Before I get to today’s post, I just want to put out a few Vegan Baileys announcements. I’m starting the process of revamping the blog, and I’m so excited about it
First, I’m going to be regularly posting every second Wednesday. In my quest for freedom, I developed a serious aversion to schedules and deadlines (my attitude towards blog posts was more or less that of a moody teenager- “I’ll post when I feel like it!”). I’ve decided though that it’s to both my and VB’s benefit to get more comfortable with routine, so yeah I’ll post every second Wednesday and sometimes the Wednesday in between. Yay for commitment!
Second, my talented photographer friend Linda came over on the weekend and did a whole photo shoot with me for the blog! So much fun! I will have new pics to put up soon.
Third, I’m going to move from wordpress.com to wordpress.org, which basically means I will have a lot more control over the layout of the site and be able to add many more features (at least I think that’s what it means- I am completely lost when it comes to computer stuff in general, so if you have expertise or even a slight knowledge of any of this, please let me know!!). Fingers crossed that I don’t accidently delete all of my content in the process. And if that does happen, expect to see a lot of future posts about me complaining/lamenting that everything happens for a reason.
Finally, I’ve updated my “About” page, so you can see a bit more about why I am writing and how I got interested in all of this stuff.
Okay, so that’s what’s up with that, and now on to today’s post!
So I previously wrote about my dislike for cooking, but lately something very strange and wonderful has happened- I’m starting to really enjoy it! At the beginning of every week, I sit down and plan out all of my meals for the week ahead. This has saved me a lot of time and money, both at the grocery store and in the kitchen. Also, if you follow me on Instagram, you may have noticed that I’ve gotten a little obsessed with taking pics of my meals- It’s so fun, and I don’t even know why!
Anyways, I figured that since I am making these meals plans and meals anyway, I might as well share them with you guys. So in this post, you will find last week’s meal plan, links to every recipe, and my own thoughts on the recipes. Just to note: this isn’t a food journal, i.e. I haven’t written down everything I ate over the last week but rather all of the meals I made. There were plenty of snacks and such along the way as well. Also a couple of spots don’t have recipes because I didn’t eat at home.
You will notice lots of repeat meals- just because I’ve started to enjoy cooking, doesn’t mean I don’t appreciate a good time saver! Cooking multiple meals at once is the way to go in my mind.
One last thing: This week’s meals are more along the lines of how I used to eat and are significantly healthier than I’ve been eating for the last little while. Long story short, I was getting ready to go our last weekend and couldn’t get my skirt zipped up, so I decided it was time to take it down a notch and get back to my healthy ways.
I was flying home from my EFT course in Ontario on Monday (which I’ll write more about in the future), so my breakfast and lunch were just random airport and airplane food. This included my first Starbuck’s frappacino, which I found to be really gross, much to my surprise.
Egg soup. I found this on Jenny Sansouci’s Instagram. Boil a few cloves of garlic with water or broth, blend in a blender. Put back on stove (low), crack an egg in and stir until egg is cooked. Add spinach and avocado. Top with drizzles of olive oil and hot sauce.
Chocolate Mint Green Smoothie. This is a regular go-to of mine. Blend a banana, peanut butter, peppermint extract, greens, and cacao nibs or cacao powder with water or almond milk.
Oatmeal breakfast cookies. I’d made a batch of these a while ago and froze them. Take them out of the freezer the night before, or reheat them the morning of in the oven (don’t use your microwave- it kills all of the nutrients in your food).
Curried Cauliflower with rice. Delicious! I made this Monday night and I got four meals out of it! To mix it up I added a few things to it each time like raisons, greens, or herbs.
Chopped salad with hummus dressing. I also made this four times during the week, but I made it individually each time. I’m not sure how many servings the salad dressing recipe is supposed to make, but I got two servings out of each.
Coconut Oatmeal. This wasn’t bad, but I made it with water, and next time I’ll try making it with some kind of milk (coconut, almond, etc.). I added raspberries, cacao nibs, and maple syrup.
Chili Lime Salmon. The heavy hitter of the week! I was super impressed with myself for making this, and took a zillion pictures of the entire process. And it was delicious, so win win! Also, I skipped the cheese and nachos part (which sounds crazy, since cheese and nachos are amazing, but really I didn’t even miss them).
Scrambled eggs. Well you know how to make these, I assume? Well actually I would have liked this to be an omelet, but I can never get that to happen- it always turns into scrambled eggs. I added grated cheese and spinach into the eggs, and then had the hummus and avocado on the side.
White Chocolate Macadamia Nut Cookies. I work at one of the beer carts in the city’s sports stadium with my friend Nathan a few nights per month, and we always get Subway cookies while we’re working. Unfortunately, they don’t jive with the whole fitting back into my skirt game plan. In the spirit of solidarity, we decided (i.e. I told him) that if I couldn’t have the cookies, neither should he, so I went searching for a healthier version and came across these guys. Subway cookies are my crack, and I really didn’t think these healthy ones would compare, but they were amazing!! Also, was I alone in thinking it was macadamian nut, not macadamia? I only realized it this week when I went googling for a recipe. Last thing- I used butter, not palm oil shortening.
Jenny’s Green Smoothie. This is another recipe I can across through Jenny’s Instagram. Blend coconut water, spinach, lime juice, ginger, and hemp seeds.
Carrot Soup. This soup is so easy and so delicious! I added black beans because I had lots left over from the Chili Lime Salmon
Easter Lunch. This wasn’t so much Easter Lunch as it was a lunch that I ate on Easter Sunday. I went to my parents for lunch and we had a whole assortment of random stuff: rabbit, hummus, veggies, and a whole lot more. It was delicious! Just FYI, last year we had a Polish Easter, which involved having a cake shaped like a lamb sitting on the table for the duration of the weekend…
Birthday Cake Banana Ice cream. Omg this was good. I ate this while watching a Zac Efron movie (does it even matter which one? I haven’t had this big of a celeb crush since Jim from the Office circa 2009), so I was basically in heaven. Anyways, I used the recipe more as a guideline because I hadn’t even heard of some of the ingredients they used (butter extract??). Here’s what I did differently: Used maple syrup instead of agave, added peanut butter, used real butter instead of butter extract (what? I love butter), omitted all of the extracts except vanilla, omitted the sprinkles, and added shredded coconut and cacao nibs at the end (stirred them in after everything had been blended).
Vegan Baileys!!! <3 Since Linda and I were taking pics for the blog, I made a batch of Vegan Baileys to be photographed (and drank of course. I’m actually currently on an alcohol break, but I sent it home with Linda. I would never let VB go to waste!). I have the recipe link at the bottom of my first ever blog post!
So I think that covers everything. I was actually super impressed with every meal and there isn’t one that I wouldn’t recommend that you try. And don’t worry, none of it is complicated or involves crazy ingredients.
I hope you found this helpful, and if so let me know, and I will be sure to do more posts of What I Ate in the future I’ve got a pretty awesome looking line up for this week’s meals including carrot cake oatmeal and bacon wrapped avocado, and let me tell you, I will choose avocados wrapped in bacon over fitting into that skirt anyday.