Hello again! Time again for me to post everything I ate today, in excruciating detail. First up, breakfast! Grape Nuts, banana and soy milk. Sounds blah, but it’s actually one of my favorites. Don’t judge.

Grape Nuts, banana and soy milk. Better than it sounds.

I ate breakfast on the patio, but just as I was finishing it started sprinkling. Not five minutes after I went back inside, the sky opened up and started pissing it down, and it hasn’t stopped all day. Cold and rainy always makes me want soup, so thank goodness I had some in the freezer for just such an occasion. Last week I made another Isa tester, Lotsa Veggie Lentil Soup. It made quite a lot, so I kept a few servings out for lunches last week, and froze the rest in individual portions for another time. Such as today. Thankfully, I had some cornbread muffins in the freezer as well. Instant comfort meal.

Lotsa Veggie Lentil Soup and cornbread muffins. Comforty.

Snack time! I couldn’t resist another Honeycrisp apple. Check out the size of it!

Hello, gigantic Honeycrisp. I love you.

I ate it with a slice of Ezekiel 4:9 Low Sodium Sprouted Grain Bread spread with a tablespoon of Mighty Maple Peanut Butter.

Seriously, how adorable is my place mat?

Dinner was pizza. I made a nice, thin whole wheat crust, which cooked up so perfectly crispy on my pizza stone, I can’t accurately communicate the level of perfection reached without resorting to guttural noises. I topped it with pizza sauce, onion, green bell pepper, roasted red pepper, tofu ricotta and spinach.

You can't see my perfectly crisp crust, but it's there.

At the end of the day, I wanted something sweet. I don’t usually indulge in dessert, but today I decided to throw caution to the wind and go for it. I decided on some Purely Decadent Cherry Nirvana with banana, walnuts and chocolate syrup.

Cover anything with bananas and chocolate syrup, and I'll eat it.

And of course, the nutritional stats. I did end up having to take a calcium supplement, since I opted for dessert and not something a little more nutritionally sound, but it was so worth it.

The percentages listed with fat, carbs and protein indicate what percent of total calories came from each. The percentages listed with everything else indicate what percentage of the Recommended Daily Allowance they equal. Saturated fat, cholesterol and sodium should be below 100%. The vitamins, minerals and fiber should meet or exceed 100%.

Daily total:

• Calories: 1663

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• Carbs: 283g (63%)
• Fat: 46.7g (23%)
• Protein: 62g (14%)

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• Saturated Fat: 7.9g (43%)
• Cholesterol: 0mg (0%)
• Sodium: 1654mg (72%)

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• Fiber: 50g (261%)
• Vitamin A: 1090µg (156%)
• Vitamin C: 124mg (165%)
• Calcium: 1124mg (112%)
• Iron: 21.6mg (120%)

Before I grovel at your collective feet for forgiveness, please accept this picture of a cupcake I made last week as a peace offering. A token of good will, if you will. Or even if you won’t.

Lemon Glazed Cupper - tangy.

I ate exactly one of those cupcakes. The rest were kindly disposed of (devoured) by The Brit.

Okay, so, I basically sucked at the whole posting every day thing last week. That’s mostly because I don’t think any of the food I’ve been making lately has been particularly interesting (except for the tester recipes, obvs). You see, recently I started logging everything I eat into a food journal. I’m on a quest to become healthier, and hopefully lose a little (lot) of my excess weight in the process. So, while I spend a lot of my day thinking about food, and planning food, and even eating food, I’m afraid it will bore the ever-loving shit out of people if I blog about it, too. Most of it is not what you might call culinarily adventurous.

This week though, I have a plan. I plan to not give a flying toss whether anyone deems my food interesting, and just blog it anyway. Every. Boring. Detail. Get ready people! This might be moderately tolerable!

Breakfast this morning was a smoothie. I love smoothies, but it’s starting to get too cool for them. Soon they’ll have to relinquish their spot among favorite breakfast items to something more befitting cold weather, like oatmeal. Until then though, I’m still enjoying the occasional smoothie when the mood strikes. My favorite combo of late has been strawberries, banana, soy milk (Silk Light) and a tablespoon of Dark Chocolate Dreams.

It wasn't blurry in real life.

A day just isn’t complete without a nice cuppa tea. Of course, if that’s true, I’ve had a lot of incomplete days lately. I’m pretty low on tea right now, but I’m making do with what I have. I actually had two cups today, but they both looked exactly the same so use your imagination, kay?

Lady Grey, if you must know.

Lunch was sandwiches (that’s right, plural! Two sandwiches!). They consisted of some leftover whole wheat buns that need using up, Yves Meatless Salami, Vegenaise and yellow mustard. On the side I had my first ever Honeycrisp apple. It was gigantic and amazing and perfect and I wanted to marry it but I ate it instead (there’s a dirty joke in there somewhere, but I’ll leave that up to you).

With, of course, the ubiquitous big glass of water.

Snack time! Homemade hummus with celery. I’m not usually a big celery eater but I had some leftover and figured I might as well eat it. Don’t you hate that you have to buy a whole mess o’celery when you only need a couple of stalks? Yeah, me too.

Hummus loves anything crunchy. Even celery.

Finally, for dinner, I made a modified version of my Tamarind Orange Tofu. I served it up with some long grain brown rice, steamed carrots and peas. Deeelish!

