I love breakfast and lately have been into a savory start to my day. Today I had this Herbed Olive bread from Hewn, a local bakery (where I buy all of my bread) topped with half an avocado, kimchi, a few pumpkin seeds and pea shoots that I'm currently growing. I have a plentiful supply of pea shoots so I was quite liberal with them. A sprinkling of sea salt topped this off. It was hearty and super tasty. I enjoyed it with a cup of coffee & soy milk.
After breakfast, I went on a nice long walk with my pup, Ollie. We ended up stopping for an Oatly mocha at my favorite local cafe. I was in the mood for a sweet treat. It felt so good to be out in the cool crisp air and Ollie loves walking this time of year.
We had our team meeting today and I prepared this hearty vegan chili and cornbread for us to enjoy. The chili is loaded with flavor and fiber courtesy of red lentils, pinto and chili beans. I have topped it with some nootch (aka nutritional yeast) for a cheesy flavor. The cornbread was a nice compliment, but it's a recipe that needs some work as it turned out too dry and crumbly. I also like mine a bit sweeter, even with the chili, so back to the kitchen to re-work this recipe. This chili is also so good as nachos, topped with my vegan sour cream and cheeze sauce, lettuce, tomato and jalapeños. We had a couple of squares of dark chocolate for dessert 😋.
I was still pretty full from lunch, but wanted to have a little something for dinner. I actually prefer having a larger lunch and smaller dinner which is inline with an Ayurvedic approach to eating. This is a mix of dandelion greens and spinach sautéed with garlic, crushed red pepper and topped with olive oil and sea salt. I had this over a scoop of creamy polenta. It was a satisfying way to end the evening.
I stay hydrated throughout the day by sipping hot water from my hydroflask which I keep next to me wherever I am.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.