Food & Drink Magazine

6/28: I Ate This

By Lilveggiepatch @Lilveggiepatch

Good morning and happy Friday! Hope you’re having a good week, and safe travels to those of you already getting your Fourth of July party started! We’re about to drive to Michigan for our annual trip… we’re stopping along the way and making a fun little road trip out of it. I’m reeeeeeally excited :-) .

Yesterday I woke up to breakfast already half-made; I’ve been having blended oatmeal smoothies a lot now, especially on days when it’s too hot for warm oats. This was made with 1/3 c. rolled oats, 1 c. almond milk, 1 vega smoothie packet, 1/2 frozen banana, puffed cereal, go raw granola (review to come!) and peanut butter.

smoothie in a bowl.JPG

Vega sent me samples from their new line of “shake & go” smoothies which, as the name suggests, don’t require a blender to make so they’re perfect on the go! (I used a blender anyway so I could grind up my oats.) Each packet contains two servings of vegetables, 5g of fiber, 1g of Omega 3s and only 1g of sugar. I’ve tried the berry and chocolate flavors so far and really liked them!


I have to be at work at 7:30 to help open the restaurant and get the morning started; I’ve been relying heavily on iced coffee to help get me going. Made with lots of soy milk and a squirt of simple syrup, I usually have two- and sometimes three!- of these guys.


I also always snack on the pita chips we make in house… they’re so addictive! Plus a couple medjool dates as well. When you eat breakfast at 6, it’s hard not to think it’s lunchtime at 10 AM.


For lunch itself, I brought a romaine salad with pink lady apples, steamed broccolini, artichoke hearts, and a veggie burger.


Snacks after work and before dinner: salsa flavored somersaults (love love love!) and fruit salad.


My mom and I met for an early dinner at Josie’s. I love this place! We started with black bean dumplings (which were more like empanadas, and not quite what I was expecting) and crisp glasses of rosé. And their freshly baked bread and signature sweet potato purée, of course!


I ordered my new standard meal: the veggie loaf. It’s made with seitan, lentils and walnuts, is served with sautéed bok choy, and is delicious! I always spread mine with a layer of sweet potato purée… so good. I have to make this.


For dessert, we shared the warm chocolate pecan pie with soy vanilla ice cream. This has become our new standard dessert! So yummy.

josie's chocoalte pecan pie.JPG

After dinner, we strolled around the city, looking for nail salons that were still open. We finally found one and got beach-friendly pedicures; they were about to close, though, so we had to shuffle home wearing the flimsy disposable flip-flops they use. We were quite a sight on the sidewalk!


Well, time to pack and get on the road! Talk to you later, from the Midwest!

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