Well, I went to the gym on Saturday morning as planned (and it was pretty snazzy), but the lake plans got nixed. My parents have too much to do to the house before the wedding on the 7th, so we decided to save the weekend at the lake for another time. This change was fine by me, because I realized I hadn't been to church since I've been home (due to the lake trip and visit to Fairhope for the past few weeks). I also did some shopping over the weekend--I got a dress for the rehearsal dinner and a new raincoat. Woohoo!
I have a picture of my smoothie from Friday night, but, honestly, I have no idea what I put in it. So this is my mystery shake:
Before the gym on Saturday, I fueled myself with a big bowl of peanut butter oats and a bunch of fresh mixed berries. I used PB & Co.'s Cinnamon Raisin flavor.
I came up with lunch on a whim: breaded tofu with peanut sauce, brussels sprouts, and an apple. For the "breading," I used--get this--Weetabix! It worked really well, actually. I just whirred it in my Magic Bullet, put it on a plate, and rolled the tofu in it. I made the peanut sauce from PB, soy sauce, and a few spices.
Dinner was a perfect summer meal, complete with lots of produce. We had the first corn of the season, and it was deliciously sweet! So much for the saying about corn being "knee high by the Fourth of July." I had broccoli slaw with an agave-mustard sauce I made, lemon scented chickpea-tomato saute, and amazing cantaloupe. Yum!
Once again, I don't really remember what I put in my smoothie. I know it was fruity, and I topped it with pure maple syrup, but otherwise, it's another mystery.
Before heading to church I just had a quick bowl of Kashi Heart to Heart.
I think I'm getting better at spontaneous cooking, because this was yet another lunch whipped up without any forethought. I made some more agave-mustard sauce for a broccoli slaw-tofu stir fry. I also had some Thin Cakes with peanut butter and a red pear.
We got takeout from Newk's last night for dinner. I got the Greek salad without the feta. I had an Ezekiel pita with hummus on the side. The smoothie/shake last night was peanut butter flavored: peanut butter, nonfat organic plain yogurt, silken tofu, and pumpkin flax granola.
On Sunday night, my dad requested that I make him overnight oatmeal/muesli. He asked for his to be made with skim milk, honey, coconut, and raisins. I made mine with almond milk, agave nectar, cinnamon. The two small containers have sliced almonds (his) and wheat germ (mine). In the morning, I had the rest of cantaloupe along with it.
Lunch today was inspired by Ellie Krieger's recipe for Herbed Toasted Pita Salad. I added chickpeas to mine for protein. I had tiny apple with PB on the side.
My dinner wasn't exactly the traditional Memorial Day fare, but I enjoyed it. I had a BLT using smoked tempeh, Nayonaise, Grey Poupon, and juicy tomato. Not pictured are the side salad, organic watermelon, and steamed broccoli.
Here are some 99% vegan brownies I made for Memorial Day dessert:
Now I'm off to watch some Jon and Kate Plus Eight. Happy Memorial Day!