Lunch Wrap + Blueberry Muffins

Double whammy today! 
A) I'm proud of myself for starting to be braver about eating raw foods - like onion.  I used to be so scared to eat raw foods like onion and cabbage, because I thought it would mess up my stomach (don't ask).  However, my courage is slowly returning.  Thus, I put raw onion in my lunch wraps, and am loving it!
B) Have been searching for frozen blueberries for a llllllooooong time, and finally found them!  I don't like fresh blueberries (I know, don't hate), but decided to try frozen.  Voila, I like 'em!

And with all of that...

Muffins are from HHL, changes are whole wheat flour, baking blend stevia in place of sugar, omitted orange juice and oil, gingerbread cookie tea, and no almonds.  24 mini muffins at 35 calories per muffin.
The wrap is adapted loosely from VegBurgers.  It consists of:
  • avocado
  • raw red onion slivers
  • silken tofu blended with lemon and cilantro,
  • iceburg lettuce
  • smoky cashew-pesto cheese, using this pesto recipe (omitting the oil, using water instead, and omitting the miso), and adding sun dried tomatoes to it
  • tofu, pressed, cooked on the panini press after being smothered in bbq sauce (omitting the oil, omitting the bourbon and adding vegan worchestire sauce and rum extract)
And I suppose that I should go ahead and add in here that I made a pizza with the bbq sauce:
Pizza crust topped with bbq sauce, paninied mushrooms and red bell pepper, arugula, and the cheese from above.

No comments:

Post a Comment