Is there better way to start your day than ICE CREAM? Not dairy ice cream, but almond ice cream, fresh from my Vitamix and topped with lots of super goodies! Please excuse some of the pics, it is so hard to get breakfast pics when the sun is still rising, and today it was really cloudy too. I tried to prolong breakfast as long as I could, but after my workout I was ready for something cold and refreshing.
This bowl of fabulousness was composed of a handful of almonds, a squirt of agave, a scoop of vanilla Spiru-tein protein, 1 drop of pure vanilla extract and lots of ice. It creams up into a lovely soft serve style “ice cream”. I topped it with hemp seeds, chia seeds, and a handful of pumpkin flax granola. It was heavenly. Mya loved the idea of ice cream for breakfast, what kid wouldn’t?
After making a frozen breakfast, a warm lunch was on the menu. Soup, no, make that soups. I made two different batches of soup this morning, Andy’s favorite “chickenless” pastina, and my grandmother’s beefless potato pea stew. Both turned out just the way I planned. It was so easy to make two pots because both started with sautéed onions, celery, and carrots. A few more ingredients in each, and then soup is ready for weekday lunches. I had both pots done by 9:00am. I let it cool down and the flavors grow stronger while we got some things done before lunch. I used seitan for the beef in the stew, and it was amazingly undetectable, I think I could fool omnivores with this stew.
There was a bit of errand running and some nutrition studying through the afternoon. Then there was some chocolate craving. Yep, I needed to make some chocolate.
This was a simple recipe because I used melting disks from Trader Joe’s. I found half a bag stowed away. Normally, I use coconut oil, agave, and cacao. I was too low on coconut oil so I raided to cabinets to see what else I had.
I conveniently found a bag of trail mix that only had about 3/4 cup left in it, and there was a barrel of pretzels that a few would not be missed.
I combined those two and waited for the chocolate to melt in my glass bowl over simmering water.
Once the chocolate was melted, I mixed all the trail mix and pretzels in and coated them thoroughly with the chocolate. Then the whole mixed was poured onto a parchment lined pan.
It was then popped into the freezer for about an hour to harden.
Then it had to be broken up for a taste test.
YUM. You could taste the dried blueberries, cranberries, dates, raisins, soy nuts, almonds and pretzel pieces surrounded in the dark bitter sweetness. Chocolate heaven. Mya and Andy agreed. Of course, it took a lot of taste tests for them to be sure.
I knew I wanted to use up the Delicata squash I had around and I thought it might be a perfect dinner to roast them and stuff them.
I had a bag of whole grain stuffing cubes that I mixed with a broth made from no salt bouillon. I stirred in sautéed onions. carrots, celery, apple, walnuts, dried cranberries and two crumbled Field Roast Apple Sage Sausages. I popped it in a casserole dish in the oven to cook beside my roasting squash halves. When squash was fork tender, I flipped them face up and filled them with the stuffing and put them back in the oven for a few more minutes. These will definitely be on my vegan Thanksgiving table.
These babies were cleaned down to shreds of skin. Everyone enjoyed them. And, a small piece of chocolate for dessert.
I hope you enjoyed the meals. Thanks for stopping by this lovely Autumn day!