B'klynHeart

veganrecipecollection:

(via Vegan: Breakfast Garlic Toast | Serious Eats : Recipes)

(via veganfeast)

Maybe a stressful day, but the meals were good.

Breakfast - What is fast becoming a household usual, breakfast potatoes with peppers and onions.  A strawberry-kiwi cup and… a bit of unusual, a slice of toast with hummus and fat free cherry salsa.  It was okay.  Not great.  I remembered a cherry salsa we got apple picking last year, and that was very sweet.  This was not, but it was not inedible.  So I ate it!

Lunch - Spinach Pie &!  Today’s salad featured more of the cherry salsa, corn and some roasted black chickpeas (this time simply with salt).  Did you know that black chickpeas roast well, but look burned before you even start?  Trust me, they taste great roasted up with salt.

Dinner - Leftover beans and greens, courtesy of Post Punk Kitchen/Appetite for Reduction.  Did you know I used to hate collard greens and black eyed peas and non-fried-white-rice a lot?  It shocks me still the things I love and crave, and how different they are from when I was a child, or even 5 years ago. PS - HOT SAUCE!!!

Unpictured Snackage - A few grapes, a little water melon, and a small bowl of cereal.

Final Thoughts - Homemade Peach Salsa.  But not until tomorrow.

I love think of the 535 tags I can add to a picture, as well as posting most things I eat!

This was a pleasant way to start the day.  I had to start early to make the beans on toast.  It is a complicated recipe!

I promise that under the mound of luscious spinach, Heinz 57 Baked Beans and creamy delicious Daiya Mozarella lies, in fact, a piece of toast:  Trader Joe’s Sprouted Whole Wheat Fiber bread, which is the best wheat bread I’ve had to date, so I’m not replacing it anytime soon.  

Our sides include to your left, a Pumpkin Chia Pudding (split into two servings for me and The Husband, with a tsp of maca powder thrown in, pumpkin pie spice replacing the spices, and a splash of almond milk and sprinkle of pomegranate seeds thrown on top for serving).  Even at half a serving, delicious and stick-to-your-ribs, I may have a half with an apple and call it breakfast in the future.

But today is Sunday, a day of decadence.

So we also have a side to the right, half a pear (again, splitting with El Marido) with some cranberries, roasted at 450 for about 15 minutes to get them warm and a little burst-y.

Now is the time of working it all off and enjoying another full day of slack.  Except when responding to on-call, of course.