Ok, so today I spent at least five hours doing one of my favorite things: cooking. I like to spend time on Sundays preparing meals for the week, but haven’t been able to actually “cook” in a while. I took my time and put together breakfast and lunch items for the week. I’m one of those people that usually makes a few staples and builds around them. Dinner is usually a huge green salad with mixed veggies and nuts, olives, or avocado. I like to try new recipes, and usually end up modifying them. I also like simple recipes made from whole foods and ingredients I tend to have on hand.
Here’s what I made today:
Paleo Pumpkin Muffins
These came out moist and delicious. I’m a sucker for pumpkin, and I don’t care that it’s Summer. I modified these by only adding 1 tablespoon of raw honey instead of the 1/4 cup the recipe calls for.
Banana Vanilla Bean Pancakes
These pancakes are fabulous! My favorite vegan, gluten-free pancakes are made with oats so they’re off limits for the next few months. I’ll settle for these any day. I modified them by adding chopped raw almonds and using ground vanilla bean I had on hand instead of scraping a whole vanilla bean. I also skipped the compote and opted for raw organic blueberries instead.
Spinach Sweet Potato Egg Nests
These were fun to make. The recipe was already vegetarian, except for the bacon fat which I obviously didn’t use. I swapped it out for coconut oil and sauteed fresh organic baby spinach and half an onion instead of using the frozen spinach and onion powder. I’m excited to try these! I chose to make them because they’re portable and convenient. There’s also something about baked egg that is delish.
Vegan Cashew Cheese
This came out yummy! I used half a lemon instead of the whole lemon, and skipped the lemon zest. Even still, it was a little much. I also added half a cup of fresh basil to the food processor with the other ingredients and used this to put on top of the lasagna I made. 🙂
Veggie Lasagna (from scratch)
Vegan/Paleo Baba Ghanoush (not pictured)
This came out absolutely delicious! I roasted the eggplant whole over an open flame on my stove, and was blown away at how easy it was to peel after soaking it in cold water for a few minutes. The tahini was optional and although it is made from sesame seeds I decided to use it. I’m glad I did. Tahini along with roasted eggplant is what makes the dish. I’m planning on eating this with veggies or on top of my salads. Yum!