All day yesterday I thought it was Monday.
Funny how now that it’s Wednesday, I’m feeling like Friday is not so far away.
This week has really been awesome – tons of cooking, which means I have LOTS to share with you. More to come!
After last week’s hotel oatmeal ick, this more than made up for it:
Overnight oats in an almond butter jar. Pure bliss.
- Unsweetened vanilla almond milk
- Chia seeds
- Pumpkin puree
- Almond butter jar remnants
- 4-5 drops of vanilla liquid Stevia
- A little TBA chocolate something crumbled in. 🙂
Another bit of amazingness. Citrus Chickpea Cilantro Salad with carrots atop an eggplant patty.
Recipe for this deliciousness coming tomorrow!
You may be familiar with a little problem I have. When I go out I sometimes get so excited about the meal that I forget to take pics. This is all that remained of my post-workout dinner last night:
That WAS a side salad, 2 veggie tacos, a chips and salsa trio, and a Patron Silver margarita. Whoops.
More proof that Taqueria del Sol remains my favorite intown taco joint.
Continuing with last week’s blogger recipes, I tried Gena @ Choosing Raw’s Portabello Jerky. It was a fantastically salty, satisfyingly chewy afternoon snack. Seriously – Gena is a genius.
My raw-sih version of Gena’s raw jerky is at the bottom of this post!
My test-kit included an original recipe and 4 alternatives for their Parsnip Vanilla flavor. In my mind there was a clear winner. Check them out on Facebook to read more!
Apparently I need to rename this blog dessert underground because my pre-workout snack was on of these vegan Granola Cookies:
At just 3g of sugar and over 1g of protein, can you blame me? P.S. They freeze perfectly.
Last, there was a vegan, gluten-free post-workout dessert.
I promise to share next week – I want to make one more batch to test with more soda. Let’s just say they are silky in texture, impossibly chocolate-y, and inspired by a Cookie Underground concept. 😉
Raw-ish Portabello Jerky
- 1 large Portabello mushroom
- 1 tsp soy sauce
- 1tsp apple cider vinegar
- 1/2 tsp ancho chili powder
- 3 drops liquid Stevia
- 3-4 twist of freshly ground pepper
Mix all ingredients. Slice ‘shroom into 1/2 inch thick sticks and marinate overnight in refrigerator overnight.
Place on foil-lined baking sheet and cook in 170 degree oven* for ~3 hours.
*Note: Gena had a dehydrator – check out her instructions for raw jerky details. For those of us without… just set your oven at it’s lowest temp (mine is 170 degrees). It’s raw-ish. 🙂
I’m really into vegan/low-sugar cooking and baking lately! It’s fun to try different style and I love feeling so clean.
Have you tried vegan jerky? Have you tried “real” jerky?
Do you feel a little the-end-is-near relief on Wednesday?