Morning (or whenever you are reading it )!
So remember the bake-off I mentioned a few posts ago? I emailed the organizer yesterday and she clarified the rules to me – this is a brownie contest! Dang, and I thought a had a winning recipe all planned out. Brownies happened to be one of my favorite desserts of all time, so I’m super excited for the tasting portion of the contest, but I’ve never actually baked a brownie I thought was outstanding. My last attempt at rocky road brownies was a good try. I liked the topping (and think it may be a great contestant!) but the brownie was really dry. I asked you for your favorite brownie recipe in that post (and Jen came to the rescue – I plan on testing it soon, Jen!) but I’m asking again. Do you have a favorite brownie recipe? It can be a basic brownie (I’ll add my own topping) or a great brownie “combo.” Thanks again!! I love that I have you all here as my resources.
Yesterday’s eats – it’s was Meatless Monday, fyi.
A green smoothie: almond milk, water, frozen banana, frozen strawberries, frozen spinach, ground peanuts (from a failed attempt at making pb) + Amazing Grass Kidz Superfood packet
Oh yes, let’s not forget the Bran Buds I received as a sample from the company. They added a nice crunch to the smoothie, which I ate with a spoon. Adam and I agreed we’d buy this cereal – it was really yummy
My favorite sandwich combo of all time – seriously! I brought it to work with me and couldn’t resist but eat half before my lunchtime workout.
Grilled peppers, zucchini and eggplant, fresh tomato, goat cheese and Stonewall Kitchen sundried tomato pesto on a TJ’s scooped out ciabatta roll
Just thinking about this sandwich again makes me happy. I can never resits this combo!!
Power yoga at my gym. The girl’s voice wasn’t as soothing as my favorite instructor’s on Thursdays but the practice was good at the end. Once we started flowing I forgot about all this other nonsense like how I wish the girl didn’t sound so “valley.”
I really tried being vegan for the day but couldn’t resist the urge to add the goat cheese to my lunchtime sandwich. For dinner the cheese jumped in once again but we couldn’t really taste it at the end, so it’s going to be 100% vegan next time. So what did we have, you ask?
Avocado and pinto black bean enchiladas from Eat, Drink & be Vegan
I made a few tiny modifications to the recipe – if you can get a hold of it and want to recreate my version exactly, here they are. I used only 8 corn tortillas (to save cals – 2/prs is plenty), black beans instead of pinto (Adam is obsessed with black beans!), almond slices instead of cashews (all we had), no onions, 1 jar of TJ’s enchilada sauce, 1/4-1/2 cup of Stonewall kitchen peach mango hot sauce and a sprinkle of TJ’s light Mexican cheese. I think that’s it
I served it with a Russian inspired salad – fresh tomatoes, cucumbers, S&P + nonfat yogurt (Russians would traditionally use sour cream) – it was perfectly cool to balance out the spiciness of the enchiladas!
Let’s peak inside the enchiladas…
They were “meaty”, creamy, spicy, super flavorful. Adam already requested that we make these again. Yay the vegan book is coming in handy!
Dessert (definitely not vegan!) – break-up bars
Yeah, go ahead and double that – so much for portion control.
Other snacks throughout the day included edamame hummus with baby carrots, a packet of somersaults, pickles, toast with hummus. I was definitely snacky!
We are having our outdoor furniture delivered today. Our first farmers market is also opening today. Lots of excitement for one day. What are you looking forward to today?