No, this title isn’t leading into a post where I just say what I feel without thinking it through. Not that kind of no filter. I’m talking about no Instagram or PicMonkey filter. I’m a sucker for prettying up my photos (which, lets be honest, are 99% of the time taken on my smartphone) but I’m trying to avoid the over-filtering of my photos. So I’m gonna share my original version of photos for this week’s WIAW…well, minus one or two filtered pics that slipped in there!
Sorry for the chia seed pudding overload lately–I’m not kidding when I say I get into breakfast ruts. First (almost 2 years ago at this point) it was overnight oats, then hot oats, then smoothie bowls, then pancakes, then waffles, now it’s the chia pudding. This version was inspired by the classic Girl Scout cookie (which I don’t think I’ve ever actually had) and made with Sunwarrior vanilla and Vega chocolate protein powders, lucuma powder for a caramel-y accent (my new love!) and topped with coconut, cashew butter (love this stuff) and a crumbled raw chocolate macaroon. This was good stuff.
I actually went out to eat twice this weekend. Both times with friends. This is big for me. I always feel super guilty when I have to eat out twice in a week/weekend, and I still have some anxiety about eating out with friends. But I had so much fun that it was worth it! The food wasn’t too bad either!
I’ve honestly never been a fan of Nutella (though Justin’s vegan version is pretty good) but I wanted to try making a healthier, vegan version to see if I’d like it better. It was pretty easy (other than attempting to remove the skins from the hazelnuts, which I eventually gave up on) but didn’t turn out delicious. I blame it on only adding 1 tbsp of coconut sugar. Definitely needed more sweetness.
My salad-a-day is still going strong and I’ve been especially loving my latest dressing combo–homemade cashew cilantro dressing and the Wholly Guacamole brand avocado verde salsa I picked up over the weekend. So good, and better than regular old dressing.
Speaking of eggplant bacon, this was one of my successful recipe experiments over the weekend. Seriously, so simple but so damn tasty. I wish I had had more than half an eggplant (I used the other half for something else) so I could make a bigger batch. It was especially delicious wrapped around a Medjool date stuffed with homemade cashew cream cheese. Mmmm, I could eat this all day!
I felt like a Valentine when I wore this on Monday, but who cares, I love pink! I’m really excited though for when I can finally wear dresses and skirts without tights–hopefully soon! Spring, come sooner.
Ummm…grain free bread? What is this madness? I will admit that, yes, I need to get over my fear of grains other than buckwheat and quinoa, but on the other hand, I can’t deny my love for coconut flour. And surprise, surprise, it actually makes a decent grain free and vegan bread when combined with a few other ingredients. Yes, it actually held together pretty well even when soaked with kalamata olive relish and baked eggplant, and it tasted a lot like naan after sitting for a few days. Look for a super simple recipe soon!
I’m definitely doing a stuffed sweet potato for dinner more often…thanks for the inspiration, Sara! This one was Thai-like, with a peanutty sauce on one side, and curry+coconut on the other. I think I could do a different combo of this every day.
How do you like your sweet potatoes? Did you have a recipe success or failure over the weekend?