Guys! I have to make breakfast tomorrow morning and pack a lunch and go to work and have juice left (hopefully) for cooking dinner in the evening. ADM*, ya’ll. A.D.M.
Breakfast – Grapefruit & Tacos
Lunch – Thanksgiving Leftovers (Winter Squash Soup, Roasted Brussel Sprouts) + Kale Cheddar Muffins (from Austin Bakes) + Apples
Dinner – Potato Chickpea Stew** + Spinach Salad with Apples & Walnuts
Breakfast – Peach & Yogurt Smoothies + Banana Oat Muffins
Lunch for us – Leftovers
Lunch for her – Almond Butter Sandwich + Broccoli + Grapes
Dinner – Spinach Feta Quiche + Roasted Carrots + Grain Salad
Breakfast – Grapefruit + Pumpkin Waffles (from a freezer batch)
Lunch – Leftovers for everyone
Dinner – Noodles in Broth with Miso-Glazed Bok Choi & Fresh Veggies
Breakfast – Yogurt & Granola
Lunch – Black Beans & Rice
Dinner – Frito Pies with 3-Bean Veggie Chili
Breakfast – Overnight Oatmeal
Lunch – Out
Lunch for her – Casa de Luz hot lunch
Dinner – Tostadas with Spicy Pepitas & Red Cabbage Slaw
Dinner – Potato & Kale Enchiladas***
I owe a huge nod to all the volunteers and bakers that helped with Austin Bakes this past weekend. We raised more than $4800 with our 5 bake sale locations for the Austin Disaster Relief Network! Special thanks to our East Austin volunteers for getting the word out and helping us bring in over $600!
* Ay, dios mio!
** adapted from Vegetarian Cooking for Everyone by Deborah Madison
*** adapted from Veganomicon by Isa Chandra