Well, I guess I got a bit ahead of myself when I started talking about spring last weekend! Washington is back to gray and rainy, which really isn’t too much of a surprise.
My food choices for the week were quite complimentary to the gloomy weather; lots of soups, roasted veggies, and other hearty, warming foods.
For breakfast on Sunday, I whipped up a batch of my incredible vegan zucchini pancakes with Earth Balance and maple syrup.
On my way to work, I grabbed a soy chai from Starbucks, but I didn’t get a picture.
My lunch at work was a bowl of miso soup with tofu, wakame, onion, daikon, kale, shiitake mushrooms, and sesame seeds, and side of plain brown rice.
When I arrived home, I made myself a big bowl of roasted root veggies (parsnip, carrot, turnip, and rutabaga), leeks, and chickpeas. It was actually one of my favorite meals of the week.
Later on, I had a bowl of Kashi Honey Puffs cereal with some frozen blueberries and almond milk for a bed-time snack.
What have you been eating this week?
<3 Lindsay
I’ve been snacking on a fair share of carrots because it helps satisfy cravings (boredom cravings) when studying
and stressed
Yum! Carrots are so good! Especially with some hummus!
vegan zucchini pancakes? my goodness those sounds quite fantastic!
Haha They are pretty amazing. And one of my most popular recipes.