, and Snap Pea Fried Rice (in other words, using leftovers!)


This awesome dish came together in around 5 minutes since I had a bunch of leftovers that needed to be used. 

The other day, I made some Cremini Mushrooms with Daikon (scallions, ginger, toasted sesame oil, chili garlic paste fried up in my cast iron and topped with my Low Fat Sesame Ginger Salad Dressing.


I also had some Dry Fried Tofu:

Brown rice from the freezer (I make a big batch and freeze it in 1 or 2 cup portions. To make this meal, I blanched some snap peas, then added the rest of the ingredients to my cast iron and seasoned with a tiny bit of 5 Spice Powder, Sriracha, Cilantro and Soy Sauce to taste.  Then I topped it with Bamboo Smoked Black Sesame Seeds.

It was super yummy!


I know this isn't a "recipe".  It is a method... a method I hope you will adopt and put to use in your home. You can sub any protein, veggie, or grain with great results.  I have made delicious fried rice with chickpeas when I didn't have any tofu!  Experiment with what you have on hand!

Sunday, January 12, 2014

Simple blender green juice and leftover pulp uses.


I made a quick blender juice this morning (pic taken with my phone) and wanted to share how I did it.

I'm not a huge fan of juicing. I'm more of a smoothie girl, but this morning, I just wanted some simple juice.  I'm not going to get in a debate about which is better.  Different strokes for different folks!

I used my Vitamix, 2 cups of water, 4 cups kale, 1 apple, 3 inches of ginger and 1 carrot, then I  blended it super well and strained the pulp with a small strainer.



I will use the pulp in baking; it has a very similar consistency to applesauce, so you can sub oil with some of the pulp.  If I hadn't used apple, I would use some in veggie burgers.  For now, it's frozen for future use.

Saturday, January 11, 2014

4 Ingredient Vegan Dill Pickle Chickpea Burgers


Yesterday, I made Dill Pickle Roasted Chickpeas and asked that you save the reserved pickle brine for future use. 

This is the future!

I used my 3 Ingredient Veggie Burger method to create these awesome Dill Pickle Chickpea burgers.  They have 4 ingredients: Brine, Old Bay Seasoning, Chickpeas, and Old Fashioned Oats.

I'm pretty much in love with them. I have made what I call, Chickpea of the Sea burgers in the past, but these taste better.  Much better.  I did serve them with my homemade tartar sauce, which was made from my Low Fat Vegenaise Alternative.

Go make some awesome Dill Pickle Roasted Chickpeas and a batch of these burgers.  I got 6 small burgers from the recipe.
Method:
  1. Heat the chickpeas and bring until boiling, then stir in the oatmeal and old bay. Turin off heat and mash together with a fork.
  2. Let the mixture cool, then form into patties and bake at 400 for 25 minutes. 
Serve with Tartar Sauce and burger fixins.  I love using Kale in place of lettuce.

Friday, January 10, 2014

Dill Pickle Roasted Chickpeas


We buy #10 cans of chickpeas at Costco to have on hand, and this morning I opened one.  Now, I normally cook my own chickpeas from scratch, but sometimes, it's nice to open a can and just go to town cooking without having to dirty up my pressure cooker.

The #10 can can has around 16 cups of cooked chickpeas, so you can bet that I've been using them in various recipes.  I made hummus, created a new 4 Ingredient Burger which I will share later.


The Boyfriend came home with some of the best store bought pickles the other day, and I knew immediately I would be re-using the brine.  (Daikon Pickle anyone?) 

I decided to roast the chickpeas in pickle brine. Yum! 


Dill Pickle Roasted Chickpeas: 
Pre-heat oven to 400
  • 4 cups cooked chickpeas
  • 1 1/4 cups pickle brine
  • 1/4 cup white vinegar
  • 1 tbsp fresh dill
  • Pepper to taste

Method:
  1. In a large skillet, add the chickpeas, brine and vinegar.  Bring to a boil for 3 minutes. Drain and reserve liquid for another use.  
  2. Spray a cookie sheet with cooking spray and arrange chickpeas in a single layer (I used 2 sheets so they had a lot of room between them to crisp up)
  3. Bake for 45 minutes, shaking halfway through and rotating pans.
  4. Stir in fresh dill and pepper 

Wednesday, January 08, 2014

Super Healthy Chipotle Citrus Black Bean Burritos


I made a batch of chipotle-citrus black beans today (dried beans cooked with a by leaf, then mixed with a mixture of 2 onions, 5 cloves garlic, 1 tbsp cumin, 2 tbsp chili powder, 1 tsp oregano, juice of 2 limes and 1 orange and 2 cups of cilantro).  I turned some of the beans into my 3 Ingredient Veggie burgers, and used 2 cups of as the filing for these awesome burritos.




