It’s been a pretty crazy around here for the last two days, thanks to the crazy Hurricane Sandy! I’ll be elaborating about that much more tomorrow, and I hope that everyone is safe, warm and dry. My heart goes out to those that suffered damage from this powerful storm.
On to happier things for now! Did you enter the KIND Snacks “Trick or Treat” giveaway? If not, get right on over there after you’re done looking at my lovely food pictures on this post and ENTER AWAY! I’ve said it before, and I’ll say it every time- the folks at KIND are very generous and hook you up, sista.
This week’s WIAW post chronicles a very atypical Tuesday.
Normally, I wake up a little before 5:00 am to teach Spinning at 5:30 and Core Strength directly after at 6:30. I generally make my way home by 7:30 or 8:00 and am done working out (teaching) for the day. Because of the storm, all classes were canceled at the gym! This bummed me out because me Tuesday morning classes are my absolute favorite to teach, and I hated to miss them. And yeah… not getting paid kind of stinks, too, but what can you do?
Since I didn’t have to wake up crazy early, I slept in until around 7:00 and eventually made my way downstairs to feed the dogs and get my workout on. After I was done, I whipped up a batch of these amazing pumpkin pancakes using this recipe that I had found the day before.
Can you believe that these were the first pumpkin pancakes I’ve made this fall? Craziness. I topped with with some maple syrup and cashew cream and went to down. They were fluffy, delicious, and yes- vegan. I’ll be making them again… and again.
*Side note- a lot of you asked what I put cashew cream on in the comments for yesterday’s post. You can put it on anything that you would put whipped cream or any kind of spread on. I really like it on cobblers, and it would be a great topping for pie, brownies, or any other baked dessert. It’s also just perfect eaten with a spoon all by itself.
To keep with the pumpkin theme, I also made myself a pumpkin pie steamer.
I love this mug. A friend gave it to me for my birthday years ago, and it’s my favorite. It just “feels” right- know what I mean?
Later on, for lunch I had a mixed greens salad topped with vegan “tuna” salad, and some toasted Ezekiel bread on the side.
Tip: Trader Joe’s sprouted tofu is the best to use for this recipe. And, the container comes divided in half, which I love. I use 1/2 of it to make 2 batches of “tuna” salad and I don’t have to deal with storing the leftover tofu in the fridge.
I also dipped a few carrots into this locally made hummus, which I am totally digging lately.
This if the fourth flavor of this brand of hummus that I’ve bought (including black truffle, Old Bay and cinnamon raisin)- I’m obsessed!
Full disclosure here. I also snacked on a few of these when I was in my car. Impulse buy.
I know they’re full of chemicals and crap… we can’t all be perfect all the time.
For a late afternoon snack, I whipped up a smoothie 1 scoop of chocolate Sunwarrior protein powder, 1/2 a frozen banana, spinach, ice, guar + xanthan gum, almond milk and a spoonful of peanut butter.
Super thick and creamy and eaten with a spoon, of course.
Dinner was delicious, and I highly recommend you make this recipe if you’re a fan of enchiladas. And if you’re not- it might change your mind! I found a recipe for potato + kale enchiladas in my favorite cookbook, Veganomicon, a few days ago and could hardly wait to make it (recipe written out here). And it turned out even better than I expected!
Greg and I both loved these so much. I cheated by purchasing already-made enchilada sauce (the Frontera brand is awesome!) and added a little TVP for protein, and left out the pumpkin seeds, because I didn’t have any (poor planning- we hadn’t carved pumpkins yet!). I might try adding some Beyond Meat “chicken” next time… not that it needs it… just sayin’.
For dessert, I made a mini batch of Laura’s TVP “oatmeal” (again… I’m pretty sure I eat this every single day!) with cinnamon, a few dairy-free chocolate chips and almonds.
Yummy and full of protein!
Oh yeah… and again: full disclosure. I definitely had a big ol’ spoonful of this insanely delicious cranberry apple nutty butter at some point during the day.
Thank you, Sarah… I’m already making an impressive dent in this jar.
Have a delicious Wednesday!