Hey everyone! I've been pretty busy, so I haven't taken the time to blog over the past several days. Here's a few pics of what I've been eating. First up is my favorite....a mango green smoothie. I had to post it, because the bubbles on top look like two eyes and two little nostrils. :o) Do you see it?
Last night I made a sweet potato casserole for two. I was watching the Food Network channel Sunday and saw Anne Burrell make a sweet potato casserole that sounded so good. I tried to remember her secret ingredients, so I could make it last night. I didn't want to make a large batch just in case it didn't turn out good. It turned out wonderful though. I loved addition of the citrus!
1 large sweet potato
2 tbs vegan butter
1 tsp cinnamon
juice of one Clementine (Ann used an orange, but a Clementine was all I had)
the zest of one Clementine (Ann used the zest of an orange)
a splash of almond milk
1/4 cup old fashion oats (I may have used a little more, I didn't measure...sorry)
1 tbs vegan butter
2 tbs brown sugar
a dash of cinnamon
Peel and chop the potato then boil for about 20 minutes or until tender. Once tender, transfer the potatoes to a bowl and mash with a fork, then mix in the butter, cinnamon, Clementine zest and juice. Add a splash of almond milk if the potatoes are to thick. Transfer mixture to a small casserole dish.
For the topping, put the oats, butter, cinnamon, and brown sugar in a small food processor and pulse until everything is mixed and lumpy. Sprinkle topping over sweet potatoes and bake at 350 for 20 minutes.
I also made a veggie stir fry for supper last night....not the best combo...I know. It sure was good though.
One night Tony cooked supper and made veggie fajitas. They consisted of onions, peppers, zucchini, tomatoes, and roasted chickpeas. They were so good. This was the first time that I put roasted chickpeas in my fajitas, and it won't be the last. They were a great addition. Tony is now in charge of making fajitas, he just doesn't know that yet.
I did roast the chickpeas though. I drained, rinsed, and dried the chickpeas, then put spread them out on a baking sheet. I sprayed them with a little cooking spray and then sprinkled some chili powder, paprika, and a little salt on them . I put those bad boys in the oven on 350 and baked them for about 30 minutes.
So far this is my favorite spice blend for the roasted chickpeas. The next day I added the leftover chickpeas to a salad and topped it off with some AWESOME Goddess dressing. I've seen Goddess dressing all over the blog world for a year now, and I just finally bought some the other day. Why do I wait so long to try things.....ugh I have really been missing out by not having Goddess dressing!
We went to Tony's parents house for lunch on Sunday for soup and chili. She made some vegetable soup just for me. :o) She sent some home with me, so I added some kale to the leftovers for supper that night. It had all kind of veggies in it. Very Very good! And, I have no idea why the picture ended up posting turned the wrong way.
I hope everyone is having a good week!