I got lazy cutting the tofu into little pieces. What?

And since I’m obsessed with nutritional stats, I’ll inflict them on you! You’re welcome! Hey, just count yourself lucky that I decided not to post nutrition for every meal like I was temped to do.

The percentages listed with fat, carbs and protein indicate what percent of total calories came from each. The percentages listed with everything else indicate what percentage of the Recommended Daily Allowance they equal. Saturated fat, cholesterol and sodium should be below 100%. The vitamins, minerals and fiber should meet or exceed 100%.

Daily total:

• Calories: 1455

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• Carbs: 234g (60%)
• Fat: 37.9g (22%)
• Protein: 70g (18%)

—

• Saturated Fat: 4.4g (27%)
• Cholesterol: 0mg (0%)
• Sodium: 1759mg (76%)

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• Fiber: 42g (251%)
• Vitamin A: 2286µg (327%)
• Vitamin C: 134mg (178%)
• Calcium: 1159mg (116%)
• Iron: 20.4mg (113%)

Yeah, I missed a couple of days. I promise to make up for it soon, and starting tomorrow hopefully my posts will be more interesting. Not that MORE ISA TESTERS isn’t interesting…

Linguine with Edamame Pesto

What a fantastic idea. Delicious, green, fresh tasting pesto, without all the fat. I love love love this recipe. Paired here with linguine, mushrooms and onions, this was a very satisfying meal.

I had pesto leftover, but I wanted something a bit lighter at lunchtime – what’s a girl to do? Spaghetti squash was the perfect solution. If you’ve never cooked up one of these gems, I highly suggest you do. I just cut mine in half (it was fairly small), put it cut-side down on a baking sheet and put it in a 375ºF oven for about 30 minutes, until it was nice and tender. Larger squash will take a bit longer – you’ll know it’s done when you can easily  pierce the flesh with a knife.

Now the fun part! Just take a fork and run it along from stem to stern, the flesh will separate itself into lovely spaghetti-like strands all on its own.

Spaghetti Squash!

Edamame Pesto with Spaghetti Squash

Then just use it like you would spaghetti! It was really fantastic topped with Edamame Pesto and crushed red pepper flakes, eaten out on the back patio on a cool day.

Last, I’ll leave you with a picture of Fauxstess Cuppies (from VWaV). I made these ages ago but never got around to posting the photo. And with all this healthy food I’ve been posting lately, I feel the need to balance it out with a hefty dose of sugar.

Fauxstess with the Mostest

Time for another MoFo post, also know as the next installment of: “Look! I made testers for Isa’s weight loss cookbook! And they were awesome!”

Cannellini Walnut Croquettes

I’ve actually made these twice, they were so damn good. Oh, and they freeze really well, too.

Garlicky Mushrooms and Kale

Garlic! Mushrooms! Kale! What is there not to love?

Marinara Olivada

I also learned that olives and marinara belong together, forever and ever, in holy matrimony, amen.

First off, I just have to mention that I cycled 22.58 miles today! The Brit and I went to my sister’s house and back again, which was fun but highly exhausting. Also, my ass is super sore now (because you needed to know).

I don’t have much else to say, but it’s okay because I know you really only come for the pictures of food anyway. More Isa weight loss testers!

Baked Falafel and Fresh Dill Hummus

So amazingly perfect for a light summer meal.

Black Bean Olive Tacos with Garlic Lemon Yogurt

Another great summer meal, and a combination that is pure genius. I made the tortillas all by myself, too.

That’s it for today kiddos! Happy MoFoing.

It’s the first day of Vegan MoFo, and I’m making it in just under the wire. I promise I won’t procrastinate like this the rest of the month, if you promise not to actually hold me to that.

My post today is brief, mostly because I’m tired (I just got home). Nonetheless, this is Vegan Month of FOOD, so let’s get to the goods, shall we?

Last night I made another tester for Isa’s upcoming weight loss cookbook (expect a lot more posts about testers for this book in the coming month). Probably one of my favorite meals to date – once the book comes out and you make it, you’ll see why. Easy and full of flavor, it was worth the time I spent tracking down the delicata squashes, which seemed to be impossible to find for a while. I was actually about to settle for butternut yesterday, stopped to buy one at a store I don’t usually shop at on the way home from the gym, and what do I find? Delicatas! How fortuitous.

Lettuce Wraps with Hoisin Mustard Tofu

If just reading “Lettuce Wraps with Hoisin Mustard Tofu” doesn’t make you drool, then you’re either a robot, or dead.

Unfried Fried Rice

You read that right. Fried rice, that isn’t fried. Impossibly good.

5 Spice Delicata Squash

Oh yes, the elusive delicata. Roasted to perfection with Chinese 5 spice and maple syrup.

Are you drooling yet, robot zombies?

That’s right, kiddos – it’s that time of year again! Time for vegan bloggers to dust off their keyboards, charge up their cameras and get their asses back in the kitchen. It’s time again for the Vegan Month of Food. Every week day in October, vegan food bloggers pledge to post something – anything – about the awesomeness that is vegan food. And this year, I’ve decided to jump in and play.

If you’re interested in getting involved, head on over to Kittee’s pad for more information. She’s hosting it this year because she’s all organized and shit.

Hopefully this is just the kick in the pants I need to get back into the blogging groove.