Okay, I'm not really upset (thank you, for not stalking me, actually), but my birthday IS this month, and it IS a big deal. I think I get so excited about it because its at the very very end, so I anticipate it all month. In reality, I never do anything that great for my birthday, but this year, I am most likely heading down to Baltimore/DC (again, not very exciting), but I am also going to be leaving for Hawaii again less than a week after! And when I come back, I'll be bringing my husband with me. Not bad, right?
Anyway, I know that March technically started yesterday, but this is the first day of the week, so its the first important day. And for me, March started out with a snow day. This was kind of upsetting. First, I only have two weeks left at the school I am student teaching at, and I just lost a day. Second, I was supposed to be observed today, and I was up late last night actually writing a lesson plan.
The day off had its perks though. First, I didn't do any of my work for class tonight, so I got that all done. Second, my supervisor can come tomorrow, so I didn't make up the fancy lesson plan for naught. Third, at least since its a Monday, it was a scheduled day off from the gym. Fourth, I got to actually cook some food. So much that I can't even fit it in one post.
Vegan Green "Eggs" and...Oats
I went into the fridge this morning, and all I could find was a broccoli. Okay, I like broccoli, but I REALLY wanted some tofu scramble. I could just use broccoli and onions I guess. But then, I found green onions. Then, I found a half a green pepper. Then, I decided I'd throw in some of this really beautiful chard that I bought...oh...two weeks ago? (Debbie Meyers Green Bags are a lifesaver) Add that to 1/4 block of tofu, make it sweet and spicy, and you've got one good green breakfast.
I had some chocolate oats with strawberries on the side. It was just some soymilk, cocoa powder, and butter toffee flavored stevia. Good way to start off the day off.
Now, I know I said I was going on a baking hiatus, but Celine knocked me back to my senses. I don't think anything makes me happier than a creatively healthy baked good. Enter her Chickpea Blondies that she posted about this weekend.
Baking with beans is just the best idea ever. I've made cookies with lentils, and I'm sure that many of you have tried black bean brownies (I have not...and I'm not sure why), but since I had never had a blondie before, ever, I had to try them immediately.
I made two changes, I used seedless blackberry jam, and I used protein powder instead of flour (its only two tablespoons, it doesn't make a big difference).
She says they serve 8, but mine wanted to be cut into 12.
Nutrition Information: 157.4 Calories; 4.2g Total Fat; 0.5g Saturated Fat; 0.0mg Cholesterol; 25.3g Carbohydrates; 2.9g Fiber; 4.7g Protein
Its the kind of day where you have more than one dessert (because I said so), so I made some Pumpkin & Banana Protein Ice Cream.
Protein powder, frozen pumpkin, frozen bananas, coconut oil, pumpkin pie spice, some carob chips and soymilk. Pretty similar to my usual method, except I used way more frozen fruit/pumpkin this time, so I used more soymilk. This was way more than I was anticipating, and was pretty filling too. It should be, oil, protein, fruit, whew.
More food love tomorrow (or the next day, or whenever I get another free hour)!