Ahhh Sunday, how I love thee.
I also love eggplant. It's incredibly tasty in salads, pasta, and on top of pizza. Eggplants are available throughout the year, but they're best from August through October. I don't eat much pasta anymore, but last night I was craving a veggie-packed pasta dish. I started off with some chopped sweet onion, and added some yellow peppers, zucchini, yellow pepper, and EGGPLANT.
[zucchini, yellow pepper, onion, eggplant]
Looks pretty good, eh?
My-my-mild organic tomato sauce
- 1 can of Eden organic tomato sauce
- lots of veggies!
- teaspoon of oregano
- 1-2 tablespoons extra virgin olive oil
- pepper to taste
I added the sauce to a few cups of cooked wholewheat fusilli pasta. Meanwhile, Alex was on the grill barbecuing some chicken.
...The weekend always flies by.
I woke up bright and early this morning, just after 8 a.m (Alex's fault) and immediately made a pot of Jesse's tea. I like to kick-start my mornings with some rooibos tea to get myself nice and hydrated. I then had a delicious Glo Endure bar (Thanks Angela!) and hit the gym for an hour.
I finished my workout just after 10 a.m. with all the time in the world (well, so it seemed)...so naturally, I made some vegan energy balls. Otherwise known has "healthy-tim bits".
I have a serious carob powder addiction. Carob powder is naturally sweeter and lower in fat than cocoa powder.
Vegan Energy Balls
- 1 cup of almonds
- 1/2 cup of walnuts
- 1 cup of pumpkin seeds
- 3 tablespoons of organic chia seeds
- 2-3 tablespoons of almond butter
- 1 heaping tablespoon of carob powder
- dash of cinnamon
- small handful of carob chips
- unsweetened coconut
You can alter the sweetness and texture by adding chopped dates instead of carob chips, and peanut butter instead of almond. A squeeze of lemon is also good in these little guys!
Blend/grind the nuts and toss all the ingredients into a food processor.