Hello my lentil lovers! How are we doing?
I’m doing great. I’m doing great because I made the creamiest, dreamiest smoothie yesterday morning. I switched it up from my usual blueberry cacao and did frozen strawberries, frozen banana, frozen spinach, peanut butter, brown rice protein, cacao powder, and almond milk. Dream city.
I’m also doing great because there’s a new Huff Post article up where I chat your ear off about anti-inflammatory eats!
I made a new curried chickpea salad for Alchemy that became my mid-morning snack and it’s hands down one of the best creations I’ve ever laid mouth on. I feel like I’m not supposed to say that since I made it but I can’t help it. I’m dying to share it with you guys. Hold tight!!
Lunch was a huge veggie sandwich that is now my obsession. I toasted two pieces of Ezekiel bread and topped them with hummus, avocado, sauerkraut, tomatoes, micro kale, and red pepper flakes. Ummmmm yum.
I also had a cup of Alchemy’s soup of the day, curried carrot and coconut soup. Yes, I know–amazing.
Oh and then there was that bowl of strawberry coconut kale salad because I needed some green in my life.
Snackage was two vegan chocolate banana muffins. They never get old. Ever.
Dinner was another amazing meal from Veestro–enchilada casserole. I’ve not really into vegan cheese, but the cheese on top seriously tasted like legit cheddar. I was super impressed. Stay tuned for a giveaway!
I also had obligatory roasted sweet potatoes with my all-time fave greek hummus from Whole Foods Upper Arlington.
And Finn crisps with more hummus.
And some more hummus.