Hey My Colorful Autumn Leaves!
Thanks for all of your comments on my last post. You’re support really means a lot to me and always brightens up my day. 🙂 I’ve been really enjoying the convenience slow cookers can bring into my life (and the deliciousness too!). It’s helped me start adapting to a college-thinking mindset and get into the groove of it.
As a part of ThisFitChick’s program, I’ve been following these guidelines, which are pretty adaptable for any kind of diet (from gluten-free to paleo to vegan to whatever!).
Thanks for hosting these WIAW parties, Jenn! They are always so much fun! 🙂
This morning I found a bag of mushrooms that need to be used, so I sautéed them up in a little olive oil and had them with an egg w/ a few egg whites (seasoned with chili powder, garlic seasoning, and a mix of herbs), a big handful of almonds, and a large apple.
A vegan burger with chickpeas, almonds, and homemade kale chips! I made the kale chips by rinsing the leaves, removing the stems, tearing the leaves into bite-size bites and laid them out on a dry baking sheet. (I use enough kale leaves to fill the sheet.) I sprayed them with oil olive and topped with ground pepper and a little garlic salt. I then baked them at 400*F for about 10 minutes until they crisp up. They don’t take long to prepare and are a delicious addition to any meal (or snack).
Bowl(s) of frozen strawberries.
(This picture is cropped from another picture because I always seem to eat my strawberries before I ever get the chance to take a picture.) My parents bought a HUGE 6lb bag of frozen strawberries from Costco a few days ago and I feel like I am in heaven! I am an absolute strawberry monstah! They are my favorite fruit EVER! I can seriously go through an entire 2-lb bucket of them all by myself (not that I would know… ;)). That’s why we buy frozen ones now — they take me longer to go through.
A big bowl of my Slow Cooker Quinoa with Black Beans topped with coconut oil and a little garlic salt alongside a 10oz package of frozen spinach cooked and topped with smart balance light buttery spread.
Note: There’s almost always some unsweetened vanilla almond milk in my day too cause I love it so much. Also, some mornings I have oatmeal, a smoothie, or pancakes, or what I have pictured above — my meals just really depend on what I’m in the mood for and/or have the time for.
Favorite food pictured?
I’m loving strawberries right now, so I’m going to go with them. ❤
Which recipe do you want next: Cake-Batter Almond Butter? Homemade Evaporated Milk? Or Copy-Cat Great Harvest Honey Whole Wheat Bread?
I always love nut butter, but that’s just me. 😉
With lots of hugs,