Because I spent so much time at my mom’s last week with visiting family, we are in serious “hurry up and eat veggies” mode around here this week!
These are the last three meals I have made…all using my organic veggies. (Breakfast doesn’t count…it is usually oatmeal and fruit…which goes so fast it is a blur in our kitchen).
Dinner last night was a huge helping of the balsamic mushroom/shallot mixture I made last Friday to make sure my ‘shrooms didn’t go bad. I also had a generous salad using the last of the green leaf lettuce from last week topped with carrots, cukes, cherry tomaters, and scallions. With my peanut dressing….I love my peanut dressing! I also rustled up a leftover half of a baked sweet potato. I sliced that up and pan fried it in a little Pam.
For lunch today I had a way too old avocado….it should be green but it is actually that black thing in the picture! I have been meaning to use it for a while but it is one of those things that needs to be used once it is made so I procrastinated until it was nearly beyond good. Also some cilantro, lemon juice, diced scallions, and diced cherry tomaters for my own version of guacasalsa.
Oh this was so good! FabTeen came home from school and finished off the rest so I don’t have to worry about it going bad.
I threw in a snack today….one of my all-time favorite fruits in the whole world…persimmons! And I love the acorn-shaped Hachiya persimmons. I had two that were ripe…and since everybody around here but FabHubs is a major persimmon fan we were each limited to half a persimmon.
Dinner tonight was “a compost pile” as grumpy old FabHubs called it….formally known as sweet potato/green bean curry which was really good. The aromas that came out of the pot as I added the spices were unbelievable. The recipe called for yogurt, but I did not have any left so I used Almond Milk instead which worked just fine. Last week I tried my hand at making Veggie Broth with the scraps and cuttings from our veggie meals. It came out fine…and I used that in the curry for the liquid as well.
I served it over brown rice along with toppers….raw cashews and raisins. Not only was this delicious and filling….but it used up two of my sweet potatoes (I have at least five to go I think!) and a whole mess of green beans!
And I just can’t resist throwing in breakfast this morning since I have the pictures anyway. Yes it was my usual, oatmeal made in the micro with almond milk, water, bananas (I love them cooked) and a spoonful of almond butter with some cinnamon sprinkled on top.
But I added a treat to this morning’s espresso. I frothed up a little bit of Silk Milk soy eggnog and added it to my espresso…for good measure I sprinkled cinnamon on top of this too…not my favorite but it is a superfood so I went for it. My own version of Starbucks.
And I have a victory…FabHubs is taking leftover “compost pile” for lunch tomorrow.