Spring Break in Food

Spring Break... how I love thee!

My husband and I have had the most laid back spring break to date!  We have had no real set plans and have been taking things day by day.  And when I say that, I mean I've been eating like a maniac, trying all the restaurants I've A- been missing out on or B- oldies I haven't been to in a while.  In the middle of all this, I've been making some yummy breakfasts to start the days off.

We first hit up a Vegetarian restaurant down in Chandler, AZ that I stumbled upon while reading another blog.  It's called the Pomegranate Cafe and they are a veg restaurant but meals can be made vegan or gluten free as well.  I was quietly hoping that I wouldn't like the place because it's pretty far from my house but you can guess how that went!  I'll be back sooner than later I'm sure!  Here's what we had:

RAW Arizona Roll (gf) 
nori seaweed, almond spread, avocado & seasonal veggies
Served with sweet chile sauce & orange miso slaw with sunflower sprouts.

Southwestern Mac'n Cheese
quinoa macaroni, house jalapeño cheese sauce, seasonal veggies & cornbread


The food was really tasty!  I chose the rolls because I wasn't too hungry at the time and I was looking for something light and refreshing.  These definitely hit the mark!  My husband ordered the Mac & Cheese in which he didn't at first notice that he was eating a vegan cheese sauce.  When I told him he said he didn't care because it was great!  He looooved the chunky cornbread as well!


Now when it comes to breakfast, I'm a savory gal.  I've been slowly cutting back on my egg intake because of cholesterol and other reasons.  Instead I've been trying to get my good fat in at breakfast time by using a little avocado instead!

Two slices of good whole grain bread, smeared with 1/2T  hummus & topped with 1/3 smashed avocado, 1/2 chopped and seeded tomato, 1 clove minced garlic, 1T. minced red onion and freshly squeezed lemon juice.  Top with sea salt and pepper.

1 small chopped purple potato, diced yellow squash, sliced red onion, 4 chopped asparagus spears, broccoli florets all sauteed together with EVOO and S&P.  Serve with a side of whole grain toast, smeared with avocado and topped with fresh diced tomatoes, and S&P.

I made many other things this week but forgot to keep track of them.  I hate to admit it but I ate and drank way more than I should have this week.  I will be getting back on track, however... starting tomorrow of course!


Hope everyone had a wonderful week!


What do you like to make for breakfast?


Peace, Love, & Veggies