Well, hello there. :) What a day, huh?
I thank everyone FROM THE BOTTOM OF MY HEART for taking the time to offer support/constructive feedback on my rebuttal to the Marie Claire article. I do not think I am perfect; I do not think this blog genre is perfect. Nothing is perfect. I wrote my rebuttal to clear the statements that were written about me personally. Maybe one day I will talk about the other issues regarding some aspects of this genre as a whole, but for now, I need to step back from the topic.
In the meantime, Iâ€™m going to keep being me. And Iâ€™m going to write about my life and my experiences on this blog. My intent with this blog has always been to show how I try to make healthier choices in addition to living the rest of my life. I will always try my hardest to be responsible and considerate of other people. I hope what you take from this blog is healthy and fun. I do continue to hope the magazine will offer a retraction.
Moving onwards and upwards.
So â€“ todayâ€™s breakfast featured two of the pretty epic Raisin and Cranberry Scones from last nightâ€™s Foodbuzz Luxury Dinner Party (voting is open, by the way!). They tasted so good with strawberry jam, but my stomach was in knots this morning.
I really like these scones, but using half whole wheat flour resulted in the day-old scones being kind of heavy today. Any ideas on how I should modify my half whole wheat recipe in the future?
I worked all morning, and then made the Husband (who was also working from home today) a quinoa salad mess.
In the bowl:
- 1 cup quinoa
- Kidney beans
Mid-afternoon smoothie of almond milk, frozen strawberries, 2 scoops brown rice protein, and 2 scoops of peanut butter.
And dinner was made by my wonderful Husband! He decided to try something new in the kitchen â€“ he said heâ€™s always making, â€œStir fry or roasted vegetables and tofuâ€ since going vegan, and he really wanted to do something different.
The Husband wants you all to know he tried to be VERY creative with dinner tonight. 🙂
He made a veggie burger in between two tortillas with raw veg.
But the real standout was the sweet potato fries! He made these by roasting the thick-cut potatoes in a bunch of olive oil, garlic, and rosemary.
I did contribute another side dish to dinner. 🙂
Tangy Edamame Casserole
Ingredients (for four servings):
- 3/4 cup organic tomato sauce
- 1 tablespoon mustard
- 1/2 tablespoon garlic
- 1 and 1/4 cups frozen edamame
- 1/2 cup hummus
- 2 cups whole wheat pasta
- Dill for garnish
- Preheat oven to 400 degrees.
- Cook pasta according to directions, but undercook by a few minutes.
- Drain pasta.
- Grease a small (8×8) casserole dish.
- Mix pasta + other ingredients (minus dill) in a bowl. Pour into casserole dish.
- Bake at 400 degrees to 30 minutes.
- Plate, garnish with dill, and serve.
Dinner was a bunch of these little babies! Oh, ginger. I love thee.
On a side note, can you believe itâ€™s October 4? I canâ€™t! Iâ€™m really excited for the Fall/Winter holidays. I think Thanksgiving is my favorite, followed by Christmas and then Halloween. 🙂