First, thank you from the bottom of my heart for your incredibly sweet, thoughtful, and wise comments on my recent This Is My Story post. It was a lot of my private life to put on the internet, but there were several nuggets of truth and vulnerability in that post that I’d been wanting to share with you for years now.
The past couple days have been kind of…weird. I’ve been getting stomach aches at night accompanied by this feeling of really uncomfortable fullness. I can’t tell if it’s me eating too much or if something isn’t quite right. Let me tell you…it’s no fun feeling bloated and yucky when there’s the most delish brownies waiting to be eaten downstairs!
Speaking of brownies, I’m posting the most INSANE, best-ever recipe for vegan brownies tomorrow. Don’t miss it! Oh, and I just deleted Instagram, Facebook, and Twitter from my phone because I’ve been feeling weirdly dependent on social media the past couple days. I’ve been scrolling through and getting lost in the internet madness a ridiculous amount and that scares me. Gotta nip that in the bud real quick!
Scrambled eggs with local sourdough toast and berries. Half avocado and half homemade cashew cream cheese (method in this post), everything bagel seasoning, and micro greens from our CSA. With coffee, of course!
Double sourdough toast, one with strawberries, avocado, coconut, honey, and sea salt and one with micro greens, everything bagel seasoning, and lemon juice.
Steel cut oatmeal with blueberries, banana, strawberries, cinnamon, and almond butter.
More oats with blueberries, banana, and peanut butter.
Pancakes with microwaved bloobs, banana, almond butter, and maple syrup.
A big salad with leftover roasted tempeh, mushrooms, and cabbage, spelt berries, avocado, and power greens dressed with a mix of tahini, lemon juice, Dijon, salt, pepper, and garlic. YUM!
Sheet Pan Cabbage and Tempeh Bake over greens.
A loaded smoothie at TRISM with blueberries, banana, peanut butter, chia seeds, cinnamon, vanilla protein, and spinach.
A Pink Cookie Bowl with spinach and spirulina topped with coconut, cacao nibs, and puffed quinoa plus some African Peanut Soup when I got home aaaaaand a couple hunks of sourdough. I didn’t feel like cooking last night so I grabbed everything that sounded good at Alchemy. This was a time when my stomach hurt and I felt way too full. I need to dial back in with my fullness cues. Oy!
The Northstar Burger on rosemary focaccia with yummy salad and some of Jeff’s fries.
My Easy Vegan Lasagna made with Explore Cuisine’s green lentil lasagna noodles and a really yummy salad with carrots from our CSA. The dressing was a favorite of mine: a mix of lemon juice, tahini, nooch, garlic powder, salt, pepper, and a little water. I also made garlic bread which was just sourdough bread with butter, garlic powder, salt, and nutritional yeast broiled on each side till browned. Pretty much our favorite dinner ever!
Mary’s Gone Crackers with my cashew cream cheese OMG.
The most amazing brownies ever!! We had these every night with this fab coconut milk vanilla ice cream. Recipe coming tomorrow!
These Lemon Blueberry Muffins that are so darn light and fluffy and heaven-sent. Recipe coming soon!
Made in Nature’s pomegranate ginger snack mix that I’m in love with.
I hope your week continues to get yummier. Do a random act of kindness for a stranger today!