What I Ate in a Day #45

Things are progressing. I'm mostly enjoying my pantry utilization quest, and as the months have gone by, I am growing more comfortable with running out of things and accepting that I can buy them next time I get around to it, because it is not an emergency to be out of soy sauce, for example.

Knowing I can physically go to stores helps, of course; the version of me that stayed home alone in my apartment for 18 months could never manage such a thing. This version of me is doing better, I think. So here's another full day I've had recently.

We begin with a pantry utilization breakfast, with a soy and grain coffee latte, a sliced Cara Cara orange, a few spirulina cacao energy bites (more on those later in a breakfast round up, but suffice it to say for now they used both spirulina and maca powder, plus goji berries and a bunch of other things I have around, and they were good), and half of one of my homemade poppy seed bagels from my freezer with some margarine and orange marmalade.

This was really nice! I've loved the Cara Cara oranges this year, and I'm trying to appreciate the fact that other things will come into season soon while not ruining my spring by dreading the summer. I'm not fully successful at that, but now that I'm out of oranges, I can at least say that I relished every single one I had this year.

Because part of my pantry utilization quest includes my overpacked freezer, I made some beanie weenies after discovering that the Wegmans brand vegetarian beans are the right kind of beans for it--just beans in tomato sauce, like the Heinz ones had been. The drawback is that the Wegmans brand only comes in giant cans, which means I ate beanie weenies for a week, but I loved them, so it doesn't matter. In any case, the reason I made this, aside from loving the combination of things here, is that I had some vegan hot dogs in my freezer. I had my beans with homemade macaroni and (cashew-sweet potato) cheese and broccoli. You saw the cheese before when I made it for nachos, and I made a full batch of that cheese so I could make the macaroni. This was delightful; no complaints.

After dark (and thus in less great photography), my dinner was leftover butternut squash and chickpea quinoa and roasted veggies with tahini sauce. You already saw this and know I like it; what I'll say here is that roasted onions are surprisingly delicious and the red ones turn into this gorgeous deep purple when you roast them, so: roast some onions!

Not pictured, I also had a few cups of herbal tea and my usual supplements (Vitamin D, a multivitamin, DHA, and turmeric).