Sadly, my plan to go into the city today was torched once my friend who was going to meet me ended up bailing on me. Jeez, nobody is reliable these days! Although pretty bummed, I decided to just rest at home and take advantage of ‘the calm’ before I head back to school this upcoming Tuesday. My spring break went by so incredibly fast; I felt as though I didn’t even have one!

After finding out that I wasn’t going to meeting my friend in the city, I kicked off my shoes and set out to fix myself a hearty and reliable breakfast- a delicious bowl of Banana Cream Pie Oatbran! In the mix is 1/2 cup of oatbran, 1 cup almond milk, 2 mashed overripe bananas, maple syrup, and a container of creamy fage that I stirred in at the end. I went a little wild this morning, and decided to top my oatbran with the remainder of the box of cookie crisp cereal along with a sprinkling of goji berries for good measure! Of course, the healthy goji’s were totally necessary amongst the heaping pile of cookie crisp. ;)

Like I’ve mentioned before, my sleeping patterns have been a little bit on the erratic side as of late; so much so that after I finished breakfast, I crashed back into bed and took a two hour nap! Rarely do I ever take naps during the day! It goes to show you that getting an inadequate amount of sleep always manages to catch up to you at some point or another!

Upon waking, I felt so much more refreshed and ALIVE. My body really needed those extra two hours, I suppose! After toying around on the computer for a while, I started on lunch. I was planning on making a tortilla pizza, but I was feeling pretty lazy at the moment and decided to make an open-faced tofu egg salad sandwich instead! Sadly, I didn’t make the tofu salad myself. Even so, it was quite delicious! I’ve never been a huge egg salad fan to begin with, but I admit that I really did enjoy this tofu version. I topped the salad with some shredded carrots and sprouts, and paired my sandwich with a crispy gala apple and another one of my rachel’s cottage cheeses, this time the pomegranate orange flavor. The cottage cheese wasn’t overly sweet, which I appreciated, and the little chunks of fruit were a nice added touch. The consistency was a bit more runny that I’m accustom to, but I still thoroughly enjoyed it!

This afternoon, I satisfied my sweet tooth with one of my homemade Vegan Double Chocolate Walnut Cookies that I had made a week or so ago. It still tasted just as fresh and delicious as it did when I first made them! I dunked my cookie in a glass of sweet, creamy vanilla hempmilk. Perfection! My mom also shared in the cookie consuming, and had two cookies alongside a hot cup of coffee. Bonding over cookies is the absolute greatest!

Once dinner time rolled around, I knew I was in the mood for some simple, comforting fare. I had some leftover chickpeas in the fridge, and decided to incorporate them into tonight’s meal. After giving it much thought, I came up with this light, flavorful, and easy dish-

Chickpea-Quinoa Salad and Spiced Roasted Vegetables

I made a big batch roasted sweet potato, parsnips, and carrots that I tossed in olive oil, chili powder, paprika, cinnamon, cumin, red pepper flakes, sea salt, and pepper. I put the veggies on a baking sheet and roasted them in a 400 degree oven for about 30 minutes when they were fork-tender and caramelized to perfection. Alongside my roasted veggies, I cooked up 1/3 cup dry quinoa in vegetable broth and spices, and mixed the cooked quinoa with my warm leftover chickpeas. I also had a simple side of steamed broccoli raab for some necessary greenery. This meal totally hit the spot; I think this was my best batch of roasted veggies thus far! The flavor from all of the spices were present in every bite, and they were soft inside with a crispy coating. Delicious! Midway through the meal, I added a giant dollop of hummus to the mix which really brought the entire dish alive. Seriously, I could live on roasted veggies alone!

For dessert, I had a simple bowl of kashi golean (cue the tears; this was the last of the box!) with a sliced banana which swam in a pool of almond milk, and was given some life with a sweet dollop of concord grape jam. I loved every bite! I also indulged in a rice cake smothered with a tbsp each of cinnamon raisin swirl and mighty maple peanut butter! Needless to say, it was crazy good.

I’m off to relax in my room and listen to some music! Goodnight all!