Hi everyone! Hope you’re all doing well! For breakfast on Sunday morning, I had my leftover baked oatmeal while Zach tried out the Gardein southwest saus’age & veggie breakfast bowl he’d found; his review: “It was pretty good.”
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| photo by Zach |
An easy lunch of leftover rosemary potatoes, Gardein fishless filets, and ½ can of Amy’s lentil vegetable soup…
With a bag of baby carrots being the only veggies left in the house, I finally went out to Giant yesterday (two weeks since going for groceries). I got three bags of frozen greens (kale and collard greens), two little cans of green beans, two little cans of golden wax beans, and a little can of sauerkraut (I have pierogies in the freezer). I also got two bottles of apple juice since I was running low. Back at home, I made another batch of chex mix, which I’ve been having for a snack at night…
For dinner, I had leftover fettuccine Alfredo with a Boca burger and some kale!
And today was another easy lunch: The last of the chickenless nuggets from Aldi, two hash browns, and some canned golden wax beans…
A sign of spring in our front yard yesterday…
And more signs of spring around the neighborhood this morning…
To close today’s post, here we have Cringer and Rogue, hanging out together on the couch…
Peace. :)
Hi everyone! The star of this post is my version of the Strawberry Banana Baked Oatmeal (Vegan) that The-Student-Turned-Doctor shared on Food for Dissertating.
I made it for breakfast this morning, and it was such a nice treat! I don’t have strawberries or bananas, so I used some of this frozen berry mix that we have in the freezer…
And no chocolate chips, so those were replaced with cocoa powder. But other than that, I followed the recipe, and it was delicious!
Earlier this week I whipped up a batch of alfredo sauce, so I’ve been portioning that out for fettuccine alfredo, one of my favorite comfort foods! This bowl included chickenless strips from Aldi.
Yesterday I had my shift at the food pantry. Things are running a bit differently with everything that’s going on, and we’ve been very busy. The increased need is being met with an enthusiastic outpouring of donations, so we were moving a lot of food in and out. I’m usually just there in the morning, but I ended up going home for a quick lunch (Amy’s Asian Dumpling Bowl) and then heading back for an afternoon shift as well.
Zach was a sweetheart and picked up vegan soups and other goodies for me when he went out for some groceries yesterday. I’m still planning to try cooking through the food I already had, but these will be good to have in case I need a break!
Here is the foundry on the first day of spring…
And Daisy offers you a virtual high-five for being your awesome self!
Peace. :)
