Happy hump day, noodle boos!
Let’s hop right into my new sourdough obsession. We source our bread for Alchemy from an amazing local bakery called Lucky Cat. I asked them to bring by some rustic sourdough this week to test out a new toast for the Grandview location and HOLY MOLY…I feel like I’m eating toast for the first time! It’s so chewy and soft and flavorful.
And you know what else? I made homemade cashew cream cheese that actually legit tastes like cream cheese! To make, soak 2 cups of raw cashews in water overnight. Drain and blend with about 1/4 cup of water and 1/2 tsp salt (I used the food processor) until smooth. If mixture gets hot, let it cool before adding probiotics. Add 1/2 tsp vegan probiotics (we get ours in bulk from Terra Soul), blending to combine. Spoon mixture into a container with lid and stir in and let sit out for 36 hours, which I found to be the perfect amount of tang.
Make sure that everything is clean since working with bacteria can be a finicky process. If anything smells or looks off, don’t eat it.
My favorite combo is mixing in chives to the cream cheese and topping it with everything bagel seasoning and micro greens or arugula. I did cream cheese and raspberry jelly too which was splendid! Strawberries and honey was also very yum.
Green smoothie with pineapple, banana, peanut butter, hemp seeds, spinach, ginger, and almond milk.
Pink Cookie Smoothie Bowl with kale.
Sweet Potato Hash from Northstar with tofu instead of turkey.
Alchemy’s seasonal Chocolate Covered Strawberry Smoothie with banana, strawberries, cacao, chia seeds, maple, and almond milk topped with coco whip + cacao nibs. ‘Tis the season!
Chipotle bowl with brown rice, fajita veg, black beans, tomato salsa, corn, guac, lettuce, and smoky hot sauce. And chips!
We tried Blue Apron for the first time and were pretty obsessed. It totally got me out of my comfort zone! I’m doing a full post about it Thursday so stay tuned. This was the Soy-Glazed Korean Rice Cakes with Soft-Boiled Eggs and WOWZA was it good.
Another fab Blue Apron meal: Katsu-Style Wild Alaskan Pollock with Cabbage Slaw & Rice. Soooo good. The black garlic mayo may have been the best part.
Soul Bowl from TRISM for a quick lunch on the go.
Also from Blue Apron: Chipotle Roasted Vegetable Salad with Farro, Orange, and Tortilla Strips. Such a nice variety of bright flavors and creamy + crunchy textures.
Pasta primavera with the yummiest tomato sauce + veggies, bread with olive oil and balsamic, and salad from Cafe Davinci.
Eggs for dinner! Omelette with onion, frozen peppers, and organic mozzarella topped with arugula plus whole roasted Brussels and leftover sweet potatoes on the side. I had just came from Alchemy and sampled a zillion new breads so portions were a bit smaller than normal.
My amazing tacos with all the fixings in blue corn tortillas.
A quick weeknight meal: pasta with Rao’s sauce plus arugula salad with carrot ginger dressing on the side.
Plenty of Fudgy Raspberry Almond Butter Brownies, duh.
Vegan Chocolate Truffles! Need I say more?
My most favorite chocolate cookie on the planet that I forgot to photograph from Northstar.
Current snack obsession: salty pretzels with peanut butter. Do it!
Simple Mill’s cookies, which I eat on repeat like a snack cuz they’re so freaking good. I’m a chocolate person through and through, but I must say that the pecan ones are the best!
A yummy new limited edition Chocolate Walnut Brownie Perfect Bar. They’re only sold online through the 18th!
Make the best of today. I’ll see you tomorrow, friends!