Tag Archives: banana soft serve

end of another era

21 Jul

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

Ingredients

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

Directions

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 love using my mini bowl and spoon.  Makes it last so much longer:)

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!

Electrolux #splits: Classic Vegan Banana Split

15 Jul

Are you ready for this?

I have something exciting to share with you today!

As someone who has had one grandma pass away due to cancer and another grandma fight (and win!) a battle with cancer, I am passionate about contributing in the pursuit of a cure to this devastating disease.

I’m sure many, if not all of you have or know someone who has battled with cancer, and you probably possess just as much of a desire to fight back as I do.

For this reason, the moment I heard about this exciting opportunity to help raise money and tell everyone about the Ovarian Cancer Research Fund (OCRF), I knew I couldn’t pass it up!!

“…the mission of OCRF is very straightforward: to fund research to find a method of early detection and ultimately a cure for ovarian cancer.”

Not only does the OCRF fund research through four different grant programs, they also strive to educate women about ovarian cancer in an effort to make a difference in the lives of those who are at risk.

It is through the diligent dedication and commitment of people just like you and me that the OCRF is able to continue in this crucial pursuit.

In an effort to raise money and help spread the word about the OCRF, Foodbuzz is teaming together with Electrolux and Kelly Ripa by sponsoring a sweet summertime challenge and a Top 9 Takeover for Featured Publishers!

During these long summer months, when the air is so thick you could slice it with a knife, Foodbuzz knows that one easy and healthy way to stay cool is by indulging in your favorite summertime treats!  That is why they’ve created the ultimate banana split challenge!

The best part is that for every banana split submitted by a Featured Publisher, Foodbuzz will donate $50 to the OCRF! Also, Foodbuzz will select the top 9 banana splits posts to be featured in the Top 9 Splits takeover!

To participate in the challenge, I have created the Classic Vegan Banana Split!

This split is loaded with homemade goodness.  Three generous scoops of homemade vegan banana softserve in three classic flavors: peanut butter, strawberry and chocolate!  Topped off with made-from-scratch vegan coconut whipped cream, sprinkled with carob chips, dusted with chia seeds (of course!) and crowned by two happy cherries!

I am so honored and excited to be a part of this challenge and to be involved with a company who reaches out to support cancer research.

Now go make your own banana split and stay cool!

babies…babies and more babies

14 Jul

Lots of craziness goin’ on up in here!

Last night some friends of ours called at the last minute and were in town, wanting to come see us.  They are fixin’ to move to North Carolina in about a month, and we’re going to miss them so much!

Fun fact: Molly was my roommate in college and Stewart was Jon’s roommate at the same time.  Fun times for sure:)

Now they have these two cuties:

Sophia

Lydia

After they left, Jon and I hurried to the kitchen to fix some dinner!  We were in a bit of a rush because my sister had called to see if we could babysit my fur-nephew this week; so, I needed to drive to meet her halfway between my hometown and our house.

While I wasn’t looking forward to the drive, it ended up being quite nice because the sun was setting and the two lane country hightway became almost magical.  So pretty.  No camera, though:(

Back to dinner.

We were going for something quick and easy, low mess, but delicious (of course:)

Presenting: Quick and Easy Pesto Pita Pizzas

Ingredients

whole wheat pitas
pesto sauce (we had some on hand, but you could also make your own)
tomato
chopped onion
canned artichoke hearts, chopped
soy cheese

1.  Spread pesto onto whole wheat pita
2.  Sprinkle on a thin layer of soy cheese (or whatever you prefer)
3.  Place tomato slices on top
4.  Spread chopped onion and artichoke hearts all over
5.  Place in the oven on a baking sheet for about 10 minutes at 400 degrees (This makes the pita edges nice and crispy)

The key to this recipe is to really lay on the veggies.  The more veggies the better!  You can also play around with all different variations.

Other great combinations:

Barbecue Chicken Pita Pizzas (pre-veggie days) – barbecue sauce, cheese, chopped chicken, onion and bell pepper

Basic Tomato Pita Pizzas – tomato sauce (doctored with italian seasonings), cheese,  endless array of veggies!

So, after dinner I hopped in the car and headed to pick up this our new house guest

baby Bentley

He and Olive are quite the pair.  She is really laid back and he is…well….not.  So, sometimes she gets a little bit (okay, a lot) annoyed with him.  Usually it gets better after they’ve been together for a couple of days.  I think Olive finally gives up on being a recluse and submits to B’s playful ways.  Let’s hope so anyway:)

They did get some play time in the backyard this morning.  I was having a hay day taking pictures until I looked down and saw 5 million mosquitos on each leg.  We high tailed it to the house!

I did also make it out for a run with Jon this morning.  We ran/walked just under three miles. It was so humid, you could have sliced through the air with a knife. We are going to have to get up earlier if we’re going to run outside; it felt like we were suffocating!

Once we got home, I convinced myself to head to the gym for the Butts n Gutts class I told you all about last week.  We did lunges.  We did planks. We did squats.  We jumped rope. Did jumping jacks.  Abs on the bosu ball.  Pretty much if you’ve ever heard of it or seen it, we did it.  It was great!  Tough, but great:)

Breakfast

I finally took the time to try the vegan overnight oats plus banana soft serve that Angela’s been raving about.  And while my pics don’t really do it justice – you really must have a clear bowl to get the full effect – it was decadent!

Last night before I went to bed I combined 1/3 cup of oats with about 1 cup of almond milk + 1 tablespoon of chia seeds.

This morning I made peanut buttter banana soft serve using 1 whole banana and about 1/2 a tablespoon of natural peanut butter.

Then came the magnificent layering!

I topped it all off with fresh blackberries

Oh glorious day!

Loved this.  Seriously loved it.

Well, I’m off to go try to salvage the babies’ relationhip before Bentley drives Olive over the edge!  I hope you all have a marvelous, chia filled day!!

If you get a chance, stop by Peas and Thank You and say hi to Mama Pea.  She’s doing a great cookbook giveaway, and I’ve got my fingers crossed for Eat, Drink and Be Vegan!