I hope your weather is as gorgeous as mine right now!!!! 70’s with a cool breeze, sunny. Ahhhh, get me some Vitamin D. Ok, well not really since I have work. Hopefully you’re free & retired or took today off! 🙂 If it wasn’t for the fact that Jared had work today, I may have had to leave early “sick” cough cough. 😉
So I am dog sitting this weekend. Should be interesting and entertaining since he has a neck helmet, cup, brace??? I don’t know what they are called… but he was only in my apartment for 5 minutes before he kept bumping into things. You think he would know how to get around since it’s the same layout as Brandon and Victoria’s place! hehehe. (B & V, if you are reading this, no worries he is in great hands. 😉 ) I will get pictures to you later. Sorry I gotta do it. It’s hilarious!
On another note…. I had the most awesomest lunch yesterday. I am proud to say this recipe is a creation of my own. I am learning to tweek other recipes and create my own conconctions from it. I am starting out slow though. If it’s something new, you bet I am following that recipe to a tee!
Crunchy Cran-Apple Tuna Salad
small handful of cranberries
1 can of organic tuna in water
1 Tbl of grapeseed veganaise
handful of almonds or walnuts
honey, stevia or other sweetner of choice to taste (optional) I only used a small dollop of honey.
*salt to taste (optional)
Mix and serve on a bed of lettuce or with vegetables. On the side I treated myself to 1 slice of Udi’s GF toast. Mmmmm 🙂 And on the side for a snack I cut up the rest of my apple and had my pumpkin smoothie.
Ok I know I also promised you a recipe for my coconut pumpkin smoothie…but… it needs “tweaking” Now if I dump a pound of sugar in it, it would be all set and ready for its revealing, but I don’t roll that way. I like to make things at least 95% healthy. It’s good, I just left out 1 ingredient I think may make the difference. But in the mean time, it looks pretty so I will show you a picture! It was drinkable… just not perfection to share YET.
One ingredient (obviously since its coconut pumpking smoothie) was coconut milk. Well I needed to use the rest up so it didn’t spoil. Calling all Peanut butter fans and whip cream fans!!! Can you say … Peanut Butter Whip Cream!? 😉 Check the recipe out here.
So with last nights dinner I made Spicy Garlic Aioli Sauce to have with the sweet potato fries. Soooo yummy!!!! Actually my sp fries were more like chips and pieces… I went slicing and cutting happy.
Spicy Garlic Aioli Sauce
Mix all the ingredients below:
1/4 – 1/2 cup Veganaise
2 garlic cloves (I used a grater to get it small and juicy…yup juicy!)
Dash of paprika
Pinch of chili powder (optional)
Loving the sauce!!! I had the rest today with carrots.
The sweet potato fries were simple and easy.
Preheat Heat oven to 450 degrees. (don’t put fries in early, wait till it heats up! I learned this the hard way after failed attempts, not sure why it just never comes out the same….)
Cut the sweet potato any which way you like… coat with a little bit of safflower oil (or any high heat oil), add salt, paprika, garlic, pumpkin spice (anything you want), then coat your pan a little with oil as well to reassure they won’t stick. I used coconut oil. Put in the oven for about 25-30 minutes.