Hi! My name is Jamie, and welcome to my day-to-day journey in finding balance in life. Although there are many surprises and challenges in our every day, I believe life can be made easier by controlling what we can. By eating real, honest, wholesome food, living an active lifestyle, and looking at things optimistically, we can feel free to attempt the impossible: take chances, make mistakes, yet still find our way back to balanced.
Feel free to contact me at firstname.lastname@example.org
Last night post blogging, I finally refilled my maple cinnamon almond butter.
It all started with some raw almonds which I roasted with maple syrup.
Let them cool.
Then I stuck them in a food processor and added cinnamon.
Blended to my desired creaminess.
^^Good to go for a couple of weeks!^^
Maple Cinnamon Almond Butter:
1 bag raw almonds
2 TBS maple syrup
2 tsp cinnamon
Preheat oven to 350.
Put tin foil over a baking sheet (to prevent mess) and spray with Pam
Pour raw almonds out of bag in a single layer.
Drizzle maple syrup over almonds.
Roast for 5 minutes, toss around, roast another 5 minutes.
(Watch these though- so they don’t burn! I came awfully close to this happening. Nuts are real oily so they burn quickly and without warning!)
Put in food processor and add cinnamon. Process until creamy!
Put the cinnamon almond butter on your toast, or your…
Or you can just eat it by the spoonful :).
For lunch I thought I’d wrap up my Crispy Crunch Tofu Salad from last night.
^^Toasted a whole wheat wrap with provolone^^
^^Filled with warmed up tofu salad^^
^^Dipped in hummus, grapes on side^^
^^Ate too many chocolate chips^^
For dinner I was craving some tomato basil soup. I had made a similar recipe, but I kinda improvised tonight…
Here’s how it went…
^^Snacked on these^^
Vegan Tomato Basil “Cream” Soup
1/2 cup chopped carrots
1/3 cup chopped celery
1/2 cup chopped onions
2 Tbs chopped Garlic
Red chili flakes (to your spiciness level)
2 small potatoes, cubed
2 cans diced tomatoes, drained, juices reserved
2 cups water
1/2 cup almond milk
1/2 cup basil
Preheat oven to 400, Roast (if your oven has that option).
Put tomatoes and potatoes on baking sheet with some olive oil, salt, and pepper. Roast for 15 minutes
While that’s roasting, sautee the onions, carrots, celery, and garlic, and red pepper flakes in olive oil until tender. This may take all 15 minutes, or even more.
Add the roasted tomatoes and potatoes, once soft, and also the reserved tomato juice. Add 2 cups of water, bring to boil, and simmer for 10 minutes.
Once all the vegetables are softened, add by ladle-full into blender. This may take 2 batches. Blend until creamy.
Take the handful of basil and blend with 2 ladle-fulls of broth until basil is completely blended into soup. Mix this with the rest of the soup. Add the almond milk for even more creaminess.
Salt and pepper to taste at this point.
I added (a ton of) parmesan cheese and poured the soup over the barley from last night.
This soup can be served hot or cold. It’s packed with veggies, and really fills you up. Enjoy 🙂
And for dessert, some strawberry mango banana “ice cream”.
^^Also added frozen strawberries to the frozen mangos and frozen banana^^
Process ’til creamy, but I like to retain some tiny bites of fruit.
^^For mom dad and I^^
…I also melted chocolate chips and drizzled on the top.
And that is all. Have a great night!