Today’s post is almost exactly the same as yesterdays: simple (yet delicious) flavors for me, and some decadence for my lucky family. :)
I had the same mango-banana-papaya-coconut smoothie as yesterday (also with flax seeds, cinnamon, ginger, and allspice), but I took a picture today so you can see its lovely shade (and my adorable baby bowl that I recently purchased from Cosmo’s Vegan Shoppe).
A great smoothie strategy I’ve discovered lately is using extracts to pack flavor without extra calories. For example, in the above smoothie, I used a 1/4 tsp of coconut extract, which imparted a rich, yet calorieless coconut flavor to my smoothie (instead of coconut milk, which, though healthy, is pretty fatty, and in a smoothie with so many other flavors, I can do without i). I’ve also used almond extract – my favorite smoothie with it being cherry-almond. Obviously, vanilla goes with everything (especially PB smoothies!). I can’t wait to experiment with maple/coffee extract when I eventually get my hands on them.
My family requested muffins for brekkie, so I made the Apple Crumb Muffins from You Won’t Believe It’s Vegan! I’m actually not a HUGE fan of crumb toppings on muffins–they just annoy me when they get everywhere), so I didn’t mind making these when I couldn’t have them. Plus, I love the act of baking in itself so much, who cares?!
This recipe is loaded with a delicious apple-maple-cinnamon-“buttery”-flavor, or so I heard, haha. I made 10 muffs instead of 12 to get the tops, but, as you’re about to see, that didn’t work out too well…The tops just broke right off (I think the crumb topping weighed them down too much, so they couldn’t really achieve their full potential and sturdiness). Behold the saddest muffin of the batch:
OMG, I know. You don’t even need to say anything. But, they weren’t all like that, I swear. See?
For lunch I had the exact same chickpea-brown rice-kale bowl as yesterday, but for dinner I switched things up a little and had red quinoa with cumin, lime, cinnamon, raisins, and hemp seeds with green beans, peas, and leftover white sweet potatoes. I decided to go sauceless because I think that cuke-yogurt sauce goes better with the rice and chickpeas.
Extra cinnamon on top!
My mom requested cookies after dinner (they request a lot, don’t they?), so I whipped up Magic Cookies from the same cookbook as the muffins (You Won’t Believe It’s Vegan!). Now, these. THESE, I was jealous of not being able to eat. As in, the monster of jealousy inside me was greener than the peas in my detox bowl.
These are everything-but-the-kitchen-sink kind of cookies, loaded with carrots, pecans (and walnuts because I ran out), oats, chocolate chips, and coconut flakes. You’re supposed to make them really large (the recipe says 9 cookies per batch, and it’s NOT an unusually small amount of batter), but even making them as big as the book says, I got almost double the amount of cookies out of this recipe–and had to almost double the baking time, weird. Can’t complain, I guess. Their size allows them to have a crispy exterior while being delightfully chewy in the middle (or so I imagine, again…). My fam raved about these and said I could become FAMOUS for them!
I think that when I’m finally able to make these for myself, I’ll use: carob chips, oats, pecans, carrots, sunflower seeds, coconut, raisins, and PEANUT BUTTER. Doesn’t that sound like an even lovelier combo. Get better, tummy, please!