Look who is back in my life!
Mon cher vélo, tu m’as manqué!
I just did a quick ride around Uptown, picked up some organic veggies, and ended up in Waterloo Park with an old issue of Momentum (GREAT magazine for recreational/commuter/serious cyclists). Divine.
I have been indulging my inner child with this Indie Rock Colouring Book, put out by the Yellow Bird Project – currently I am artistically colouring in Devandra Banhart’s beard. It is full of little yellow birds.
So the “no white foods” challenge ended on Wednesday…
And I made cookies! They’re actually not-terribly-unhealthy, though.
Oat Bran-Almond Butter Cookies adapted from Food.com
**Makes 30 small cookies**
1/2 cup Earth Balance, melted
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup almond butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups oat bran
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 tsp cinnamon
1/4 cup dried cranberries (optional)
1/4 cup slivered almonds (optional)
1. Preheat oven to 350°F.
2. Mix melted margarine with sugars.
3. Add egg and vanilla; mix well.
4. Stir in almond butter; beat until smooth.
5. Add flour, oat bran, baking powder and soda, cinnamon and mix just until combined.
6. Add optional mix ins.
7. Drop by teaspoons onto ungreased cookie sheet (you can use parchment paper if you like).
8. Bake 10-12 minutes or until golden brown.
9. Let cool on a wire rack and eat with afternoon tea, or frothy coffee
I was feeling breakfast-for-dinner yesterday, so scrambled tofu seemed like a good option:
I used the recipe from How It All Vegan, but added some extra vegetables, and of course the obligatory parsley because once you buy an herb, you absolutely MUST use it all up as quickly as possible. It saddens me to dispose of fresh produce!
I am in a bit of a love affair with short-grain brown rice at the moment. I have been eating large quantities of it alongside dinner, combined with berries and Greek yoghurt for an afternoon snack (sounds odd but don’t knock it till you try it), and as a breakfast bowl:
Miam. About 3/4 c leftover cooked rice heated on the stovetop with a splash of soy milk and a hefty sprinkle of cinnamon. Add sliced banana, walnuts, and craisins to complete the bowl.