So I told you I loved ED&BV- I can’t get enough of it! For lunch I had left over Smokey Split Pea Soup (I made this a couple days ago- I left out the smoked tofu though) w/ some home made corn bread (I got the recipe from The Happy Herbivore). I also had 1/2 a red pepper on the side.

Here is the soup in the process of making it. Isn’t it pretty?

My mom came over today and we went for a walk around the neighborhood. When we got home I was hot and hungry so I had a So Delicious ice cream bar.

Shortly after I had a pear (no pic!) and a cashew butter and pomegranate jelly sandwich. I was hungry! =)

Friday’s I only see Darren in the morning- after work he works at a restaurant as a server. This makes Friday’s really loooong for me! Today I was lucky- my sister came by and entertained Sienna while I cooked dinner. I made Bean & Corn Tortilla Lasagna w/ Avocado (again from you know where….).

Fresh out of the oven.

I paired my meal w/ a spinach salad. I topped in w/ walnuts and homemade cumin-cinnamon dressing (ED&BV….).

Goodnight!

Sorry for the late post- after I ate lunch Sienna woke up from her nap and we went to my mom’s. I didn’t have time to blog! When I got home I made dinner and then Darren’s mom came over- I took the opportunity to bake cookies!

Lets start with my mid morning snack- I had 1/4 cup walnuts. I also had a “greens” drink w/ a bit of juice (not pictured).

For lunch I had 2 slices of sesame Ezekiel bread w/ tahini. I thought I took a picture… apparently not because it is no where to be found on my camera…. hmmm

And I had Pacific’s roasted carrot soup which I bulked up w/ a carrot, 1 celery stock, 1/2 yellow pepper, tofu and some button mushrooms (sauteed in earth balance). It was really good!

I also had one mini So Delicious “ice cream” bar… =D

While at my mom’s I had some organic dark chocolate… sorry no photo! And I also had a glass of DHA silk when I got home.

I made Dreena Burton’s Goddess Garbanzos for dinner! I added 1 carrot, celery, 1/2 apple, and rasins to the mix. The bulk of the recipe is chickpeas, Annie’s goddess dressing and vegan mayo. Yum! I had it with half a whole wheat pita toasted w/ canola oil spray (the real stuff) and salt. I also had the other half of the apple.

And for dessert I made Dreena’s Chocolate mint Melties! OMG. They turned out fabulous. I had two w/ a glass of almond milk.

Again, I apologize for the late post!

Tonight I decided to make some soup! I kind of just put stuff together hoping it would turn out well… it did!

First I sautéed 1 carrot and 1 parsnip with I white onion and 2 cloves garlic in ½ tbsp EVOO. Once they veggies were softened up I added 14 oz butternut squash soup and 14 oz chicken broth. I let it all simmer for about 10 minutes and then added ¾ cup butter beans and 1 tsp garlic/onion powder seasoning. I then took my immersion blender and blended it all together leaving a few chunks. It was quick and easy and it tasted fabulous. I paired my soup with a slice of sprouted 16 grain bread w/ some Earth Balance spread. It wasn’t a large meal so I’m sure I will be hungry in a bit. Stay tuned for snack/dessert!