Another day, another bowl: this one wasn’t as delicious 😦 I used a new mixed berry blend, which was really watery and diluted this bowl of oats. It also cooled down the oats quite a bit so I had to microwave my bowl. Maybe I added too many cherries and blackberries 😛 I miss my baby wild blueberries.
The last bit of my coconut chickpea curry, mixed with butternut squash, spinach, red bell pepper, and peas over brown rice.
This was so quick and easy to throw together, and kept me full for such a long time. Plus, I used up the last little veggie bits in my fridge.
While my curry simmered on the stove, I whipped up a quick and easy dessert: banana blondies, made vegan! I’ve been thinking about adapting a vegan diet for a while now. It’s something that’s been on my mind for a long time. As you can see from most of my recipes, I am really close to a fully plant-based diet (minus the occasional cheese, yogurt, eggs, and weekly bit of fish). I haven’t decided to make the leap yet but have been incorporating more and more vegan meals into my diet.
Anyways, this bread was made vegan by accident mainly because I had two eggs that I wanted to save for the next day. I promise you guys are going to L-O-V-E this recipe as much as I do. They took about 10 minutes to whisk together (IN ONE BOWL – Wooo!) and took just half an hour or so to bake. Plus, they are lightened up and just as hearty as my all-time favourite banana muffins.
Lightened Up Vegan Banana Blondies Recipe
- 1 large banana
- Generous 1/2 tbsp coconut oil, melted
- 2 tbsp brown sugar
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp cinnamon
- pinch salt
- 3/4 cup spelt flour
- 1/4 cup chocolate chips
- Preheat oven to 320 degrees.
- Grease the tin you would like to bake in.
- Mash banana. Add coconut oil, sugar, milk, vanilla. Whisk well.
- Add baking powder, baking soda, salt, and cinnamon. Mix well.
- Add flour and chocolate chips. Stir carefully just to combine. Do not overmix.
- Bake for 30 to 40 minutes, depending on thickness.
- Knife inserted to middle should come out clean. Do not bake for too long.
- Slice into 6 pieces and enjoy. Let cool if you can wait that long.
- Store in the fridge or at room temperature for 2 days. Best enjoyed fresh out of the oven!
I topped my oatmeal this morning with one of those squares, crumbled up – and a special nut butter inspired by Jack’s recipe!
For one serving, I microwaved this combo for 20 seconds:
- 2 tbsp sunflower seed butter (almond or peanut butter would work too, but I’m running low!) 😦
- 1 tsp maple syrup
- 1 tsp coconut oil
- 1 tsp cocoa powder
- 1/8 tsp vanilla extract
- sprinkle of salt
So easy, and incredibly delicious in my warm whipped banana oatmeal.
For lunch after a Zumba class, I went to Thrive Energy Lab, a place near Vincenzo’s grocery store and Sabletine Fine Pastries.
I actually stopped by Thrive last Sunday and was SO disappointed when it was closed 😦 Obviously I was really looking forward to this trip.
I enjoyed the falafel salad bowl, which was topped with sprouts, lemon-tahini sauce, cucumbers, beets, and zucchini noodles. Zoodles! 😀 And lemon and pickle, which I avoided.
This bowl was so tasty. The falafels were my favourite part, followed closely by the delicious beets, hummus, and lemony drizzle. The zucchini noodles were surprisingly delicious – it was my first time having zucchini noodles and I loved them. This meal was so satisfying.
Followed by a massive 20 oz smoothie: peanut butter (honestly this guy put in 1/3 cup and I drank it ALL), dates, banana, almond milk, coconut cream, agave, cocoa powder, cocoa nibs, and chocolate chips. It was decadent, thick, creamy, not overly sweet, and AMAZING. Like I said, I tried to stop at half because I was already stuffed, but couldn’t. Some big gulps later, this cup was gone :O
Groceries and Christmassy things! And detergent, dish soap, and other stuff that I need around the house. This was freaking heavy and I can’t believe I carried it around with me all afternoon. Luckily I had my backpack with me!
Dinner after my shower (new cocoa butter body scrub from the Body Shop was so luxurious!) was simple: leftover rice mixed with tomato scrambled eggs and steamed asparagus. This dinner took 10 minutes MAX, I tell you!
3 minutes makes asparagus perfectly tender-crisp. This brown rice was so hearty and went well with the soft tomatoes and tender eggs. Scallions added just the right amount of flavour here!
I had a food baby after this meal but needed dessert: I busted into my new raspberry stash and yogurt, and enjoyed with some of yesterday’s blondies. Now I’m super full and happy and have lots of studying to do 🙂
Hope you’re all having a great weekend!