I’m not sure why I am so infatuated with garments of the lower body this week, but I can’t help but express my appreciation for PJ pants this evening. Today was a rainy and humid day, with far too much puddle jumping, and slipping among the cobblestones–in short, it was icky. The torrential downpour began just as I was to deliver my vegan pumpkin bread. Although I contemplated skipping it and just saving the loaf for my own enjoyment, my conscience piped up, and I headed out into the tumult. After trudging around campus in my cherry rain boots, I returned home and immediately jumped into my cherry PJ pants. Add a mug of tea, and I am one relaxed (albeit soggy) chica. How do you unwind after a stressful day, whether it be weather-related or work-induced? Do you have a set of preferred “bum” clothes?
In contrast to the crap-tastic weather, my eats today happened to be quite delectable:
This smoothie ended up being especially voluminous. Oh darn…
I don’t know what I did differently this morning, but the texture of this batch of oat bran was perfect. Almost pudding-like. Perhaps it was due to the banana brulee technique? Anyway, the inspiration for this bowl was banana nut bread. I couldn’t decide between nuts and chocolate chips, so I had both:)
This hummus reminds me one big glob of spicy peanut butter–so creamy and thoroughly nutty. Visit the never-ending hummus page for the recipe.
I entered the kitchen tonight with no real idea of what to make for dinner. What I ended up with was a fantastic homemade veggie plate, complete with super-fast baked beans, sweet potato + cottage cheese, and veggies. To make the baked beans, I simply combined reduced sodium canned pinto beans with organic ketchup, mustard, steamed onions, and cider vinegar. After about 15 minutes in a 375-degree oven, I had a tasty stand-in for slow-cooked baked beans. I must admit though, that the star of the show was that sweet potato. Yep…I think it merits a HOLY YUM.
Another highlighting session awaits me. Ta-ta for now.