My blogging was disrupted a month ago when I left for a 2+ week trip to India for work. Every time I travel for that length of period, it takes me almost just as long to catch up on life again when I get back.
Before I try to get back on a more regular blogging schedule, I’ll share a few shots of some of our meals from the last few weeks.
I’ll start with the best items first… Happy Herbivore’s super easy, 6-ingredient black bean burgers. These are about 110 calories per burger (w/o the bun and condiments), soy-free and oil-free. Top them with your favorite toppings (I use hummus, green salsa and sundried tomatoes).
As a side to that meal, we ate Happy Herbivore’s carrot fries. Again, super easy and healthy. I got this recipe when I purchased one of her $5 meal plans, which I highly recommend for quick, easy, healthy meals. It comes with a shopping list, which is so convenient. I prefer the family plan because recipes are four servings, and instead of making all the lunches, we make the full dinners and eat the leftovers for lunch.
Next, was our Easter brunch: tofu scramble, blueberry crisp, and chocolate zucchini muffins.
- The tofu scramble is our own creation that we throw together in a saute: tofu, green onion, pepper, other vegetables on hand, a bit of oil, nutritional yeast, turmeric, cumin, hot sauce, salt, pepper, occasionally tomatoes, etc.
- Blueberry crisp was also from the Happy Herbivore meal plan. Easy, soy-free, oil-free, sweet and delicious.
- Fat-free chocolate zucchini muffins, another recipe from Happy Herbivore! Soy-free if you use another type of non-dairy milk, and oil-free too. Great for chocolate lovers.
And for a close-up of the Blueberry Crisp:
One dinner was Japanese Curry with Edamame from Vegetarian Times:
And finally, as a result of cleaning out the fridge/pantry (and my husband’s creativity): a cold salad mix of orzo, red quinoa, chickpeas, kale, red pepper, dried cranberries, red onion and a sauce of probably olive oil, vinegar, lemon mix (but honestly I don’t remember, he just threw it together and this was weeks ago).
Coming up (if I can stick with this blogging thing…): spring and summer meals using fresh fruits and vegetables. This is favorite time of year to cook!