I had lots of good eats this past weekend. I finally had the time to cook, without anatomy terms rattling in the back of my mind.
Here's what rolled out my kitchen most recently:
Friday
Simple smoothie this time. I love using berries, but those darn seeds detract from my enjoyment of the berry-themed smoothies. I have tried blending twice, as readers have suggested, but the Bullet seems to leave them in tact. If only I had a Vita-Mix...
Saturday Yay for homemade pancakes! As I mentioned in my last post, I had intended to make them earlier in the week, but I was missing too many ingredients. I tried a new recipe from VegWeb that uses applesauce rather than mashed banana. The verdict: the VegWeb pancakes are much cuter and fluffier than the pancakes from Sweet Eats, but banana beats all. I happen to like a dense pancake...plus the banana pancakes are the perfect vehicle for a dollop of PB:)
I didn't feel like making much for lunch, so I just put a few blobs of hummus on Ak-Maks, made a quick spinach salad, and sliced a banana to dip in some Sunbutter. 
Dinner was inspired by a recipe from The Imus Ranch Cookbook, the Vegetable Pasta Salad. In the end, I used almost entirely different ingredients, but I think that's what pasta salad are supposed to be--just a conglomeration of what you have on hand. Mine had white beans, whole wheat rotini, cucumber, sliced mozzarella, red bell pepper, carrots, olives, balsamic vinaigrette, and lots of dill. I also had a side of that superstar veggie, broccoli. 
Another simple smoothie, and more pesky seeds to go along with it. I used pomegranate granola this time though. 
Sunday Quick brekkie before church yesterday: frozen banana-soymilk shake with PB Puffins. I also had a handful of roasted peanuts. (Notice a trend these days? banana PB banana PB banana PB....)
We made a long overdue Whole Foods run yesterday. Here are a few shots of the loot: 
I am so excited to finally try Chobani yogurts. I see them all over the food blogs, but I have never tried them. They were about 60 cents cheaper than the other Greek yogurts. Another highlight of the trip was that I picked up some new flavors of Soy Delicious fruit-sweetened nondairy ice cream: Peppermint Carob and Almond Pistachio.For lunch, I finally got a chance to recreate my Cafe Sunflower meal: Stuffed Acorn Squash. Once again, I didn't have all the ingredients, but I ended up with something just as tasty: white beans, dried cranberries, walnuts, and lots of spices. I also had some whole wheat toast and berries.
We all ordered Chinese takeout for dinner last night--I got my usual steamed veggies with tofu, and I added cashews and my own seasonings (liquid smoke and garlic powder). I also had some rice crackers, a plum, and the obligatory fortune cookie. Oh, and here's another flattering picture of Major. He was really enjoying his chocolate Cool Whip.
Fun shake last night! I used my new Peppermint Carob Soy Delicious with the usual components, plus mint extract. It tasted like a nutritious Thin Mint cookie! (Sorry for the bad pic!) 
MondayAfter an excellent workout this morning (swimming!), I made a big bowl of oats with whipped banana, almond butter, and lots of wheat germ. I noticed that I have been neglecting that little red jar of wheat germ for far too long. Plus, for my nutrition class, we have to track our eating for 3 days, and I have consistently been low on vitamin E--Kretschmer to the rescue!
Another fabulous lunch today: Goddess Garbanzos from ED&BV wrapped in a whole wheat tortilla, side salad, and fresh cherries. I was in a food fugue...until I got cherry juice all over my pants. 
To top off this day of tasty eats, I made one of my recent favorites: Cashew Ginger Tofu (do I even have to type it? It's from ED&BV, of course). Whole wheat couscous, steamed broccoli, and salad made this quite possibly the best meal ever. 
Off to study a bit before Jon & Kate Plus Eight. Happy Monday!
