Addicted to Results 5/11 and 5/12

5/11

Started the day with a brunch at Teavolve.  It was a beautiful day and we walked to Harbor East with the dogs. Teavolve brunches always start with a  pitcher of red sangria.  For the meal I had the Tomato Bisque with pita slices.

That followed with a green salad made is a green tea vinaigrette.  Not the best dressing I have had. The salad also had goat cheese that I had to pick out.  The salad included tofu, almonds and dried cranberries.

We did not do a special meal for our anniversary because we ate out yesterday.  We finished the brown rice with pesto, tomatoes and pine nuts.  We did have a special bottle of wine.  We try to find a bottle from 1985 which is the year we got married.  This one is a Gruner Veltliner from Leth.

Finished everything up with one of the cupcakes.  I had the pistachio icing and white cake. (the green one.) Not nearly as sweet of the one last night which I think makes it better.

5/12

Last day of the challenge. My body is very fatigued and I am looking forward to several days away from the gym. For breakfast I had a chocolate chia granola with pecans and raisins and rice milk.

For a snack, I spread pesto and ranch dressing on a slice of olive bread.

Lunch was brown rice with the last of the tomato and corn mix and some pesto for flavor.

Cider

Today was grocery day, but I did not have time to make anything and spin class and Monday night is 24 night.  We had a quick bit at Of Love and Regret.  I started with a ginger apple cider.

I had my standby of the vegetarian Bahn Mi burrito and fries.  Later in the evening I had the last cupcake. This one was cookies and cream frosting on a chocolate cake.  This was super sweet and I cut off half the icing.

Cookies and Cream cupcake

Addicted to Results 5/9 and 5/10

5/9
Starting the day with oatmeal. These are the round whole oats. I soak them overnight so that they cook quick in the morning.  I added dates, pecans and apple butter.

Green pea hummus on a piece of whole wheat bread for a  snack.

Lunch was a mix of leftover stuff.  Some garlic lemon asparagus, tofu stir fry and tomato corn mix.

A blurry picture of dinner.  I was going crazy trying to figure out why the camera would not focus.  I learned the next day that junk was on the camera lens.  I cleaned it off and the later pics are better.  This is brown rice with sauteed spinach, onion, cherry tomatoes and carrots.  I toasted some pine nuts then added a pesto I made with  basil, parsley and cilantro.  There is some nutritional yeast on the top.

5/10

More oatmeal for breakfast.  These are regular oats with raisins, pecans, carob and apple butter.

We had a late lunch at my favorite place, The Great Sage. We sat out side under an umbrella during a rain storm.  Very nice an peaceful. I started with a cocktail called autumn harvest made with vodka, grapefruit juice and grenadine.

We split a appetizer plate of hummus, tapenade, and tabbouleh.

The main course was a Thai noodles with peanut sauce  and sweet potatoes and cabbage,

Dessert was cherry cobbler.

Because lunch was late, we really did not have dinner.  We had some Champagne with a cupcake.  The chocolate frosting was a sugar bomb. The cupcakes were from the Roots grocery in Clarksville, MD

Before bed, I had some olive bread with the last of the tomatilla avocado salsa.

Privateer Day

This was a beautiful day in Baltimore.  That meant walking down to Fells Point for Brunch and Privateer Day.  This day celebrates the small private ship owners who took up the cause of the US and attacked and boarded British ships during the War of 1812.  Some played the role of pirate and seized the goods of the boarded ships.  So there were a lot of folks walking around in pirate garb.  We started our day at Red Star for brunch. I had a spicy black bean burger with garlic fries.  Spicy and garlic are the key words here. 

 

Once home, I made a large batch of barley for future recipes.

Barley

The first of those would be a Barley Soup for supper.  I sautéed a mix of garlic, carrot, celery and mushrooms in olive oil.  Next, I added some white wine to soften and flavor the veggies.

To make it soup, I added my veggie stock, Beyond Meat 'Chicken', cayenne spice mix, pepper and green onions.   A toasted Acorn Squash Roll was toasted and we poured a little bubbly to complete the meal.

Barley Soup

 

After dinner we took a little walk to O'Donnell Square.  The plan was for some sorbet at Vaccaro's.  However they were packed and we did really want to wait.  Tommy got a pastry and the crepe shop and we were about to head home.  I wondered if Cup Love had a non dairy frozen yogurt, so we checked it out.  They did have a soft serve strawberry sorbet which I will try one day. But even better was a vegan Ginger Cupcake with pumpkin granache and banana frosting.  Great way to end the day.

Partially eaten cupcake.