Oct-Dec

Soy-maple glazed salmon with roasted taters and asparagus Ginger lime tofu with swiss chard and maple garlic brussel sprouts Miss Pittman ready to dig into this concoction Acorn squash stuffed with wild brown rice mix and "creamy" leek sauce...I know it looks like a money shot. Will be better plated when I'm not starving. Vegan black bean enchiladas kale and squash sautee TVP seasoned with many spices and curry. Served with brown rice and sliced banana. Loaded vegan potato skins with smoked paprika and tossed salad with vegan thousand island dressing side of zuccini teriyaki tempeh and forbidden black rice with shitaki and leek Chimichurri shrimp and corn pepper salsa with carmelized shallots Thanksgiving my way: Appetizers included a baked brie with rosemary and apricot preserves and a honeycrisp salad with cinnamon toasted pumpkin seeds and a balsamic glaze Main event: sweet and gold rosemary roasted potatoes/ kale and shitaki stuffing Instead of turkey, I just filled half an acorn squash with the stuffing Dessert was a gluten free vegan pumpkin cheesecake but I guess we dug in before I took pictures :/ Breakfast idears: Mushroom potato fritata and fruit salad- use leftover veggies from last night to create an omlet or fritata Banana cashew roll-ups: great combo of carbs and protein to get your day started Eat lots of this: I have a big bowl of fruit almost everyday for breakfast. Cleans you out like a mother! Quick snack or if you have to eat dinner really late: Tomato moz salad with a tsp of olive oil and dash of redwine vin Tea time dessert: Tangelo coconut rum cake with glaze. I used the tangelos I picked from my parent's yard in Clearwater and we always have rum in the cabinet. Corey liked it a lot :)