And lunch was the last of the Chickpea Barley Soup. Dinner was a new recipe from the book — Spicy Squash & Portabella Tacos! These have roasted bellas and butternut squash with avocado and toasted pumpkin seeds. I had a small salad on the side.
On Tuesday (Day 24), I had a Blueberry Larabar before my morning gym class, followed by another new recipe — Tempeh and Sweet Potato Breakfast Casserole — with toast and tahini. This non-traditional breakfast casserole has chunks of tempeh, sweet potato, broccoli, zucchini, garlic, onion, ginger, and spinach mixed with a noochy cashew cheese sauce. It made enough for four breakfasts, and it really hit the spot!
My morning snack was extra fun! I made the Fermented Cashew Cheese from the book. This aged cheese spread was made with probiotic capsules and cashews, and it was supposed to firm up after sitting out for 48 hours. It didn't firm, but that was okay. It was still very tasty! I had some (topped with dill) with Mary's Gone Crackers SuperSeed Crackers and fresh blackberries as my snack at work.
Lunch on Tuesday was another Totally Possible Burger with a salad, and dinner was another new recipe — Hearty Bean Chili with Cashew Sour Cream and Cornbread Muffins. All recipes were from The 30-Day book. The chili was a classic bean chili, and the muffins were sugar-free and low-salt. I thought they turned out great, but Paul wasn't a fan. He's not big on things tasting healthy, and he prefers sweet cornbread.
I washed it all down with an n/a Hellraiser Dark Amber ale from Well-Being! Beer and chili just go together!
On Wednesday (Day 25), I had another day of leftovers. I had a Mango Green Protein Smoothie after my 5-mile tempo run. Lunch was leftover chili and corn muffins, and dinner was leftover tacos (with red wine)!
Next Monday (the next time I blog) will be my last day of this plan, so I'll check in with a recap then! I'm also starting a new job on February 7, so this is my last week at my current job at Crosstown Arts. Lots of endings and new beginnings!