Hiya, folks! Are you staying warm? I’ve officially moved to my winter sleep wardrobe, AKA these jammies err’ night.
I’m on a bagel kick! I got Alvarado Street sprouted onion and poppyseed bagel in the frozen section of whole foods and I’ve been LOVING them! Each bagel has a whopping ten grams of plant protein and four grams of fiber.
In case you’re wondering, sprouting helps make the nutrients in the grains more bioavailable and makes them easier to digest!
I made a super yummy Thai curry pumpkin soup with lentils that I’ll be sharing on Instagram soon, but I gotta say that the highlight was this salad. I came home from work starving and was craving a loaded salad.
For the dressing, I whisked together olive oil, balsamic vinegar, Dijon, maple syrup, salt and pepper.
Into the bowl of mixed greens went chopped carrot, avocado, pear, sharp cheddar, and homemade croutons (toss bread cubes with olive oil, salt, pepper, garlic, and dried rosemary and bake at 375F till crispy). It was seriously the best combo ever!
My vegan lasagna for the win! We made garlic bread on the side, obviously.
Favorite yogurt flavor alert! I also made no-bake chocolate almond bites from Cookie and Kate’s cookbook. Very tasty!
Brownie plates with Breyer’s vanilla all the way.
If you’re looking for super warm down winter coat, I just splurged on this one in “army.” I don’t have one that covers my butt and I need one with these Ohio winters!
Have the best week, friends!