You know those days when nighttime comes and you think back over the last 12 hours and say to yourself:
“wow, I had some good food today.”
Yep…I’m havin’ one of those. And I’m likin’ it too.
Let’s get a recap of breakfast because it was just too purdy not to;)
beet, carrot, apple, pear and blackberry juice
For lunch I met up with my friend, Grace, at Panera. I went with the garden vegetable soup + a whole grain baguette
After lunch I ran home and got a lot of work accomplished! Jonathan has become more and more able to pass off Outbox work to me. Right now I’m writing the copy for a brochure for one of our clients, and I’m loving it! The combination of working for our own business, working from home and writing is so fulfilling to me.
I guess I was working a little too hard…because in a matter of just a few hours I had worked up quite an appetite!
Van’s light whole wheat waffle with natural peanut butter, half a sliced banana + chia seeds
Before I knew it, it was time to go have my last tutoring session with Mohammad.
So long, Mohammad. It’s been real.
I’m really going to miss tutoring, but I told him to put in a word with his international friends, so maybe it won’t be the end after all! lol.
Because I had yoga tonight, I spent some time this afternoon making a crock-pot creation to have for dinner. I almost never use my crock-pot anymore, but when I do I always wonder why I let it sit and collect dust. It’s so convenient!
Dinner turned out pretty tasty.
sauteed zucchini, spinach and broccoli slaw in 1 tsp olive oil with a dash of red pepper and garlic powder
Jon had this marvelous idea for breadsticks. For each stick, he used half of a Joseph’s lavash wrap, spreading a small bit of Earth Balance and pesto and sprinkling garlic powder before rolling it all up and baking at 400 for about 10 minutes. I die.
And now for the sauce!
Easy Vegan Crock-pot Pasta Sauce
1 29 ounce can of tomato puree
1 15 ounce can of petite diced tomatoes
1/2 a real tomato, chopped (I happened to have it in the fridge and figured I might as well throw it in!)
1/2 cup of water
1 bell pepper, chopped
1/2 large onion, chopped
2 bay leaves
1 tbsp oregano
1 tbsp Italian seasoning
1/2 tbsp basil
1. Mix all ingredients together in the crockpot and allow to heat through all day!
2. Pour over whole wheat spaghetti, bulgur or a huge pile of your favorite veggies as shown above:)
That’s it! Amen to easy breezy recipes.
Note: don’t forget to take out the bay leaves before serving. Also, next time I will not add as much water, if any. I thought it needed thinning, but the sauce ended up a bit too watery.
For dessert I whipped up a little bit of blueberry banana softserve.
I hope you all had a great day and did something nice for yourself – you deserve it!
See you tomorrow!
What was the best thing you ate in the last 24 hours? Mine was the breadsticks – I love me some garlic bread:) Thanks dear!
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- the mailman = my best friend|ChiaSeedMe | My Healthy Living Blog with a Sprinkle of Chia Seeds - [...] Then I topped them with some leftover Easy Vegan Crock-pot Pasta Sauce. [...]