For breakfast I had the frozen waffle from yesterday. It actually turned out decent. Maybe I’ll freeze them more often. I still prefer it fresh though. Nothing compares to fresh food.

I have a few recipes below for those who are willing to try. They’re more common foods, so I’m sure some of you have tried them before.

Belgian Waffle with maple syrup.

Coffee

Mango was super ripe. Normally I eat the core, but couldn’t do it. I’ll have to come up with something to do with the other overripe mangoes, we have quite a few. Possibly a mango sorbet…or granita…?

Chocolate chip cliff bar. I ate the entire thing in one sitting! I’ve never been able to do so without falling asleep. I had this about 2 1/2 hours before my run. I think that it made a HUGE difference. I was soaring through, sprinting, running, jogging, and a little bit of walking. I think I did a good job though. Better than the other times. I might have ran/job 85% of the 3.5 miles. I might eat more of these right before my run more often.

Here’s how it looks like. Looks yummy!

Cup of soymilk to wash the “chocolate chip” down.

I had about 1/2 a package of red vines.

DINNER:

I’ve been wanting to make this mock meatloaf for about a week now, but never had all of the ingredients. Plus, the cooking time is pretty long, so there were always excuses. I made this a couple of years ago for a Thanksgiving dinner at the in-laws and it turned out pretty good. This time I added carrots and corn. It didn’t turn out as structured, but I think that’s because I didn’t factor in the extra water from the fresh veggies. The recipe I’m giving below is how I would do it next time in the hopes of giving it more structure. In the end, it was really flavorful and turned out waAay better than the last time I made it.

Dinner: brown rice, grilled zucchini, mock meatloaf topped with A1 sauce (I used to eat a lot of this when I ate meat) and mashed potatoes with mushroom gravy.

Mock Meatloaf

• 1 Package of MorningStar Farms’ crumbles
• 3 T. ketchup
• 1 T. mustard
• 1 t. horseradish
• ¼ yellow onion finely chopped
• Salt and black pepper to taste
• 3 slices toasted whole wheat bread, chopped
• 1/4 cup soymilk
• 1 t. soy sauce
• 1 carrot finely chopped
• 2/3 cup of corn, slightly mashed.

Mix all ingredients in a large bowl. Press firmly into a bread loaf pan. Wrap with foil and bake for 1 hour and 40 minutes, but halfway through remove the foil.

Mushroom gravy

• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• ½ t. of onion powder
• 1/4 cup all-purpose flour
• 4 teaspoons nutritional yeast
• 1 ½ light soy sauce
• ~2 cups water
• 1 t. of cornstarch
• 1 teaspoon poultry seasoning
• 3 white button mushrooms, finely chopped
• Salt and pepper to taste

Heat oil in saucepan for 1-2 minutes on medium

Add garlic and onion powder and cook for ~3 minutes.

Add the mushrooms, flour, nutritional yeast, and soy sauce, whisking constantly until it makes a think, thick sauce.

Gradually stir in the water and add spices.