I used Low Carb, High Fiber Sante Fe 100% Whole Grain Tortillas, placed 1 cup of baby spinach, 1/2 cup of the beans and 1 tbsp feta cheese. Rolled them up, then warmed them in a pan, turning them on all sides until they were golden brown,  I topped them with 1/4 an avocado each and some salsa. 


Super delicious!I had some leftover Kale Salad from yesterday morning. (I thought I could eat it all for breakfast, but I couldn't.) The salad and burrito was an awesome lunch and very filling, while fairly low in calories and high in nutrition.  Per burrito: 


Calories 386
Fat 14 grams
Carbs: 59 grams
Protein 23 grams
Fiber 27 grams
Calcium 25%
Iron 38%


Go make some! 

Tuesday, January 07, 2014

Simple Kale Salad with Avocado


This is my breakfast on this cold, January day and it is delicious! I have a busy day ahead, and I need some lasting fuel that will energize me!

Since I will only have a small protein shake for lunch since I'll be on the road, I ate the whole thing for breakfast, but you can easily feed 2 people with this.

Kale Salad

  • 4 cups kale, washed and dried
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 small avocado, diced
  • 1 jalapeno chopped, optional
  • 2 tbsp apple cider vinegar
  • 1 tbsp Bragg's 
  • 2 tbsp nutritional yeast
  • 1 tbsp pumpkin seeds
  • 1 tbsp coconut bacon (I will post my recipe soon, but you can easily google it)

-Place everything in a bowl and massage for a couple minutes.

Saturday, January 04, 2014

5 Spice Oatmeal Pear Ginger Mini-Muffins and Birthday Road Trip!


Tomorrow is my 42 birthday! I can't believe it!  I am picking up my oldest son in Portsmouth tomorrow morning, and we are driving to Keene to see my youngest son and hanging out for the day.  I can't wait! Then Andrew and I will spend the night in a hotel halfway back to Portsmouth and I will drive him back the next morning.  It will be awesome to spend time with my boys, since I rarely get to see them anymore now that they are adults and we are kind of spread out.

I made a batch of these muffins to bring along with some peanut butter so we will have something healthy to snack on. Recipe HERE (I only filled the muffin tins half way for portion control)

I also made a batch of Balsamic-Garlic Glazed Green Beans with Caramelized Onions, Cremini Mushrooms and Toasted Almonds to bring to my younger son:


.. and of course, no visit would be complete without me bringing their favorite food ever... THE GOOD STIR FRY! 



Monday, December 30, 2013

Carrot Soup with Candied Clementine Pecans and Croutons.

I hope you all had a wonderful holiday.
We had quite the holiday excursion, going to New Jersey and Vermont and squeezing in 5 Xmas's over several days...

I was at The Boyfriend's parents house and got the urge to cook.  It had been several days and I get antsy.  We usually bring a cooler filled with food so I can eat my savory breakfasts and have what I want on hand without putting people out.  It's a win win situation, since his family understands and is fine with me bringing food.

I grabbed a pound of carrots and put it in the cooler (because the day before I left, I scored 5 lbs of organic carrots for $3.99!).. I thought I would munch on them, but I was feeling super antsy and NEEDED to cook, so I made a quick soup with what we had on hand.

Now, I have to give credit where credit is due.  A couple weeks ago, we went to our friend, Andrea's house for dinner.  (She is actually They Boyfriend's X GF... I love that he is still friends with his X's...  and she has become my friend.. )...  she made us this AMAZING dinner and served a Spicy Carrot soup with it.  The soup was infused with curry spices, candied orange peel and toasted almonds.   Super yummy.  She also made a spinach artichoke dip with homemade almond crackers and some sauteed greens with cranberries and almonds.  Everything was soooo delicious!  Better than most restaurant meals I've had.... but I digress....

