I decided to take the morning/afternoon off from blogging today so that I could relax with the husband and grocery shop and watch movies. It’s been a lazy Sunday around our house and I am happy to finally have a lazy day. This morning I started off with a bowl of oats topped with cinnamon, Sunbutter, banana and a couple drops of chocolate chips. I haven’t had oatmeal in many days and it was nice to be back in my routine.
This afternoon we did some grocery shopping and hubby requested that I make some banana soft serve with strawberries for an afternoon snack. He sure had a great idea because this was yummy!
Ingredients:
- 3 small frozen bananas
- 8 strawberries
- 1/2 cup unsweetened chocolate almond milk
- 1T raw almond butter
Blend this all together and enjoy. You can make this completely raw if you substitute raw almond milk.
Dinner was the exciting event of the night. We have been trying to cut back on eating out so hubz and I decided to do themed date nights in. Tonight we did a Greek feast in memory of our trip to Ft. Lauderdale last September where we had the best Greek food. For our feast I picked up some marinated mushrooms, artichokes, and olives. I then made some lightened up Greek which included skordalia, hummus, oregano & lemon roasted potatoes and some tomato, tofu, onion salad with Drew’s lemon herb dressing.
Hummus
Ingredients:
- 1T lemon juice
- 1/3 cup chickpea liquid
- 1-28oz can of chickpeas
- 1/4 cup lemon juice
- salt and pepper
- 3 cloves of garlic
Blend in a food processor until smooth and top with paprika and chopped olives.
Skordalia
Ingredients:
- 1 large potato, boiled
- 3 cloves of chopped garlic
- 2T olive oil
- 1T white wine vinegar
- salt and pepper
Toss in a food processor and blend until smooth.
Lemon and Oregano Roasted Potatoes
Ingredients:
- 1 large Yukon Gold Potato Sliced
- 1/2 the juice of a lemon and 1/2 a lemon sliced
- 1t oregano
- salt and pepper
- 1T olive oil
- 3 cloves of minced garlic
Preheat oven to 425F. Place potatoes in one layer in a roasting pan and sprinkle with lemon juice, olive oil, garlic, salt and pepper and oregano. Place the lemon slices on top and bake for 35-40 minutes.
Now I am stuffed and am enjoying a nice pom-vodka spritzer and watching New York, I Love You. Q: What are you doing this evening?
Your meal looks awesome! I’ve never heard of skordalia before- I must try it! And pass me a pom-vodka spritzer, please.
I love the idea of themed date nights in!! And yum, that Greek feast looks delicious!
Aww that is so sweet! I love snacky spreads like that, and you really made it look fantastic. Whereas I came home last night, threw together dinner myself while the bf did his own thing, and we ate apple crisp while watching A Few Good Men…except we both went to bed before it was over! Haha boooring!
I love y our greek feast! Lately i have been trying to experiment with different types of cuisines and greek food is something i have been so curious about. Thanks for the inspiration 🙂
Yum! Greek is so good, and your feast looks delicious!
Skordalia
thats a new one, i love greek food and have never heard of this!! is it typically NOT vegan? i wouldnt want to order it in a restaurant thinking it was,lol thanks
m
yes it is vegan it just has a ton of olive oil in it