Happy spring everyone!!!
Last week was absolutely incredible in Boston (and pretty much everywhere else, too, I’m told). It actually reached 83 degrees here last Thursday, shattering the old temperature record, set in the 1940s, by 11 degrees–amazing!
Last week also marked the first week in my half marathon training program. This will be my third half marathon and it feels great to be “in training” again. I love being active and getting to spend a lot of time outdoors, and even more than that, I love how easy it is to eat a clean, wholesome diet while training–my body just craves that sort of food!
Despite that temperatures are back to a normal Boston March level today, it certainly feels like my life has been all sunshine and rainbows recently. Check out some of the bright and colorful things that have made their way across my plate!
Normally, I’m not a huge breakfast eater, but when in training this meal becomes a crucial part of my day. I try to find things that are quick and portable, but also contain a respectable balance of carbs, protein, and healthy fats.
Banana Flapjacks from Vegan Brunch by Isa Chandra Moskowitz
This has recently become my go-to weekend breakfast, mostly because I never seem to run out of must-be-used-now bananas. For this batch, I added shredded coconut and spread a smidgen of Earth Balance on top. This recipe is a sure bet any time you are making breakfast for non-vegans who cannot imagine what vegans eat for breakfast if not pig patties stacked with various globs of eggs and cheese. The recipe produces pancakes that are soft and creamy from the banana and just the right amount of sweet. Very highly recommended.
Later in the week, I used leftover flapjacks to make breakfast roll-ups. I spread a small amount of pecan butter in the center of each, rolled it up, and just like that, it was ready for me to take along on the train!
Freakin’ so delicious, and filling too!
Homemade Yogurt Parfait
It is rare that I eat strawberries so early in the season, but I found a carton of incredibly fragrant, perfectly ripe specimens at Russo’s and couldn’t resist. I cut them up along with some banana and layered it with Whole Soy & Co.’s Strawberry Banana (which has replaced Apricot Mango as my favorite flavor) yogurt for a sweet treat of a breakfast that was pleasing to both the eyes and the palate.
In keeping with what I mentioned in my last post about trying to fit in more high-volume cooking, I’ve been buying produce that looks good and cooking it up on the weekends, then finding random ways to use it throughout the week. My latest experiment involved roasting a small butternut squash with maple syrup and olive oil, as well as a batch of gorgeous beets that I found at Russo’s (where else?)–they were only 98 cents for the whole bunch, leaves and all! The result was this delicious concoction, which I’ve dubbed The Rainbow Sandwich.
Look at those beautiful colors! Earthy roasted beets, sweet maple-roasted squash, baby spinach, and incredible fresh-baked Russo’s “rustic bread” make for the most delightful and spring-appropriate sandwich imaginable. Sunshine in every bite!
I would be lying if I said I did not eat this same sandwich for lunch 5 out of the last 8 work days.
I have a lot more cooking to chronicle and recipes to review, but time is short, and this post is already very long! Thanks for reading if you’ve gotten this far.