This week’s WIAW is a little hobble-de-podge (new word?) because I didn’t take many pictures because what I ate was extremely similiar to every other week. However, I did get a chance to make a couple great recipes that I’ll share today and I had a couple great Ithaca treats.

The only theme I noticed in all these foods was the presence of cheese. Don’t get me wrong, cheese is great, but it’s not something I normally buy for myself – so when I do go out I feel a little better about ordering with it.

Ithaca Treats:

Breakfast Sandwich from Dolce Delight: egg, swiss cheese, guacamole, spinach and tomato on an english muffin (their setup looks like your grandmother’s kitchen and the whole shop just smells like buttery baked goods. The staff are always so pleasant and lovely. I absolutely love going there.)

Grilled Cheese from Waffle Frolic: cheddar with caramelized onions, apple butter and mushrooms (awwl dat cheese)

Soy Latte from Gimme Coffee (how cute?!)

Stuff I Made:

Squash 2 Ways Recipe Here

Cookie Butter Blondies:

So my roommate’s mom brought her cookie butter, and it was going untouched so I asked if I made her blondies out of it could I use some. And she willingly obliged. I got the recipe from Sally’s Baking Addiction here.

They call for white chocolate, but in the future I would add more flavor with some kind of swirl or add more texture with nuts or something. It was a great base but something was missing. South West Sweet Potato Bowl

I think this is one of my new favorite dinners to make. It’s stupid easy, like most things I eat (you’re talking to a college chick who storms into her house at 9 ravenous so it better be quick)

• 1 sweet potato
• 1/4 can of black beans
• 1/2 cup of chunky salsa
• 1/4 avocado
• Sprinkle of cheese (optional)
• Hot Sauce (optional – especially if you have spicy salsa)

Cook potato (4.5 minutes in the microwave) Cut it open and add all of the ingredients. Mix together how ever much you like and enjoy. Simple right?

Mini Eggplant Pizzas

• 1 eggplant, – 3 inches in diameter peeled and cut into 4 half-inch thick slices
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 cup pasta sauce
• 1/2 cup part-skim mozzarella cheese, shredded
• 3 tablespoons of basil shredded

Preheat the oven at 375. Slice eggplant into half inch thick slices. Lightly sprinkle with a pinch of salt and let the slices dry out for approximately 20 minutes. Slice the basil into small shreds. Very lightly coat the slices with 2 teaspoons of oil and with the other 2 teaspoons grease the bottom of the baking tray. Top dried slices with red sauce and basil. Cook in oven for 20 minutes. Take out and top with cheese and put back in the oven for the last 5 minutes.
So my WIAW might not have been super organized- but after this weekend’s race I’m going to start following a vegan diet- which means tons of new recipes, pictures and blogging about it! I can’t wait.

Also on the horizon is setting realistic November goals that are challenging but actionable.

Happy Hump Day Y’all!

Question:

• Do you have a favorite coffee/sandwich shop at home?
• Do you have any vegan recipes/blogs/resources that you can recommend?
• What’s something awesome you’ve been eatin’ lately? (Veg, Vegan or not)

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