May 17, 2014

Tasty Tidbits

Our rhubarb is growing like crazy & I've been taking advantage of that. Newest rhubarb food to love: vegan ice cream!  Made with coconut milk, it's pretty healthy as far as ice cream goes, & it even has minimal sugar (1/2 cup, all of which is maple syrup). One of the main issues with using rhubarb in desserts is the high sugar content used to combat the tartness of the fruit. We don't mind things a bit tart, but the coconut milk also helped to counter the tartness in this treat. It's hard to describe the final flavor, but I think the closest thing I can relate it to is a strawberry-lime flavor. Anyway, it was delicious!
The farm market in town opens today & I can't wait to see what goodies they have this year. After that, we're heading on a bike ride. I'm so happy for warm weekends again because that means we get to start our summer biking days!
Happy May! Enjoy your weekend!


Here's what we've been eating in the last week:

  • Cinnamon chia spinach smoothies
  • Blueberry muffins with grapefruit halves
  • Baked blueberry rhubarb oatmeal
  • Rhubarb spelt muffins with almond butter
  • Bananas + pb
  • Brussels sprout grilled cheese on homemade 7-grain bread
  • Out to eat for Mother's Day: bean burgers w/ fries & salads
  • Katie's Melty Pizza Hummus with crackers, carrots, & celery
  • Sandwiches
  • Leftovers
  • Canteloupe, apples, & watermelon

Out to eat with friends
  • Summer salad (me)
  • Caesar salad (W)
  • Cajun fries (we split a side order)
  • Broccoli fried brown rice
  • Green salad
  • Grilled zucchini, ramps, & asparagus with perogies
  • Green salad

  • BBQ tempeh on sweet potato slices
  • Green salad



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