Happy Friday wonderful readers. I hope your last week of July ended well. Other than a pesky 4 hour work shift this evening, mine sure did. And it’s a long weekend here in BC (and I think most, if not all of Canada?), so it can only get better, right?
I started my morning off like every day this week – with sunshine and a smoothie.
You know when you come up with a flavour combo in your head, and you just know it can’t go wrong? This was one of those.
Apricot Cherry Almond Smoothie
- 2 apricots
- 12 frozen cherries
- 1 tbsp raw almond butter
- ~1/3 cup yogurt
- 1 cup almond milk
- 1 tbsp Vega Sport Performance Vanilla Protein Powder
- almond extract (optional)
It was sweet and tart and all kinds of delicious. I’m a big fan of the apricot/cherry combo. And lucky me – mom has gone out of town to get cherries and hopefully some apricots as well. Me thinks a crumble is in order.
Since I had plenty of time to kill before heading to work (at 6 pm), I went out for a walk in the sun, then followed it with an uber-sweaty Jillian Michaels “No More Trouble Zones” DVD. I don’t think a shower ever felt as good as it did when I was done that workout.
I decided to take a break from smoothies at lunch time, and opt for something I could really sink my teeth into.
I had a hankering for some tempeh bacon, and knew it was time to reprise the TLAP – Tempeh Lettuce Avocado & Pickle Sandwich.
Tempeh Lettuce Avocado & Pickle Sandwich – aka “The TLAP”
- 2 slices sprouted grain bread (I like Silver Hills)
- 4 slices tempeh bacon (I used Turtle Island brand)
- 1/4 avocado
- 1 baby dill pickle, sliced, or 5 – 6 sweet pickle slices
- 1 large lettuce leaf, or handful of baby spinach
- 1 – 2 tsp mayo
- 1/2 tsp dijon mustard
- black pepper, to taste
- Cook tempeh bacon per package directions. I fry it with a bit of cooking spray – you want to get a crispy brown outside, just like real bacon.
- Toast bread. Spread on slice with mashed avocado and add black pepper to taste. Spread the other slice with mayo and dijon mustard.
- On the avocado side, layer tempeh bacon, dill pickles, and lettuce. Top with other slice of bread, cut in half, and enjoy.
Goes well with a side of carrot sticks, cucumber slices, and dill dip.
Even if you are more of a classic BLT (or TLT) kinda person, I highly recommend stepping outside of the box and going for the TLAP. It’s sweet, smoky, creamy, crunchy, and down right delectable. And a great gateway into the world of tempeh.
Most of my afternoon was spent getting my rock on with Rock Band. I have a feeling I will be wasting alot of free time honing my mad drum skillz.
Eventually it was time to get ready for work, which included deciding what to take for dinner. Our fridge is looking rather barren these days, so pickings were slim. Then it hit me – why not blend up a smoothie?
In all fairness though, we had some really ripe bananas that were just begging to be eaten. Had I not had a sandwich for lunch, I probably would have just made a PB + B. Instead, I whizzed up one of the many smoothie/mylk recipes from Ani’s Raw Food Kitchen (a book I just procured from the library).
This would be my version of the Banana Cinnmon Buttermylk recipe. It involves banana, cinnamon, and cashew butter. I scaled it down to one serving, and used almond milk instead of water as I wasn’t sure it would be hearty enough for my dinner.
Those Magic Bullet cups are great for travel to work, since they have the lids that fit them perfectly. I paired my smoothie with a little container of pesto pasta salad from the deli at work. Turns out I didn’t need to worry about adding the almond milk – this was one rich tasting smoothie. I can see why it’s titled “Buttermylk”. Cashew butter does wonders for a smoothie. I will definitely have to give it a go with just water next time.
Work was dull – Friday night of a long weekend means very few grocery shoppers. I wonder if it will be that way all weekend? Only time will tell.
Now I must head to bed…so I can dream up my next smoothie creation 😉