Breakfast: A gorgeously mauve smoothie of 1 frozen banana, 1 cup frozen cherries, 1 cup frozen shredded zucchini (stored from summer), 1 tsp lucuma, 1 tsp hemp seeds, 1 tbsp carob powder, a large handful of kale, and 1 cup almond kefir topped with 1 cup brown rice puffs and a couple chopped rings of dried pineapple, accompanied by two mini versions of the Coconut Lime Avocado Pies from Vegan Yack Attack.
Dried pineapple has fast become my new favorite dried fruit for its tendency to pleasently dissolve upon contact with the tongue and its tropical flavor. Yum!
As for the avocado pies, I followed the recipe almost exactly, only replacing the maple for date syrup and omitting the coconut oil. I also seem to have lost my regular-sized muffin tin, and ended up once again resorting to my favorite mini pan for elfish, though still absolutely delicious, versions of the pies. Who couldn’t love a dessert with kale in it?
Breakfast Checklist: Protein—almond kefir, pumpkin seeds in pies. Whole Grain—brown rice puffs. Fruit—banana, cherries, dried pineapple. Leafy Green—kale (in both the smoothie and the pies). “Super Food”—hemp seeds, lucuma, carob. Added Veggie Bonus!—zucchini.
Local Ingredients: Zucchini from my neighbor’s garden.
Morning Tea: Comforting Tea from Aveda. I feel like I’m being pampered in a spa every time I sip on it.
Lunch Box: Mixed greens, 1/2 cup black beans, and alfalfa sprouts topped with my take on the Red Cabbage Salad with Wakame, Marinated Mushrooms, and Sweet Miso Dressing from Sweet Potato Soul and two mashes: one of 1/2 cup black japonica rice and 3 tbsp Cannellini Bean Pesto from Oh She Glows; the other of 1/2 an avocado, 1/4 of a roasted sweet potato, and 1 tbsp dulse seaweed.
For the salad, I used 1/2 small head of red cabbage, two medium carrots, 1/2 head of fennel, and 2 stalks of celery. My marinade for the mushrooms consisted of 2 tbsp lime juice, 1 tbsp apple cider vinegar, and 2 tbsp coconut aminos. Finally, in the dressing, I omitted the mirin and soy sauce (since I already included a sodium-heavy condiment of coconut aminos in the mushroom marinade), substituted date paste for honey, and used 1 tbsp of tahini in place of the sesame oil.
As for thepesto, I followed the recipe exactly with lovely results! Fresh, summery basil tastes oh so wonderful as we enter springtime.
Meal Checklist: Protein—black beans, cannellini beans in pesto. Whole Grain—black japonica rice. Vegetables—alfalfa sprouts, basil, garlic, red cabbage, fennel, carrots, celery, mushrooms, ginger, sweet potato. Leafy Greens—mixed greens, dulse seaweed, wakame seaweed.
Afternoon Snack: A tall glass of NessAlla Kombucha in Peach Blush flavor.
Dinner: A big bowl of the Roasted Vegetable Chowder from Gluten-Free Goddess over 1/2 cup quinoa and a side of lightly steamed broccoli.
I would happily bathe in this chowder. Honestly, sprint to your kitchen immediately and start a pot of it. My veggie mix (the recipe is very flexible) consisted of 1/2 medium yellow onion, 5 large cloves of garlic, 1/2 a fennel bulb, 4 carrots, 4 parsnips, most of a small head of cauliflower, and 6 plum tomatoes (frozen and stored from the summer). I also omitted the wine, but the chowder ends up so deeply flavored anyway that I didn’t miss the extra taste layer at all.
Meal Checklist: Protein—chickpeas. Whole Grain—quinoa. Vegetables—onion, garlic, carrot, fennel, parsnips, cauliflower, tomatoes. Leafy Greens—broccoli.
Comment Provoking Questions: What fruits and vegetables do you store in the freezer from the summer? What is your favorite type of dried fruit?
Until next time, Ali.