So. this carrot soup was inspired by that meal.  I used what his mom had on hand... along with my carrots.  I am not a huge fan of pureed soups, but seem to make an exception for carrot and sweet potato based soups.

No recipes here, but I wanted to give the method, since that is more my cooking style.  I caramelized onion and garlic in some olive oil... along with sage, thyme, rosemary and lots of salt and pepper.  I added some apple cider, potatoes, water and lots of carrots, clementine juice and zest and a bit of cream at the end.. oh, and lots of white pepper, a bit of nutmeg and cinnamon.

I candied pecans with fresh clementine juice, brown sugar and salt and baked some sourdough croutons.  Savory, sweet, orange pecan goodness.

The Boyfriend got me a Kindle Fire and I took the above pic with it.  I think I'm in love with it!  Who knows, maybe it will replace my big camera?

Monday, December 23, 2013

Dec. Pantry Challenge: Cabbage, White Beans and Potatoes with Thyme and Coconut Oil


Growing up, one of my favorite comfort meals was tofu and zucchini sauteed with thyme and tamari, served over bulgur.  I would add some cottage cheese to it sometimes too.  Yum..

So, this morning, I was kind of craving that, but I had red cabbage, white beans and some baked potatoes that I needed to use up.  We are going out of town for 5 days for xmas, so I made this awesome breakfast!

Cabbage, White Beans and Potatoes

  • 1 tbsp chipotle lime infused coconut oil
  • 1 onion
  • 5 cloves garlic
  • 2 tsp good quality dry thyme 
  • red pepper flakes to taste if desired
  • 1 tbsp balsamic vinegar
  • 4 cups red cabbage (or green cabbage)
  • 2 small baked potatoes
  • 1.5 cups cooked white beans
  • Braggs to taste (or tamari or soy sauce)
  • Black Pepper to taste
  • 1 cup cilantro, chopped

Method:

  1. In a 12 inch skillet over medium heat add the coconut oil, onion, garlic, thyme and pepper flakes. 
  2. Saute for several minutes, then add the balsamic vinegar, cabbage, potatoes and white beans. 
  3. Cook for 15 minutes or so, adding braggs and pepper to taste. Stir in cilantro just before serving.
  4. Serves 2

Sunday, December 22, 2013

Dec. Pantry Challenge: Blueberry Smoothie


This smoothie is creamy, delicious and oh so healthy.

I used very well cooked white beans and water in place of non-dairy milk.  I like to use beans in smoothies for several reasons:

  • inexpensive
  • high in fiber
  • high in protein
  • filling
  • complex carbs 
Here's the recipe:
  • 1/2 cup well cooked white beans
  • 1 1/2 cups water
  • 2 tbsp chia seeds
  • 1 frozen banana
  • 1 c frozen blueberries
  • vanilla stevia to taste
  • pinch cardamom
Blend well for a couple minutes. 

Tuesday, December 17, 2013

Dec. Pantry Challenge: Chickpea Flatbread Banh Mi


I LOVE Tofu Banh Mi's; they might be one of my favorite things to eat ever!  Unfortunately, the crusty white bread is not a healthy thing for me to eat on a regular basis, so this morning, I decided to use my Chickpea Flatbread in it's place.

This is a wrap you can feel good about eating!

I made a batch of 5 Spice Tofu (cubed instead of in slabs), Sriracha Aioli out of my Homemade Low Fat Vegenaise Alternative, used some Pickled Jalapenos from our garden, romaine, spiralized daikon and topped it with more sriracha.  Avocado would have been great, but this was still really delicious. Super filling and full of sustainable energy.  My favorite way to start the day.

Yesterday, I made a batch of Auntie's Dahl which is in the fridge, which I will heat up for lunch and serve over sauteed cabbage.

I got The Boyfriend a stove top smoker for his birthday!  We've been having fun smoking :-)


These veggies made a GREAT base for a Smoky Yellow Split Pea Soup with Kale:


I have a HUGE backlog of recipes to post...