Hey all! Happy Cinco de Mayo! Boy has it been a busy day, complete with cleaning, unpacking, freelancing and cooking for hours on end (which I loved)! Let’s start with breakfast…
Ezekial English Muffin with homemade agave cinnamon flax almond butter and organic raisins (Newman’s Own brand).
Lunch: Leftover Snobby Joes! Still just as delicious as yesterday.
Dinner: Veganomicon allll the way (and a little Mrs. LC!). Mexican Millet, Black beans in Chipotle Adobo sauce, homemade guacamole, homemade refried beans. Served with toasted Ezekial wraps “chips. Here’s my plate:
First I must say how wonderful it is to have 3, extra, live-in food critics for when I cook! Here’s why: I thought all of the recipes turned out amazing. I’m realizing my taste buds are changing a lot though and the foods that were bland to me a few months ago are decadent and savory now! So while I loved everything I made tonight, my family thought the Mexican Millet was a little weird. I’ll give it to them that the texture was very different (think crunchy spanish rice) but I don’t mind stuff like that anymore. They really loved everything else though (especially the guacamole and the refried beans)! I don’t think they’ll ever buy canned refried beans again–way to go Lindsey!
Dessert: From Vegan with a Vengeance and keeping up with the Cinco de Mayo theme, I made the Mexican Chocolate Rice Pudding with the Macadamia Cream Sauce.
The rice pudding was okay by itself, but the cream sauce made it much much better. I used a mix of almonds and hazelnuts for the sauce because I didn’t have macadamias on hand. It worked really well! My brother ate all of his serving but said he didn’t like it and ate it for me (that’s sweet of him?). My dad said it was very satisfying but could have used a little more sweetness. My mom really liked it but thought that last night’s raw vegan dessert was better (keep reading to find out what it was!) What did I think? I liked it and thought it was satisfying and not overbearingly rich and sweet. Would I make it again? Probably not…I don’t care for the rice texture in pudding.
So while we’re on the topic of desserts, I’ll share with you last night’s creation. This idea came from Angela over at Oh She Glows. As soon as I saw how easy it was to make her new raw vegan chocolate chip cookies, I jumped right on board! And holy moly were they YUMMY! My family is in love too…especially with the chocolate chips. Now, will I be making these again? HECK YES!! Thank you Angela! I made them as cookie dough bites rolled in unsweetened coconut.
VEGAN CHALLENGE WINNER
Wow, I have to say that I can’t believe it’s time to pick a winner already! Though, I’m not surprised with who my random number generator picked because this girl participated in almost all 30 days of the challenge AND linked back to the challenge through her own blog and other guest blogs 15 times, so she had A LOT of entries!
#14: Congratulations Sarah from Sarah is Healthy! Way to go and thank you so much for all of your support! Send me your address and I’ll get your prize package out to you soon!
Thank you to everyone who participated! I had a lot of fun and obviously learned a lot too!
That’s all from me for tonight! I have a private swim lesson tomorrow afternoon but I’ll be doing laundry and unpacking in the mean time. Then I’ll be packing up to visit Evan in Melbourne this weekend for his graduation party! Yay!!!
PS. I’m participating in Gena and Jenna’s Raw Challenge so I will be eating one raw meal and one raw snack tomorrow in the spirit of their challenge! So excited!!!
PPS. Check on Gena’s Spiralizer Giveaway!!! Or don’t so I have a better shot at winning it 😉