News & Notes
I haven’t done a leftovers post in far too long, so it’s high time I catch up and show you some of Matt’s and my random eats from November and December.
First, a yummy pre-workout smoothie I made for Matt one day. It turned out particularly good, so I wrote it down and shared it on Facebook. Here it is again, in case you missed it!
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Nut-Free, Sugar-Free, High-Protein, Raw
- 1/2 cup unsweetened coconut milk
- 1 large ripe banana, peeled
- 3 small pitted dates
- 1 tablespoon carob powder
- 1 teaspoon maca powder
- 1/2 scoop nondairy protein powder (like Sunwarrior)
- 1 tablespoon melted coconut oil
- Combine all ingredients in a high-speed blender and blend until smooth. Add water and ice as desired to thin and chill. Serve immediately (optimally 30-60 minutes before a workout).
I received the completely adorable Rabbit Food Cookbook by Beth A. Barnett, and though I haven’t cooked from it yet, I did read it cover to cover! (Don’t you just love the spiral binding?)
Matt went to Austin, TX on business awhile back, and ate at Mother’s Café and Garden while he was there. He considerately snapped a photo of his vegan burrito dish…
…and the blueberry pie he enjoyed!
I made us a “soyful” brunch one weekend of organic tofu scramble with tempeh “sausage” crumbles. (All local and non-GMO, mind you.) We don’t eat soy-heavy meals like this too often, but sometimes I do enjoy a big bowl o’ high-quality soy.
I made a batch of classic raw chocolate truffles for Matt one weekend. (Ooh, be spellbound by the Vitamix’s hypnotic chocolatey gaze!)
Even better, though, were the raw white chocolate truffles I created for myself. They turned out GREAT! I’m filing this recipe away to share with you in the future in some form or another.
One particularly hedonistic weekend, Matt and I indulged in a delicious junk-food-vegan dinner at one of my favorite Kansas City establishments, Waldo Pizza! They have separate vegan AND gluten-free menus, complete with desserts. That night we shared an order of cheezy garlic bread…
…and a large pizza on wheat crust, both made with Daiya Vegan Cheese; the pizza was also topped with vegan Italian sausage and pepperoni (on my half) and mushrooms and vegan hamburger (on Matt’s half). We left stuffed and happy!
Finally, I made a whole bunch of goodies for the New Year’s Eve party that we attended, but I only managed to snap a photo of one thing: Dreena Burton’s Maple-Pecan Sticky Blondies (from this book). Divine!
QUESTION: What’s the best thing you’ve eaten recently?