Yesterday was pretty ordinary as far as food goes. I started out my day with a Gingerbread Waffle and Ginger-Cinnamon Almond butter…and about a quart of strawberries. While I love waffles, they don’t keep me as full as hot breakfast cereal does. Maybe if I used a combination of wheat, oat and flax and leave out the white flour in the waffles next time they will keep me fuller. We shall see!
When lunch time rolled around, I was super hungry. So this container of a spiralized zucchini and raw sun dried tomato pesto wasn’t enough for me. Usually an entire giant zucchini+several tablespoons of raw pesto are enough to keep me full, but I think my breakfast was slightly lacking. This may look small, but that’s a two cup container!
So…I made myself a slice of seeded bread with supremely spicy sabra hummus. Sabra is not a brand of hummus I tend to purchase (or like), but it’s what available in my neighborhood and I hadn’t tried the spicy version of their hummus and I REALLY didn’t want to deal with making any, so I grabbed some. I’m glad I did because this was actually delicious. Combine that with the fact that Sabra is cheaper (AND AVAILABLE AT COSTCO-WOO!) I could be switching brands.
nom nom nom, spicy hummus goodness.
Last night, I really had no idea what to make, but I had to cook. We’re on an incredibly tight budget and I can’t afford the convenience of going out to eat when I don’t feel like cooking. I haven’t been in that sort of position in years and I can’t say I’m enjoying it. I have been more creative in the kitchen…but still.
I started out deciding I would make quinoa, black bean, fresh corn soft tacos with cabbage and leahey cheeze sauce on top. I kind of did that. My husband ate whole wheat tortillas with beans, corn, sour cream, cheese and salsa. He eats dairy..sigh. One step at a time!
I ended up with quinoa, black beans/corn that were taco seasoned (not pictured), cabbage and salsa verde in my WW tortilla-I skipped the cheeze sauce because I didn’t want to create more dishes..I don’t have a dishwasher 😦 . While this was cooking up, I realized I hadn’t had vegan parm in my house in far too long, so I made some in my food processor. My favorite base recipe is the one in Yellow Rose recipe. I was saving my cashews, so I used almonds, walnuts, nutritional yeast, brown rice flour, garlic powder and salt. I ended up roasting zucchini/squash as well.
Lots of vegan parm, zucchini, quinoa (with cumin, paprika, garlic, onion powder, and ancho chili powder). These are leftovers that are my lunch today. I just love how quickly quinoa cooks. I should start eating it every day!
I still have an abundance of zucchini and squash thanks to the farmer’s market. There are only so many things you can do with squash before you are bored by it. So with this, I used Chef Magic BBQ seasoning, vegetable broth, 8 giant cloves of chopped garlic, a little olive oil, hot sauce and a butt load of the above mentioned vegan parm to coat the veggies before I roasted them. This was a total crap shoot on my part, I wasn’t really sure if the veggies would be good or just plain strange. They were
GOOD AMAZING. Look at that caramelized veggie goodness and the browned noochy deliciousness.
squash porn. mmm.
What have you been eating and doing lovely readers? What are you making for dinner tonight? Do you cook enough each night to have left overs for lunch? I always try to but sometimes we just eat too many veggies for that to happen…not that that’s a bad thing.
Final question: what’s something fun and not sweet that I can make with carrots?