It's the time of year when baked oatmeal happens on the weekends: this version is with almond butter.
I met a friend at the Colorado History museum, and after touring around the exhibits we had lunch at the cafe. I was pleasantly surprised when I found Vegetable Green Chile! What are the odds that I had just talked about trying to make a vegan version...and it appears to inspire me?! This one was pretty spicy - all crackers were crumbled into it, so as to offset the heat.
More of the Oh She Glow's Indian Lentil Cauliflower Soup:
More stir-fry veggies with soba noodles and Soyaki:
I hope everyone is enjoying their weekend! I'll see you on Wednesday!
I meant to post this yesterday, but I am still trying to find my way back to a working schedule. I'll get there, and still plan to post on Wednesday or Thursday.
Don't call it a comeback:
Green Chile is a thing during the winter months in Colorado. Seeing as I've never made it (traditionally made with pork, and even in my omni days I wasn't a fan of meat in soups/stews/chiles), I bought a bottle of pre-made veg version and turned it into a Shen-worthy throwback. Rice flour tortilla with refried beans crisped under a broiler, then covered in green chile, avocado, and shredded lettuce.
Prep for the week: black bean quinoa skillet (cumin and chili powder are the spices).
I decided to make some No Bake Oatmeal Nut Butter Balls, so I purchased chia seeds and flax seeds (a first for me!). I used maple syrup instead of honey in the recipe.
Final result, with the resident peanut butter spoon licker (who just had a haircut!)...
Happy New Year, and cry with me as I bid "farewell" to my Winter Break. It's back to work tomorrow. I've enjoyed the spare time to attend my favorite 9am workout classes, catch up with several friends, and spend lots of time with family. The meals haven't been anything different, but here are a few:
Oat bran with maple syrup above, and Apple Butternut Squash soup served with a small onion bagel and Tofutti, below.
Right, so - there's no green vegetables (shredded iceberg does not count!). I feel a healthy grocery haul coming on Saturday...stay tuned!
I tried to be cute and re-write a Christmas story for you, but it didn't happen. Ha ha! Anyway, it's the first day of winter break today, and I can hardly believe it. Before the last few days of the semester began, I attended a cookie decorating party. I didn't bring any home, even though the icing was vegan - the cookies were not.
The little guy is doing better. I'm still trying to discourage jumping and standing only on hind leg stances.
I'm really feeling soups right now. I have two more on the horizon for the weekend, so I'll share those once they're prepared. In the meantime, I made this recipe of Apple Butternut Squash Soup, just using some grapeseed oil instead of butter. It has a really nice heat to it from the cayenne and black pepper!
I'm on my second to last serving of Tomato Coconut Curry soup. It looks like spaghetti sauce in this photo - but it's not, trust me. Ha!
This weekend is both Christmas and Hanukkah, so to all of you who celebrate one or the other or both - Happy Holidays to you and your loved ones! See you on Monday with a full weekend wrap up!