So, I write…

Today hasn’t been a terrific Tuesday. It’s been one of those days where you encounter one rude, snappy person after another. It’s been one of those days where you have an afternoon breakdown in your car and the the next best thing to self-pity is a foamy latte and piece of Chocolove Dark Chocolate with Sea Salt and Almonds. Then, to rid of any lasting frustration, you write. Writing is how I deal. I like to spell out my life on “paper”. I like pressing each individual key on the keyboard in a syncopated melody. I like taking my life and turning it into poetry. I don’t talk a whole lot. When I do, it’s quietly. But when I write, I can be bold, precise, truthful, raw. Writing is how I deal. So, that’s what I am doing now. There will also be some photographs thrown in from yesterday. Yesterday was a good day, and since I like to focus on the positives, we’ll stick with Monday, fast forward over today, and then take it from Wednesday… Wednesdays are always wonderful.

 A KERF-style lunch

 Sprouted Wheat tortilla, local hummus, little gem lettuce & veggies

food should taste good blue corn chips

carrot crunch & kombucha

I had an amazing afternoon snack. After my awful experience with whey protein powder, I was so excited to have found Amazing Grass to add to my Chocolate Cherry Bomb Green Monster smoothies. I had no stomach issues this time around – my tummy loves GREENAGE.

100% Organic

1 frozen banana

1/2 c. frozen cherries

1 1/2 c. spinach

3/4 c. unsweetened vanilla almond milk

Chocolate Amazing Grass

With a boost of green energy, I was ready to do some baking! Enter one of Angela’s splendid vegan creations…

Cherry Coconut Butter Banana Bread

[original recipe @ Oh She Glows]

• 1 3/4 c. whole wheat flour
• 2 T ground flax
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt

• 2 1/2 ripe bananas
• 1/2 c. real maple syrup
• 1/4 c. unsweetened vanilla almond milk
• 3 T canola oil
• 2 T coconut butter

• 1/2 c. chopped + toasted pecans
• 6-8 halved + pitted cherries
• 1 tsp. unsweetened coconut

In a medium bowl, mix together dry ingredients. In a small bowl, melt coconut butter in the microwave for approx. 20 seconds. In another bowl, mash 2 whole bananas, then add other wet ingredients (including the coconut butter). Whisk until combined. Add wet to dry. Mix minimally, then fold in chopped pecans and other half of banana, coarsely chopped. Plop into a greased loaf pan and place cherries on top along with a sprinkling of leftover chopped pecans and 1 tsp. of unsweetened coconut. Bake @ 350* for 45-50 minutes.

Note: My loaf did not turn out as ooey gooey as Angela’s. In fact, it was quite the opposite – dry and ‘wheaty’. After spending a sh*t ton on pecans at the store and chopping them for the recipe, I forgot to fold them in – oopsie. Perhaps follow Angela’s recipe more precisely, as mine didn’t get a whole lot of praising from my critics. I ended up smearing mine with [non-vegan] buttah : )

* * *

I often get lazy when it comes to dinner – it’s, by no means, my favorite meal of the day – but, I try to keep it nutritious nevertheless.

Grilled Tofu with Apricot Ginger Teriyaki

+

crazy cabbage slaw

cabbage, red onion, shredded carrot, bell pepper & avocado

tossed with canola oil, toasted sesame oil & seasoned rice vinegar

I’ve been at the computer more than my liking today, so I’m outta here. Until I write again…

Hillary

1. How do you deal with your frustration?
2. Do you have any favorite vegan recipes?

Tagged as: Amazing Grass, Artisana, Bananas, Carrots, Cherries, Coconut, Food Should Taste Good, Green Monsters, Kombucha, Tofu, Veggies