Breakfast: Making big batches of whatever you plan on making is like giving a gift to yourself in the future when you get to enjoy the what is leftover. We were having a guest stay over, cousin Jared, so we made extra muffins that we could serve the next morning. We made a variation on this muffin recipe, substituting an extra banana in place of the blueberries. I rarely follow a muffin recipe exactly. It’s always based on what’s available in the moment.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner: Preparations began for making dinner. I made a Kale and Blueberry salad and starting chopping onions for a Miso Vegetable Soup and Avocado Maki with some leftover brown rice we had. Then we decided to meet Jared at the Red Pipe Organic Cafe. We had one of our favorites: Hot cocoa made with Almond Milk.
Breakfast:
Right across the street was the Bareburger restaurant. We had never tried it, thinking that it was not vegan-friendly. But I had received a meet-up notice a few days before where the group was going to another Bareburger restaurant because they had three vegan burgers. We decided to check out the one in our ‘hood. It was amazing! I had the Sweet Potato and Cauliflower Hummus burger in a collard green wrap with fries and Wasabi Carrot Slaw (made with Vegenaise!)
Evening: Whenever Jared comes we have to bake something. We made jam dot cookies, a variation on this cookie recipe filling them with Fig Jam and Chocolate Sauce.
