Before I get to this incredibly tasty recipe, which, by the way, was B.A. (boyfriend approved), you get a weekend recap, a day late. I know you care deeply what I did this weekend, and would like a full report, so I cannot deny you the knowledge. Curiosity killed the cat- not the blog reader.
Saturday, I hosted a Buddy Run for my Team In Training running team, since I am one of the mentors (have you helped out yet? ). We did 9 miles along the Santa Cruz Beach Boardwalk, in the cold, rainy weather (hello, it’s August! Where’s summer?) but it was nonetheless a great run.
Fuel is important. Nothing like a giant green smoothie (filled with Vega Whole Food Heath Optimizer Protein, almond milk, a banana, some greens, maca powder, and some other yummy items), I was ready to take on the world… or the farmers market.
Sweaty and stinky, but now refueled, I headed to the Santa Cruz Farmers Market. There isn’t much better than browsing the selection of beautiful veggies and sipping chai… Honestly, I love hitting up (any) farmers markets.
See, this is why I love the farmers markets here. But wait, Lori, what about the raw vegan chocolates that they sell there? Oh, yes… we have that too!
I’ve been stalking them since they were first created. Snake and Butterfly… handmade chocolates, vegan and raw chocolates and truffles, and gourmet marshmallows dipped in chocolates… seriously, each flavor is incredibly good.
Upon my return home from, I wanted something substantial after the long morning run… But what? Protein, greens, veggies, and flavor, that’s what I wanted.
A delicious dish of 1 egg, 1 egg white, sauteed white onion, zucchini, yellow squash, and smoked salmon. Seasoned with sea salt, fresh cracked pepper, garlic powder, and a side of umeboshi plum paste. Topped with microgreens and diced green onions.
I would tell you that it hit the spot, but I think that goes without saying. It was fantastic.
Ok, time for a recipe!
Fast forward to Saturday night. I’m hungry (again), can’t decide on what to eat, and have a lot of veggies in the house. And most importantly, I saw this recipe for Vegan Mac ‘N Cheese earlier that day. Aren’t there just some recipes that hits you with that I-Must-Make-This-Now kind of feeling? Yeah, me too. (Thanks, The Fitness Dish!)
Vegan Mac ‘N Cheeze with Spaghetti Squash Noodles
I used the recipe as a guide and pretty much followed it closely. I did sub pumpkin and sunflower seeds for the cashews, sauteed some garlic and onions before blending, and tossed in some apple cider vinegar for kicks. And obviously, besides the pasta, I used baked spaghetti squash.
Like I said, it’s not pretty but it’s seriously delicious. I don’t joke around with flavor. I happily ate this plate (*ahem* times two.point.five *ahem*) Don’t judge, I have a healthy appetite (shhhh… and I like it!).
Love ya lots, Reader out there! Leave a comment for good luck on this Tuesday! (can you tell I couldn’t think of a question to ask…?)