I hate to admit that I really should be studying for my very last exam (coming up this Saturday) right now, but instead I’m blogging my eats of the day for another edition of What I Ate Wednesday! Thanks to Jenn at Peas & Crayons for the opportunity to link up again!
It’s almost like my mind is wandering off to the fridge/surfing the web/blogging to distract me on purpose.
Another distraction this morning was a trip to Whole Foods! I haven’t been there in such a long time and was excited to walk around the seawall with the little man, before stocking up on some overpriced food awesomeness.
Mandatory Snack: Green Goodness Smoothie #veganmeals
Can someone please just give me a Vitamix, so that I can save myself those crazy smoothie expenses?
Breakfast this morning was fun:
Breakfast “Sushi” inspired by Kiss My Broccoli (WW tortilla, fried egg, arugula and gruyere cheese all rolled up and cut in pieces) + mandarin orange
Grilled Cheese (Cambozola and Arugula on Walnut + Onion Bread), served on
my finest china a paper towel
Leftover Sweet Potato Salad (*scroll down for recipe*) on top of arugula, and (unpictured) hardboiled egg.
Gingerbread Cookies baked by my Swedish friend Anna! Can’t.Get.Enough! :)
And as promised before, I finally have a new recipe to share:
Spicy Sweet Potato Salad
- 2 large yams, washed and cut into 1 inch cubes
- 2-3 Tbsp vegetable oil (I used half EVOO, half sunflower)
- 1 tsp paprika powder
- 1/2 tsp chipotle powder
- 1/2 tsp cayenne pepper (can be omitted if you don’t want it too spicy, but I strongly recommend it – the spicer, the better )
- salt +freshly ground black pepper to taste
- 1 cup frozen corn, defrosted
- green onions (about 1/2 cup, chopped)
- cilantro to garnish, if you like
- Preheat oven to 400°F/180°C.
- In a large bowl, toss yams with oil and spices. Move to a oven-proof dish and bake for 45 minutes to an hour, until soft and done. Let cool down for a few minutes until slightly above room temperature (or easier to handle than right from the oven).
- Toss roasted, cooled yams with corn, green onions and cilantro and 1/4 cup of lemon-mustard dressing (below).
- Serve as a side or as salad topping or scoop straight from the bowl into your mouth!
1 part each mustard, maple syrup, lemon juice, 3 parts extra virgin olive oil – whisk everything together and toss with the slightly cooled roasted yams. I made a big batch and store leftovers in the fridge for up to a week – just mix everything together again, if ingredients separate.
I love how the sweetness of the yams is contrasted by the spices and the fresh cilantro and green onion. Let me know what you think of this and feel free to share any other vegan recipe ideas in the comments for inspiration!
OK, back to studying – and don’t forget to check back this weekend for a chance to win some treats!