Today was a great day!
I went to yoga this morning and had an amazing experience at the end of my practice that I’m not quite ready to write about yet.
In the afternoon, I felt so clear-headed and energetic, better than I have in a long time.
Here’s what I ate today.
Breakfast: Apple Cinnamon Waffles with Maple Syrup. I grabbed a new vegan waffle mix the last time I went shopping and gave it a try this morning. It’s called Castle Kitchen. I added apples and cinnamon to the batter and they turned out great! We got this waffle iron recently and I’m still getting used to it, but this mix turned out really well. After school I toasted one of the leftover waffles for Nate for an after school snack and he loved them.
Lunch: I started thinking about what I was going to eat for lunch about half-way through my yoga practice. I settled on an Yves Salami, Hummus & Avocado Sammy with Apple Rice and Vegan Potato Salad. The sandwich also had tomato, onion, salt & pepper on it. Who says vegans can’t eat sandwiches?
The salad recipes will be posted soon!
Yesterday's work (if you can call it that) in the kitchen is paying off today! Lunch is a #vegan sandwich of hummus, 🥑, 🍅 , onion and @yvesveggiecuisine salami on organic sprouted wheat bread with homemade #plantbased rice & apple salad and potato salad loaded with fresh dill. Started thinking about eating this about halfway through yoga this morning. 😳🌱 #lunch
Dinner: For dinner we had a Ginger Veggie Udon Stirfry with Peanut Tofu made out of fresh veggies I had kicking around and President’s Choice udon noodles. The tofu seasoning was Thai Kitchen peanut satay sauce. Toppings included chopped peanuts, cilantro and sriracha.