I can’t stop with the DIY oatmeal cereal, you guys. Lately I’ve been mixing the dry the night before so all I have to do in the morning is add fruit and almond milk. Into the bowl went 1/2 cup old-fashioned oats, a small handful of Power O’s, ground flax, chopped walnuts, cacao nibs, tons of cinnamon, unsweetened vanilla almond milk, and fresh bloobs. I’ve been eating this every day (except on the weekends when we go out or eat pancakes) and I’m seriously obsessed.
I somehow put a picture on Snapchat and forgot to take a real one. The foolishness! Thank God for last week’s shot.
I munched on some random things throughout the day like our new maple almond hummus toast with blackberries and coconut, soup of the day, and some random juice samples. There’s always new things to try at Alchemy!
I had a super late lunch after getting caught up in meetings and interviews, but I was excited to finally sit down to my salad in a jar. The recipe is coming next week! This version had a veggie-packed white bean salad on bottom topped with local tomatoes, carrot, and arugula with an herbed vinaigrette. These babies have made lunch such a dream.
I also packed leftover baked sweet potatoes + hummus and celery sticks + sliced apples + creamy peanut butter as snacks.
Pre-dinner munching involved a couple Peppermint Chocolate No-Bake Bites.
Dinner was my beloved Vegan Tempeh Kale Enchilada Casserole except I used frozen spinach that I thawed instead of chopping up kale. Lazy ladies unite! I had a big salad on the side with local greens, cucumber, tomatoes, carrot, basil, parsley, olive oil, balsamic, salt, and pepper.
Halfway through I thought of a brilliant dipping idea…tortilla chips!