FROM OUR KITCHEN TABLE
Birthday fondue and new surprises
If you read the blog last week you probably heard that we released a new section of our online program in celebration of my birthday! Yup! I got another year older and wiser last week, and with that came amazing food! I didn't have a big celebration this year because I've had so much on my plate lately. I wanted to simply relax at home with my hubby, the dogs and a good movie (and good food!). You'll get to see all those goodies below. The week was full of healthy treats too, and the weekend was extra special. Carlos and I have a little something up our sleeves that we'll be releasing soon, and let me just say that it took plenty of blood sweat and even a few tears on my part, since I'm going to be sharing something really personal with all of you soon. I'm so excited to show this to you, and Carlos is right here next to me editing non-stop as I write this. Brownble is growing and growing and I couldn't wish for a better way to start this new year of my life. It's all thanks to you. Ok, let's get to the grub!
Our favorite breakfasts
It was all about green deliciousness this week, artisanal bread with mashed avocado with a little lemon juice, salt, pepper and turmeric. Turmeric is the spice that makes curry yellow, and it's such a powerful health food we should be aiming to consume 1/4 teaspoon every day. It goes great on avocado toast!
This was a delicious spinach and pineapple smoothie which also had some frozen banana, homemade almond milk, a little pea protein and some dates.
Our favorite lunches
I was craving burgers but I wanted to keep them a little bit lighter so I skipped the bread for this lunch. These were black bean and buckwheat burgers with a little melted vegan cheese, some guacamole, roasted sweet potatoes and potatoes, and a watercress and strawberry salad with some simple balsamic vinegar. You can make our bbq black bean sliders here and our oil free crispy potatoes here to make something really similar at home.
We also had delicious vegetable fajitas which I made by simply sautéing carrots, corn, onions, peppers, spinach and quinoa, adding a little lemon and then serving that on a tortilla with some guacamole. These were amazing!
Our favorite dinners
This salad seems very light, but it was actually so filling! It had mixed greens, cherry tomatoes, avocado and grilled portobello mushrooms with a tahini curry dressing. Yes curry lovers, you can add curry powder to dressings! It adds a wonderful and satisfying rich flavor.
My birthday fondue! I could spend hourse telling you all about how delicious this was and that wouldn't even come close. I promise we'll film this soon for you because it's just pure bliss! I served this vegan cheese fondue with some grilled seitan sausages, roasted potatoes and bread for dipping. It was the biggest treat. The next day my non-vegan students surprised me in class with some homemade vegan cookies they had baked for me! It was the sweetest thing ever and they were beyond delicious. Amazing triumph for them since it was the first time they dabbled with vegan baking!
After the craziest video shoot for that little surprise we've got coming, we went to our local Mexican restaurant to celebrate. They have vegan tacos on the menu and you can always order tons of black beans, nachos without the cheese but with all the other trimmings, and we had an overdose of guacamole and salsa verde. The perfect end to a busy week.
This week's "oh so sweet" treat
Did you think I was going to have a birthday and not have cake? Think again! This beauty is not only amazingly rich and decadent but it's also THE HEALTHIEST CAKE ON THE PLANET! And guess what? Our members got to celebrate with me with their new batch cooking section in the online program last week, and you get to celebrate with me this week since this baby will be live in our YouTube channel on Wednesday! Who said it's the birthday girl who has to get all the presents?
What delicious goodies did you have or make this week? Let me know in the comments!
I hope you got some inspiration for your meals this week and I'll see you all tomorrow for our next post!