I'm mixing up my usual healthy scramble with some veggie noodles and black beans! Wanna know what's awesome about this version? It's vegan! I started sauteing zucchini, yellow squash, and carrot noodles (pre-cut from Whole Foods) along with some bell peppers and cherry tomatoes in coconut oil. In replacement of eggs, black beans for a hearty, protein-packed alternative. And then of course, I finished everything off with avocado toast on none other than Mack's Flax. Yum!
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Potbelly is famous for its milkshakes and sandwiches, but it should be known for its salads as well! I start with the Chickpea Veggie Salad as my base (greens, cherry tomatoes, red onion, blue cheese, chickpeas, but no hard boiled egg) and ask for my favorite add ons! These include hummus and their crispy croutons. I topped it all off with buttermilk ranch and non-fat vinaigrette -- they balance out right?
A trip to Shaumburg is not complete without a stop at Whole Foods! Here are some of my new discoveries:
-Flame Bell Peppers (a swirl of yellow and red, but don't worry, they're not spicy!) -Vegan treenut cheese -Sea salt crunchy chickpeas (perfect for snacking, salads, and more!)
Quaker oats topped with: raisins, pecans, walnuts, raw almonds, chocolate chips, honey, and bananas.
On Tuesday morning my grandparents headed out to their next cruising destination in Indiana. Before I caught my train home, I had the best breakfast ever at The Eastman Egg Company! I got the Fairfax breakfast sandwich. Scrambled egg, red peppers, spinach, Egmont cheese, avocado, and house green goddess sauce were piled high on a 7-grain roll and I could've eaten about ten more! I also got surveyed by a super nice guy about my breakfast eating habits and earned a buy-one-get-one sandwich token! I will definitely be back to this adorable shop again!
Oh My Yog! is back again! This time in a new flavor (Madagascar vanilla bean) to create a delicious and absolutely stunning parfait! I began layering my components, starting with the yogurt. Next I put in some KIND granola, blackberries/blueberries, more yogurt, more granola, and finally strawberries/raspberries. It's beautiful and delicious!
My grandparents had brought their sailboat down from Wisconsin for the America's Cup race, but due to volleyball, I wasn't able to go on a sail! I decided to take matters into my own hands and took the train to Chicago Monday night to meet my Grandma and Papa. We went on a sunset sail and it was absolutely gorgeous! I had a ton of fun watching the skyline and admiring the colors of Buckingham Fountain. We also had a great dinner at Bar Louie where I got a vegetable flatbread and side salad. It often pays to be adventurous!
Veggie scramble -- we meet again! This has been my go-to breakfast of the summer because it's fresh, healthy, and so easy! I first sauteed some carrots, bell peppers, onions, and zucchini in coconut oil with salt and pepper. Then, I scrambled farm fresh eggs with tempeh and seasoning salt. The finishing touch to this meal was avocado mash smoothed over a slice of Mack's Flax! To add extra flavor, I even topped my toast with some left over corn and bean salsa. I would eat this for breakfast, lunch, and dinner!
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"Let things taste of what they are."
-Alice Waters Archives
June 2016
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