Yesterday was my first day off in such a long time and I spent it mostly in front of the TV watching Wimbledon. As you can tell, I was chillin' so much that I just put my computer aside and had myself a personal day. I took a day off from working out, errands, all of the above and just relaxed. It was kinda nice, but then I felt a little bummed because I have so much to yet still do! Hmph! But hey, I got a day off to do nothing so I can't complain, right?
Almost the entire day I rummaged through the kitchen trying to find something I could maybe make, bake, cook, anything! I haven't been to the grocery store in such a long time and my food has been limited. Since I wasn't really hungryyy, I just wanted to munch all day. I had a lot of food that is on the verge of rotting, so I wanted to use most of it up.
Introducing the easiest and best sandwich post workout or as a snack- banana bread almond butter sammich! At work, my boss bought maybe 2 cases filled with bananas; which at work hardly sell. Usually I will take one here and there just so they don't go to waste (and also because I'm wildly in love with bananas). I was craving a Peanut butter and banana sandwich, but wasn't feeling like having a full on sandwich for the day. We were joking about how we are probably going to be making banana breads all week trying to compensate for our rotting bananas, and I thought hey! Why not make a banana act as the bread!! YES! It was actually really filling and it tasted amazing! All I did was slice a banana in half long ways and then add almond butter (homemade) on one side and squished the other side of the banana on top. EASY PEASY.
My next quick fix snackage recipe? Bruschetta. Yup. Vegan and gluten free and absolutely amazing. My mom said it was the BEST bruschetta she's ever eaten. The best part? Only took me 5 minutes to simple put together! Here's a quick little recipe to make the tomato mixture even better!
Tomato Basil Bruschetta
Serves 8 tiny bruschetti
6 vine-ripened tomatoes, diced
2 shallots, diced
1 tablespoon fresh basil, minced
1 teaspoon dried oregano
2 tablespoons EVOO
a pinch of salt and pepper
1/4cup vegan cashew cream (recipes anywhere and everywhere)
2 tablespoons parmesan cheese (vegan)
8 pieces of gluten free bread, toasted
1. All ingredients except toast together and let it marry for an 30 minutes.
2. toast your bread so it is nice and crispy then top it with your bruschetta. If you have fresh basil, place a leaf on bottom than put your tomato mixture on top.
So easy, yet so delicious!!