Good morning, Sunshine’s!

Much like Katie, I’ve been waking up every day this week thinking that it was Earth Day. Glad it’s finally here! I did my part by taking an unusually short shower being that I can take up to 30 minutes sometimes! Oops! After my lightning speed shower sesh, I was more than ready for some food!

I was really craving a cool, refreshing yogurt bowl for breakfast this morning, so that’s what I had! From bottom to top, I used 3/4 cup fage sweetened with a packet of truvia, a sliced banana, a bunch of gorgeous strawberries, a handful of blueberries, a sprinkling of kashi golean crunch, and a drizzle of warm almond butter for some decadence! This breakfast totally satisfied my craving, and managed to fill me up all morning! Ahhh, the long-lasting powers of protein.

I decided to be boring and try another new kashi frozen meal, the tuscan veggie bake, for lunch this afternoon. Portion size aside, I was very impressed with the mayan harvest bake, so I had high hopes for this. Luckily, it didn’t disappoint! Although it was flat and not at all piled high with tons of veggies as shown on the box (ahem, false advertising), it make it’s mark in the taste department. For a bit more bulk, I served the meal on top of a bed of peppery arugula (my favorite salad green, by a mile) with a side of leftover lemon-pepper broccolini. All in all, I was pretty happy with this lunch!

Like I’ve said in the past, toddler sized frozen meal portions just don’t cut it with me. Not too long after my lunch, I found my stomach growling once again. I decided to make my second yogurt bowl of the day! I can’t get enough of them, obviously! This bowl of deliciousness contained- 3/4 cup fage stirred with some maple syrup, a sliced banana, sliced strawberries, and a hearty handful of kashi honey sunshine cereal. This did the trick!

I have a ton of leftovers to use in my fridge, and therefore I came up with a delicious dinner that would incorporate the other half of my package of tempeh that has been anxiously waiting for a little lovin’.

Hot Sauce Glazed Grilled Tempeh, Roasted Parsnip and Cauliflower Mash, and sauteed Swiss Chard with garlic.

This dinner was another winner! And apparently, I’m a both a cook and a poet tonight! Haha, ANYWAY I based my tempeh glaze on the one provided by the vegan bible (veganomicon), but I did add a few things to make it all my own (such as a spoonful of bone suckin’ mustard amongst other things that escape my mind). For once, I finally think I’ve mastered the art of tempeh! In the past, I always felt as though my homemade tempeh paled in comparison to the versions served at restaurants, but this tempeh could rival the best! I think the trick is lightly steaming the tempeh before marinading it so it maximizes the absorption of the glaze. It was superb!

Although a roasted parsnip and cauliflower mash surely sounds as though it would look delicious, the final product was certainly lacking in terms of appearance! Luckily, it made up for it’s not-so-stellar looks in taste! First, I roasted a big parsnip and some cauliflower tossed with olive oil, salt, pepper, ginger, and a pinch of cinnamon in a 400 degree oven for approx. 25 minutes. I threw the fork-tender veggies in a food processor to which I added a handful of fresh parsley, a spoonful of earth balance, a splash of unsweetened almond milk, a dash of nutritional yeast, and a squirt of agave nectar and pureed, leaving some chunks for texture. It had a wonderful, unexpected, mild sweetness to it, and was simply delicious! Now all I have to work on is making it look a bit more presentable!

Luckily I don’t have class until 4:10 tomorrow, so I get to wake up and enjoy a leisurely breakfast! Rushed mornings are the absolute worst! Anyway, I’m off to (attempt) to read an assigned play for my theater class. Of course though, I have my priories straight so I’ll first be watching tonight’s episode of America’s Next Top Model first. See you all tomorrow! I’ll leave you all with my new set of bowls that I bought today. Aren’t they adorable?