Getting back into the routine

538405_10200211875682033_121956455_nOk, it’s day 2 of the new year and I’m starting out on a good note. It was a vegan dinner tonight made with a no-recipe recipe because they were almost all leftovers! Yes! On the right side of my plate, I have leftover couscous from the lunch I made on Saturday (see previous post). After I stuffed those acorn squash, I had a bunch leftover and I couldn’t let it go to waste. In the middle are some lovely green beans that I bought at Sprouts yesterday. I steamed them in the microwave (about 5 minutes) then melted some Earth Balance over the top and added salt and pepper. Then, on the left, are leftover Brussels sprouts and potatoes from our New Years Eve dinner at Union Public House. It was hearty and satisfying and delicious and I am feeling good about myself right now! After eating these Brussels sprouts tonight, it reminded me how much I absolutely love them. I am going to have to get some to make more this week.

 

A vegan lunch for old college housemates

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I really lucked out when I shared a house with two girls while going to college at the University of Arizona. I found the house on the dreaded Craigslist, met the owner of the house, but did not meet the girl who would be living across the hall and sharing a bathroom with me until after I moved in! Here we are today, graduated, doing big things, and still friends. What could have turned out to be a miserable year turned out to be the beginning of a great friendship and a bond created over both of our love for FOOD. Devynn Hawley, your the best!

On December 29th, 2012, we made plans to get together for lunch, coffee, whatever… we just knew we wanted to see each other. Sure, we keep in touch through facebook, etc, but there is nothing like an in-person hangout.

I decided I would cook lunch for my amiga – just like old times! We both wanted something light and healthy after overindulging over Christmas. So, what better than a nice, nutrient-filled, vegan lunch? I decided to make acorn squash filled with a whole wheat couscous mixture of cranberries, walnuts, parsley, and green onion. I paired this with my favorite spinach salad that I used to make for Devynn all the time at the old house. It consists of grilled or sauteed onions, spinach, apple, walnuts, cranberries, and a simple dressing of apple cider vinegar and olive oil (oh, and salt and pepper of course).

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To wash it down, I made a mocktail of Trader Joe’s Cherry Cider, Hansens Diet Soda in Tangerine-Lime, and apple slices. For dessert, we had a couple of those no-egg chocolate chip cookies I made the night before.

A vegan lunch for old college housemates

It was awesome catching up and gossiping about boys and such. I made a friend for life while living in that house and at the core is, once again, food.

Let me know if you want any of these recipes and I will gladly post them!

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