Today I talked like a monkey. I also impersonated a monkey. Ahh, being an acting teacher is great.
I woke up this morning craving another smoothie (it’s the hot weather we’re having!) but I knew if I had another one I’d start getting sick of them very quickly. However, I didn’t want to have a bowl of oats because it would sit in my stomach. So, after my workout (38 minutes on the elliptical), I spent a few moments of blankly staring into my pantry (and eating a chopped up Fuji). I finally got an idea: Weetabix!
I first heard of Weetabix around six or seven months ago, when I was looking for a cold crunchy cereal for the mornings I didn’t want oatmeal. I love the texture of the biscuits, but I also love it when they sink into the milk and get mushy!
I paired three Weetabix biscuits with 1 c Silk Original Almond Milk, a drizzle of honey, and some blueberries.
That held me over for around three hours into rehearsal (where I also drank a Keurig Butter Toffee Coffee, which was amazing!). When the hunger struck, I ate two handfuls of Special K Multi-grain Crackers, which were good but kind of insubstantial.
Thank goodness my lunch was pretty nice and filling!
Buffalo Chicken in a Flat Out wrap, baby carrots, another hugh jass Bosc Pear, and I originally was going to pack an Activia but packed a Maple Wallaby Australian Yogurt instead. I LOVE that yogurt, it’s like eating solid maple syrup cream! My one complaint is that it’s slightly too runny for my taste. Maybe I’m just used to the texture of Greek style?
After rehearsal/work, I set about tidying up the house and getting my dinner ready for my shift at the yoga studio. Originally I thought about making a tofu/strawberry salad, but all of our strawberries have suddenly begun to rot. So I had to think of another alternative. It came to me while browsing some blogs. I’ve never made a lasagna for myself before, and certainly never a vegan one. But dammit, I wanted to try!
I assembled my weapons:
1/2 zucchini, 1/2 summer squash, baby spinach, Veggie Slices Mozzarella, Daiya Vegan Cheddar Shredded, portobello mushroom 1/2 caps, ground flax, pasta sauce.
I thinly sliced the squash, then used it as my first layer in the pan. I topped them with a layer of baby spinach, then a layer of mushroom, then the Daiya, and 1/2 a slice of the Veggie Slices. I covered it up with pasta sauce. I repeated this, and topped the dish with a sprinkling of ground flax, the rest of the veggie slice, and a drizzle of olive oil.
While I did this, I snacked on a Pure Organic Raw Bar in Apple Cinnamon.
This looked exactly like a Larabar, but wider.
The verdict? Good, but tasted the same as an Apple Pie Larabar. Although the Larabar has a bit more spice to it.
After tooling around on the computer and doing my dishes, my Vegan Lasagna was ready!
It sunk, but I don’t care. It smelled heavenly! And thanks to the volumizing but not calorically dense ingredients, I could eat the entire thing!
I carefully cut it in two pieces and put it into my plastic lunchbox, where it instantly lost its attractiveness.
I ended up putting some Spring Mix in as well to bulk up the dish.
This was incredible. Cheesy, meaty, hearty, rich, and completely vegan. I was in heaven. It was definitely worth pushing through an hour of yoga for!
Yoga class was great tonight. There were times when I actually turned my brain off and just felt my body respond to movement. By doing this, I transitioned from pose to pose without thinking and ended up holding moves a lot longer than I thought. I actually went from modified frog to upward boat without the slightest stumble! I felt like a badass. And the modified Warrior Twists we did were difficult but I could feel my body responding to it positively.
Something I think I’m going to do from now on at the end of my class when I’m on shift is to stay with the class until at least a minute goes by into shivasana, or the ending ‘corpse pose.’ I usually just quietly roll up my mat and leave at that point. But Nick, my fantastic Tuesday instructor, whispered to me, “Just enjoy it for a second!” So I laid back down, and he came over and proceeded to give me a fantastic face and neck massage. My muscles were so grateful.
After I got home, I knew I had to reward myself for all my hard work in the class and at work this morning. I knew what I had to do.
May I present to you…One Ingredient Ice Cream!
Well…that’s a misnomer. But technically it’s only one.
Take a small, overripe banana, peel it, and freeze it overnight (the riper it is, the stronger your ice cream will taste). Cut it into thin slices.
Put into small food processor with a steel blade. Dump in 1 tbsp cocoa powder and 1/2 tbsp almond milk (to thin it up just slightly). I also threw in a packet of Truvia.
Secure the lid, and turn on the processor. Give it a few whirls. You’ll see it go from solid, to kind of piecey (like Dippin’ Dots texture), to this:
It’ll start fall back on itself and collect in a lump, and then it’ll look like soft serve! That’s when you’re done.
You don’t have to put the cocoa powder in there. Perhaps you want to put maple syrup in there, or some frozen blueberries, or even coconut flakes. The choices are endless.
I used a small banana, so I didn’t get a lot of ice cream, but if you use a GIANT one you’ll get a whole bunch of it. I like using small ones because then you get room for awesome toppings.
I topped my Vegan Banana Soft Serve with a handful of Trader Joe’s Mini Peanut Butter Cups and the last scrapings of my Stonewall Kitchen Sour Cherry Jam.
This was heaven. In. A. Bowl. You MUST try this! It definitely beats protein ice cream as a healthy dessert choice. When I want ice cream but my IBS won’t allow it, this is what I go to.
Now, off to bed. I’ve got a long day of work ahead of me, but I’m already planning out my dinner. I bought some Morningstar Crumbles and tomato soup…I think I see a chili in my future…