It’s official friends! I am done with school. Six months of (sorry to be dramatic but I can’t help it) misery and it all ended last night, when I took my last test. I know education and the ability to receive it is a gift, but having to force a year’s worth of classes in six months while working full-time was no picnic. Especially since I never had a plan to take these classes– I kind of had to for job security.
- Organic Sunflower Seeds
- Organic Raisins
- Organic Banana
- Organic Coconut
- Organic Apples
- Organic Date
- Organic Fig
- Organic Chia
- Organic Almonds
- Organic Walnuts
- Organic Cinnamon
I loved the shape of this cereal– cute little chunky squares!
Up close. . .
I ended up breaking them up a bit in my hands so they were more granola-like in terms of clusters, and then added my usual ingredients of banana, peanut butter, plain coconut kefir, and pumpkin pie spice. The granola is perfect– not too sweet with a great vanilla flavor and nutty texture. Yum!
Guess what– I finally made a batch of massaged kale salad, after lamenting for months that Whole Foods no longer carries it. I replicated their recipe and it came out exactly life the Whole Foods kind! Basically, I rubbed a bunch of chopped kale with a whole avocado until the leaves wilted. I added half of a finely diced red onion, the juice of half of a lemon, salt, pepper, and a diced red pepper and mixed it all up. This, my friends, is the best way to eat kale and I was so proud to have actually made myself a batch!
Anytime I eat a raw kale salad, I love to eat some raw crackers as well! I tried these Luna Nori Crackers, and fortunately for me they tasted nothing like seaweed! They were quite delicious in fact, with a strong “veggie” flavor.
My lunch consisted of a bunch of raw veggies, my kale salad, a chunk of raw nut cheese, some kale chip crumbles and the crackers. It was the best lunch I have had in a long time– thank goodness for the epic amounts of kale salad that’s still left in the fridge!
Fruit for dessert as always!
I thought I’d show you Friday night’s dinner. My husband and I are officially obsessed with Ethiopian food, so we went with some friends to Abyssinia (seriously, now we’re there at least once every two weeks!). We split an order of their spicy yam cakes. . . (so, so good!).
And for dinner, I had the veggie combo, full of bean mashes and spiced veggies served on their spongy injera bread. I ate every single bite save one small scrap of injera, left behind because I had nothing to dip it into!
My dessert post-Ethiopian extravaganza was a bowl of TJ’s vanilla soy ice cream with sea salted dark chocolate almonds, peanut butter brittle, and some chocolatey granola clusters. All vegan, all gluten-free and all so decadent!
P.S. I know I never feature snacks, but that’s only because I usually eat them on the road or when I am otherwise out and about. Therefore I always forget to snap a pic! My snacks these days include Larabars and snack packs of TJ’s raw trek mix, which is a combo of mixed raw nuts and raisins.