Hip hip hellooooooo!
I’m writing this post-coffee and pre-breakfast so my sincerest apologies. Breakfast yesterday was a smoothie on-the-go as I was running late to an awesome (yet early) retail marketing class Experience Columbus put on. This one had 3/4 cup frozen Wild Blueberries, a couple chunks frozen banana, a spoonful of Justin’s vanilla almond butter, 1 cup frozen spinach, 1 tsp spirulina, a little cacao, and a scoop of my fave organic chocolate brown rice protein.
And coffee with almond milk!!
Around 10:30am I had a snack hankering in the car, so I ate a square of Banana Bread Baked Oatmeal. I toasted the walnuts and it came out awesome! Next time I think I’lll cut the maple syrup in half and add blueberries. Bloobs=everythang.
Lunch was a couple pieces of leftover vegan chickpea frittata (I skipped the red pepper sauce and dipped it in TJ’s tomato sauce and homemade pesto…so good!) paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
I couldn’t help myself from a post-lunch chocolate chip muffie, which is a version of these Vegan Chocolate Zucchini Muffins.
Today was one of those classic days at Alchemy where we were testing new recipes and eating yummy things alllll day long. We’re releasing a new vegan chickpea egg salad sandwich AND a loaded veggie sandwich (beet fennel sauerkraut, cucumber tomato, red onion, arugula, and carrot hummus)…
…And a new toast with carrot hummus, cucumber, arugula, and sriracha so I basically ate a sandwich when I got back to work. Not complaining!
I had a blog post to write for a company that I had somehow forgotten about (eeek!) so I needed something quick for dinner. I heated up a baked sweet potato from the fridge and topped it with lots of Frog Ranch medium salsa, sriracha, a fried egg, and a Wholly Guacamole pack. It hit the spot!
I also snacked on some tortilla chips with the leftover guac for much needed crunch.
For dessert, I melted some Lindt 85% dark chocolate for dipping with fresh strawberries. The sweet tooth is so real!