Woman in Real Life

I'm not one of those people who buys 10 pounds of bananas and four watermelons each week (and good for you if you are). But I do like the occasional plate of fruit in the morning. It makes for the perfect light meal when you're not quite hungry yet. And nothing says summer like crisp, fresh, juicy watermelon wedges! I had this little fruit plate, above, after cutting up watermelon for the kids to take to school this morning.



Also eaten and enjoyed this week, this big vegetable and refried bean burrito with two kinds of rice and a delicious strawberry margarita. It was my son's 16th birthday and he chose Mexican food to celebrate. 16! Where does the time go? Soon he'll be ordering margaritas too. But not too soon...


























I'm still juicing regularly, although not as often as I was a few weeks back. For the day of vegan eats that I'm sharing with you today, I started off with a juice of pineapple, orange and apple. I had cut up a pineapple the day before and it was becoming apparent that the fam wasn't going to eat it, so I juiced what was left.


I followed that up with a couple of vegan blueberry pancakes that were leftover from brunch the day before. They don't look like much by their lonesome like this, but they are quite nice pancakes. The recipe is in Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes.


I was going to a friend's house for tea, so I made a batch of my favourite English raisin scones, from a recipe in The Garden of Vegan: How It All Vegan Again! They come out buttery and this recipe alone is worth the price of the book (one of my faves).


Turns out my friend Robyn (from Shibang Designs) had also made scones so I enjoyed one of her blueberry oat scones and one of my raisin scones, along with some decaf English Breakfast tea.


For lunch I had leftovers from dinner the night before. I am planning a review of Vegan Burgers & Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook. First up, I made these flaky "fish" burritos. Stay tuned for the review, but for now please know that these were delicious!


The burritos called for making a homemade cashew dill sauce. There was plenty left so we had it atop our dinner of (another!) Buddha Bowl of roasted cauliflower, chickpeas and broccoli on quinoa.

I also had some vegan ice cream, but who stops to photograph that?